Their specific practices are as follows:
0 1. The method of filling Su Sanxian dumplings;
Ingredients: leek, shrimp, eggs, fungus, ginger, olive oil, salt, cooking wine, soy sauce and pepper noodles.
Practice steps:
1. leek, eggs, fungus, fresh shrimp (leek is made of traditional thin leaves, and broadleaf leek tastes worse).
2. Be sure to dry the leek. In this step, add some olive oil and mix well (oil can protect leeks from exudation due to salt addition). At this time, add some Jiang Mo.
3. Add the right amount of salt at this time. Before the shrimps are put into the basin, marinate them in a bowl with cooking wine, a small amount of soy sauce, pepper noodles and an appropriate amount of olive oil for 5 minutes. Before putting it into the pot, control the seasoning water to dry and add scrambled eggs. Stir well.
02. The practice of Chinese cabbage and pork stuffing:
Ingredients: 400g of Chinese cabbage, 200g of minced meat, 20g of ginger10g, 20g of onion, 30g of dried shrimps, 2 tablespoons of fresh soy sauce (30ml) and 2 tablespoons of peanut oil (30ml).
Practice steps:
1. Clean the Chinese cabbage, smash the Chinese cabbage into cabbage powder with Tupperware cyclone cutter, and sprinkle salt to kill the water in the Chinese cabbage.
2. After10 minutes, squeeze out a part of the water in the cabbage, then pour peanut oil into the cabbage and stir evenly, so that the oil wraps the cabbage and keeps the water in the cabbage.
3. Ginger and onion are beaten into chopped green onion and Jiang Mo with a cooking machine. Put minced meat, dried shrimps, chopped green onion, Jiang Mo and soy sauce into a large basin, stir them uniformly in one direction, and stir for 15 minutes. Mix minced Chinese cabbage and minced meat, and stir evenly clockwise to stir minced meat.
03. The practice of filling jiaozi with pork and leeks.
Ingredients: 500g pork, 500g leek, 3 scrambled eggs, 30g pickled fungus, eggs 1 piece (for stuffing), 40g soy sauce, 4g soy sauce, a little white pepper, a proper amount of salt, 2 tablespoons cooking wine, a little chicken essence, soy sauce 1 tablespoon, oyster sauce 1 tablespoon.
Practice steps:
1. Wash leek, soak in light salt water for 20 minutes, wash several times, and drain for later use. Cut the leek into leek grains.
2. After the fungus is soaked, put it in boiling water for about 3 ~ 5 minutes, take it out, rinse it with cold water and cut into pieces.
3. Stir-fry the eggs and cut them into pieces. Clean prawns, remove shrimp shells and shrimp lines, absorb water with kitchen paper, and cut prawns into particles of any size.
4. Prepare pork stuffing. Select pork stuffing with a fat-to-thin ratio of 37%, add Jiang Mo, a little pepper, soy sauce, cooking wine, chicken essence, 1 egg, soy sauce, oyster sauce, and a proper amount of salt, and stir it uniformly in one direction, then temporarily add 2g soy sauce, and stir it uniformly in one direction until it is about 100 times, then add 2g soy sauce, and continue. Finally, add chopped green onion, put about 10g sesame oil on chopped green onion, first mix chopped green onion and sesame oil, and then fully mix chopped green onion and meat stuffing, that is, continue to stir evenly in one direction for about 100 times. The purpose of wrapping chopped green onion with oil first is to prevent the onion juice from overflowing, which leads to the strong flavor of meat stuffing.
5. Put all the materials together. Sprinkle 1 tbsp (about 15g) sesame oil on leek, mix leek with sesame oil, wrap leek with sesame oil, and keep the moisture of leek. Stir well and set aside. Add salt according to personal taste when stirring.
04. Fresh celery dumpling stuffing
Ingredients: celery or celery 700g, pork stuffing 500g, onion 1, pepper 1, ginger powder 1, vegetable oil 2, soy sauce 1, salt.
Practice steps:
1. Select celery, wash it, chop it with scallion, and marinate it with 1 teaspoon salt for half an hour. We like to eat light food. If we like meat, we can put less vegetables and more meat. This is not quantitative, according to personal taste.
