Celery dumplings can be described as classics, what are the precautions for making celery dumplings?

Celery stuffed dumplings because of their unique aromatic flavor and crunchy taste. In addition, it can be wrapped with beef, which is a very good choice for those who like to eat dumplings. Celery is a fruit and vegetable that ages easily, so be sure to pick crisp, gluten-free applications.

In the case of blanching celery, the celery can be too cold as soon as it fades. Do not blanch the celery for a long time to become rotten and yellow, which will harm the taste and taste. In order to ensure the emerald green color of the celery, a small amount of vegetable oil can be dropped into the water in which the celery is blanched, so that the color of the celery blanched is beautiful.

I think it's better to stuff dumplings with celery or blanch them than to kill water with salt. It is better to wrap and remove a part of the pesticide residues in celery.

Celery prefers the taste of ginger, so in the case of celery dumplings, the amount of ginger foam should be used more. The dumplings wrapped out like that taste better, and eating more ginger in winter is also conducive to dissipating cold and dampness. Celery is stuffed with beef, and it tastes great.

I think that pepper oil can especially enhance the unique aroma of celery, so I can choose to fry it with peppercorns by myself. In the case of frying Sichuan pepper oil, you can choose sesame oil and other edible oils to fry, which will have a stronger taste. The female pork filling, which is used to make celery dumplings, can be mixed a little lighter, so that you can enjoy the aroma of celery.

Everyone eats dumplings stuffed with celery, and the aroma of celery may be very strong.

If you put shallots in at this time, it is not very good, and when mixed with the aroma of celery, it will make this dumpling taste wrong, and I just don't like it very much; The application of celery is very simple, after picking and washing, chop the celery, put it into the pork filling, put in egg white, cooking oil, white pepper, edible salt, five-spice powder, stir evenly; If it is celery, relatively speaking, it will be inconvenient, this kind of celery, must be watered, even if it is cut into pieces, it is very hard, if the dumplings wrapped out of the water are uneven and uneven, in the case of boiling in the pot, it is very easy to break the skin, endangering the beauty of the dumplings.

The benefits of blanching celery are more significant, especially celery, the taste is milder, and the filling of dumplings is easier to taste, and it is more and more reassuring to eat; However, after the celery is watery, the aroma of celery will be reduced a lot, and relatively speaking, the nutrients will flow out, and it will not be original; How much celery to put in, my approximate ratio is, 500 grams of pork filling with 2-3 catties of celery can be, this kind of wrapped dumplings, more celery, less dumpling filling, if you like to eat more meat, you can replace it, 500 grams of celery, 1000 grams of pork filling is OK; Boil the water, add a pinch of salt and avoid the dumplings sticking togetherBoil the dumplings, add half a bowl of cold water to each boil, add three dumplings and float for the third time to eat

It should be noted that when you are under your feet, you must stir in one direction, if you make pork filling, you should marinate the pork first, which will be more flavorful, and the celery should be blanched first, so that it will be more delicious, stir evenly in all, and finally you can put salt.

It is necessary to be careful not to add some water, and the celery must be removed from the roots first. Add some salt, chicken essence and soy sauce to it.

1. Ingredients: celery, pork, green onion, egg, ginger, water, dumpling skin. Seasoning: light soy sauce, dark soy sauce, cooking wine, salt, sugar, shallots oil (or sesame oil), monosodium glutamate, edible oil, sesame seeds.

2. Finely chop the green onion. Slice the ginger and add a little water to break it with a food processor, filter off the ginger residue and set aside; Or cut directly into minced ginger.

3. After picking and cleaning celery, blanch it in boiling water until soft.

4. Cut into granules after cooling, and squeeze off the water by hand (don't squeeze it too dry, it will affect the taste).

5. After the pork is chopped into minced meat, add an egg, then add an appropriate amount of ginger juice (or minced ginger), stir until the egg liquid and ginger juice are completely absorbed into the meat, add an appropriate amount of dark soy sauce, light soy sauce, cooking wine, salt, sugar, add minced green onions, stir until the minced meat has a certain elasticity, add celery grains to the book, add an appropriate amount of shallot oil, continue to stir well and the celery dumpling filling is ready.

6. Put the filling into the state tanpi dumpling skin, knead the opposite side and knead the two sides separately, and the celery dumplings will be wrapped.

1. Preparation: 500 grams of flour, an appropriate amount of pork filling, half a bowl of vegetable oil, a spoonful of vegetables, a spoonful of sesame oil, an egg, and an appropriate amount of chopped green onions.

2. Method: Fresh celery needs to be washed, and it is best to scrub the stems of celery with a brush when washing vegetables. Wash well to control the moisture, and directly chop the dumplings. The dumpling filling made by doing so is crisp and tasty. This is the main highlight of my celery dumplings delicious!

