A Complete Collection of Dumpling Stuffing Practices 1: Chinese Cabbage jiaozi Ingredients: Flour
Accessories: noodles, minced meat, cabbage, onion, ginger? Seasoning: salt, monosodium glutamate, sugar, pepper, sesame oil.
Cooking method:
1. Add a little flour and stir well, add a little salt, stir with warm water of about 60 degrees, and stir the dough for a while.
2. Add a little water, salt, monosodium glutamate, sugar, pepper, cooking wine and minced onion and ginger to the minced meat and mix well. Add Chinese cabbage powder, sesame oil and edible oil to make stuffing for later use.
3. Take out the dough, wrap it into stuffing, make jiaozi with different shapes, and steam it.
Features: Beautiful appearance, fresh and tender.
Practice 2: Vegetarian steamed dumplings Ingredients: flour
Accessories: leek, carrot, mushroom, fungus, egg, shrimp head, fried noodles, fried bean curd skin, onion, ginger and garlic. Seasonings: salt, monosodium glutamate, cooking wine and sesame oil.
Cooking method:
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, monosodium glutamate 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.
A complete set of dumpling stuffing practices: vegetarian stuffing raw materials: Chinese cabbage 1 000g of water-soaked mushrooms150g of dried bean curd100g of eggs, 4g of chopped green onion, 50g of refined salt15g of pepper, 5g of sugar15g of monosodium glutamate15g of sesame oil.
Method:
Cleaning 1 Chinese cabbage, cutting into fine powder, pickling with refined salt, and squeezing out water; Water-soaked mushrooms and dried tofu are cut into fine particles; Beat the eggs into a bowl, add salt and stir well to form egg liquid.
2 Put the wok on fire, heat it with refined oil, pour in the egg liquid, spread it evenly and fry until cooked, take it out of the pan, cool it, chop it up, add Chinese cabbage, water-soaked mushrooms and dried bean curd, then add chopped green onion, salt, pepper, sugar, monosodium glutamate and sesame oil and mix well.
note:
Chinese cabbage must be pickled first, then squeezed dry before it can be stuffed; If you don't use Chinese cabbage, you can use radish, leek and celery. If you don't use dried tofu, you can use tofu skin, water-soaked yuba and the like.
Eggs can also be boiled directly without frying, that is, the egg liquid is directly mixed with the stuffing. In addition, vermicelli can also be added to the stuffing.
Dumpling stuffing practices daquan 4: vegetarian three fresh stuffing raw materials: one winter bamboo shoot, one catty of mushrooms and three eggs.
Exercise:
1. Peel the winter bamboo shoots, cut them into even slices, and cook them in a boiling water pot for about 10 minutes. It's best to put a little salt in the water and cook it together. After the winter bamboo shoots are cooked, take them out and let them cool. Chop them up and put them away for use.
2. Wash the mushrooms, blanch them with boiling water, take them out, chop them up, and put them together with winter bamboo shoots for later use.
3. Put three eggs in a little salt and mix well. Stir-fry in the oil pan, preferably a little, so that it is easy to mix the stuffing.
4. Add salt (preferably a little more until it tastes salty) to the minced winter bamboo shoots, mushrooms and broken eggs, mix the chicken essence with sesame oil, and leave it for about half an hour to wrap the jiaozi.