2, leek egg stuffing. Almost no one doesn't like leek and egg stuffing. The spicy taste of leek caters to the fresh fragrance of eggs, and the method is also very simple. First, break the eggs and fry them for half-cooked, chop the leek into powder, then add appropriate seasoning and stir them evenly, and you can eat them. The leek and egg jiaozi are moist and have a long aftertaste.
3, shepherd's purse fresh meat stuffing. Shepherd's shepherd's purse fresh meat is also a common dumpling stuffing. The method is very simple. Shepherd's shepherd's purse and fresh meat need to be washed and chopped together. Then add seasoning salt, pepper, soy sauce, etc., and beat the stuffing in one direction until the shepherd's purse and minced meat are fully stirred evenly.
4. Three fresh dumplings. The main raw materials of Sanxian dumpling stuffing are leeks, bean skins and eggs. First, the leeks should be washed, dried and diced. 5 eggs, stir-fried and processed into small grains in a pot. Bean skin 1 piece, cut into small pieces. Code into the bean skin, code into the egg. , come on, salt, and mix well.
5, pork vermicelli sauerkraut stuffing. Pork vermicelli and sauerkraut stuffing is a major feature of Northeast jiaozi. When making dumpling stuffing, the vermicelli should be cooked in advance and the lean meat chopped into minced meat. Chop pickles and onions. Onions are put in the chopped meat. Add proper amount of salt, soy sauce, pepper, ginger powder, peanut oil, oyster sauce and chicken essence. Mix well. Crush the cabbage and put it into the prepared meat stuffing, and then add the chopped vermicelli, and it will be fine.
6, radish fungus meat stuffing. Radish and fungus meat stuffing is mainly minced meat, fungus, mushrooms (soaked in advance), green onions and so on. Clean and chop the ingredients separately. Don't chop the radish, just shred it directly. Beat two eggs on the minced meat and put the corresponding seasoning. Then pour the broken fungus, chopped green onion and shredded radish together and stir evenly.
7, leek spinach stuffing. The main raw materials of leek and spinach stuffing are leek and spinach. Chop the drained leek and spinach, put them into a prepared big bowl, add salt, then knead them evenly by hand, and squeeze them dry by hand when you see the vegetables coming out of the water. Fresh meat, put chopped green onion, salt, soy sauce, pepper and other seasonings in advance, and stir evenly. Dumplings with a little skin can be rolled by yourself, or you can buy ready-made, squeezed vegetable pieces and put them in minced meat, and mix them evenly.
8. Lotus root and mushroom stuffing. Lotus root and mushroom meat stuffing, ingredients preparation: mushrooms, fungus, lotus root and chives, cleaned. Stir mushrooms, fungus and lotus root together. Stir minced meat: stir minced meat, eggs, minced chives, pepper, soy sauce and starch evenly. Pour the minced meat into the stirred minced vegetables, add the seasoning: salt, oyster sauce and oil again, and stir hard.
9. Tomato stuffing. Tomato stuffing is generally rare. First, chop the fresh meat and chop it into paste. Wash shallots and mince them, mince ginger and peel tomatoes and cut them into small pieces. Prepare a sieve to put small pieces of tomatoes in, and filter out the excess tomato juice first. Add minced chives, minced ginger, salt, oyster sauce and spiced powder into minced meat and stir well. Then pour in tomato juice and stir it.