3. Chopped celery is the most delicious, and the taste of the dish that is broken by the machine is not as good as the dish chopped with a knife.

4. Mix the pork filling with all the condiments in the recipe, and finally add the beaten eggs and sesame oil to adjust the filling.

5. Add celery and mix with filling before making dumplings.

6. Add flour and water to form a dough, don't mix the dough too softly. Kneading the dough requires moisturizing and relaxing for half an hour or more, and several times in the process.

7. The dough is already very soft. I'm ready to make dumplings.

8. Roll the dough into long strips, divide them into dough of the same size, and start rolling the dumpling skin. Add the appropriate amount of filling to the dumpling wrapper.

9. Second-hand kneading, hold the edge of the dumpling wrapper tightly and squeeze it, and the OK dumplings will be wrapped.

10. Boil the dumplings in a pot under boiling water, stir them lightly, and the dumplings can all be turned, then cover the pot and boil, and the dumplings will be cooked in five minutes.

The celery-stuffed dumplings are delicious. In the current process of planting vegetables, it is inevitable that flower fertilizers and pesticides will be added, and simple cleaning will not remove pesticide residues. Blanching and rinsing is a good way to reduce pesticide residues and kill insect eggs.

After the celery is chopped, it is relatively stiff due to the sufficient moisture, you can use salt to kill the moisture of celery, and after the celery moisture is killed, it is mixed with the meat filling to make dumplings, which is very delicious. Now the celery looks almost tasteless, and I have serious doubts about whether it can still taste after blanching. Anyway, I don't blanch.

Celery has the effect of blood pressure, blood lipids, and preventing arteriosclerosis. The role of cancer prevention and anti-cancer, blood nourishment and deficiency, heat clearing and detoxification, and **. The freshness of celery is also different from other vegetables, it has a strong medicinal taste, fresh and greasy taste. Celery is added to achieve this effect.

Therefore, generally all the fillings of celery, the vast majority of which are pork, is to use this characteristic of celery to resolve the greasy pork.

<>First of all, we eat celery-filled dumplings, mainly to eat the fragrance of celery, if the celery is blanched, it will lose its original fragrance, and if the blanching time is not good, the celery will be boiled and turned yellow, and there is no celery flavor. Wash the celery and cut it into long sections. Pour water into the pot, add a little salt and cooking oil, after the water boils, blanch the celery for about one minute, and remove it.

When blanching celery leaves, just blanch them in boiling water and remove them.

Secondly, although celery also contains some substances that most vegetables such as oxalic acid and tannic acid, its content is not high, and it will not have any uncomfortable taste and taste, so this article is not applicable. Celery and green celery are relatively large, the pole is particularly thick, crispy to eat, and it is particularly refreshing to eat when fried, while the hairy celery is different, the pole is small and fragrant, and the leaves can also be fried and eaten with the pole, which is particularly refreshing and crispy.

Ingredients: Pork filling (supermarket ready-made meat sauce), sesame oil, chopped green onion, minced ginger, dumpling filling seasoning powder, soy sauce, salt, celery, vegetable oil.

Specific steps: 1. Wash the celery leaves, chopped green onion, minced garlic and ginger.

2.Blanch the celery with boiling water, remove the cold water, control the water, cut it into fine powder, and wring out the water;

3.Add sesame oil, minced garlic, dumpling filling, soy sauce and salt to the pork paste and stir well in one direction;

4.Add chopped green onion and celery to the meat and stir in one direction;

5.Put the oil in the pan. When the oil is hot, add chopped green onion and garlic and stir-fry until fragrant, then pour into the mixed filling, and stir-fry evenly again.

Ingredients for making the dough: flour and water.

Preparation of dough.

1.Add water to the flour, stir until it is flocculent, and knead it into a dough.

2.After kneading the dough, simmer for a while, knead the simmered dough into strips and cut it into doses with a hob;

3.sprinkle a thin layer of flour on top of the agent and flatten it by hand;

4.Roll out the dumpling wrappers with a rolling pin;

5.Put the stuffing into the skin and knead on both sides, kneading both sides separately. The dumplings are wrapped.

Preparation of celery dumplings.

300g lean pork.

300g celery.

Appropriate amount of oil. Salt to taste.

Cooking wine to taste. Soy sauce to taste.

Ginger to taste. Flour to taste.

1. After chopping the pork, pour a tablespoon of vegetable oil to make it easier to chop (better than water). [1] 2Finely chop the pork into minced meat. 3Put the minced meat into a clean small basin and sprinkle in an appropriate amount of refined salt.

