Pork stuffing
Ingredients: 500 grams of pork belly, 1000 grams of lotus white, minced ginger, 15 grams of minced green onions, 30 grams of refined salt, 15 grams of pepper, 5 grams of cooking wine, 25 grams of MSG, 15 grams of sesame oil, 25 25 grams of refined oil
Preparation method:
1. Peel and wash the pork, cut into fine pieces; wash the lotus white, cut into fine pieces, then mix with refined oil uniform.
2. Mix the pork cubes with minced ginger, minced green onion, refined salt, pepper, cooking wine, monosodium glutamate and sesame oil, then add lotus white and mix well.
Note:
1. The ratio of fat to lean meat in pork is 4:6.
2. Lotus white cannot be added directly to the pork cubes. It must be mixed with oil first and then added.
3. If you choose Chinese cabbage as an ingredient, you must first pickle the Chinese cabbage and squeeze out some of the water before adding it.
Mutton stuffing
Ingredients: 500 grams of pure mutton, 250 grams of chives, 50 grams of minced green onions, 50 grams of pepper, 5 grams of eggs, 2 refined salt, 5 grams of pepper, 3 grams of cooking wine, 15 grams of soy sauce, 20 25 grams of sesame oil, 25 grams of peanut oil
Preparation method:
1. Wash the mutton and chop into fine pieces; wash and chop the chives into fine pieces; soak the peppercorns in boiling water to make peppercorn water.
2. Mix the minced mutton with minced ginger, minced green onions, refined salt, pepper, cooking wine, soy sauce, pepper water, and egg liquid, then add sesame oil and peanut oil, mix well, and finally add minced chives and mix well. .
Note:
1. Mutton has a strong mutton smell, so pepper water must be added to remove the mutton, and the amount of ground ginger should also be increased.
2. Chive powder should be added last. If leeks are not available, celery and coriander can be used instead.
Beef stuffing
Ingredients: 500g beef, 1000g white radish, 1000g onion, 50g egg, 1 ginger juice, 50g tender meat powder, 5g refined salt, 10g pepper, 5g cooking wine, 15g soy sauce 25g MSG 15g sesame oil 25g refined oil 30g dry starch 50g
Preparation method:
1. Remove the fascia from the beef, wash it, mince it into fine pieces, and use Mix the tender meat powder, cooking wine and refined oil, then let it sit for about 40 minutes. Add 250 grams of ginger juice and water and mix well. Peel and wash the white radish, cut into thick slices, cook in a pot of boiling water and remove. Place on the vegetable mound and chop into fine pieces with a knife, then wrap it with gauze and squeeze out the water; chop the onion into fine pieces.
2. Add radish cubes and minced onion to minced beef and mix well. Then add refined salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch and egg liquid and mix well. Serve.
Note:
1. There should be no fascia in the beef, and the beef must be minced so that it can absorb more water and make it tender.
2. Meat tenderizer powder can also be replaced by soda ash, but the amount should not be too much.
3. Among the ingredients, white radish can also be replaced with leeks, celery, etc. If onions are not available, green onions can be used instead.
Fish stuffing
Ingredients: 1 large grass carp or mullet, about 1000g pig fat, 100g leeks, 300g egg white, 2 refined salt, 15g pepper, 5g cooking wine, 25g 15 grams of MSG, 15 grams of chicken essence, 25 grams of sesame oil, 30 grams of refined oil.
Preparation method:
1. Slaughter and clean the grass carp, remove the head and tail, bone spurs and skin, and remove the fish meat. Grind into velvet; mince the pig fat into puree; wash the leeks, cut into fine pieces, add sesame oil and refined oil and mix well.
2. Put the fish head and fish bones into the pot, mix in water, add pepper, cooking wine, and chicken essence, simmer over high heat until the soup is milky white, then filter out the residue to make fish soup.
3. Add the minced fish meat to the fat meat paste and mix well, then add refined salt, monosodium glutamate and egg white and stir. Add cold fish soup while stirring until the stir is strong and the fish soup is added. Next, add the leek cubes. Mix well and serve.
Note:
1? Fish must have bone spurs removed to ensure safety during consumption. It is better to use larger fish or fish with fewer bony bones.
2. The minced fish and fat meat must be minced so that they can absorb more water and the fillings will be tender.
3? Leeks can only be added last.
Three delicacies stuffing
Ingredients: 200g fresh shrimps, 100g steamed sea cucumber, 100g winter bamboo shoots, 150g pork belly, 200g ginger slices, 10g green onion joints, 20g minced ginger, 20g minced green onion. 50g egg white 1 refined salt 10g pepper 3g cooking wine 30g MSG 10g chicken essence 10g sugar 10g sesame oil 25g stock 350g
Preparation method:
1? Wash and chop the shrimps into puree, add refined salt and egg white and mix well; put the sea cucumber into the pot, add ginger slices, green onion sections, cooking wine, chicken essence and stock to taste, remove and cut into fine pieces; cut the winter bamboo shoots into fine pieces, Pour into a pot of boiling water and drain.
2. Peel and wash the pork front meat, mince it into minced meat, add refined salt, pepper, cooking wine, sugar, MSG and appropriate amount of water and stir evenly, then add shrimp paste, water-fried sea cucumber granules, Mix winter bamboo shoots, minced ginger, minced green onion, and sesame oil and serve.
Note:
1. Shrimp must be fresh; water-cooked sea cucumbers must be fed in advance to prevent astringency; the fat-to-lean ratio of pork sandwich meat is 6:4.
2. Chicken and other seafood can also be used to make the three-fresh stuffing; mushrooms can be used instead of winter bamboo shoots; if pork is not included in the stuffing, pig fat or lard should also be added. Increase the moist texture of the filling.
Vegetarian stuffing
Ingredients: 1000g Chinese cabbage, 150g dried shiitake mushrooms, 100g dried tofu, 100g eggs, 4 minced green onions, 50g refined salt, 1g pepper, 5g sugar, 15g MSG 15 50 grams of sesame oil, 150 grams of refined oil
Preparation method:
1. Wash the Chinese cabbage, cut into fine pieces, pickle with refined salt, squeeze out the water; Cut the dried tofu into fine pieces; crack the eggs into a bowl, add refined salt and mix well to form egg liquid.
2. Put the wok on the fire, add refined oil to heat, pour in the egg liquid and fry evenly, remove from the pan and let cool, then chop into pieces, add Chinese cabbage, shiitake mushrooms, and dried tofu. Mix well, then add chopped green onion, refined salt, pepper, sugar, monosodium glutamate, sesame oil, etc., mix well and serve.
Note:
1. Chinese cabbage must be pickled first and then squeezed dry before it can be used for stuffing; if Chinese cabbage is not used, radish, leek, celery, etc. can be used; if Instead of using dried tofu, you can use tofu skin, fermented yuba, etc.
2. The eggs can also be cooked without being fried, that is, mix the egg liquid directly into the filling. In addition, vermicelli, etc. can also be added to the filling.
Be careful when mixing dumpling fillings. Don’t mix it back and forth, but in one direction.
And I don’t agree with adding fat or lean meat when making pork fillings, even though the book says so. So introduced, it is still necessary to put clean lean meat or tenderloin
You can verify it, it is still more delicious if it is put into lean meat
Also, the oil in the stuffing must be burned Cooked soybean oil, only half-cooked, is more delicious than raw soybean oil or salad oil
Also, kneading noodles. It is best to knead the noodles with cold water for boiled dumplings. For steamed dumplings, the noodles need to be blanched. That is, freshly boiled water and