2. When the water is salted out, cover it with gauze to squeeze it out and filter it out.
3. Put the meat stuffing on the celery stuffing, put pepper powder and ginger powder on the surface, boil the oil in a wok, pour it on the pepper powder, the pepper powder is cooked and the meat stuffing is easy to stir, then add soy sauce and salt to taste, and stir with chopsticks until it is thick.
Jiaozi's stuffing has been mixed. I can smell the seasoning with my nose. If you are not sure, try the salty taste with my tongue. It smells good, it smells good. Will this jiaozi bag be broken?
05. Six fresh celery pork jiaozi.
Composition:
Celery, minced meat, onion, mushroom, carrot (the ratio is about 5: 4: 1: 1), 1 eggs, soy sauce, salt and a little sesame oil;
Exercise:
1. Wash the above ingredients and chop them. Celery can be slightly granular without cutting too much, and the taste will be more crisp.
2. Put the cut stuffing into the basin, add appropriate amount of oil, soy sauce, salt and a little sesame oil, and stir evenly in one direction until it becomes thick.
06. Xijiade universal pork stuffing
Ingredients: pork stuffing 10 kg (7 lean and 3 fat), salt 70g, monosodium glutamate 60g, chicken powder 70g, fresh product 100g, soy sauce 100g, thirteen spices 15g, chicken juice 60g, oyster sauce 70g, stuffing oil 8liang.
07. shepherd's purse fresh meat stuffing
Ingredients: minced meat 1000g, shepherd's purse 1000g, 20 shallots, 500g flour, 3 tablespoons oil, 2 tablespoons salt, 2 tablespoons abalone juice, 2 tablespoons spiced powder, 2 tablespoons shrimp powder and 2 tablespoons soy sauce.
Practice steps:
1. Wash shepherd's purse, put it in a pot, take it out and soak it in cold water. Cut the shallots into small pieces and put them in the minced meat.
2. Take the shepherd's purse out, drain the water, cut into pieces, and add seasoning to the minced meat and mix well. Mixed dumpling stuffing.
08. Baydu Prince
Ingredients: Spanish mackerel 1, pork 100g, flour, water, onion, ginger, salt and oil;
Practice steps:
1. Cut open the Spanish mackerel, take out the internal organs, wash them, and then scrape off the meat. Remove the skin and bones of fish.
2. Chop pork, ginger, onion and fish into paste.
3. Put the hidden meat sauce into the basin and pour in 1 cup of mineral water and mix well. Add some oil and salt to taste.
09. Northeast Chinese sauerkraut stuffing jiaozi
Ingredients: pork, northeast sauerkraut, flour, onion, ginger, soy sauce, vegetarian dishes, thirteen spices, salt and cooking oil.
Practice steps:
1. First cut some fat pork, slice it, put a little less oil in the pan, and then stir-fry until the meat is dry. We call it "oil shuttle" and boiled lard. I think this step is the key to making jiaozi stuffed with sauerkraut. Chop the oil spindle and put it into the meat stuffing. Add the meat oil, chopped green onion, Jiang Mo, soy sauce, thirteen spices, a little salt and a little miso. I always mix the meat in jiaozi, so that the meat can have more time to absorb the flavor of the seasoning.
2. Sauerkraut, separate one by one, just rinse it with cold water. If hot water is used, cold water tastes better. Before cutting sauerkraut, open it with a blade. Cut the knife from the right and cut it flat. Then, hold down the knife and tear the upper layer with your hand, and the sauerkraut will open. Sauerkraut slices are staggered in turn, and about five or six leaves are cut once. Too much is not easy to cut, too much should be cut less.
3. Cut into silk. After cutting, put the shredded sauerkraut into a larger basin and wash it twice with cold water. Wash and shred sauerkraut and knead it into a ball. This step removes some water. Shred sauerkraut and chop it. Cut it and put it in the pot.
4. Dry the cut sauerkraut and put it in a bowl with meat. Add a spoonful of cooked soybean oil. If it is not ready-made, it needs to be done in advance. The mixed sauerkraut stuffing is already very fragrant.
10. Fresh meat stuffing of seasonal vegetables:
Ingredients: 300g of Chinese cabbage, 500g of pork stuffing, pickled fungus, vermicelli, carrot, coriander, mushroom, onion, ginger, garlic, vegetable oil, salt, cooking wine, soy sauce, sesame oil and spiced powder.
