Carrot stuffed dumplings are a complete set of tips

Ingredients: Carrot 1/2 root.

1 fresh corn.

7-8 fresh shiitake mushrooms.

Green beans 200g

Fresh pork belly about 500g.

Salt and soy sauce according to personal taste.

Ginger a small piece.

Half cut of green onions.

Peanut oil, olive oil, sesame oil, five-spice powder to taste.

1 egg.

Carrot, corn, shiitake mushrooms, green bean dumplings stuffing.

Carrots, shiitake mushrooms diced and set aside.

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Wash the green beans and set aside; Cook the corn and let it cool, cut the corn kernels with a knife and set aside;

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Slice the pork belly, slice the ginger, cut the green onion into strips, chop them together into minced meat, then add sesame oil, olive oil, soy sauce and stir appropriately.

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Pour the corn, green beans, shiitake mushrooms, carrots into the minced meat and stir.

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After stirring well, you can add salt, soy sauce, peanut oil, five-spice powder, etc. according to personal taste.

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The filling is ok <>

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Colorful dumpling filling, delicious and delicious.

Ingredients: 400g carrots, 6 eggs, 400g dumpling skins, seasoning, appropriate amount of salt, appropriate amount of chicken powder, appropriate amount of ginger, appropriate amount of blended oil, appropriate amount of five-spice powder, and the practice of carrot dumplings 1Carrot peel 2Wipe 3

Heat the pot slightly, add oil, add chopped ginger and stir-fry until fragrant. 4.Pour in the shredded carrots and stir-fry over high heat until they change color and become soft, add salt and stir evenly.

5.Add an appropriate amount of salt to the eggs, beat them slightly, and clear them are yellow or yellow.

Cut the carrots into strips with a plug board, then put water in the pot, and blanch the cut radish strips in the water after boiling. After copying, chop and mix the filling, this carrot filling is particularly delicious.

Beans carrot meat dumplings bai recipe du is as follows:

Tools Raw materials.

500 grams of beans, 300 carrots, 300 grams of pork filling, 2 spoons of salt, 1 spoon of inner Wurong fragrant powder, 1 spoon of chicken essence, appropriate amount of rapeseed oil, 2 spoons of extremely fresh, 3 catties of dumpling skin, half a green onion, 3 slices of ginger.

1. Prepare the ingredients and clean them.

2. Chop all the beans and carrots and put them on a plate.

3. Add two tablespoons of salt, mix evenly, marinate for 5 minutes, and then dry the water for later use.

4. Add ginger and chopped green onions to the pork filling.

5. Add the beans and carrots that have been abused.

6. Add five-spice powder, chicken essence, edible oil, and mix evenly with very fresh flavor.

7. Wrap into dumplings.

8. Cook and serve.

9. Dumpling making techniques**.

10. Finished product of carob carrot meat dumplings.

Ingredients: 200g carrot, 300g flour, 280g pork, 1 egg, 50g shrimp skin.

Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of green onion.

Preparation of carrot dumplings:

1. Wash the carrots and put them in a juicer to squeeze the juice.

2. Cut the pork into minced pieces.

3. Finely chop the green onion.

4. Stir the minced carrots with minced meat and green onions.

5. Add shrimp skin, cooking wine, soy sauce, salt, pepper and sesame oil to taste.

6. Pour the carrot juice into the flour and stir.

7. Mix into a smooth dough.

8. Divide the dough into small pieces and roll out into a skin.

9. Add an appropriate amount of minced meat to the skin.

10. Pinch and seal and wrap into dumplings.

11. After the hot water is boiled, the dumplings can be boiled for 15 minutes.

PrecautionsIt is best to use warm carrot juice for the dough, so that the dough is not easy to dry and crack, and there is no need to add water. The minced carrots after the carrot juice is juiced can be directly used as a dumpling filling to avoid waste.

Making of carrot filling:

Bai: I don't know if you would like to eat shrimp skin? Handful.

Zhi radish first cut into slices, let go of the water to blanch the plate, go to the raw radish gas (if you don't mind, you don't need to water, but before making the filling, you should put oil, fully stir evenly and add salt to avoid excessive water), cool with cold water, and then chop into the end of the year. Seasoning: Prepare green onion, ginger, garlic, soy sauce, salt, chicken essence, shrimp skin, cooked soybean oil, and seasoning (instead of Sichuan pepper noodles). Put the seasoning in the prepared radish and stir it clockwise with chopsticks, and the filling is ready.

You want to make dumplings or buns, it's up to you.

Chop the carrot and pork, season with salt, oil and soy sauce to make dumplings.

Material: Main material.

400g carrot and 6 eggs, 400g dumpling wrapper

Seasoning salt, chicken powder, ginger, blending oil, five-spice powder, carrot dumplings.

1.Peel the carrots.

