Method for wrapping dumpling stuffing with shrimp
Stuffing of shrimp dumplings 1: appropriate amounts of shrimp, Chinese cabbage, raw pork and amaranth. Pick amaranth, wash and drain. Wash and chop the meat, put it in a container with soy sauce, ginger foam, chopped green onion and salt, and simmer it with low fire. One way is to make the meat tasty, and the other way is to avoid the draining of Chinese cabbage when the salt is put at last. Wash the Chinese cabbage, cut it right in the middle, use only leaves, chop the chopped Chinese cabbage and chopped amaranth, and then put the amaranth and Chinese cabbage together. At this time, it is very important to add cooking oil, stir well first, then add shrimps and raw pork simmered in advance, stir well again, and then add the right amount of salt according to my taste. The purpose of giving oil first is to seal the vegetables and the skeleton, so that it will not be in the whole package process.
Shrimp dumpling stuffing 2: Chop onion and ginger, chop shrimp, stir-fry raw eggs in the pot, sprinkle and chop again. Put dried shrimps, raw eggs, onions and ginger into a container, pour in proper amount of oil and salt, and drop a small amount of sesame oil, which can be mixed in one direction. You can also add a small amount of minced meat or a small amount of vegetables, fruits and fungus according to your personal taste.
Stuffing 3 of shrimp dumplings: 500g of dumpling stuffing, 200g of shrimp, about 350g of spontaneous garlic, raw egg 1 piece, salt 1 teaspoon, wine 1 teaspoon, proper amount of soy sauce, half teaspoon of vinegar, sesame oil 1 teaspoon, monosodium glutamate and custard powder. Chop the dried shrimps, wash and chop the garlic, pour the dried shrimps, garlic and dumpling stuffing together, beat the raw eggs evenly, pour in other seasonings, and stir in one direction until it is uniform and sticky.