Chicken stuffing with winter bamboo shoots

Ingredients: 751g of chicken breast, 111g of clean winter bamboo shoots, 51g of chopped green onion, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.

practice: wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry them in the oil pan for a while. Put the chicken paste into a pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add the winter bamboo shoots and stir a few times.

Fish and leek stuffing

Ingredients: 711g of peeled fish, 51g of fat meat, 21g of leek, 51g of chopped green onion, cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.

practice: rinse the fish in clean water, remove the coarse thorns, and chop it on the chopping board into fine mud. Cut the fat meat into fine particles and chop the leek. Take a deep pot, add fish paste and broth, open it, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, beat it clockwise by hand, and finally add fat meat and leek.

How to bring out the tender and smooth meat stuffing:

Chop the pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut it into finely chopped green onion and ginger paste. If the meat stuffing is thin, add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water every time and add it several times.

the meat stuffing made in this way is tender and delicious whether it is used as stuffing or meatballs.

Dumpling stuffing:

Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.

carrot and pork stuffing: the carrot is sliced into thin wires and mixed with the prepared meat stuffing.

mushroom meat stuffing: fresh mushrooms are diced and mixed with the prepared meat stuffing.

There are too many kinds of fillings, so it is enough to combine vegetables and meat. However, it should be noted that some vegetables have more water (such as Chinese cabbage, tomatoes, etc.), so water should be removed first. Chop the Chinese cabbage, sprinkle a little salt for a while, and then squeeze out the water by hand. And don't drain water when mixing meat stuffing, because there is a lot of water in cabbage, and the stuffing is easy to dilute. The seeds of tomatoes should be removed, otherwise the stuffing is not only easy to dilute but also sour.

coriander dumpling stuffing

raw materials: 251g of coriander and 151g of pork stuffing.

Accessories: light soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.

Practice:

1. Wash the coriander, drain the mud and chop it into pieces, and mix in a little sesame oil for later use.

2. Put the pork stuffing into the pot, add all the seasonings and stir well.

3. Finally, add coriander powder and mix well.

Tip:

1. After chopped parsley, if there is a lot of water, you can use gauze to squeeze out the vegetable juice, which can be reserved for stuffing.

2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, cooked dumpling stuffing.