How to make dumplings with soft filling, and how to make them delicious

Material. A handful of soft ground, a pound of old tofu, 3 eggs, half a pound of leeks, 10g of Sichuan pepper powder, 10g of thirteen spices, 5g of chicken essence, 8 green onions, 8 slices of ginger, 7g of salt, 15ml of cooking oil, 15ml of sesame oil.

Method. 1.Have all the materials ready.

2.Cut the tofu into small cubes. Add an appropriate amount of salt, thirteen spices, a little, and chopped green onion to the eggs. Finely chop the green onion and ginger and set aside.

3.Heat the pan with cold oil, put the eggs in the pan and fry them with a spatula, then put them in a bowl and set aside.

4.Put oil in the pot, add green onion and minced ginger to stir-fry until hot, add peppercorn powder, then add tofu and stir-fry, add thirteen spices and salt to continue stir-frying.

5.When the tofu is dry, put it in the ground and stir-fry it softly, turn off the heat.

6.Pour the eggs into the scrambled tofu soft ground, stir well, you can taste the saltiness first, and then add salt and chicken essence according to personal taste, pay attention to the amount of salt should be enough in this step, put in the leeks can not put salt, leeks will be out of the water if you put salt.

7.Put the fried stuffing aside to cool, chop the leeks and put them in a basin with cooking oil and a little sesame oil and mix well, which will prevent the leeks from coming out of the water.

8.Mix the cooled stuffing with the leeks and you're done.

9.The noodles that have been mixed in advance can be wrapped into your favorite shape.

10.Add water to the pot and steam for 10 minutes on high heat.

Ingredients: ground soft, vermicelli, tofu, minced green onion, minced ginger, cooking oil, hot water, sesame oil, salt, peppercorn noodles, light soy sauce, dark soy sauce, sugar.

1. Wash the soft ground with warm water first, then soak it in hot water for about half an hour, and then take it out and rinse it repeatedly.

2. Soak the vermicelli in warm water until soft, then cut into small pieces for later use.

3. Wash the tofu and cut it into small pieces for later use.

4. Heat the oil from the pot, then add the tofu cubes and fry them until golden brown, then remove them and set aside.

5. Put all the ingredients in the same container and pour in the oil for the fried tofu.

6. Stir well, and the filling of the soft buns is ready.

The practice of soft packing.

Ground soft bun is a must in Pucheng, Shaanxi, especially the color, fragrance and taste are good, extremely delicious, must taste.

Raw materials: 350 grams of water, 500 grams of special powder, 5 grams of yeast, 8 grams of baking powder, 100 grams of tofu, 40 grams of green onions, 50 grams of cooked lard, 15 grams of minced ginger, 10 grams of salt, 6 grams of pepper and monosodium glutamate, 3 grams of five-spice powder, 15 grams of sesame oil.

Crafting process. Raw material preparation: flour, ground soft, yeast, baking powder, edible alkali, tofu, vermicelli, chopped green onion, minced ginger, refined salt, pepper powder, pepper, soy sauce, cooked lard (or rapeseed oil), sesame oil, etc.

1. Mix the dough: Flour with yeast and baking powder with warm water and mix into a leavened dough for later use.

2. Filling: mince the green onion, wash and chop the ground softly, steam the tofu and cut it into centimeter-sized cubes; Add cooked lard to the wok, heat it to the green onion and ginger to stir out the fragrance, pour in the diced tofu, add seasonings, stir evenly off the heat, pour into the ground soft, and then add sesame oil and mix well into the filling.

3. Forming: Knead the fermented dough evenly, knead the strips into every two or three agents, press the skin and wrap it into the filling heart to form a pleated bun green blank.

4. Cooking: The buns are steamed for 8 minutes.

Nutritional value of tofu:

1.Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, known as "plant-based meat". The biological value of soybeans is comparable to that of fish, and it is the best of the plant proteins.

Soy protein is a complete protein, its amino acid composition is relatively good, and it almost has amino acids necessary for the human body. Soybeans can be cooked and eaten directly, and the human body digests and absorbs only 65% of its protein, while the digestibility of tofu can be increased to 92% 95%.

2.The soybeans used to make tofu contain about 18% oil, and most of it can be transferred to tofu. The proportion of linoleic acid in soybean oil is large, and it does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and brain.

1. Materials.

1000g pork belly, 1500g local vegetables, 500g radish, 5g sesame oil, 5g salt, 1 green onion, 2 pieces of ginger, 1 tablespoon dark soy sauce, 3g chicken essence.