Practice steps:
1. So the ingredients are washed and chopped.
2. Pour the meat stuffing into a basin, add appropriate amount of salt, cooking wine, soy sauce, soy sauce, vegetable oil and spiced powder, stir in one direction, and then let it stand for 15 minutes.
3. Add minced onion, ginger and garlic into the meat, stir it in one direction again, and let it stand for 15 minutes for seasoning. Finally, put the side dishes, add salt and vegetable oil, stir clockwise, and fully blend with the meat stuffing. You can also add soy sauce and soy sauce according to your own taste.
1 1. Zucchini, eggs and shrimp jiaozi
Ingredients: 2 tender zucchini, about 650g, shrimp 120g, 4 eggs, onion 13cm, 2kg dumpling skin, salt, black pepper, oyster sauce and cooking oil;
Practice steps:
1. Wash the zucchini, and cut it into shreds. Add a small amount of salt to the planed pumpkin shreds, stir well, and set aside to wait for self-dehydration.
2. Chop shrimps and shallots for later use.
3. Beat the eggs into a bowl, add chopped green onion, a little salt and black pepper, and stir well in one direction.
4. Add cooking oil to the pot, pour the egg liquid after the oil is hot, and stir fry until the eggs are broken.
5. Squeeze the water out of the zucchini for later use. Then mix shredded zucchini, shrimp paste, chopped eggs and chopped green onions, taste the salinity, add appropriate amount of oyster sauce according to personal taste, and stir. ...
12. Assorted stuffing
Composition:
500g of Tricholoma or Pleurotus ostreatus, carrot 1, 5 parsley (celery can be used instead of parsley), a little mung bean (or tender corn kernels), and ginger1;
Exercise:
1. Wash Tricholoma, cut into pieces, wipe carrots and squeeze water, cut coriander into pieces, soak green beans or tender corn kernels in boiling water, and chop ginger;
2. If you like Luzhou-flavor food, fry Tricholoma in oil for a while, add a few drops of soy sauce and mix well with other dishes. Then add salt, a little sugar and a little pepper powder and mix well. If you like the original flavor, you don't have to fry it. Mix the stuffing with the oil and add the seasoning.
Jiaozi stuffed with pork and shrimp.
Ingredients: 500 grams of three-fat and seven-lean pork, onion root, soy sauce spoon, oyster sauce spoon, ginger slices, a little sesame oil, salt grams, chicken essence spoon, white pepper powder, sugar grams and shrimp.
Practice steps:
1. Buy shrimp, throw it in for quick freezing, and take it out after three hours, which is very easy to shell. Pork is salted first and then refrigerated.
2. Then chop pork, carrot, lotus root, fungus, corn, mushrooms and a handful of onions, mix them together and stir well.
14. Handmade mutton jiaozi
Ingredients: mutton 400g, carrot 80g, coriander 30g, pepper water 30g, salad oil 50g, sesame oil 10g, oyster sauce 1 spoon, soy sauce, salt, sugar, chicken essence, pepper, cooking wine, onion and ginger;
Practice steps:
1. Wash mutton, remove fascia, and wash onion, ginger, carrot and coriander for later use.
2. Cut the mutton into small pieces, chop the onion and ginger and chop the diced meat together.
3. Add pepper water four to five times in the process of chopping, and chop the meat and onion ginger into delicate and elastic meat stuffing.
4. Chop the meat and onion ginger into delicate and elastic meat stuffing, cut parsley and carrot into fine powder, put the chopped meat stuffing, parsley and carrot into a container, add cooking wine and mix well.
5. Add salad oil, salt, oyster sauce, soy sauce, pepper, chicken essence, sugar and sesame oil, and stir well to make stuffing.
15. jiaozi with lotus root stuffing
Ingredients: 500g pork belly, 800g lotus root, onion 1, ginger 1, garlic 0.5, 2 tablespoons soy sauce, soy sauce 1 tablespoon.
Practice steps:
1. Peel the lotus root, stir the meat into stuffing, cut the lotus root into large pieces, blanch it in boiling water 1 min, take it out and chop it, the better.
2. Put an egg in the meat stuffing and beat it in one direction. Squeeze ginger and garlic into juice with a kneader and paste them into meat stuffing.
3. Put some peanut oil in the wok, add chopped green onion and stir-fry, add light soy sauce and stir-fry for a while, stir-fry the sauce, pour the sauce into the meat and stir-fry, then pour the diced lotus root and stir-fry.