Dumpling stuffing practices daquan watermelon skin dumpling stuffing
Dumpling stuffing:
Watermelon peel, onion, ginger, salt, monosodium glutamate, sesame oil.
Production method:
1. Peel the watermelon, cut it into filaments, marinate it with salt for 30 minutes, then squeeze out the water and mix in seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil;
2. Finally, add shrimp (not too much) so that the watermelon skin dumpling stuffing is ready.
Characteristics of jiaozi:
Tips:
Watermelon skin can be chopped without shredding, and meat can also be mixed in (the same as normal dumpling stuffing). jiaozi tastes particularly refreshing.
Sun Xian County, Su Sam
Ingredients: one winter bamboo shoot, one catty of mushrooms and three eggs.
Practice: 1. Peel the winter bamboo shoots, cut them into even slices, and cook them in a boiling water pot for about 10 minutes. It's best to put a little salt in the water and cook it together. After the winter bamboo shoots are cooked, take them out and let them cool. Chop them up and put them away for use.
2. Wash the mushrooms, blanch them with boiling water, take them out, chop them up, and put them together with winter bamboo shoots for later use.
3. Put three eggs in a little salt and mix well. Stir-fry in the oil pan, preferably a little, so that it is easy to mix the stuffing.
4. Add salt (preferably a little more until it tastes salty) to the minced winter bamboo shoots, mushrooms and broken eggs, mix the chicken essence with sesame oil, and leave it for about half an hour to wrap the jiaozi.
Method for making jiaozi stuffed with leek and pork.
Wash the pork and cut it into large pieces. Add a piece of ginger and cook until it turns white. Don't put too much water.
Boil the pot to remove foam, open the lid and cook on low heat;
Cook with chopsticks until the meat is cooked thoroughly, leaving a little white thick broth;
Dice the pork, put it in the pot, pour the broth, mix well, and let the soup be absorbed into the meat. It's best not to make soup. If there is more broth, you can leave some.
Add a little cooking wine (not too much, too much soup will also affect the taste), Jiang Mo;
Pour chopped leeks (7 or 8 mm long) and stir well, then pour some olive oil or cooked peanut oil and mix well;
Before wrapping, add salt and mix well; (oil wraps the water in leeks and pork, and then adds salt, so it is not easy to kill the water. )
Add an egg to the dumpling skin, make it a little harder and as thin as possible (you can buy it ready-made);
After wrapping, make boiled water, put it in jiaozi and cook it a little (leek is cooked when the skin is cooked, don't overcook it);
Sam sun dumplings stuffing
Ingredients: sea cucumber 1, fresh shrimp 300g, pork stuffing 300g, leek 200g, a little boiled sea cucumber, a little onion ginger, cooking wine 1 spoon, and 3 cups of water.
A little salt for seasoning, sesame oil 1 tablespoon, soy sauce 1 tablespoon.
manufacturing method
1. Put the sea cucumber in a small pot, add the sea cucumber and cooking wine, cook for 10 minute, take out, take a bath and dice.
2. Stir the pork stuffing,
Mix and put in the refrigerator.
3. After the shrimp is shelled and the mud intestines are removed, it is washed with a little salt, rinsed, dried, diced, mixed with a little sesame oil and salt, and put in the refrigerator for more than 30 minutes.
4. Pick the leek and cut it into cubes.
5. After the meat stuffing is taken out, add the sea cucumber, shrimp and diced chives and mix well. Add about 1/2 tablespoons of soy sauce and sesame oil as appropriate, and mix well to make the three fresh stuffing.
Pork stuffing
Ingredients: 500g pork belly, lotus white1000g Jiang Mo15g chopped green onion, 30g refined salt15g pepper, 5g cooking wine, 25g monosodium glutamate15g sesame oil, 25g refined oil.
Method:
1. Wash pork and cut into fine particles; Wash lotus root, cut into fine powder, and mix well with refined oil.
2. Mix pork with Jiang Mo, chopped green onion, salt, pepper, cooking wine, monosodium glutamate and sesame oil, then add lotus white and mix well.
note:
1. The ratio of fat meat to lean meat in pork is 4: 6.
2. Lotus white cannot be directly added to pork, so it must be mixed with oil before adding.
3. If the ingredients are Chinese cabbage, you must first marinate the Chinese cabbage, and then squeeze out some water before adding it.
Jiaozi's method of stuffing beef.
Dumpling stuffing: beef 500g, white radish 1000g, onion 50g, egg 1 piece, ginger juice 50g, tender meat powder 5g, refined salt 5g, pepper 5g, cooking wine 15g, soy sauce 20g, monosodium glutamate 15.
