Exercise 1
food
Ingredients: 250g of minced meat, 80g of mushrooms, 30g of auricularia auricula, 20g of carrots,100g; Cabbage;
Accessories: oil, salt, onion and ginger, sesame oil, oyster sauce and cooking wine.
step
1. Take out the meat stuffing and melt it in advance.
2. Add shredded onion and ginger, oyster sauce, cooking wine, soy sauce and salt to taste.
3. Add a little pepper and mix well.
4. Then cover it with a bag and let it stand for 30 minutes.
5, mushrooms and fungus are soaked in advance.
6. Cut carrots and cabbage into shreds.
7. First, stir the mushrooms, fungus and meat stuffing together.
8. Then add cabbage and carrots, add peanut oil and mix well, and the filling will be ready.
9, water into the surface, slowly add.
10, in which a hole is made in the middle of one dough, and then a circle is made.
1 1. Expand it and roll it into pills of equal size.
12, rolled into dumpling wrappers.
13, including jiaozi.
14, boil water in the pot.
15, put jiaozi on the pot cover, put cold water in the pot for three times after boiling, and it will be cooked.
skill
Add minced onion and ginger, oyster sauce, cooking wine, soy sauce and salt to the meat and let it stand for 30 minutes.
Exercise 2
food
Ingredients: Auricularia auricula 100g, Lentinus edodes 100g, 3 eggs, moderate amount of meat and garlic moss; Accessories: sesame oil, chicken essence, spiced powder, onion and ginger.
step
1, wake up first.
2. Chop the fungus soaked in advance.
3. Chopped mushrooms.
4. Dice garlic moss.
5. Stir-fry the eggs and cut them into pieces.
6. Put oil in the pan and fry the meat for a while.
7. Put all the ingredients into the pot, add salt, chicken essence, sesame oil and spiced powder, stir well and start wrapping jiaozi.
8. Wake up the noodles and start wrapping jiaozi.
skill
Put less salt in this trap. No salt?
Exercise 3
condiments
200g minced meat, 7-8 mushrooms, proper amount of auricularia, proper amount of onion, ginger and garlic, egg 1 piece, and proper amount of dumpling skin.
working methods
1, the prepared Caicai can actually be more nutritious with carrots.
2. Adding less water to the meat will make it sticky, which will make the meat tender but not dry, but it will overflow if it can't be put in more bags. Add onion, ginger and garlic, a little thirteen spices, salt, pepper powder and sesame oil for later use.
3. Chop mushrooms and fungus, and stir the meat evenly.
4. Putting plastic wrap on the chopping block is not afraid of sticking to jiaozi. You can put it in the refrigerator and freeze it directly after wrapping it. Take it out and cook it if you want.
How to make mushroom dumpling stuffing delicious?
1, stuffing with some fungi and algae is delicious. Meat fillings should be matched with vegetables rich in dietary fiber and minerals as far as possible, and some foods rich in soluble fiber should be supplemented, such as auricularia auricula, tremella and various algae such as mushrooms, kelp and Undaria pinnatifida. 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.
2. jiaozi stuffed with mushrooms is delicious, and many mothers may think it is ok to add some protein foods, such as lean meat. Vegetarian stuffing with eggs and vegetables as the main raw materials is healthier. Vegetarian stuffing contains more phosphorus. This kind of stuffing should be matched with green leafy vegetables, shrimp skin, seaweed and other raw materials rich in calcium, potassium and magnesium to promote acid-base balance.
3. If mushrooms are stuffed with lean meat, the lean meat must be chopped. Lean meat and myosin can ooze out and absorb water, making the meat stuffing fully sticky.
4. Dried mushrooms are best matched with vegetables with high water content, which can avoid the loss of water in vegetables to a certain extent. The combination of rape and mushroom is delicious and sweet, and the faint fragrance stimulates salivary glands. It is also best to choose high-fiber ingredients for dumpling stuffing, such as dried seaweed and dried Undaria pinnatifida. ...
