Preparation of leek fungus, shiitake mushroom, pork dumpling stuffing

Leek fungus, mushroom and pork dumpling filling, soak the fungus, wash it, blanch the mushrooms, wash it and set aside, leek, wash it to control the moisture, chop the fungus, chop the mushrooms, adjust the pork filling, add the mushroom fungus, and the leeks and stir well, so that you can do it.

Vegetable fungus, mushroom and pork dumpling filling, first soak the fungus, wash it and grind it with the mushroom pork, and then crush the leek, so that you can do it with the ingredients, but don't put soy sauce.

Leeks, fungus, shiitake mushrooms, pork. For dumpling filling, first cut the pork fungus and shiitake mushrooms into minced pieces, stir well, then cut in a small amount of leeks, and add seasonings to taste. Stir well.

Leek fungus, mushroom pork dumpling filling, fungus mushroom pork, are chopped into meat filling, leeks cut into small pieces, add various condiments together, stir evenly, and it will be ready later.

This simple leek washing and soaking the fungus seems to be not wild to shoot the pork, if there is such a time, it is said that when the pork feet are frozen, slowly add shiitake mushrooms and hometown shiitake mushrooms, stir well, and then slowly add a little fungus, cut into small pieces and put it in to slowly teach his feet after the fungus, and then put the leek into the feet again at the rest of the time.

Leeks, fungus, shiitake mushrooms, pork dumplings, this type can be mixed together and chopped, so that it is delicious.

The method of vegetable fungus mushroom meat dumplings is very simple, chop them all into filling, and then mix them and put in various seasonings.

This is basically chopping all the dishes, then mixing them with the meat, adding seasonings, and you're good to go.

Stuffing such as leeks, fungus, shiitake mushrooms, and pork should be cleaned and cleaned in the processing of the ingredients, and suitable ones should be added after payment.

The first thing to do is to chop the leek fungus, shiitake mushrooms, and pork, then mix them together and put them in the seasoning, and stir them up, which is very simple.

Leek fungus, mushroom and pork dumpling stuffing is to put this ingredient together and stir it to taste.

Steps for mushroom nine-vegetable meat stuffed dumplings:

The ingredients to be prepared are: 300 grams of nine vegetables, 300 grams of pork, 100 grams of shiitake mushrooms, 500 grams of flour, 15 ml of sesame oil, 2 grams of refined salt, 5 ml of light soy sauce, 8 grams of oyster sauce, 2 grams of monosodium glutamate, 5 grams of pepper, and 5 grams of minced ginger.

Step 1Wheat flour for 20 minutes.

Step 2Wash the nine vegetables, soak them in cold water for 10 minutes, remove and drain the water.

Step 3Wash the shiitake mushrooms.

Step 4Add minced ginger, salt, monosodium glutamate, light soy sauce, oyster sauce and pepper to the minced pork and stir in one direction.

Step 5Chop the nine vegetables and shiitake mushrooms together with the stirred pork filling, add sesame oil, salt and monosodium glutamate and stir well to form a dumpling filling.

Step 6The good noodles are made into a medium-sized dough and rolled out to make dumpling wrappers.

Step 7Add the filling in the middle of the dumpling wrapper.

Step 8Pinch the front and back pieces tightly and wrap the dumplings.

Step 9Add water to the pot and bring to a boil, put the dumplings into the pot and boil, and then take them out and enjoy when they are cooked.

Nutritive value. 1.Shiitake mushrooms are rich in provitamin D, but vitamin C is very scarce, and they lack vitamin A and provitamin A.

2.Mushroom protein contains 18 kinds of amino acids, and among the 8 kinds of amino acids necessary for the human body, shiitake mushrooms account for 7 kinds, and most of them belong to L-type amino acids, with high activity, easy to be absorbed by the human body, and the digestibility is as high as 80%.

3.Shiitake mushrooms contain a lot of glutamic acid and umbelliferosine, which are rare in food, so the flavor is particularly delicious.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

The method of filling mushroom fungus dumplings is as follows:Ingredients: 1 kg of pork belly (ground meat), 10 shiitake mushrooms, 2 fungus, a handful of coriander, 5 shallots, 1 tender ginger, 1 egg.

Excipients: appropriate amount of salt, a little chicken essence, a little starch, appropriate amount of sesame oil, a little black pepper.