Production method:
1. Remove fascia from beef, wash it, grind it into fine velvet, mix it with tender meat powder, cooking wine and refined oil, stand for about 40 minutes, then add 250g of ginger juice and clear water and mix well;
2. Peel and wash the white radish, cut it into thick slices, cook it in a boiling water pot, take it out, put it on a vegetable pier and chop it into fine particles with a knife, then wrap it with gauze, squeeze out the water, and cut the onion into fine powder;
3. Add radish and minced onion, mix well, then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dried starch and egg liquid, mix well and serve in beef dumpling stuffing.
Tips:
1. There should be no fascia in beef. Beef should be finely ground and eat more water to make it tender;
2. Tender meat powder can also be replaced by baking soda powder, but the dosage should not be too much;
3. The white radish in the ingredients can also be replaced by leeks and celery, or green onions if there is no onion.
Matters needing attention in making dumpling stuffing jiaozi, as a food with both grain, meat and vegetables, has comprehensive nutrition. Carrots that children don't like to eat, and all kinds of vegetables that are easy for the elderly to plug their teeth can be cleverly hidden and eaten unconsciously.
At the same time, a variety of raw materials can be added to a filling, which makes it easy to mix a variety of food raw materials, which is much more convenient than frying a variety of raw materials together. There are several kinds of fillings commonly used in jiaozi, among which the animal sources are pork, beef and mutton, eggs and shrimp; Plant sources include leek, Chinese cabbage, celery, fennel and carrot. These raw materials themselves have high nutritional value, and mutual collocation is more conducive to nutritional balance.
In daily life, in order to make stuffing fragrant and delicious, people always put more meat and less vegetables to avoid too much. Chai? This feeling. At the same time, when making vegetable raw materials, it is generally necessary to squeeze out vegetable juice, which will cause serious loss of soluble vitamins, potassium and other nutrients.
How to make nutritious and delicious dumpling stuffing needs to follow the following principles:
1, vegetarian jiaozi is healthy and nutritious
In contrast, vegetarian stuffing with eggs and vegetables as the main raw materials is healthier, in which oil comes from vegetable oil and the proportion of vegetables is relatively large. Because eggs contain more phosphorus, this stuffing should be matched with green leafy vegetables rich in calcium, potassium and magnesium, as well as raw materials such as shrimp skin and laver to promote acid-base balance. However, pure starch raw materials such as vermicelli have low nutritional value and are not suitable as the main raw materials for stuffing.
2. Mushrooms and algae are more suitable for stuffing.
Meat stuffing should be matched with vegetables rich in dietary fiber and minerals as much as possible, and at the same time, some foods rich in soluble fiber should be added, such as mushrooms, fungus, tremella and various mushrooms, kelp, Undaria pinnatifida and other algae. They can improve the taste, help reduce the absorption of cholesterol and fat, and control the rise of blood lipid after eating meat stuffing. Bamboo shoots and dried vegetables can also absorb fat. You can also stuff all kinds of bean products and fish instead of some meat, which is beneficial to reduce the fat content. Jiaozi can also be paired with all kinds of refreshing cold dishes.
3. Put less fat and more vegetables
According to the principle of dietary acid-base balance, acidity? Should meat, eggs and white flour be mixed? Alkaline? The raw materials of vegetables are balanced. It is best to have one serving of meat with three serving of vegetables, without squeezing juice, and the meat used for filling is nine points lean meat. Animal oil and vegetable oil are not added, the consumption of vegetables is increased, the intake of saturated fat and calories is reduced, and a real nutritional balance is achieved.
4. Cooking methods
Generally, jiaozi with more vegetables and less meat has high water content. Is it easy? Scattered? Cooking will cause a lot of loss of nutrients and poor taste. You can consider methods such as water frying and steaming, and foods with more meat and stuffing are suitable for cooking. Try to use less cooking methods such as frying and frying to avoid extra fat intake.
If you put more vegetables in jiaozi, jiaozi won't get tired of eating them, but if you often put too many vegetables, a lot of water will seep out after mixing them twice. One method advocates squeezing out some water before vegetables are mixed with meat and spices, but it is very nutritious. In fact, just add a little oil to the filling and stir it evenly. Oil will wrap the surface of vegetables and form a thin oil film. With the barrier of this oil film, salt can be prevented from infiltrating into vegetables and meat, thus effectively preventing salt from bringing out water in vegetables and meat. So mix a little oil before putting any seasoning, so that the dumpling stuffing will not seep after mixing.