2.Wipe the silk. 3.Heat the pot slightly, add oil, add chopped ginger and stir-fry until fragrant.

4.Pour in the shredded carrots and stir-fry over high heat until they change color and become soft, add salt and stir evenly.

5.Add an appropriate amount of salt to the eggs, beat them slightly, and clear them are yellow or yellow.

6.Heat the oil over high heat, pour in the eggs over medium heat, quickly stir-fry twice, turn off the heat, and use the residual heat to fry a few more times.

7.Mix the scrambled carrots, eggs, green onions, chicken powder, five-spice powder, (you can also add some sesame oil), mix well.

8.Bought dumpling wrappers.

9.Unpack. 10.Boil water until boiling, add a little salt (to avoid touching the pot) and put the wrapped dumplings, turn the pot and order water once, and then boil the pot and fish (that is, the time when the skin is cooked).

1. Appropriate amount of carrots, appropriate amount of dumpling powder, a small amount of shiitake mushrooms, 2-3 eggs, an appropriate amount of green onions, an appropriate amount of ginger, an appropriate amount of Sichuan pepper powder, an appropriate amount of salt, an appropriate amount of oil, and an appropriate amount of old cooking wine.

2. Add water to the dumpling powder and form cotton wool.

3. Knead the cotton wool into a dough, cover it in a basin or wrap it in plastic wrap, and set aside.

4. Scramble the eggs first, and add some cooking wine before frying.

5. Rub the carrots into shreds and set aside.

6. Chop the carrots, shiitake mushrooms, chives and minced ginger.

7. Put the chopped filling into a basin and put an appropriate amount of oil.

8. Add an appropriate amount of pepper powder and salt and stir well.

9. Then take out the dough and knead it until the surface is smooth.

10. Cut a part of the dough, roll it into long strips, and cut it into small agents.

11. Roll out the small agent into a dough, put in the filling, and pinch it tightly.

12. Then add water to the pot and boil, put the wrapped dumplings into the pot, cook, and take them out of the pot.

The recipe for carob carrot meat dumplings is as follows:

Tools Raw materials.

500 grams of beans, 300 carrots, 300 grams of pork filling, 2 spoons of salt, 1 spoon of five-spice powder, 1 spoon of chicken essence, appropriate amount of rapeseed oil, 2 spoons of extremely fresh, 3 catties of dumpling skin, half a green onion, 3 slices of ginger.

1. Prepare the ingredients and clean them.

2. Chop all the beans and carrots and put them on a plate.

3. Add two tablespoons of salt, mix evenly, marinate for 5 minutes, and then dry the water for later use.

4. Add ginger and chopped green onions to the pork filling.

5. Add the beans and carrots that have been abused.

6. Add five-spice powder, chicken essence, edible oil, and mix evenly with very fresh flavor.

7. Wrap into dumplings.

8. Cook and serve.

9. Dumpling making techniques**.

10. Finished product of carob carrot meat dumplings.

The home-cooked method of carotene vegetarian dumpling filling is as follows:

Ingredients: 2 radish, 1 tablespoon of peanut oil, 1/2 tablespoon of sesame oil, 8 grams of salt, 1 tablespoon of light soy sauce, 1/2 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, 5 grams of chicken essence, appropriate amount of chopped green onion, 1 tablespoon of soybean paste, 5 grams of dumpling seasoning, 5 grams of ginger powder, 480 grams of flour.

1. Wash the green onion and ginger and cut them into minced pieces for later use, wash the radish and rub it into shreds.

2. Half of the flour is mixed with boiling water, half is mixed with cold water, kneaded together, wake up for at least half an hour, and insert the radish into shreds.

3. Cut the green onion into minced green onions, cut the ginger into minced ginger, put it in the filling, add light soy sauce, oyster sauce, five-spice powder and chicken essence.

3. Blanch the flour into a snowflake shape with seventy percent boiling water, then pour three percent of cold water and knead it into a ball, knead it into long strips, make about 50 grams of 3 agents, press the agent flat, roll out the imitation bucket into a round skin, wrap the filling, and pinch it into a crescent-shaped dumpling, which becomes a steamed dumpling blank.

4. Put the steamed dumplings in the drawer and steam them in boiling water for about 10 minutes before serving.

1. Method 1:

1) First of all, add 1 tablespoon of salt when mixing the noodles, so that the skin will not break when cooking.

2) Wash the radish, rub the shreds, then blanch in a pot under boiling water for 3 minutes, remove and cool, and then squeeze out the water. Mince.

3) Prepare 3 eggs, add a little vinegar and stir. Heat the oil, pour in the egg mixture, stir constantly with chopsticks, and when the pieces are small, you can turn off the heat and set aside.

2. Method 2:

1) First prepare all the ingredients, remove the head and tail of the radish, clean it, rub it into shreds, then chop it with a knife, put it in a basin, put a large spoon of salt, stir well, and marinate some of the water of the radish.