1.Cut the egg whites, green onion and ginger into the foam, stir with the meat foam and set aside, then chop the coriander, shiitake mushrooms, and fungus into the meat and stir.

2.After stirring, add salt, chicken essence, black pepper, starch and finally drizzle sesame oil and stir again. Mix according to personal taste.

3.Add cooking oil to the pot, put the stirred filling into the pot and stir-fry over low heat until fragrant.

Types of fillings for dumplings:1. Mushroom fillings include oyster mushrooms, shiitake mushrooms, slippery mushrooms, king oyster mushrooms, bisporus mushrooms, enoki mushrooms, and straw mushrooms.

2. Meat stuffing includes three fresh, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc.

3. Vegetarian stuffing is divided into assorted vegetarian stuffing, ordinary vegetarian stuffing, etc.

Raw materials

Two taels of shiitake mushrooms, three leeks, half a catty of pork, ginger, green onions, cooking oil, salt, thirteen spices, chicken essence, sweet oil.

Method

1. Wash the mushrooms, then chop the mushrooms into minced pieces and set aside;

2. The leeks you buy must be washed with cold water, remember to only use cold water, warm water or boiling water is easy to wash the leeks, such leeks are too watery, which will cause you to adjust the filling too much water and can't make dumplings;

3. After the leeks are washed, remember to dry the leeks first, that is, the washed leeks are dried with water control, which is very important, otherwise it is not easy to make dumplings! There will be too much moisture. Then cut the leeks well, remember to cut the leeks slowly with a knife, be sure to cut the leeks into small foams like easy jumpers, generally in 1-2 cm;

4. After the mushrooms, leeks and meat filling are ready, that is to adjust the filling, put the cut mushroom foam and leeks and meat filling in a basin, stir well, and then add a small amount of cooking oil, add orange and tung onion foam, and ginger foam, and then add a small amount of chicken essence and thirteen spices, thirteen spices must be added, the taste is not delicious, chicken essence, according to personal taste! Finally, add a small amount of sweet oil, then add a small amount of edible salt, and finally adjust the filling, stir it vigorously, and the filling must be mixed evenly;

5. After the dumpling filling is adjusted, it is better to mix the noodles first, and then adjust the filling, and there must be a time to wake up, about 2 hours;

6. When the noodles are alive and the dumpling fillings are ready, then start making dumplings, how to make dumplings? To put it simply, first cut the noodles into a small long cylindrical dough fast, then cut into a thin **, then press, press into the shape of the dumpling skin, and then put the filling into the dumpling skin and finally pinch the dumpling skin;

7. After the dumplings are wrapped, start to cook the dumplings, add enough water to the pot, boil, put the dumplings in after boiling, and then use a spoon to push a small dumpling in a clockwise direction so that they do not stick to each other;

8. After the dumplings are boiled, add a small amount of water, and then boil and then add a small amount of water, so that the boiled dumplings are cooked and delicious.

9. When the water is boiled twice, the dumplings can be out of the pot, hehe, it's done, just like that, the delicious mushroom and leek stuffed dumplings are ready, or is it quite complicated? Ha ha! Actually, it's not that hard.

<>Method 1: Add an egg and water to the flour and knead it into a soft and moderately hard dough for 30 minutes. 2. Add green onion and ginger, salt, soy sauce, sesame oil, chicken essence, pepper, sugar and egg to the meat filling. 3. Whip evenly to the strength, soak and chop the fungus in advance, wash the leeks and control the moisture.

4. Add the minced fungus to the minced meat filling and stir well. Add the chopped leeks and add the cooking oil. Stir to combine.

5. Knead the noodles into strips and cut them into small pieces. Take a small amount and roll it into a thick skin in the middle and a thin skin on the edge. 6. Place the filling in the middle of the dumpling wrapper.

Wrap into dumplings. Put the wrapped dumplings in the middle of the yard with a space. 7. Add water to the pot and bring to a boil, add 1 teaspoon of salt, and add the dumplings.

Cook until floating, repeat the water twice. Remove and serve.

The main ingredients are leeks, eggs, and fungus

Ingredients: half a pound of leeks, 2 eggs, appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of sesame oil.

1. Take a bowl of semi-dry noodles and warm water and form a dough, and the dough for dumplings should not be hard. Cover the lid and wake up.

