Technology: Making materials of dumplings with gold and silver thread: Ingredients: carrots, white radishes and pork stuffing teach you how to wrap jiaozi with gold and silver thread, and how to wrap jiaozi with gold and silver thread is delicious. 1. Add onion' ginger' salt' cooking wine (a little)' soy sauce' sesame oil' chicken essence into the pork stuffing and stir well. 2. Twist carrots and white radishes into filaments and cook them in boiling water.
10- 12 months baby health tips:
1. Don't blanch carrots and white radishes for too long to avoid losing nutrition. 2. Pork stuffing must be fat' don't use thin', so the stuffing will be more fragrant. 3. jiaozi is small and cute. Babies like them. It will be more nutritious to drink jiaozi soup after eating jiaozi. Introduce the cuisines and functions in detail.
Taste: Salty and fresh technology: boiled coriander and mutton dumplings. Ingredients: 250g of wheat flour, 250g of tenderloin, 0/00g of coriander/kloc, and 0/00g of pork (fat)/kloc.
Accessories: egg 150g.
Seasoning: 20g onion, ginger 10g, 20g vegetable oil, 3g salt, 2g monosodium glutamate, 5g soy sauce, 2g pepper, 5g sesame oil, 5g garlic (white skin) 10g and 5g vinegar. Jiaozi with coriander and mutton is characterized by thin skin and big stuffing, soft and fresh meat, fresh and salty, and the fragrance of mutton and coriander. Teach you how to make coriander and mutton dumplings. How to make coriander mutton dumplings delicious? 1. Wash and mash the onion and ginger, and add appropriate amount of water to get juice, which is the onion Jiang Shui; Chop pork into powder; Wash coriander and cut into powder; Chop mutton into fine mud, add onion and Jiang Shui, stir in one direction, then add ground fat, salt, monosodium glutamate, pepper, coriander powder and eggs, and stir well to make stuffing.
2. Add less salt to jiaozi powder, add water and mix well, sober up 1 hour, make 60 pills, roll them into thin skin, wrap them with mutton stuffing, and cook them in water. Take garlic juice (garlic juice is mashed garlic, soy sauce, vinegar and sesame oil) with you when you eat. Pie-food phase grams:
Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
Jiaozi's practice of mutton straw mushroom introduces dishes and their functions in detail: nourishing and health-care recipes for fine staple food and cold recipes for limbs.
Taste: Original technology: boiled mutton straw mushroom jiaozi. Ingredients: wheat flour 600g, mutton (thin) 300g, Volvariella volvacea180g.
Accessories: Chinese cabbage 200g, leek 120g.
Seasoning: salt 10g, monosodium glutamate 4g, soy sauce 10g, sesame oil 15g and lard (refined) 25g. Characteristics of mutton straw mushroom jiaozi: This jiaozi is flexible and smooth, and the meat stuffing is delicious but not greasy. Teach you how to make mutton straw mushroom dumplings, how to make mutton straw mushroom dumplings delicious 1. Wash the fresh straw mushroom, blanch it with boiling water, let it cool, chop it into powder and squeeze out the water for later use.
2. Wash the mutton and chop it into powder; Take the heart of Chinese cabbage, wash it, blanch it, cut it into cubes and squeeze it dry; Wash leek, drain and cut into powder.
3. Put the mutton in a pot, add salt, monosodium glutamate and soy sauce, mix well, add appropriate amount of water in several times, stir until it becomes thick, add straw mushroom powder, diced cabbage, leek powder, sesame oil and lard, and mix well to get the stuffing.
4. Put the flour into a basin, pour water into it and knead it into dough for about 65,438+0 hours, then thoroughly knead it into long strips, divide them into small doses of about 65,438+00g each, flatten them one by one, roll them into round dumpling wrappers with thin edges and thick middle, wrap the stuffing and knead them into jiaozi blanks.
5. Put the pot on the fire, pour it into the fire and bring it to a boil. Disperse into the jiaozi blank, gently push it in one direction at the bottom with a spoon until jiaozi emerges from the water, cover the lid, simmer for four or five minutes with boiling fire, pour in a little cold water, then pour in cold water, and cook until jiaozi is cooked. The key to making mutton straw mushroom jiaozi: sesame oil is sesame oil. Jiaozi's practice of ginseng spinach introduces its cooking method and its effect in detail: osteoporosis recipe.
Taste: Salty and fragrant technology: boiled ginseng and spinach dumplings. Materials: main ingredients: wheat flour 1000g.