Matters needing attention in making mushroom dumpling stuffing
1, thin stuffing is not the best. When making mushroom dumpling stuffing, thin skin stuffing can easily lead to insufficient carbohydrate intake and excessive meat intake. From the principle of conservation of energy, this is not conducive to nutritional balance.
2, lean meat must be chopped. Lean meat and myosin can ooze out and absorb water, making the meat stuffing fully sticky.
3. Dried mushrooms are best matched with vegetables with high water content, which can avoid vegetables from losing water to some extent. It is also best to choose high-fiber ingredients for dumpling stuffing, such as dried seaweed and dried Undaria pinnatifida.
4. When kneading dough, adding a little salt can increase the strength of dough and prevent the skin from breaking after cooking.
5. When jiaozi is finished, put it on a plate with warm water for a while, and then put it on the plate, so that it won't stick together.
6. Add some water soaked in pepper and star anise when mixing the meat stuffing, which can not only remove the fishy smell, but also make the meat stuffing fresh and tender.
7. Before wrapping jiaozi, you can quickly freeze the dumpling stuffing in the refrigerator for a while, so there will be no soup when wrapping it. When stuffing meat into jiaozi, you can put a little soaked tea to clear your mouth and remove the fishy smell.
Wrapping method of mushroom dumpling stuffing
1, lovely sunflower type. Jiaozi in the shape of a sunflower needs two skins. Take a dumpling skin, wrap it on the table, put in a proper amount of stuffing, enclose the stuffing in a circle, and then cover it with another dumpling skin, and you can seal the edge and freely describe the most beautiful sunflower shape in your heart.
2. Happy little fish. A mother who is not imaginative enough can draw a picture of a small fish in advance, mark all the points in the picture, fold the picture in half, fold it inward, pinch it and fold it inward, pinch it again and repeat it until the other side, and finally seal it. After I tried it, I used jiaozi leather bag and jiaozi as I did just now.
3. Yuanbao method. Jin Yuanbao, it was wrapped in chocolate, but now it is filled with stuffing. Put a proper amount of stuffing into the dumpling skin, then fold it into a semicircle, pinch the middle to seal the right half and the left half of the dumpling skin, and then bend the two ends of the jiaozi to the middle. It is not easy to achieve this shape. It is best to have a certain thickness of dumpling skin, but it is also feasible to be too thin. Finally, the jiaozi edges at both ends are pinched hard, so that the semi-circular edges slightly protrude upwards, and you're done.
4. Grid package method. Take a dumpling skin and put it in the palm of your hand, and knead it into a "Tian" shape. Tian-shaped square can be dipped in a little water with your fingers and glued with hot and soft chopped spinach, chopped mushrooms and the like.
5. Crescent Bay. The shape of Crescent Bay is probably to pinch the right corner of dumpling skin, gently push out the endothelium with your right thumb, fold the skin with your index finger, then pinch your right thumb, and repeat the above steps.
Selection of ingredients for mushroom dumpling stuffing
It's a good idea to cook a delicious mushroom jiaozi for your family, but if you want to make it delicious, you naturally have to work hard on the ingredients. The choice of mushrooms and pork should be well controlled, and fresh ingredients can make delicious jiaozi!
1 How to choose mushrooms
The selection of mushrooms must first observe the shape, choose a round shape, the mushroom cover rolls down, and the meat is thicker, so mushrooms must be better. In addition, some details can not be ignored. See if the folds are bright, white, neat and dry. You can see whether the mushrooms are fresh from here. Mushroom stems are short and thick, fresh and tender, and the size is even. When you pinch the handle with your hand, it feels hard, and then it becomes fluffy as before, naturally it is a relatively fresh mushroom. The taste of mushrooms is also very important. Don't buy it if it smells pungent, because it is probably caused by formaldehyde soaking.
2. How to choose pork?
Fresh pork should be bright red, too white or too red. Smell pork, only a little fishy smell. If you smell an obvious odor or odor, it is bad. If you hold down the pork with your hands, you can recover quickly. If it collapses, the meat quality will be worse. Then touch the surface of the pork with your hands. If it is slightly dry or slightly wet, the surface will be fresh without sticking your hands.