The practice of cabbage filled dumplings, the practice of cabbage stuffed dumplings

This process is the same as that of cabbage filling, except that the water is much less than that of cabbage.

Preparation of cabbage bun filling.

Cabbage is a vegetable that we can eat all year round, cabbage can be used to fry, stew, mix and other practices, all delicious, today I will teach you to use cabbage to make stuffed buns, and vermicelli, eggs, carrots three ingredients together to do, light and nutritious, suitable for hot summer to eat.

Description:

First of all, it is necessary to mix the dough and the proportion of materials, 500 grams of flour with about 50% warm water, 1% yeast, and a small amount of salt can be added, so that the steamed bun dough tastes stronger. Put the flour and yeast in a basin, pour warm water into the flour one time, stir with chopsticks while drizzling, and stir the flour until it is flocculent.

Squeeze the dough with both hands with the force of the wrist, squeeze it repeatedly until the dough becomes a soft and smooth dough, knead it thoroughly, cover it with plastic wrap to prevent the surface of the dough from drying out, and place it in a warm place or a sunny place to fully rise for 1 hour.

Soak the vermicelli in warm water, soak the vermicelli until there is no hard heart, cut the vermicelli into small pieces, chop the cabbage, sprinkle in half a spoon of salt, knead the cabbage with your hands, marinate for a few minutes, then add water to wash the cabbage, remove the salt taste, take out the cabbage and hold the water by hand for later use, peel and wash the carrots, then cut the carrots into minced pieces, and chop the green onions.

Add oil to the pot and heat it, pour in the egg liquid, spread it out, wait until the egg liquid is heated to a little solidified, stir it with chopsticks in a circle, stir the eggs into small pieces, put them out for later use, put the cabbage in the basin, add vermicelli, egg pieces, carrots, green onions, and then add cooked oil, or salad oil can also be, oyster sauce, light soy sauce, Sichuan pepper powder, thirteen spices, stir well with chopsticks, and the bun filling is adjusted.

The awakened dough is kneaded into strips, divided into evenly sized agents, take a dose and press it flat, roll it into a skin, wrap it with an appropriate amount of filling, wrap it well, wrap it well, wrap the rest of the buns in the same way, wrap the buns, let it stand for a while, cover it with a slightly damp soft cloth, or plastic wrap, to prevent the skin from drying out.

Add water to the steamer, put the buns in the cage drawer with cold water, place them at a certain distance, cover the pot, boil the water over high heat, steam for 15 minutes, turn off the heat, and simmer for 2 minutes.

The most important point of the bun filling is that the filling can not be dry, there must be a full gravy, the skill is to add water when kneading the filling, add a small amount little by little, and stir in one direction at the same time, do not stir twice clockwise, stir twice counterclockwise, must always stir in the same direction.

Add a little water first, stir and absorb, and then add a little more until the meat filling feels like it slipping out of your fingers when you pick it up with your hands.

In addition, it is best to chop the minced meat with a knife, and use the cooking machine to break the fibers of the meat, and the juice will be lost, and there is no refreshing feeling when eating.

Pork chive bun mincing:

1. Peel and wash the pork and cut it into small pieces, chop it into meat filling with a knife, I usually use pork belly and lean meat;

2. Put the meat filling in a container, put a large spoon of light soy sauce, an egg, salt, ginger powder, a small spoon of white sugar, stir evenly with chopsticks clockwise, the meat filling will absorb water during the stirring process, and the meat filling will feel very dry.

3. Wash the chives, chop them and put them in the meat filling, and continue to stir in a clockwise direction;

How to make kohlrabi vermicelli packs:

Wash the kohlrabi and blanch it in a pot, blanching one is to make the kohlrabi soft and better to cut, and the other is to effectively remove the pesticides in the vegetables, isn't it said that there are more pesticides in kohlrabi.

Remove supercooled water.

After draining the water, chop it into powder, not too small, make the bun filling bigger and more delicious, and put it into the basin after writing out some water, add minced green onions, ginger, pepper, pour corn oil and mix well, first mix oil in the green vegetable filling, which can effectively prevent the green vegetables from coming out of the water, and the name of this dumpling is "old delicious" - steamed dumplings with leeks and eggs.

Soak the vermicelli in hot water until soft, cut the vermicelli into small pieces and put them in a bowl.

Beat 3 eggs and stir in enough salt, which is the amount of salt needed for the whole filling.

Once cooked, crush with a spatula.

Let it cool and put it in a feeder.

Add an appropriate amount of fresh shellfish sauce, soy sauce, oyster sauce and sesame oil.

After mixing well, the bun filling is ready.

