How to adjust the sauerkraut filling, how to adjust the sauerkraut filling deliciously How to make t

1.There are two kinds of sauerkraut, one is Northeast sauerkraut, and the other is Sichuan sauerkraut (the kind of Laotan sauerkraut in sauerkraut fish), and Sichuan sauerkraut has not yet tasted the taste of making filling. So let's talk about the stuffing of Northeast sauerkraut, how to make the sauerkraut stuffing delicious, we can pay attention to the following aspects.

2.First of all, the sauerkraut in the Northeast can be said to be a common ingredient in the Northeast every winter, every household will pickle a lot, the sauerkraut in the Northeast is very oil-loving, that is to say, if you wrap dumplings or buns with pure sauerkraut filling, salad oil or soybean oil must not be put less, and the sauerkraut filling will be dry and not delicious.

3.Another point is that when we make stuffing in Northeast sauerkraut, we are clutched into balls, and then we come to the filling, that is, to squeeze out the excess water in the sauerkraut. Lost the characteristics of Northeast sauerkraut.

4.Let's introduce a sauerkraut filling. It's very delicious, mainly talking about the ingredients, the ingredients are sauerkraut, (the meat is nourishing) is the meat residue left over from the meat oil, which can be said to be very delicious.

Chop the sauerkraut and take it out, put in the meat (this one also has to be chopped), chopped green onion, minced ginger, five-spice powder, soy sauce, salad oil, salt, monosodium glutamate, all put together and mix well. This sauerkraut filling is very delicious.

Ingredients, appropriate amount of pork, appropriate amount of sauerkraut. Excipients, green onions, ginger. Seasoning, light soy sauce, salt, chicken essence, thirteen spices.

Prepare the ingredients, peel and wash the green onions, peel and wash the ginger. Chop the pork and chop it into minced meat. Finely chop the green onions and ginger and place on a plate.

Place the minced meat foam on a plate and add the light soy sauce to taste. Add salt to taste, a small amount of chicken essence and a small amount of thirteen spices. Heat the oil in a pan and pour the oil into the minced meat.

Mix the minced meat and seasonings such as green onion and ginger and leave for 15 minutes or more. Blanch the sauerkraut twice in warm water, then remove the sauerkraut water. Chop the sauerkraut into pieces.

Stir the chopped sauerkraut and meat filling together evenly to make dumplings.

The dumplings stuffed with sauerkraut are adjusted like this, and the dumplings with no filling are fragrant.

1. Ingredients: one ginger, two spoons of salad oil, appropriate amount of soy sauce, appropriate amount of monosodium glutamate, appropriate amount of garlic, 500g of pork filling, a section of green onion, 500g of sauerkraut, and an appropriate amount of Sichuan pepper powder.

2. The shape of the dumplings is not important, the important thing is the filling inside, the filling is fresh and delicious, so the sauerkraut should be fished out and washed, and it must be chopped with a knife.

3. The meat filling should be chopped with a knife, and the minced meat flavor will be chopped out, and the soy sauce, salt, monosodium glutamate, minced ginger, and Sichuan pepper powder should be stirred evenly.

4. Heat the oil, put the green onion and ginger into the hot oil and fry until fragrant, pour it into the meat filling after frying the fragrance, and stir clockwise.

5. The mixed meat filling should feel oily, and then squeeze out the vegetable filling and add it to the mixed meat filling, and stir clockwise.

Rinse the sauerkraut, break off the pieces and soak in water for 10 minutes; Then gently pinch off the water, arrange the sauerkraut piece by piece and cut it into thin strips, then cut it into fine pieces, and squeeze out the water with the chopped sauerkraut tightly in your hand; Then chop the pork into minced meat, add minced green onion and ginger, cooking wine, Sichuan pepper powder, light soy sauce, minced ginger and cooking oil and stir well; Then add the chopped green onion and mix well, and the sauerkraut dumpling filling is ready.

It is best to bring some fatty meat to the meat filling in the sauerkraut dumplings, so that it is delicious. Stir the sauerkraut filling cooking oil must put more, the sauerkraut filling is very oily, and it is not delicious if there is less oil; Don't put a lot of pepper water or water to whip the meat filling of sauerkraut stuffing like you usually make dumplings, and generally put cooking wine and light soy sauce.

