Can shiitake mushrooms be made dumplings with celery

Shiitake mushrooms can be used to make dumplings with celery. Here's how:

Ingredients: semi-lean pork, celery, fresh shiitake mushrooms, and dumpling wrappers.

Seasoning: salt, monosodium glutamate, soy sauce, sesame oil, chives, thirteen spice powder, starch, ginger, egg white, and blending oil.

Method: After washing the fresh shiitake mushrooms and celery, remove the stems of the shiitake mushrooms and slice them, and chop the celery into small pieces. Wash the ginger and green onions, and wash the semi-lean pork.

Chop the washed semi-lean pork, then add ginger, green onions, fresh shiitake mushrooms, and celery cubes to chop together, and then chop them together into meat filling, try to be as delicate as possible. Put the chopped stuffing into a basin, add salt, soy sauce, monosodium glutamate, sesame oil, blending oil, thirteen spice powder, starch juice, and an egg white and mix thoroughly.

It is very important to adjust the filling, just add these things into it will feel clear, be sure to adjust it for a while, you can directly insert a chopstick without falling. After the filling is adjusted, prepare a small half bowl of water, and dip a little on the skin when wrapping, because the skin bought outside is not as good as the skin made at home, so that it can be sealed better, so as not to fall apart when cooking.

Ingredients: 1 kg of dumpling skin, half a kg of pork filling, a handful of celery, 8 soaked dried shiitake mushrooms, a small handful of dried shrimp, an egg, and a little green onion and ginger.

Seasoning: salt, sugar, starch, edible oil, sesame oil.

Method: Chop all the ingredients into minced pieces, put them in a large bowl, add seasonings, and stir evenly with chopsticks in the same direction, which is the filling of dumplings. Then there is the dumpling-making, the method has been introduced a lot, so I won't say much.

Tips: Add a little salt to the water when cooking, the skin will be a little chewy and non-sticky.

Shiitake mushrooms and celery can be made together without intrinsic conflict, you can add other ingredients and condiments according to your taste and needs, and it's completely fine.

Shiitake mushrooms can be used with celery to make dumplings, and there is no contradiction between these two ingredients. My family often uses shiitake mushrooms and celery to make dumplings with beef, which are not only delicious but also nutritious.

Radish celery, shiitake mushrooms, of course, can be made dumplings together.

But add some meat.

Contraindications for the consumption of turnips.

Radish is cold and good for the intestines, and those with spleen deficiency and diarrhea should eat with caution or eat less.

The efficacy and role of radish.

Radish is cool, sweet and spicy, non-toxic, enters the lungs and stomach meridians, can eliminate stagnation, dissolve phlegm and heat. Radish has a strong function of qi, and can also relieve cough and phlegm, remove dryness and rejuvenation, clear away heat and slack poison, and facilitate convenience.

1. Enhance the body's immune function: radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2. Help digestion: mustard oil in radish can promote gastrointestinal peristalsis, increase appetite and help digestion;

3. Help the absorption of nutrients: the amylase in radish can decompose the starch and fat in the food and make it fully absorbed;

Radishes are mainly divided into seasonal radishes and seasonal radishes.

Seasonal radish: It is divided into 4 basic types according to ecotype and winter intensity

1. Autumn and winter radish type: the common cultivation type in China. Sowing in late summer and early autumn, harvesting in late autumn and early winter, the growth period is 60 to 100 days, according to the skin color and use, it can be divided into different variety groups such as red skin, green, white skin, green skin and red heart, etc., the representative varieties are Xuecheng Changhong, Jinan Qingyuan Crispy, Shijiazhuang White Radish, Xinmei and Chenghai Baisha Locomotive, etc.

2. Winter and spring radish type: planted in areas that are not too cold in winter such as south of the Yangtze River and Sichuan Province in China. Cold-resistant, strong winter, not easy to chaff. The representative varieties are Chengdu spring bulao radish, Hangzhou Jianqiao big red tassel radish and Chenghai South bank Zhou evening radish.

3. Spring and summer radish type: widely planted in China. It is more cold-tolerant, has stronger winter, and has a shorter growth period, generally 45 to 60 days. The representative varieties are Penglai spring radish, Nanjing May red.

4. Types of summer and autumn radish: It is cultivated more in the south of the Yellow River Basin in China, and is often used as a vegetable in the summer and autumn off-season. It is more resistant to humidity and heat, and has a growth period of 50 to 70 days. The representative varieties are Hangzhou small hook white, Guangzhou candle and so on.

Four seasons radish: small leaves, fine petioles, hairy, fleshy roots are small and very early-ripening, suitable for raw food and pickling. It is also cultivated in small quantities in our country. The varieties of radish cultivated in China include Nanjing Yanghua radish, Shanghai small carrot, Yantai red ding, etc.

Cabbage, radish, celery, and shiitake mushrooms can be eaten together in dumplings.

1.Radish contains a variety of trace elements that can induce the human body to produce interferon, which is of great significance for preventing and fighting cancer.

2.The B vitamins and minerals such as potassium and magnesium in radish can promote gastrointestinal peristalsis and help to eliminate waste products from the body.

3.Eating radish can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases.

4.Radish is still a traditional Chinese medicine, its nature is cool and sweet, it can eliminate stagnation, dissolve phlegm and clear heat, lower qi and detoxify.

5.Northeast carrot can effectively regulate the acid-base balance in the body, so it is very beneficial to gout patients.

