Question 1: How to prepare the stuffing of Spanish mackerel dumplings? Cut the mackerel with a blade, remove the fish bones, and then cut the mackerel meat into 1cm-sized cubes. Pork belly (red: white = 7:3 is the best (Jia) cut into 5~10mm dices, leeks cut into fine pieces, green onions and ginger cut into fine pieces.

Soak Sichuan peppercorns in boiling water to make Sichuan peppercorn water. After cooling, filter out the Sichuan peppercorns before use.

Marinate the diced Spanish mackerel meat with a small amount of salt, sugar, monosodium glutamate and vinegar for more than 15 minutes. Pour in the diced pork belly, then pour in the pepper water and stir evenly. Pour in the green onions, Stir the minced ginger evenly, then add fine salt, monosodium glutamate, soy sauce (a small amount), and peanut oil and stir evenly. Pour in the minced chives and stir evenly. Finally, pour in the sesame oil and stir evenly.

Question 2 : How to prepare the filling for mackerel dumplings? You just need to add some egg white, chives and seasoning. It seems that when I was a child, my mother made it this way.

Question 3: How to prepare the stuffing for Bayu dumplings - Method 1:

Bayu How to make meat fillings for dumplings:

1. Place the mackerel flatly on the chopping board, cut it in half, take out the fish fillets, hang the fish meat with a spoon, be careful not to leave the skin, and use a meat grinder to grind it. Stir the fish meat into pieces, and add water to the meat while stirring, a small amount and many times. In the end, almost all the water is added to the stuffing and becomes fish paste;

2. The pork belly should be seven fat and three lean. , cut into small pieces, and stir into minced meat with a blender;

3. Put the stirred fish minced meat and pork minced together, add minced onion, ginger, and chives, and beat in 2 eggs , add salt, chicken essence and peanut oil, stir evenly, and the fish filling is ready;

- Method 2:

Ingredients: Spanish mackerel, a little fat (2 pounds of fish and 1 tael Meat ratio);

Seasonings: leeks, onion and ginger water, fine salt, sesame oil, MSG;

First remove all the fish from the fish body, wash it, and then Peel the Spanish mackerel, otherwise it will smell fishy.

Pick the leeks, wash them, cut them, and put them in a basin.

Then mix the noodles. , set aside to wake up

Then chop the meat and skinless mackerel meat, chop a small piece of fat in to remove the fishy smell, and make the taste more fragrant. When chopping, chop the fish lightly and add green onions. Add ginger and a little water to prevent the fat from being too tough. After chopping it into a basin, add oil and stir. When stirred, add salt, monosodium glutamate, a little water, and an egg. Tip: The key is Beat the meat, stir the meat filling clockwise, add the onion and ginger water, stir until it is like porridge, and it can float on the cold water. Finally add salt and oil.

——Method 3:

Wrap Spanish mackerel dumplings

Ingredients: white flour

Noodles: When kneading the noodles Add less salt and the hardness of the noodles will be medium.

Dumpling filling: Chop the Bayu meat and add an appropriate amount of water (water soaked with pepper and aniseed is better). Slowly add water while stirring constantly until the shredded meat and water are fully mixed. , put an egg at this time, add minced ginger, and continue to stir. Then add MSG and salt, and continue stirring. At this time, the fish filling will gradually become sticky and thick.

Then add sesame oil, pork fat, and peanut oil. The ratio is 1:3:7. Keep stirring.

Stir evenly and then add the prepared minced chives and stir in one direction.

Tips: When making dumplings, the skin should be large and thin, and the filling should be large. Eat with sesame oil and vinegar.

Supplement:

Peel the skin: Cut the Spanish mackerel into two pieces, one with thorns and one without. Then lay the skin down and the meat up flat, and use a knife to remove the meat slices, or scrape them off.

Question 4: How to adjust the filling of Spanish mackerel dumplings so that they are not fishy? 250 grams of Spanish mackerel pork ribs (pork belly) 100 grams of leeks 100 grams

Seasonings: 3 grams of salt, 3 grams of cooking wine, 3 grams of pepper, 4 grams of sesame oil]

Production method:

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1. Rinse the fish and chop it into puree, put it into a bowl and stir in one direction to increase the consistency. Add minced pork belly, salt, cooking wine, pepper, minced chives and sesame oil and mix well to make dumplings. Stuffing;

2. Mix the dumpling noodles and let them soften slightly, then make 60 pieces of dough and wrap them in the mackerel meat filling to form a dumpling shape;

3. Add an appropriate amount of water to the pot, After boiling, add the dumplings, take them out after cooking, and dip them in vinegar when eating.

Question 5: How to prepare the stuffing for Spanish mackerel dumplings. To make mackerel dumplings:

Select some sections of mackerel meat, add chopped green onion, ginger, and pork belly and mince them together. The amount of meat is one-quarter of the fish. Adding a small amount of meat can make the dumpling filling softer and more tender. Then add an appropriate amount of cold water to the meat filling and stir well. Add water and continue stirring. Repeat three or four times. Beat in two eggs. Green, stir well again. Cut the leeks into fine pieces and add them according to personal preference. Generally, not too much is needed. You can also add none. If you add less, the taste will be fresher and the color will look better.

Then there are oil, salt, chicken essence, sesame oil, and less beer to taste better. Add other seasonings to try to maintain the freshness of the mackerel. Shandong cuisine is mainly salty and fresh, keeping the original taste of the dishes. Just mix the above ingredients evenly!

