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.

Mutton dumpling stuffing

Ingredients: clean mutton, leek, ginger, onion, pepper, eggs, salt, pepper, cooking wine, soy sauce, sesame oil and peanut oil.

Exercise:

1, wash the mutton and chop it into fine particles;

2. Wash leek and cut into fine powder;

3. Then soak the peppers in boiling water to form pepper water;

4. Mix the minced mutton with Jiang Mo, chopped green onion, salt, pepper, cooking wine, soy sauce, pepper water and egg liquid;

5. Add sesame oil and peanut oil and mix well. Finally, add the chive powder and mix well.

Spanish mackerel dumpling stuffing

Exercise:

1. Mix dumpling wrapper materials: 400g flour, 2g salt and 2 10g water, knead into smooth dough, cover with a wet towel, and seal for half an hour. The bought Spanish mackerel is eviscerated, head and tail removed, cleaned and drained. Picking leeks, washing, and controlling the moisture for later use. Wash Zanthoxylum bungeanum, mix it with hot water, cool it and put it into Zanthoxylum bungeanum water for later use. Wash the onion and cut it into pieces. Wash ginger and beat well. Put it in a container, add water and mix it into onion Jiang Shui for later use.

2. Put the Spanish mackerel on the chopping block, separate the bone and meat in the middle of the fish with a knife, remove the main bone, and then pull out the small thorns on the fish with tweezers. Finally, scrape off the fish layer by layer with a spoon and put it in a larger container.

3. After scraping all the fish, add the white pepper, soy sauce, yellow wine and salt in turn, and then add the soaked onion Jiang Shui, adding about two or three spoonfuls each time, stirring bit by bit until the fish is firm and the onion Jiang Shui is completely absorbed by the fish. Each catty of fish can absorb about 200-500g onion Jiang Shui at most, depending on preference and beating degree. After adding onion and Jiang Shui, add pepper water, which is also added in stages, and stir evenly after each addition until the fish becomes hard.

4. Finally, add egg white and stir well, then add sesame oil and stir well. The stirred meat stuffing is soft and elastic. If there is no elasticity, it means that the stirring is not enough, and more force is needed. ...

Pork dumpling stuffing

Preparation of ingredients: lean pork, shallots, salad oil and condiments.

Production steps:

1. Wash shallots and cut into pieces, and thaw pork for later use.

2. Chop the pork into minced meat or stir it with a blender.

3. Put the chopped shallots into minced meat and add salad oil, soy sauce, sesame oil and salt.

4. Keep stirring until the minced meat and chopped green onion are mixed evenly.

Emerald Crystal jiaozi

Raw materials: cooked noodles, spinach, shrimp, carrots, mushrooms, salt, chicken essence, sugar, sesame oil and corn flour.

Exercise:

1. Mix the raw flour and cooked flour evenly with clean water according to the ratio of 1: 1. After the water in the pot is boiled, pour in the slurry and keep stirring until it becomes sticky and transparent.

2. Sprinkle some dry noodles on the chopping board, take out the dough and put it on. After kneading, wake up for a while.

3. Cook carrots, spinach and mushrooms, chop them up, add chicken essence, sugar, salt, pepper and sesame oil with shrimp sauce, mix well to make stuffing, take out dough, roll it into the stuffing, make jiaozi and steam for 5 minutes.

Vegetarian steamed dumplings

Ingredients: flour, leek, carrot, mushroom, fungus, egg, shrimp head, fried noodles, fried bean curd skin, onion, ginger, garlic, salt, chicken essence, cooking wine and sesame oil.

Exercise:

1. Add half boiled water and half cold water to flour, make dough with semi-hot noodles, and wake for a while.

2. Add cooking wine to the eggs and stir well. After frying, air-cool, add minced leek, minced carrot, minced auricularia, minced mushrooms, shredded vermicelli, shredded tofu skin, fried shrimp head, shrimp oil and Jiang Mo, and stir well. Add salt, chicken essence and sesame oil before wrapping jiaozi and mix well.

3. Take out the dough and make it into dough, then wrap it in jiaozi and steam it.

Beef dumpling stuffing

Ingredients: beef 500g, white radish 1000g, onion 50g, egg 1 piece, ginger juice 50g, tender meat powder 5g, refined salt 5g, pepper 5g, cooking wine 15g, soy sauce 20g, chicken essence 15g.