At this time, the noodles are also ready, so they give off a bean fragrance.

After kneading well, knead it into an appropriate size of agent, roll it into a slightly thicker dough in the middle and put the filling, put more stuffing in your own buns, the skin is thin and the filling is delicious, and the plastic wrap is relaxed for 20 minutes.

Put appropriate water in the steamer, brush a thin layer of oil on the bottom of the bun and put it on the steaming curtain, leave a certain gap in the middle, turn to medium heat after boiling, then steam for 15 minutes, turn off the heat, and wait for a few minutes to remove the lid and pick out the buns to eat.

The method of cabbage and cabbage bun filling is the same as your usual method of bun filling and cabbage bun filling, and it is the same as your usual bag of bun filling.

Let's not talk about the method, I want to tell you, this is not delicious, let's change the filling.

Dumplings and cabbage are common in our lives'Food, using cabbage to make dumplings, the method is relatively simple, but some first-time friends may be a little uncomfortable. First of all, the filling must be made, which is also the essence of dumplings, cabbage as the main ingredient, and some other auxiliary materials. Let's take a look, the following is the cabbage dumpling filling method I helped you organize, I hope you like it.

Ingredients: half a cabbage (cabbage), a handful of enoki mushrooms, 5-6 shallots, 500 grams of minced pork belly, cooking wine, dumpling filling seasoning, salt, sesame oil, a little light soy sauce and dark soy sauce, flour.

Method: 1. Pour the minced pork belly into a basin, add salt, cooking wine, water, dumpling filling seasoning, light soy sauce, dark soy sauce, and stir the gluten with chopsticks in one direction;

2. Chop the cabbage, enoki mushrooms, and shallots;

3. Put the minced cabbage, enoki mushrooms and shallots into the meat and mix well, then add sesame oil and mix well to make the filling;

4. And noodles, now that the weather is hot, I generally use flour and water 2:1 (if it is 100 grams of flour, add 50 grams of water.) Mix into a dough, cover with a damp cloth or plastic wrap and let rise for 15 minutes;

5. Sprinkle dry flour on the cutting board, then roll the dough into long strips, cut it into small pieces, press the small agents flat, and roll them into thin slices with a rolling pin. You can make dumplings. When wrapping, pinch tightly, don't expose the filling;

6. Boil a pot of water, put in the dumplings, add a small bowl of cold water after boiling again, repeat 3 times, the dumplings can be eaten when they float to the surface.

Prepare a package in advance, an appropriate amount of lean meat, an appropriate amount of salt, and an appropriate amount of chicken essence.

1. Wash the vegetables first, and every cabbage leaf must be cleaned well, and if you like other vegetable patches, you must clean it for later use.

2. Then boil the cabbage in water to soften, this step is the most important way to make the dumpling Liang Chongqi filling better.

3. Then chop the boiled cabbage leaves.

4. Then cut the lean meat into minced meat.

5. Mix the cabbage and minced meat well. Place the sliced lean meat and vegetables in a large basin and use chopsticks or a spoon to stir the two ingredients together evenly and with even hand strength to fully blend the vegetables and lean meat.

6. After stirring, there is another step, which is to season the dumpling filling, add an appropriate amount of salt and chicken essence, and complete the rendering.

Preparation of cabbage pork dumpling filling.

The role of cabbage:

1. Kill white blood cell count: cabbage has a colorful propyl isothiocyanate to derive physical fitness, and kills abnormal somatic cells in the human body that cause sepsis.

2. Treatment of ulcers: cabbage contains vitamin U, which has a very good healing effect on ulcers, can speed up the healing of ulcers, and can also prevent malignant transformation of gastric ulcers. These substances have been obtained to make medicines for the prevention of gastric and duodenal ulcers, and have the effect of relieving pain and promoting ulcer healing.

3. Anti-cancer effect: cabbage contains a variety of indoles, flavonoids and polysaccharide compounds. Tests have confirmed that indole has anti-cancer effects, degradable carcinogens benzene, and reduces the risk of gastric cancer and colorectal cancer.

4. Contains a variety of vitamins: cabbage contains a variety of vitamin C, vitamin E, salicylic acid, methylcellulose, carotene and its nutrient molybdenum, etc., so it has a strong antioxidant effect and anti-aging effect.

Physical and mental health effects.

Carrot: nourishes the liver and eyes, strengthens the spleen and stomach, relieves cough and dissolves phlegm.

Light soy sauce: transforms pressure, replenishes blood and qi, and protects teeth.

White sugar: contains carbohydrate compounds, invigorates blood and dissolves stasis.

Food materials. Minced raw pork 500 grams.

Oily wheat cabbage is a half-phase gram food.