4 tablespoons soy sauce. 5Pour in an appropriate amount of cooking wine, stir well and marinate for 30 minutes. 6. Wash the celery, control the water and chop it.

7Put the marinated pork and celery into a clean bowl. 8 pour two tablespoons of cooked plants; 9. Add an appropriate amount of refined salt and stir well. 10Flour to form a dough, and cut into small pieces.

11Roll out the agent into a thin dumpling wrapper, put in the filling and wrap it into a dumpling. 12To prevent sticking, sprinkle a thin layer of flour on the cover pad. 13Sit water in a pot, and put the dumplings into the water after boiling.

After boiling, light cold water twice, and wait until the dumplings are completely floating and swollen before taking them out.

1. After chopping the pork, pour a tablespoon of vegetable oil to make it easier to chop (better than water).

2. When boiling dumplings, light cold water twice after boiling, and wait until the dumplings are completely floating and swollen to remove them.

Celery dumplings. Celery, minced pork, green onion, ginger, garlic, light soy sauce, cooking wine, dark soy sauce, 1 egg, pepper, five-spice powder.

Preparation of celery pork dumplings.

1. Stir the minced meat: diced pork + an egg + appropriate amount of white pepper, black pepper, salt, sugar, cooking wine, dark soy sauce, light soy sauce and put in a basin; Finely chop the green onions and ginger; Put them all together and start stirring in one direction, work hard, the more viscous you want to stir, the better, stir for about 30 minutes. Mix the stirred pork filling with the chopped celery.

2. This step is the step of making dumplings, this should be known to everyone, to roll the skin, wrap the filling, in fact, you will see it.

3. Peel and chop the garlic for later use.

4. Then add some of your favorite condiments to the minced garlic, such as sesame oil, light soy sauce, vinegar, etc.

5. The wrapped dumplings should be placed apart to avoid sticking, and the dumplings can be cooked after being wrapped in turn.

6. Cook dumplings: Put in the dumplings after the water boils, wait for the water to boil again, put in cold water and continue to boil, and then cycle about three times to get out of the pot, you can put some salt in the dumplings, and you can drink dumpling soup is also a good choice.

Celery dumplings are delicious, eaten by all kinds of people, and the nutritional value of celery is also relatively high, with high iron content, which can supplement the loss of menstrual blood in women, and is a good vegetable for patients with iron deficiency anemia. And this way of eating can supplement sufficient nutrients, for example, high fiber can have anti-cancer and anti-cancer effects, and it is also a very good antioxidant, which can reduce the occurrence of diseases, especially colon cancer. It also has a hypoglycemic effect.

Eating cress, which can neutralize uric acid and acids in the body, has a good effect on the prevention of gout.

1. Ingredients: 200 grams of pork, 1 celery, 180 grams of flour, 10 grams of water (for meat filling), 8 shallots, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of chicken broth powder, 1 tablespoon of light soy sauce, 1 tablespoon of oyster oil, 1 tablespoon of salt, 1 tablespoon of vegetable oil.

2. Chop the pork into minced meat;

3. Pick and wash the celery, cut the bucket into sections, blanch the water in the pot for 3 minutes after boiling;

4. Add water to the pork filling in batches and whip until the meat filling absorbs water, then add celery brother preparation, minced green onion, Sichuan pepper powder, chicken powder, light soy sauce, oyster sauce, salt and vegetable oil.

5. Add an appropriate amount of flour and water to knead the dough and let it rise for 20 minutes.

6. When you are ready to roll out the dumpling skin, then whip the meat filling and the added celery to grind it, and the celery dumpling filling is ready.

7. Divide the dough into a number of small pieces, roll them out into dumpling skins, and put meat filling in the middle to wrap them into dumplings.

8. Boil water in a pot, put in the dumplings after the water boils, and cook them after three times.

9. Remove the celery dumplings and serve them on a plate.

1. Prepare materials: 250 grams of pork, 2 handfuls of celery, 300 grams of flour, sesame oil loose cover acacia, green onion, ginger, Sichuan pepper powder, five-spice powder, dark soy sauce, appropriate amount of salt;

2. Chop the pork into a puree, add about two spoons of water little by little, add sesame oil, minced green onion, ginger powder, Sichuan pepper powder, five-spice powder, dark soy sauce, and salt in one direction and stir vigorously;

3. Wash the celery, blanch the celery with boiling water, remove the cold water, control the moisture and cut it into fine pieces, dry the water, put it in the meat filling and whip it in one direction; Rush friends.

4. Add water to the flour and the dough, let it rise for 20 minutes, knead the dough into long strips, cut it into agents with a hob, sprinkle a thin layer of noodles with the agents, flatten them by hand, roll out the dumpling skin with a rolling pin, and put the filling into the skin to wrap it into dumplings.