2. Soak the leek box fungus in advance. Chop and set aside.

3. Beat two eggs, add salt and stir well, fry the eggs, and stir in the pot for later use.

4. Put the minced leek fungus and ginger into the pot and mix well with the eggs, add white pepper, five-spice powder, sesame oil (cooked peanut oil or blended oil is also OK), an appropriate amount of salt, and a little chicken essence and mix well.

5. After the dough wakes up, knead it into balls, cut it into pieces, cut it into agents, and roll out the skin. Finally, wrap it in a pot and cook it.

How much leek egg-stuffed dumplings are eaten in a day

It is recommended to eat about 10-15 a day.

The calories of leek egg stuffed dumplings are not high, plus they are rich in vitamins, cellulose, protein and other components, the nutritional value and edible value are relatively high, moderate consumption can supplement sufficient nutrition for the human body, generally normal human body is recommended to eat about 10-15 leek egg stuffed dumplings a day, to meet their own nutritional needs.

The precautions for eating leek-filled egg dumplings are as follows:

Under normal circumstances, it is not easy to eat undercooked leek-filled egg-stuffed dumplings, because eating incompletely cooked leek dumplings is easy to cause abdominal pain and diarrhea, and the taste is not good.

The second is that it is not advisable to eat leek egg stuffed dumplings before going to bed, because the digestion speed of leek dumplings in the human body is slow and not easy to digest, and eating them before going to bed is easy to cause the body to gain weight, which may pose a threat to human health.

Ingredients: Ingredients.

250 grams of minced meat.

80 grams of shiitake mushrooms.

30 grams of fungus.

20 grams of carrots.

100 grams of cabbage.

Appropriate amount of excipient oil.

Salt to taste, green onion and ginger to taste.

Appropriate amount of sesame oil. Cooking wine with oyster sauce to taste.

Step 1Remove the minced meat and dissolve it in advance.

2.Add chopped green onion and ginger, oyster sauce, cooking wine, soy sauce, salt, etc., and adjust the taste3Add a little pepper and mix thoroughly.

4.Then cover it with a bag and let it sit for 30 minutes.

5.The mushroom fungus is soaked in advance.

6.Carrots and cabbage cut to taste.

7.Stir the mushroom fungus with the meat filling first.

8.Then add the cabbage and carrots, add the peanut oil and stir well, and the filling is ready 9Water into the dough and add slowly.

10.One of the doughs makes a hole in the middle and then makes a circle 11Stretch it out and roll it out into an evenly sized agent.

12.Roll out into dumpling wrappers.

13.Wrapped dumplings.

14.Boiling water in a pot.

15.Put the dumplings Cover the lid, put in cold water 3 times after boiling, and then cook the tips: Add chopped green onion and ginger, oyster sauce, cooking wine, soy sauce, salt, etc., adjust the taste, and let it stand for 30 minutes.

Pork as the main ingredient.

500 grams. 100 grams of shiitake mushrooms.

120 grams of fungus.

200 grams of leeks.

Excipients: sesame oil, appropriate amount of salt.

Light soy sauce to taste. Eggs in moderation.

1 pepper.

Appropriate steps. 1.Pork is minced with a knife. It's best to chop it with a knife, it's too muddy and not delicious.

2.Lentinula edodes. Agaric. Chop the leeks with a knife.

3.Put all the ingredients in the ground pork and add salt. Essence of chicken. Starch. Pepper. Egg. Sesame oil.

4.Add a little mushroom water and stir well with chopsticks.

5.Finished dumpling wrappers.

6.The finished dumplings are frozen in the refrigerator. Just take it out when you want to eat it.

Health Benefits:

Fungus: moistens the lungs and relieves cough, replenishes qi and stops bleeding.

Shiitake mushrooms: Supplement. Deficiency, spleen, phlegm.

Vinegar: eliminate food accumulation, detoxification, and blood replenishment.

Ingredients: fungus, shiitake mushrooms, dumpling skin, salt, vinegar, sugar, minced garlic or puree, red oil chili pepper only take red oil recipe Method:

1.Soak the fungus and shiitake mushrooms, wash and drain, tear small pieces of fungus, chop small dices of shiitake mushrooms, add a small spoon of salt and mix well. Wrap the dumpling wrapper with a spoonful of filling.

2.Bring water to a boil in a pot, boil the dumplings, and take a bowl of sauce at the same time, the proportion: red oil 2, light soy sauce 2, vinegar 2, garlic 1, sugar 2, salt 1

3.After the dumplings are cooked, drain the water, remove them, put them in a seasoning bowl, mix well and eat.