Question 6: How to make the filling of Spanish mackerel dumplings, how to make the filling of Spanish mackerel dumplings delicious. Ingredients 1 (dumpling skin)

500 grams of flour

Use Ingredients 2 (dumpling stuffing)

One Spanish mackerel (about 350 grams of fish meat)

200 grams of pork belly stuffing

100 grams of leeks

An appropriate amount of white pepper

A little sugar

Ingredients 3 (water)

3 slices of ginger< /p>

A spoonful of Sichuan peppercorns

3 sections of green onions

250 grams of boiling water

10ml of cooking wine

10ml of soy sauce

How to make mackerel dumplings

Wash the mackerel

Use a knife to slice the fish from the tail, above the fish bone in the middle, and from the bottom

Cut the fish belly Remove part of the large spines with a razor blade

Use the knife at an angle to scrape off the fish meat from the skin

Scrape off the meat from the middle fish bone

Chop the fish and pork belly stuffing together into a puree

Wash onion, ginger and peppercorns with hot water to release the aroma and let cool

Filter out with a filter

Add Huadiao wine and light soy sauce, and mix into the stock water

Slowly add the water in batches, beating in one direction

Add the leeks, A little salt, white pepper, and white sugar

Stir evenly

Mix flour and water

Use chopsticks to stir into a flocculent form

Knead into a soft dough, cover with plastic wrap and leave for 20 minutes

Take out the dough and knead it into a smooth dough

Roll the dough into a long strip

Shape the dough into a suitable size

Turn the cross section upward, press

and roll it out into a dumpling wrapper that is thick in the middle and thin on the edges. (Roll out the dumpling wrapper as thin as possible to make it easier to fill, because the meat filling is soft and glutinous and cannot be pressed)

Fill in the dumpling filling

Knead the middle of the dumpling wrapper first

Pinch both sides together.

(The filling of dumplings is soft and difficult to operate. Novices can put less meat filling at the beginning)

Wrap them all in one time

Boil water in a pot, put the dumplings into the pot, and use a spatula to Gently push the pot rock to prevent the dumplings from sticking

When the water is boiling, add 2 tablespoons of cold water, cover the lid and continue cooking. Order three times in a row and open three times, so that the meat dumplings will be cooked.

The cooked dumplings will float on the water and have a bulging belly. Just take it out with a slotted spoon

Tips

1. The dumpling dough should be as soft as possible and fully risen, so that the dumplings will be delicious and have a good texture.

2. Try to choose pork belly for the pork filling. It must have a white part to make it sticky.

3. Don’t add too much leeks, as leeks have a strong flavor and too much will cover up the freshness of the fish.

4. Stir the ingredients and water as much as possible to make it taste better!

5. When stirring the water, stir in one direction. This can strengthen the gelling effect of the protein and make the meat filling clumpy and elastic.

6. The filling of dumplings is soft and difficult to operate. Novices can put less meat filling at the beginning, and then increase it after they become familiar with it.

7. When the water is boiling, add the dumplings and gently push them along the pot rock with a spatula to prevent the dumplings from sticking and revealing the filling.

8. Boil the water, add cold water, order cold water three times in a row, and boil the pot three times. This is the standard for meat dumplings.

9. The cooked dumplings will float on the water, with bulging bellies and elasticity.

Question 7: How to prepare the stuffing for Spanish mackerel dumplings. Wash the mackerel, remove the bones, scrape off the meat with a small spoon, and mince it into minced meat with the back of a knife.

Grind pork belly or fat and lean meat into meat filling, the amount is about one-fifth to one-fourth of the Spanish mackerel meat. Add the mackerel meat and mix well, then stir in one direction while adding water (always add water) Stir in one direction, add water little by little), usually add a bowl of water, stir constantly, stir the fish mince until it can stand upright when you insert chopsticks into it.

Chop the leeks into mince and add them to the fish. Add vegetable oil, salt, sesame oil, chicken essence, etc. and stir well to make dumplings.

Question 8: How do I prepare the stuffing for Spanish mackerel dumplings? First, boil some water, rinse the peppercorns with hot water, and then process the mackerel, which is to fillet the fish. Come down and put it in a basin, cut the skin of the fish into thin pieces, add some fat, then add some green onions, ginger, leeks, salt, MSG, mix the filling with the prepared pepper water, stir vigorously, and finally stir until it is as thick as it can be wrapped. When it is thin, there is a lot of water inside and the meat is tender. After boiling it, add peanut oil and sesame oil and stir it. Personally, I feel that the soup comes out pretty good. Tender meat and lots of soup.

Question 9: How to prepare the filling of Spanish mackerel dumplings? Cut the mackerel with a blade, remove the bones, and then cut the mackerel meat into 1cm dices. Pork belly (red: white = 7:3 is the best (Jia) cut into 5~10mm dices, leeks cut into fine pieces, green onions and ginger cut into fine pieces.

Soak Sichuan peppercorns in boiling water to make Sichuan peppercorn water. After cooling, filter out the Sichuan peppercorns before use.

Use a small amount of salt, sugar, monosodium glutamate and vinegar to cook the diced Spanish mackerel meat for more than 15 minutes. Pour in the diced pork belly, then pour in the pepper water and stir evenly. Add in the green onions, Stir the minced ginger evenly, then add fine salt, monosodium glutamate, soy sauce (a small amount), peanut oil and stir evenly. Pour in the minced chives and stir evenly. Finally, add the sesame oil and stir evenly.