Second, the practice. 1.Wash the vegetables and control the moisture.

2.Chop. 3.Radishes.

4.Chop and put together.

5.Finely chop the ginger.

6.Finely chop the pork belly and green onions.

7.Add all the seasonings and pour them into a basin and mix well with your hands.

8.The dumpling filling has been adjusted.

9.Prepare the flour.

10.Add water and stir by hand to this extent without adding water, and knead it directly into a smooth dough.

11.Roll into long strips and cut into small areas.

12.Roll out the dough and wrap it into dumplings.

13.Boil the dumplings in the pot and cook them with cold water 3 times (that is, the often said 3 rolls).

Search it: how to make local vegetable dumplings delicious.

1.Wash the vegetables and control the moisture.

2.Chop. 3.Radishes.

4.Chop and put together.

5.Finely chop the ginger.

6.Finely chop the pork belly and green onions.

7.Add all the seasonings and pour them into a basin and mix well with your hands.

8.The dumpling filling has been adjusted.

9.Prepare the flour.

10.Add water and stir by hand to this extent without adding water, and knead it directly into a smooth dough 11Roll into long strips and cut into small areas.

12.Roll out into dough.

13.This is a wrapped dumpling.

14.The dumplings are boiled in the pot, and the cold water is cooked 3 times (that is, the often said point 3 rolls) 15The dumplings are out of the pot.

Dumpling filling preparation.

Dumpling filling is mainly divided into meat filling and vegetarian filling.

Before the meat filling bought, you should add a small amount of water and mix it, then add chopped green onions, minced ginger, peppercorn noodles or five-spice powder, MSG, salt, a small amount of soy sauce, cooking wine and the like, if you are not too greasy, you can also add some vegetable oil, but if the meat filling is fatty enough, you can save it, and then stir evenly in one direction, and then adjust the saltiness. If you like it, you can also add sesame oil, depending on your personal taste. The stirred meat filling can be left for a while to make dumplings.

You can also use this method to make beef and mutton filling.

Chicken bamboo shoots are not filled.

Ingredients: 750 grams of chicken breast, 100 grams of net winter bamboo shoots, 50 grams of chopped green onion, sesame oil, minced ginger, refined salt, monosodium glutamate, appropriate amount of broth.

Method: Wash and chop the chicken breast into a fine puree, cut the winter bamboo shoots into fine cubes and put them in the oil pan and stir-fry for a while. Put the chicken puree into a pot, add green onions, minced ginger, cooking wine, broth, refined salt, monosodium glutamate and stir well, add the winter bamboo shoots, and stir a few times.

Fish and leek filling.

Ingredients: 700 grams of skinless fish, 50 grams of fatty meat, 200 grams of leeks, 50 grams of chopped green onions, appropriate amounts of cooking wine, minced ginger, refined salt, monosodium glutamate, and broth.

Method: Rinse the fish meat in clean water, remove the coarse thorns, and put it on the board to knock and chop into fine puree. Finely chop the fat meat and finely chop the leeks.

Take a deep pot, put in the fish paste and add the broth, open, add cooking wine, green onions, minced ginger, monosodium glutamate, refined salt, whip clockwise with your hands, and finally add fat meat and leek.

How to make a tender minced meat:

Puree the pork belly, add a little soy sauce, cooking wine, salt, sesame oil, finely chopped green onion and ginger. If the meat filling is lean, add some vegetable oil to it. Stir to combine.

Then add a little water to the minced meat, continue to stir until the minced meat is elastic, then add water and stir again. So about 3 or 4 times, the meat filling is sticky and elastic. Remember to add less water each time, and add it several times.

The mincing made in this way is tender and delicious both for the stuffing and the meatballs.

Dumpling filling: Pork filling with green vegetables: Chop the greens and mix with the mixed meat filling.

Carrot and pork filling: Finely shred carrots and mix with the seasoned meat filling.

Stuffed mushrooms: Finely diced fresh shiitake mushrooms, mixed with the seasoned meat filling.

There are so many types of fillings that you can combine vegetables and meats. However, it should be noted that some vegetables have more water (such as Chinese cabbage, tomatoes, etc.), so you should remove the water first. Chop the Chinese cabbage, sprinkle a little salt and let it sit for a while, then squeeze out the water with your hands.

And don't put water when adjusting the meat filling, because the cabbage has a lot of water, and the filling is easy to dilute. Tomatoes should be partially seeded, otherwise the filling is not only easy to thin but also sour.