2) At this time, the fat and lean pork bought back are skinned, cleaned, and chopped into meat filling. Take a pot, put a little oil in it, pour the minced meat filling into it, stir-fry until the meat filling turns white, take out some oil, turn off the heat and put it aside.

3) The radish filling water is almost out, then wrap the radish filling with gauze, squeeze out some water, don't squeeze it too dry, don't pour out the radish water squeezed out, it will be used later. Then put the stir-fried pork filling in, add oyster sauce, an appropriate amount of light soy sauce, a little dark soy sauce to color, 1 spoon of thirteen spices, pepper, stir well with chopsticks, and then add an appropriate amount of cooking oil to prevent water loss, so that the dumplings will be delicious and juicy.

3. Method 3:

1) The meat filling should be mixed first, and the chopped green onion and ginger are more delicious, and the taste is almost bad when rubbed with a vegetable grater.

2) The amount of salt and soy sauce is determined according to the total amount after adding the vegetable filling, and two-thirds of the salt and soy sauce can be added when mixing the meat filling.

3) Half a white radish, a small bowl of meat jelly sauce, please refer to the meat skin jelly method: a successful soup dumpling, a bowl of pork filling.

Ingredients: minced pork.

500g carrots.

2 pieces of zhi excipient oil.

Appropriate amount of dao salt to taste.

Light soy sauce to taste.

Appropriate amount of dark soy sauce. Dumpling right stuffing seasoning.

Cooking wine, green onions.

Appropriate amount of ginger to appropriate amount of steps.

1.Prepare the ingredients and mix the noodles in advance.

2.Shred the carrots with a grater and chop them with a knife.

3.Put oil in the pot, you can put more in an appropriate amount, add chopped green onion and ginger and stir-fry until fragrant.

4.Add the minced carrots and stir-fry until cooked.

5.Finely chop the green onion.

6.Add the meat filling and cooking wine to stir the gluten in one direction, and add some water in the middle.

7.Add the stir-fried carrots and chopped green onions to the meat filling, add the dumpling seasoning, salt, light soy sauce, dark soy sauce and sesame oil, and stir well.

Ingredients: 2 carrots, 600g minced pork, 500g dumpling flour (available in supermarkets), half a cabbage, 250g warm water, 5g salt version

Method: 1. Finely chop the cabbage and add a little salt.

Grasp and marinate for more than 1 hour.

2. Wash the carrots and rub them into thin strips with a planer.

3. Squeeze out the carrots and pickled cabbage separately.

4. Add minced pork and salad oil, cooking wine, salt, sugar, chicken essence and other condiments to taste and mix well (because the front has been marinated with salt, so the salt should be added or not added as appropriate).

5. Carrots and pork minced pork, salad oil, cooking wine, salt, sugar, chicken essence and other condiments to taste and mix well (the carrots themselves have a little sweetness, sugar can be added less).

Preparation of carrot-stuffed buns.

1.Prepare 300 grams of carrots, 1 3 bowls of soaked dried shrimp, and 1 2 bowls of minced meat (as you can see in Figure 7).

2.Insert 300 grams of carrots into shreds.

3.Finely chop the green onion and ginger.

4.Blanch the shredded carrots in a pan.

5.Blanch the shredded carrots in cold water.

6.Remove the shredded carrots and dry them by hand.

7.In a bowl of shredded carrots, add 1 2 bowls of minced meat, minced green onion and ginger and all the other seasonings.

8.Stir the filling to combine.

9.600 grams of leavened dough and 1 tablespoon of soda.

10.Put the soda in the fermented dough and knead it thoroughly.

11.Cut the kneaded dough into small pieces of the same size.

12.Knead the small ingredients separately and roll them out into a dough with a thick middle and thin edges.

13.Take one side of bread and wrap it in carrot filling.

14.Once all wrapped, drain into the pot and let the lid rest for a while.

15.Pot under cold water, equivalent to 2 proofings, steam over medium heat for 20 minutes after boiling, and start the pot after 3 minutes.

Chop the carrots.

Add some meat and eggs, stir the meat and eggs first, put less water, beat all the way in one direction, add the carrots that have been made and stir together.

Put in some coriander, vermicelli to taste more.

Finally, put in the seasoning, put some thirteen spices to increase the fragrance.

Carrot bai

Rub into shreds, then dodge and crush, and put a little in a wok.

Stir-fry the oil until it is half-cooked, put it out, let it cool and then put it.

Put the minced meat and carrots together and stir, then add the seasoning.

Note: 1. When frying carrots, the oil must be less, and the dumplings cooked after adding more oil to make the filling are easy to break.

2. The fried carrots must be cooled before combining with the meat filling, otherwise the hot carrots will blanch the meat filling.