Method of stuffing jiaozi with leek and shrimp
Ingredients: shrimp150g, lean pork150g, fresh leek150g, appropriate amount of Jiang Mo and appropriate amount of seasoning.
Exercise:
1. Cut lean pork into 0.4 cm long dices, add cooking wine and soy sauce and marinate for 30 minutes.
2. Take out the shrimp line and cut it into dices as big as the shrimp meat. Add a little soy sauce and cooking wine and marinate for 20 minutes.
3. Cut the leek into powder, add Jiang Mo, salt, spiced powder and peanut oil, stir well, and stir with the pickled meat and shrimp to make stuffing.
Method for wrapping jiaozi with eggs and shrimps
Ingredients: 500g minced meat, 200g shrimp, egg 1 serving, salt 1 serving, cooking wine 1 serving, appropriate amount of soy sauce, half a teaspoon of vinegar, sesame oil 1 serving, appropriate amount of chicken essence and appropriate amount of raw flour.
1. Wash the shrimps, cut them into small pieces, stir them evenly with raw flour and half an egg white, add a spoonful of cooking wine, continue stirring, and put them in the refrigerator for 5- 10 minutes.
2. Add the remaining eggs and seasonings into the meat stuffing and stir vigorously.
PS: When cooking, increase the amount of Chinese cabbage, and pay attention to the fact that Chinese cabbage is easy to get out of water. So, stir the minced meat first, then add the chopped Chinese cabbage, stir it evenly and put it in the refrigerator for a while, so it is not easy to get water from jiaozi.
What goes with shrimp and dumpling stuffing?
What goes well with shrimp and dumpling stuffing? If it's just shrimp, the taste of jiaozi is relatively light, which can't highlight the delicacy of shrimp. So when making shrimp dumplings, many people will consider what shrimp and dumpling stuffing are more delicious. Today, let's see what vegetables and shrimps are better for jiaozi.
No.65438 +0: shrimp+pork+cabbage+leek
Peeled shrimps, Chinese cabbage, pork and leeks are all suitable. Picking leeks, washing and draining. Wash and chop the meat, put it in a container, add some soy sauce, Jiang Mo, chopped green onion and salt, and simmer with slow fire. One way is to make the meat tasty, and the other way is to keep the cabbage out of the water when adding salt at last. Wash the shrimps, and follow the same steps for later use. Wash the cabbage, cut it from the middle, use only leaves, chop it into fine powder, chop the leek into powder, and then put the leek and cabbage together. This time is a crucial step. First, add peanut oil, stir well, then add shrimps and pork simmered in advance, stir again, and then add appropriate amount of salt according to personal taste. The purpose of oiling first is to seal the vegetables with oil, so that there will be too much water in the process of wrapping and it will not be stopped by salt.
Second place: shrimp+onion+ginger
Peel prawns, remove shrimp lines and cut into large pieces for later use. Cut onions and ginger. Note: we use green onions here, but because we don't have them on hand, they are of course fragrant. Add minced onion and ginger, salt, sugar, pepper, soy sauce, soy sauce and an egg to the meat sauce. Stir well and set aside. In another small bowl, scoop in about 200 grams of mixed meat sauce, add 80 grams of shrimp and appropriate amount of oyster sauce. Draw water and mix well. Add water bit by bit, add some water and stir well, then add some water and stir well. Add some oil, a little cooking oil and a little sesame oil and stir. Mixed shrimp stuffing is most suitable for fried dumplings with pot stickers.
Third place: shrimp+mushroom+cabbage
Shrimp, eggs (fried, chopped), Chinese cabbage (chopped, marinated for a while, and then squeezed out the water), mushrooms (chopped, fried in oil, because mushrooms are not easy to cook), and then mix well with various seasonings such as oil, salt, onion and garlic. It is delicious.
Fourth place: shrimp+fresh mushrooms+leeks
Take out the shrimp and cut it into small pieces. Cut onion and ginger into powder. Add minced onion and ginger, salt, soy sauce, pepper powder, monosodium glutamate and oil into shrimp and stir well. Wash and blanch the shiitake mushrooms, squeeze and chop them, wash and chop the leeks, and put the chopped leeks and shiitake mushrooms into the meat and mix well.