How to adjust the carrot vegetarian filling, how to adjust the carrot meat filling deliciously

CaroteneHow to mix and make the stuffing

A list of ingredients

Stuffing ingredients:280 grams of carrots90 grams of beans, 80 grams of fresh shiitake mushrooms, 240 grams of cabbage, 4 eggs.

Seasoning: light soy sauce, oyster sauce, pepper.

Salt, cooking oil.

Dough: 400 grams of flour, 4 grams of yeast, 3 grams of sugar, 200 ml of water at room temperature.

Steps:

1. Wash the vegetables, 90 grams of beans, 80 grams of fresh shiitake mushrooms, 240 grams of cabbage, 280 grams of carrots, slice the mushrooms, shred the carrots, chop the cabbage, add 2 tablespoons of salt and marinate for 10 minutes;

2. Boil water in a pot, blanch the green beans after the water boils, boil until all the beans float up, blanch the mushrooms, and finally pour the radish into the blanching water for 1 minute, and add all the radishes to the meat grinder to crush after taking them out, 5 seconds is enough, no need to beat too delicate;

3. The cabbage is also pickled, wrapped in gauze and squeezed dry;

4. Beat 4 eggs, pour oil into a hot pan, pour in the egg mixture, and fry until the eggs are slightly browned.

Remove from the pot, put it in a larger bowl, and add the dried cabbage and beaten vegetables.

5. After mixing well, start to adjust the filling, light soy sauce, oyster sauce, pepper, salt, edible oil, stir evenly, you can leave oyster sauce unput, the taste is added according to personal taste, and the filling part is done;

6. Now make the part of the dough, 400 grams of flour, 4 grams of yeast, 3 grams of sugar, 200 ml of room temperature water, knead the dough with your hands, today this dough does not need to be proofed twice, the only thing to pay attention to is to knead the dough, the basic kneading is moved to the cutting board to continue kneading, when kneading, you can sprinkle some dry flour until it is kneaded into a smooth dough with moderate softness and hardness, about 15 minutes;

7. Directly knead into long strips and divide them into small agents, no need to knead, flatten them with the palm of your hand;

8. Now let's roll out the dough.

Roll out the dough with thick edges in the middle, the shape is not particularly round and it doesn't matter much, the main thing is to be thick in the middle and thin at the edge, so that the skin will be thin and the filling will be big and the filling will not be exposed, this method of rolling the dough is very fast, you can roll it all out and wrap it together, put the stuffing and wrap it up;

9. Put it in the steamer and start to rise, the current temperature is enough for 30 minutes, the volume becomes larger and lighter, you can start steaming, pot on cold water, then heat for 8 minutes after boiling, turn off the heat and simmer for 3 minutes;

1.500 grams of flour, add 1 gram of baking soda, a little sugar, 5 grams of yeast dissolved in warm water, knead into a dough with moderate hardness and softness, and let it rise in a warm place.

2.Blanch the vermicelli in a pan.

3.Wash the carrots and cut them into shreds, chop them a few times.

4.Add an appropriate amount of oil to the pot and heat it, add a little cooking wine to the eggs, stir well, and stir well with chopsticks.

5.Add the shredded carrots and stir-fry evenly to turn off the heat.

6.Finely chop the vermicelli, add the carrots and eggs, add a pinch of salt, oyster sauce, minced green onion and ginger and mix well.

7.Knead the dough evenly and divide into small portions.

8.Roll out the dough and wrap it with thin skin on all sides and thick in the middle.

9.Leave the wrapped buns to rise for 15 minutes.

10.Add an appropriate amount of water to the pot, brush a little oil on the cage drawer, put the buns on high heat, boil and steam for 15 minutes, turn off the heat, and simmer for 3 minutes to get out of the pot.

Ingredients: Carrots: 1 green onion, 5 ginger, 1 slice of sesame oil, spoon salt, 3 grams of pork, green onions, carrots, and dumplings.

Pork green onion and carrot dumplings step 1 flour, warm water pour into the dough mixer, mix the noodles for 15 minutes, and let the noodles rest for 15 minutes. Step 2Put the pork and ginger together in a meat grinder and beat the meat into a meat grinderStep 3Put the green onions and carrots into a grinder and crush them separatelyStep 4 Meat slip, put the green onions in a bowl, add salt, sugar, oyster sauce, light soy sauce, sesame oil, Sichuan pepper oil, do not stir at firstStep 5Pour the vegetable oil into the pot and heat it, pour it on the seasoningStep 6Put some oil in the pot, pour in the chopped carrots, fry a few times, pour in the meat filling, and stir well.