Exercise:

1. Wash beef, grind it into fine powder, mix well with cooking wine and refined oil, let it stand for about 40 minutes, then add 250 grams of ginger juice and water and mix well; Peel and wash the white radish, cut it into thick slices, cook it in a boiling water pot, take it out, put it on a vegetable pier and chop it into fine particles with a knife, then wrap it with gauze to squeeze out the water; Cut the onion into fine powder.

2. Add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dried starch and egg mixture and mix well.

Fish jiaoxian

Raw materials: grass carp 1000g, pig fat 100g, leek 300g, egg white 2, refined salt 15g, pepper 5g, cooking wine 25g, chicken essence 15g, sesame oil 25g and refined oil 30g.

Exercise:

1, the head and tail, bone spurs and skin of grass carp are removed, and the clean fish is ground into velvet; Chop pig fat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well.

2. Put the fish head and bones into the pot, add clear water, add pepper, cooking wine and chicken essence, cook with strong fire until the soup is milky white, and filter off the residue to get the fish soup.

3. Add refined salt and egg white to the prepared fish stuffing and stir. Add cold fish soup while stirring until the stirring is strong and the fish soup is finished. Then mix well with leeks.

Sam sun dumplings stuffing

Raw materials: 200g fresh shrimp, 0/00g sea cucumber 1 50g winter bamboo shoots150g pork before pig, 20g ginger slices10g onion, 20g Jiang Mo, 50g chopped green onion, 0g egg white1g salt/kloc.

Exercise:

1 Cut the fresh shrimp into shrimps, and mix in salt and egg white. Add ginger slices, scallion, cooking wine, chicken essence and broth to the pot, pick it up and cut it into fine particles; After cutting the winter bamboo shoots into fine particles, put them in a boiling water pot and soak them in clear water.

2 Chop the pork in front of the pig, add salt, pepper, cooking wine, white sugar, chicken essence and appropriate amount of water, stir well, and then add shrimp, sea cucumber, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil.

Pork stuffing with cabbage

Ingredients: 500g of pork, 450g of vegetables, 250ml of water, 0/5g of ginger/kloc, 20ml of salt (minced meat10ml, Chinese cabbage10ml), 35-40ml of soy sauce, 65ml of raw flour15ml of sesame oil.

Exercise:

1. Dice pork and chop it into minced meat. Join Jiang Mo.

2. Add10ml salt to minced meat.

3. Add 30~40ml soy sauce and 15ml raw flour and mix well.

4. Add 250ml of clean water several times, and stir in the same direction with chopsticks while adding water.

5. Put the minced meat in the refrigerator until it is gummed.

6. Chop the Chinese cabbage, add 10ml salt, mix well, and let stand for15min.

7. Squeeze out excess water.

8. Add 10ml sesame oil and mix well.

9. Mix well with the meat. If you think there is too much water, keep it in the refrigerator for a while before using it.

Chicken and winter bamboo shoots stuffing

Ingredients: 750g of chicken breast, 0/00g of clean winter bamboo shoots/kloc-,50g of chopped green onion, sesame oil, Jiang Mo, refined salt, monosodium glutamate and a proper amount of broth.

Exercise:

1. Wash the chicken breast and chop it into fine mud. Cut the winter bamboo shoots into small pieces and fry them in the oil pan for a while.

2. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and chicken essence, stir well, then add winter bamboo shoots and stir for several times.

Coriander dumpling stuffing

Ingredients: coriander 250g, pork stuffing 150g, soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.

Exercise:

1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use.

2. Put the pork stuffing into the pot, add all the seasonings and stir well.

3. Finally, add coriander powder and mix well.

Tomato and egg stuffing

Ingredients: 300g egg, 300g tomato, 8g onion, 5g ginger, 5g sugar, 6g salt and sesame oil 10g.

Production method:

1, scrambled eggs in oil pan, diced tomatoes, and drained the thinnest water;

2. Add seasonings such as onion, ginger, sugar, salt, sesame oil, etc., and stir evenly clockwise to serve as tomato and egg jiaozi;

3. Pack jiaozi quickly to prevent too much juice.