Although dumplings are delicious, they also have their own disadvantages to health. Generally speaking, the dumpling filling is mostly meat-based, with more meat and less vegetables, and if you eat too much, you will naturally feel more greasy, which is not only uncomfortable in taste, but also extremely bad for human health if you eat too much oil.

There are many health drinks with anti-greasy effects, such as tea, fruit juice, etc., but the most suitable combination with sauerkraut dumplings is the traditional drink sour plum soup. Sour plum soup is made from several natural raw materials such as black plum and hawthorn, which is rich in trace elements, crude fiber and other nutrients, especially the flower surface element is a kind of phytochemical, which can effectively help the body to discharge oiliness.

Here's how to adjust the filling of sauerkraut-stuffed dumplings:

Tools Ingredients: 650 grams of sauerkraut, 500 grams of ground pork, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, half a green onion, appropriate amount of sugar, chicken essence, white pepper powder, five-spice powder, minced ginger, Sichuan pepper, cooking oil.

1. Rinse and wash the sauerkraut, squeeze the water and chop it, prepare a clean filter cloth for the quasi-leakage ridge, wrap the sauerkraut and squeeze out the excess water, don't squeeze it too dry, it will be firewood to eat, and slightly keep two points of moisture.

2. Prepare 500 grams of pork filling, three points fat and seven points lean, add 2 spoons of light soy sauce, 1 spoon of dark soy sauce, an appropriate amount of sugar, chicken essence, white pepper, five-spice powder, minced ginger, stir well, then pour in a spoonful of soybean oil, continue to stir vigorously.

3. Chop half a green onion into minced pieces.

4. Put the sauerkraut into the meat filling together, and then stir evenly at this time, so that the sauerkraut and the meat filling are fully combined.

5. Heat the oil in the pot, wait for the oil to smoke slightly, put in 20 peppercorns, fry them on low heat, don't open the fire Qingshan, the fried paste will be wasted, take out the peppercorns, as long as the pepper oil, let it cool and set aside.

6. Pour the chilled pepper oil, together with the green onions, into the sauerkraut filling, and the sauerkraut filling at this time is completed.

The method of adjusting the sauerkraut stuffing

Sauerkraut pork stuffed dumplings].

Ingredients required: 400g of high-gluten flour; 300g minced pork; half a ssauerkraut; soybean oil to taste; salt to taste; Appropriate amount of green onion; ginger to taste; Appropriate amount of five-spice powder; pepper to taste; Sugar to taste; Light soy sauce to taste; Appropriate amount of oyster sauce; Aged soup to taste.

Practices and Steps:

Add an appropriate amount of water to the flour, and cover the noodles with plastic wrap, if you eat dumplings for breakfast, it is best to make good noodles the night before, and the next morning is particularly easy to use, and the temperature at home can be refrigerated.

The pickled sauerkraut is cleaned, chopped, and washed again, using gauze to filter out the water first, and then to remove the water. Peel and wash the green onion and ginger and finely chop it.

The key point is that the key step is coming, the steps of adjusting the filling are here, first adjust the pork filling: first, add an appropriate amount of salt to the meat filling, stir it well, and add salt first to sterilize the pork. Second, add chopped green onion and ginger, half a spoon of sugar, half a spoon of white pepper, half a spoon of five-spice powder, two spoons of light soy sauce, and a spoonful of oyster sauce and stir well in one direction.

The third is to add the old soup many times, continue to stir in one direction, until the old soup is completely integrated into the meat filling, so that the meat filling is full of soup, and finally the fried soybean oil is poured on the meat filling, continue to stir in one direction, and you can change it to your favorite oil. The purpose of the final refueling is to lock in the soup absorbed in the meat filling, and the meat filling is ready, and then it can be put in the refrigerator for refrigeration.

There is no need to refrigerate the sauerkraut filling, because the sauerkraut filling eats oil, add the sauerkraut filling and stir well in one direction. If you are going to eat dumplings in the morning, it is best to mix the dumpling filling in advance, refrigerate it, and make dumplings directly the next morning to save trouble.