Radish celery and shiitake mushrooms can be used to make dumplings, these three ingredients have no commensurate ingredients, and the nutritional value is very high.

Radish celery mushroom dumplings method:

Ingredients: radish, celery, shiitake mushrooms, beef, green onion and ginger, cooking wine, pepper water.

Seasoning ingredients: green pepper, sesame oil, light soy sauce, dark soy sauce, salt, chicken essence, thirteen spices.

1. Prepare 300 grams of ground beef, half a bowl of pepper water, use a small spoon for eating, hold two spoons of water, pour it into the meat, then stir clockwise in one direction, repeat 3 times until the water is absorbed, add 1 spoonful of salt, stir until it melts and absorbs clean.

2. Then pour in 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, an appropriate amount of thirteen spices, chicken essence, minced ginger, chopped green onion, and stir clockwise until all are absorbed.

3. Chopped radish and celery, add it to the minced meat three times and stir, remember clockwise, in one direction. (Rub the radish into thin strips, sauté in vegetable oil and finely chop

4. Then add the shiitake mushrooms, cut the shiitake mushrooms into cubes, put them in a bowl, add hot water to soak them, pour off the hot water, wash them with cold water again, dry the water, and stir well.

5. Finally, add some chopped green peppers, stir well, and the meat filling is ready, the trick to make this kind of filling is to stir it in one word, so that the meat filling can completely absorb the condiments, and then it will be successful.

6. The meat filling is particularly delicious, when whipping the meat filling, it is necessary to stir clockwise in one direction, and pay attention to the order of adding seasonings, it is best to add salt first, which can change the protein properties, the meat viscosity becomes stronger, the meat filling is more full and elastic, and it tastes all huddled, and the last step is to add sesame oil.

Summary of tips. 1. The boiling method of Sichuan pepper water, add an appropriate amount of water to the pot, put in a small pinch of Sichuan pepper, boil for two or three minutes, turn off the heat and let it cool. Radish is delicious with beef.

Shiitake mushroom and celery dumplings

Main ingredients to prepare: parsley, shiitake mushrooms, minced pork

ParsleyWash and chop into piecesShiitake mushroomsAlso cut into small pieces, andGround porkPut it in the same basin, add salt, thirteen spices, chicken powder, light soy sauce, oyster sauce, drizzle in some sesame oil, and then beat in an egg, beat well and stir well to flavor the filling.

Let's take a look at the steps of how to make the whole dumpling::

Making dumplings] Step 1:and noodles

Pour an appropriate amount of flour into the basin, mix the dough with water, stir while pouring, moisten all the flour and stir it into a dough flocculent.

Then knead it repeatedly into a slightly harder smooth dough, cover it with a plate and put it on for 10 minutes, the newly kneaded dough has a relatively large gluten and is not easy to roll into shape.

Step 2:Spice stuffing:The small parsley is washed and cut into pieces, the mushrooms are also cut into pieces, and the meat filling is placed in the same basin, add salt, thirteen spices, chicken powder, light soy sauce, oyster sauce, and then pour in some sesame oil.

Crack in another egg, beat well and stir well to flavor the filling.

Step 3:Rolling skin:

After the dough is ready, we knead it smooth, roll it into long strips, and cut it into evenly sized dough pieces.

Then flatten the dough and roll it out into a dumpling wrapper that is slightly thicker in the middle and thinner at the edges.

Step 4:Dumplings:

Put an appropriate amount of filling on the dumpling wrapper, knead the edges together or place it at the tiger's mouth to squeeze it into a dumpling.

Put the wrapped dumplings in the tray, deliciousShiitake mushroom and celery dumplingsIt's done.

Some people can't eat like this, and they will have stomach pain, vomiting and upset when they eat it!!

OK. According to personal taste.

I personally experienced stomach pain and vomiting after eating dumplings wrapped with celery, shiitake mushrooms, Chinese cabbage, and lean meat, and I hope this information can be helpful to everyone.

Yes, it seems to be like this a lot.

Celery shiitake mushroom stuffed dumplings.

Ingredients: flour, meat, celery, shiitake mushrooms, green onions, ginger, pepper water, five-spice powder, sesame oil, light soy sauce, cooking wine.

Steps: Step 1: Leave the dough with cold water and let it rise for 20 minutes (the dough is not easy to be too hard).

Step 2: Add pepper water to the minced meat and stir.

Step 3: Cut the shiitake mushrooms and celery and set aside.

Step 4: Add mushrooms, celery, green onion and ginger seasoning, mix and stir.

Step 5: Knead the dough, divide it and roll it into slices.

Step 6: Make dumplings.

Step 7: Cooked dumplings can be eaten (after the water is boiled, put in the dumplings and open them three times to take them out).

Step 8: Dipping sauce: vinegar, garlic, chili oil, sesame oil.

Tips: The dumpling noodles are slightly softer and have a better taste.

1. Soak the fragrant ru softly, you can soak it in hot water, the speed is faster.

2. Chop the celery and fragrant sauce into minced foam, put it in the meat, and put the eggs in it. Mix well.

3. Add salt, pepper and ginger and mix well, be sure to mix for a while to mix all the ingredients together.

4. Smear the area around the dumpling bun with water. Then put an appropriate amount of stuffing and wrap it up.

5. Put the wrapped dumplings in the freezer of the refrigerator, and take them out when you want to eat them and cook them. Of course, it is better if it is not frozen.