Carrot is a very homely vegetable, the nutritional value is very high, which contains a large amount of carotene, the nutrient can not only beautify the skin, protect the heart, but also strengthen the body, prolong life, and the carotene exists in the carrot cell wall, therefore, with carrots to make the filling can get the maximum amount of carotene, because when making the filling, the carrot must be chopped, and the carrot is chopped, its cell wall is naturally destroyed, and the carotene can be released. In addition, carotene can only be absorbed by the human body when it is dissolved in oil, so carrot and pork dumplings not only taste delicious, but also have good health effects.

750g pork belly in the skin

3 carrots.

Coriander 150g

2 teaspoons of cooking wine.

2 teaspoons of ginger powder.

1 egg. 2 teaspoons of salt.

1 teaspoon of monosodium glutamate.

1 tablespoon chili paste.

A pinch of sugar. 01. Wash the skinned pork belly with warm water, drain the water and chop it.

02. Put the minced meat into a large bowl, add 2 teaspoons of cooking wine and ginger powder in turn, and mix well.

03. Knock in 1 egg and stir well.

04. Wash the carrots and rub them into shreds, then chop them.

05. Put the chopped carrots into the minced meat and stir well.

06. Pick and wash the coriander.

07. Chop the cleaned coriander.

08. Add chopped coriander to the carrot minced meat, mix well, then add 2 teaspoons of salt and 1 teaspoon of monosodium glutamate to taste, and make carrot and pork filling.

1. Put 500 grams of flour, 280 grams of water, 5 grams of dry yeast, 2 grams of steamed bread improver or 2 grams of baking powder, 20 grams of sugar, 5 grams of vegetable oil, 1 gram of salt, etc.

2. If you mix the dough manually, mix the yeast with warm water, pour the water into the flour, stir it into a flocculent shape with chopsticks, then knead it into a smooth dough, cover it with plastic wrap or a lid, put it in a warm place, and ferment twice as large, about 1 2 hours.

3. Stuffing of steamed buns: appropriate amount of pork belly, cut a carrot into pieces, prepare minced ginger, chopped green onions, minced shallots, pepper powder, pepper powder, cooking wine, salt, chicken essence, sesame oil, light soy sauce, soybean paste, sweet noodle sauce, sugar, etc.

4. Select half-fat and half-lean pork belly, and burn the skin in the pot, or burn it on the fire to burn off the fur, and you can also remove the fishy smell of the skin, and then brush it clean. Put the washed meat into a pot, add ginger slices, peppercorns, salt, cooking wine, green onions, and cook for about 20 minutes.

5. After the meat is boiled and let cool, then chop.

6. Stir-fry the minced meat: Put it in a non-stick pan, fry the oil, and decant the excess oil.

Change to medium-low heat, add minced ginger and green onion and stir-fry until fragrant.

Add a little cooking wine, half a spoon each of light soy sauce, soybean paste, sweet noodle sauce and bean paste, and stir-fry to taste. Put peppercorns, pepper, a little sugar and turn off the heat.

After turning off the heat, put in the carrots and mix well, pour into a large bowl, and then put the chicken essence, sesame oil, chopped green onion and mix well.

The stuffing of the bun is ready, and the next step is to wrap the bun.

7. If the dough is kneaded well, the dough is also made well, like this smooth surface dough means that the dough is kneaded well, and the fermentation is also very good, if the dough is made for too long, the gluten is broken, and the bun made is not elastic and the taste is not good.

8. First of all, the dough is exhausted and kneaded, and then cut into small pieces. Each agent is flattened into a round cake with a thick middle and thin edges, and then the buns are wrapped.

9. After wrapping, put it in the steaming grid, pay attention to the steaming grid, and be sure to put a non-stick steamer cloth on the steaming grid, or brush the steamer with oil. Steam on high heat for about 24 minutes on cold water.

White radish filling, you can add a little chopped coriander to increase the color.

Ingredients: Compound white radish, appropriate amount of oil.

Make an appropriate amount of salt, oyster sauce, chopped green onion, pepper, and sugar.

2. Sprinkle a pinch of salt in the chopped radish to retain moisture.

3. Use a kitchen knife to chop two green onions into chopped green onions.

4. Put some chili peppers and cooking oil in a pot and heat it to make it fragrant.

5. Squeeze the radish filling and place it in a container with chopped green onions. Pour the chili oil over the radish filling and green onions.

7. Finally, stir all the ingredients well, and the white radish filling is ready.

Ingredients: 800g of white radish, 200g of white flour Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of oyster oil, 500g of green onion, appropriate amount of pepper, appropriate amount of sugar, appropriate amount of yeast.

Step 1Peel and dice the white radish.

Step 2Sprinkle a little salt on the diced radish and use it to drain.

Step 3Cut two shallots into nail-sized pieces.