Accessories: ginseng 10g, spinach 150g, and pork (lean meat) 500g.
Seasoning: 10g ginger, 3g pepper, 2g pepper powder, 30g soy sauce, 5g sesame oil and 5g salt teach you how to make ginseng and spinach dumplings, and how to make them delicious. 1. Wash spinach selectively, remove stems and leaves, and rub it into mud with a wooden spoon;
2. Add a proper amount of water and mix well, wrap it with gauze and squeeze out the green vegetable juice for later use;
3. ginseng powder passes through 1000 mesh sieve for standby;
4. Wash lean pork with clear water and chop it into minced meat, add salt, soy sauce, pepper powder and Jiang Mo and mix well;
5. Add a proper amount of clear water and stir into paste, then add chopped green onion, ginseng powder and sesame oil and stir evenly to make stuffing;
6. Knead the flour and spinach juice evenly. If the spinach juice is not enough, add a little water and knead until the flour surface is smooth.
7. Then knead the dough into strips, divide it into 200 doses, roll it into round dough, and add stuffing to wrap the dough into jiaozi one by one;
8. Boil the water in the pot, and jiaozi will put it in the pot until jiaozi floats;
9. Add a small amount of cold water, and when the stuffing and skin are loose, you can take them out and put them in a bowl. Tips-Health Tips:
This product has the effects of invigorating qi, calming nerves, promoting blood circulation and relieving restlessness, and is suitable for patients with osteoporosis.
Pie-food phase grams:
Ginseng: Ginseng should not be eaten with tea. It is against fenugreek and is afraid of dung, saponin, brine, black beans and animal purple.
The practice of onion and ginger dumplings introduces the cuisine and its efficacy in detail: the fine staple food impotence and premature ejaculation prescription for tonifying yang, malnutrition prescription for anemia prescription.
Taste: Spicy technology: boiled onion and ginger dumplings. Material: Ingredients: wheat flour 300g, pork (fat and thin) 200g, shrimp 100g.
Seasoning: 2g of salt, 3g of liquor, 3g of starch (peas), 3g of soy sauce, 5g of sugar 1g, 5g of sesame oil and 5g of pepper 1g teach you how to make onion and ginger dumplings, and how to make them delicious. Chop the pork and chop the fresh shrimp.
2. Mix pork and shrimp, add seasonings (salt, wine, starch, soy sauce, sugar, sesame oil and pepper), stir well to make stuffing, and leave it for about half an hour.
3. Put a proper amount of stuffing into the dough and knead it into jiaozi.
4. Pour appropriate amount of water into the pot to boil, add jiaozi to cook, and plate. Pie-food phase grams:
Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
Jiaozi's method of stuffing lotus root introduced the cuisine and its effects in detail: the formula of nourishing yin as a fine staple food, the formula of invigorating spleen and appetizing, and the formula of anemia.
Taste: Original flavor technology: Lotus root dumplings. Ingredients: 600g of wheat flour, 300g of pork (fat and thin) and 300g of lotus root.
Seasoning: green onion10g, ginger10g, salt10g, monosodium glutamate 5g, soy sauce10g, sesame oil 20g, lard (refined) 50g and lotus root stuffing. Features: This jiaozi has a strong lotus root flavor, and the juice is delicious. Jiaozi, which teaches you how to wrap lotus root stuffing, and jiaozi, which wraps lotus root stuffing, are delicious. Wash onion and ginger and cut into pieces for later use. Wash fresh lotus root, cut off lotus root nodes, cut into lotus root shreds, chop into powder, and squeeze out water for use.
2. Wash pork, chop it into stuffing, put it in a pot, add soy sauce, refined salt, monosodium glutamate and Jiang Mo, mix well, add appropriate amount of water in several times, stir until it thickens, add lotus root starch, chopped green onion, sesame oil and lard, and mix well to get the stuffing.
3. Put the flour into a basin, pour water into it and knead it into dough for about 65,438+0 hours, then thoroughly knead it into long strips, divide them into small doses of about 65,438+00g each, flatten them one by one, roll them into round dumpling wrappers with thin edges and thick middle, wrap the stuffing and knead them into jiaozi blanks.
4. Put the pot on the fire, pour in water and bring it to a boil. Dispersed into jiaozi blank, gently push the bottom in one direction with a spoon until jiaozi emerges from the water, cover the lid, simmer for four or five minutes with boiling heat, pour a little cold water, then pour cold water, and cook until jiaozi is cooked. The key to making lotus root stuffing jiaozi: sesame oil is sesame oil.