Dumplings: The dough is kneaded into long strips, evenly divided into a number of dough agents, rolled into dumpling skins and fillings, and kneaded into dumplings.

Cook dumplings: Add an appropriate amount of water to the pot, put the dumplings into the water after boiling, add cold water after turning it over, turn it over for the second time and then add cold water, turn it over for the third time to get out of the pot, and the dumplings are cooked just right.

Out of the pot and put on the plate, the sauerkraut pork stuffed dumplings that you never get tired of eating are addictive.

This kind of stuffing must not just put sauerkraut, you can also put some vermicelli, cooked can put dry tofu or dried tofu chopped everything, put some material oil is peppercorns, cinnamon, green onion ginger, garlic coriander squeezed out of the oil, this oil is very fragrant, put some oil in the middle of summer, and the taste will be better, is this thing delicious? It's just in the seasoning, put some chicken essence, oyster sauce and pepper in it, 13 spices, I put a little salt, basically these seasonings.

Ingredients: 1500g of sauerkraut, 500g of pork belly

Seasoning: Appropriate amount of salt, appropriate amount of chicken essence, 1 green onion, 1 piece of ginger, 20g of cooking wine, appropriate amount of light soy sauce, appropriate amount of blended oil, appropriate amount of five-spice powder, appropriate amount of yuanzhen sugar, appropriate amount of sesame oil.

The practice of Northeast sauerkraut meat stuffed buns.

1.Wash the sauerkraut in two small pieces and set aside;

Northeast sauerkraut meat stuffed buns.

2.Chop the sauerkraut into fine pieces for filling;

Northeast sauerkraut meat stuffed buns.

3.Sauerkraut is very oily, so I use pork belly to make the filling, there is about 40% fat in it, because the fat meat is not easy to chop, hanging on the knife is slimy, so I freeze it in the refrigerator for about 1 hour, so that it can be cut into small pieces;

Northeast sauerkraut meat stuffed buns.

4.All kinds of spices for standby; Cooking wine salt, chicken essence, yellow sauce, light soy sauce, sugar.

ginger, green onion, five-spice powder;

Northeast sauerkraut meat stuffed buns.

5.Finely chop the green onion and ginger in ingredient 4 and pour the rest of the ingredients into the minced meat;

Northeast sauerkraut meat stuffed buns.

6.Stir well with chopsticks in one direction;

Northeast sauerkraut meat stuffed buns.

7.Chop the sauerkraut, squeeze out the water inside (about ninety percent dry), it's too dry, and the filling is not delicious.

Northeast sauerkraut meat stuffed buns.

8.After stirring the sauerkraut meat filling, you can already smell the fragrance when pouring a little sesame oil; Cover the mixed stuffing with a lid and set aside;

Northeast sauerkraut meat stuffed buns.

9.At this time, the noodles are poked with some dry flour with your index finger to see if they are not sticky and do not rebound, which means that they are very good;

Northeast sauerkraut meat stuffed buns.

10.Add a little baking soda and knead well; Relax for 5 minutes;

Northeast sauerkraut meat stuffed buns.

11.Roll the dough into long strips and knead it into a medium-sized agent by hand;

Northeast sauerkraut meat stuffed buns.

12.Use a rolling pin to roll out the wrapper with a thick middle and a slightly thinner outer ring;

Northeast sauerkraut meat stuffed buns.

13.Put the wrapper in your hand, put the stuffing inside and you can wrap it;

Northeast sauerkraut meat stuffed buns.

14.Halfway through the bun, the thumb and index finger of the right hand are pinched a little upward, about a fold or so;

Northeast sauerkraut meat stuffed buns.

15.wrapped sauerkraut buns;

Northeast sauerkraut meat stuffed buns.

16.All finished products;

Northeast sauerkraut meat stuffed buns.

17.The wrapped buns are placed on a drawer in a pot filled with cold water, (the cage drawer is covered with a water-soaked drawer cloth);

Northeast sauerkraut meat stuffed buns.

18.After putting cold water into the pot, turn on the high heat for 15 minutes to cook, and then continue to empty for 5 minutes to avoid collapse; , steamed sauerkraut buns.

Northeast sauerkraut meat stuffed buns.

19.Dip it in garlic sauce and take a bite of the oil, which is really fragrant.