Carrot A half-gram food.

Green onions: A handful of food.

Salt appropriately. Light soy sauce appropriately.

Rice wine appropriately.

Sesame oil appropriate.

Water appropriate. Water starch appropriately.

White sugar: A small amount of food.

How to make raw pork dumplings with oil and wheat vegetables.

1.Cut the oil and wheat cabbage into small Fu add a small amount of salt to kill the drainage, and kill the water requisitioned.

2.Add the appropriate amount of water and the juice from the first step to the meat foam and stir in one direction.

3.Add all salt, rice wine, light soy sauce, sesame oil, and white sugar, stir, and then add an appropriate amount of water starch and stir.

4.Cut the carrots into small fu and add the meat foam and stir.

6.The stuffing is done.

7.Prepare the dumpling wrappers in advance.

8.There is skin and stuffing, and you can wrap your favorite style.

Detailed explanation of the preparation of raw pork dumplings with oil and wheat vegetables 99Wrap dumplings, steamed, boiled, fried.

The pasta is very tasty, so let's talk about how to make cabbage dumpling filling.

01 In order to make delicious cabbage dumpling filling, we need to prepare the following ingredients: cabbage, pork, green onions, ginger and garlic, oil, salt, light soy sauce, etc.

02 We first clean the cabbage with water, then cut the cabbage into small pieces, and break as much as possible to make the filling.

03 Then clean the pork with water, and then chop the pork with a knife, the more chopped the better, so that it will add more flavor.

04 Finally, stir the chopped cabbage and chopped pork stool together, add the dates to the oil, green onion, ginger and garlic foam, cooking wine, salt, and a small amount of cool white to marinate for a period of time.

Steps to make dumplings stuffed with nine vegetables:

Yam nine vegetables shrimp skin dumplings preparation steps:

Ingredients: 180 grams of nine vegetables, appropriate amount of yam, 200 grams of buckwheat flour, 2 grams of yeast, 100 grams of shrimp skin, 2 eggs;

Excipients: rice oil, sesame oil, cooking wine, salt, light soy sauce, oyster sauce, five-spice powder;

Method: 1. Wash the nine vegetables and yams and cut them into small pieces;

2. Beat the eggs into a bowl, add a little salt and cooking wine and stir well;

3. Remove the oil from the pan, pour in the egg mixture, stir and let it cool;

4. Put the vermicelli in boiling water in advance and boil until soft, then remove and chop;

5. Put the nine vegetables into the pot, and first add some sesame oil to the nine vegetables to seal the nine vegetables and prevent it from coming out of the water;

6. Then add the chopped eggs, chopped yam and shrimp skin;

7. Then add light soy sauce, oyster sauce, five-spice powder and salt and mix well to form a nine-vegetable egg filling;

8. Add buckwheat flour and yeast to the pot;

9. Add an appropriate amount of water and knead it into a smooth surface;

10. Put it in a warm place and ferment until it is twice the size;

11. Take out the fermented noodles and flatten them for exhaust, then roll them into long strips and cut them into 10 small pieces;

12. Take a small agent and flatten it out;

13. Then wrap in an appropriate amount of adjusted egg filling, then fold it in half and seal the edges;

14. Then put the wrapped dumplings on the steamer and let them rise for another 10 minutes;

15. Steam on high heat for 10 minutes and simmer for 3 minutes;

16. The other 5 were made into a nine-dish box, and the pattern was pressed out on the edge of the box with a fork;

17. Put the box into a frying pan and cook it;

18. Indicate that the brush is brushed with a layer of rice oil;

19. Turn over and then brand until mature.

Nutritional value of yam:

1.Strengthen the spleen and stomach, and help digestion

Yam contains amylase, polyphenol oxidase and other substances, which are conducive to the digestion and absorption function of the spleen and stomach, and are a medicinal and edible product that blindly flattens the spleen and stomach. Regardless of spleen yang deficiency or stomach yin deficiency, it can be eaten. It is commonly used to treat diseases such as weakness of the spleen and stomach, lack of food and fatigue;

2.Nourish the kidneys and improve the essence:

Yam contains a variety of nutrients, which have the effect of strengthening the body and nourishing the kidneys. Women with leucorrhoea, frequent urination and other symptoms can be taken in;

3.Lungs and cough relieve:

Yam contains saponins and mucus, which have the effect of lubrication and moisturizing, so it can benefit lung qi, nourish lung yin, and ** lung deficiency and phlegm cough for a long time;

4.Lowers blood sugar:

Yam contains mucus protein, which has the effect of lowering blood sugar, can be used for diabetes, and is a good food therapy for diabetics;