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How to make dumplings with mushroom and egg filling
Materials fresh meat filling accounted for 1/2, mushrooms, green onions accounted for 1/2 300 grams of fresh meat filling, 500 grams of mushrooms, 10 grams of green onions Seasoning salt, monosodium glutamate, oil

Practice

1, first of all, the mushrooms will be washed with water, boiled and then removed.

2, put in cold water to cool.

3. Dice the cooled mushrooms, add chopped green onions and seasonings, and mix well with the meat mixture.

Tips

Features

The mushrooms are fresh, the filling is soft and tender, and the sweetness is smooth

Tips: Cantonese Oil Consumption Dumplings

Place the mushrooms and shiitake mushrooms in a container of water separately, and then rinse and scald them. After scalding, lift up and drain the water, put in cold water to cool down and then cut granules, put in a container, add appropriate amount of oyster sauce, salt, minced green onion, minced ginger and mix well to be able to.

Materials

1 cup white flour, 0.3 cup warm water, salt, 2 eggs, 5 white mushrooms, 2 fresh shiitake mushrooms, sesame oil, chopped green onion, oil

Practice

1.1.mix the noodles, the noodles need to be softer, so add the water slowly and in 3 additions to allow the flour to fully absorb the water; let the noodles be molasses for at least 30 minutes. p>

2. Make the filling: the filling should be prepared when the dough is almost ready, because the white mushrooms tend to be watery, and it's a pity to throw away the water; scramble the eggs first, and then mince them after they cool down a bit; mince both kinds of mushrooms, and then mix them with the eggs, finely chopped green onions, salt, and sesame oil to set aside;

3. The dough should be kneaded at least one more time before it is rolled out, to make the dough more sinewy; roll out the dough to wrap the dumplings; and wrap the dumplings when they are about ready (it can wrap about 15 dumplings). When the dumplings are almost done (about 15 dumplings), put a little oil in a pan and fry the dumplings over low heat for 1 minute when the oil is about 70% hot. After the bottom is golden brown, pour a little hot water over the dumplings and let them simmer for a little while with the lid on, until the dumpling skins become transparent.

Tips

1, the skin of the dumplings should be relatively thin, so that the frying is easy to cook;

2, the length of the frying time is a bit difficult to grasp, so the easiest way is to taste it yourself, mainly the skin, because the filling is very easy to cook;

3, if you are cooking the dumplings, use cool water and noodles are better;

Winter women's health and nourishment Three-flavored porridge

Barley and purple rice oatmeal porridge

1000g flour, 1000g pork, 1000g baby bok choy, 750g mushrooms

Accessories

Soap

Smoothie

Salt

Amount

Sauce wine

Amount

Scallion

Moderate

Chicken essence

Moderate

Vegetable oil

Moderate

Steps

1. fresh mushrooms washed and blanched

2. baby bok choy washed and blanched

3. pork stuffing grinded by a meat grinder

4. meat stuffing with five-spice powder

5. add the appropriate amount of Soy sauce

6. Add a moderate amount of cooking wine, mix well

7. Chopped cabbage

8. Chopped mushrooms

9. Chopped green onions

10. Put all the ingredients in a pot, add a moderate amount of salt

11. Add chicken broth

12. Add vegetable oil, the meat mixture mix well into the flavor

13. 14. pull out the uniform dose

15. roll out the skin

16. put the filling

17. wrapped into dumplings, open the pot to cook for more than 10 minutes