Step 4Heat some peppercorns and cooking oil in a pot.

Step 5Squeeze the radish filling dry and put it in a container with the chopped green onions, and pour the hot pepper oil over the radish filling and chopped green onions while hot.

Step 6Then pour in the oyster sauce and sugar.

Step 7Stir well, and the radish filling is ready

1. Soak the radish shreds in salt water (which can reduce the soup phenomenon), remove and chop after 20-30min, and put it in oil for later use after 20-30min (pay attention to it.)

The strength of the grip, genus.

Do not dry too much to affect the taste).

2. After the vermicelli is cooked, chop and add (it can make the filling sticky).

3. Cut the shiitake mushrooms into small pieces.

4. Add minced green onion and ginger, salt, five-spice powder, thirteen spices, and sesame oil.

5. When sending it into the pot to steam, do not wait for the water in the pot to boil before putting in the buns. (so as not to burn the dough to death if the temperature is too high) but put the buns into the pot before the water is boiled, so that the buns can be gradually heated to help the bun noodles make better.

Ingredients: Ingredients.

3 carrots.

Pork 350g

Eggs, 1 adjunct, green onion.

20 g soy sauce.

Pepper to taste.

Appropriate steps. 1.Wash the carrots and set aside.

2.Finely chop the carrots.

3.Remove the oil from the pan, and the subordinates add the chopped green onion and fry until fragrant.

4.Then add the carrots and stir-fry.

5.Add minced meat, eggs, pepper, chopped green onions, soy sauce, salt 6Stir-fry and mix well, you can make buns or dumplings.

The modulation method is as follows:Ingredients: 500 grams of minced pork, 1 white radish.

Excipients: 1 tablespoon oil, 2 teaspoons salt, 1 teaspoon soy sauce, 1 teaspoon chicken essence, 2 tablespoons sesame oil, 2 slices of ginger, 2 green onions.

1. Prepare the required materials.

2. Wash the pork and chop it into meat foam.

3. Chop ginger and green onion and add it to the meat foam, then add chicken essence, oil, soy sauce and sesame oil.

4. Then mix well in one direction and set aside.

5. Peel and wash the white radish and rub it into shreds.

6. Add a teaspoon of salt to the shredded radish.

7. Then mix well and marinate for 10 minutes.

8. Squeeze out the excess water from the pickled radish by hand.

9. Put the squeezed radish into the meat filling.

10. Add an appropriate amount of salt.

11. Finally, mix well in one direction.

Ingredients. 1 carrot.

2 eggs. Dough to taste.

Accessories. Straw mushrooms to taste.

Green onions to taste. Ingredient.

Cooking oil to taste.

Appropriate amount of chicken powder. Pepper to taste.

Appropriate amount of sesame oil. Salt to taste.

Light taste. Cooking process.

One hour is time-consuming.

Normal difficulty. Steps to prepare carotene vegetarian dumplings.

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Wash and peel the carrots, beat the eggs, remove the heels of the mushrooms and wash them.

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Add an appropriate amount of cold water to the pot and bring to a boil, blanch the straw mushrooms, and rub the carrots with a rub and blanch.

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Add an appropriate amount of cooking oil to a non-stick frying pan to warm up, add the egg mixture, spread it with chopsticks until cooked, and then set aside.

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At this time, you can add some cooking oil, add shredded carrots, stir well, fry until the carrots are soft, and turn off the heat. Put it in a basin.

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Cut the mushrooms finely, and if the carrots feel long, you can also cut them a few times, so that it is easier to handle when wrapping.

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Place the chopped straw mushrooms in a pot and start seasoning. Add an appropriate amount of sesame oil, pepper, chopped green onion. Stir to combine.

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Add salt and chicken broth and stir well.

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Knead the awakened dough (knead it half a day in advance), knead the strips, add the agent, and roll it into a round skin.

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Put in the filling, novices can put less filling, my family is full of big fillings, as LG said, this way to eat is enjoyable.

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Pinch the upper and lower skins, then pinch them with your thumb and index finger, squeeze them in the middle with both hands, and a dumpling is completed. Feel free to shape yourself and wrap it into your favorite shape. I started to make dumplings and still do this way, and I don't usually work styling.

As the saying goes, dumplings are not delicious in the folds.

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Put an appropriate amount of cold water in the pot, bring to a boil, and add a little salt to prevent the skin from breaking when the dumplings are served. Put the dumplings in raw and stir to prevent the dumplings from sticking together. Cover the pot.

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After boiling, add an appropriate amount of cold water and cover the pot. This process is repeated 2 more times. In this way, after opening at 3:3, the skin bulges up, becomes transparent, and the dumplings are cooked (no need to cover the pot for the last time).