Ingredients
Mandarin fish, crab paste, polished tofu, old chicken, pork ribs, elbow, fat meat, chicken paste, eggs, salt, bean sprouts, green onions, ginger, wine, each in moderation
Methods
1: Mandarin fish take the meat, beat the fish paste. Crab paste take crab yolk stupid hot, and fish paste mix evenly into the filling. 2, the lactone tofu sliced into thin slices, wrapped into the filling into the shape of dumplings, into the cage steaming. 3, will be made into a broth of the auxiliary ingredients, seasoning, put into the steaming tofu dumplings, point of soybean seedling to be. Innovative description of this dish uses a variety of complex
Question 2: How to cook dumplings delicious, how to get the soup Cooking dumplings Method 1, first boil the water, 2, the dumplings (a food) poured into the water, pay attention to not too much, easy to stick. 3: Stir the hot water so that the dumplings move and don't stick to the bottom of the pot. 4: Cover the pot with a lid and wait for the dumplings to float up and then you can eat them. Cooking dumplings do not stick to the three methods A, and dumpling noodles, every 500 grams of flour plus 1 egg, can make the protein content increased, cooking, protein contraction coagulation, dumpling skin becomes firm, not easy to stick. Add a small amount of salt when the water boils, and then put down the dumplings after the salt is dissolved until they are cooked, without pointing the water or turning them over. When the water boils, the dumplings will neither overflow nor stick to the pan or the skin. Third, after the dumplings are cooked, first use a strainer to fish the dumplings into the warm water to soak for a while, and then load the plate, it will not stick together. How to cook dumplings will not break Eating dumplings is easy, cooking dumplings is difficult. How to control the heat and how to cook dumplings without breaking them? I believe that your worries will be swept away if you listen to the following tricks we will introduce to you. The first trick: There are a few folk sayings about cooking dumplings: "Cook the skin first, then the filling," and "Cover the lid to cook the filling, and the lid to cook the skin". These sayings are very reasonable. As we all know, the boiling point of water is 100℃, so the skin of the dumplings exposed to the surface of the water is "steamed" but the filling is not yet cooked, and the color of the soup is cloudy and unclear. If I open the lid of the pot to cook, the steam will quickly dissipate, the water temperature can only be preserved for about 100 degrees Celsius, the dumplings with the boiling water constantly stirring, evenly transferring the heat; such as the dumpling skin is cooked, and then cover the lid of the pot to cook the filling, the steam and the boiling water can quickly transfer the heat to the filling, and it does not take long for the dumpling filling to be cooked. The dumplings cooked in this way will not break easily, and the color of the soup will be clear, and the dumplings will be non-sticky and tasty. The second trick: After the water boils, put in the right amount of salt, when the salt is dissolved, put the dumplings into the pot, and then put the lid on the pot, no need to turn, no need to point the cool water, until cooked. The dumplings cooked in this way will not stick to the skin, will not stain the pot, and the dumplings left in the pot will not stick. The third trick: Before boiling the water to cook the dumplings, put in some scallion tips, and then put down the dumplings after the water boils, so that the dumplings will not be easy to break this and will not stick together. Fourth tip: To prevent the dumplings from sticking to the pan, add 1 egg when mixing the noodles. Also, if you want the meat to cook faster, add some vinegar to the water. Note: The water may not be warm enough due to regional altitude differences. Wait for the water to boil while cooking then add some cool water multiple times to boil it through.
Question 3: How to adjust the dumpling soup delicious ? The best thing is to use cooked oil, if you put meat in the soup, you can use it to make the filling. It is best to use cooked oil, and if you put meat, first simmer the meat with sweet noodle sauce, the meat will be more delicious. If you really do not know how to mix, you can put some dumplings and buns seasoning package.
Question 4: How to adjust the soup of the dumplings to be delicious it celery roast pork dumplings practice details Vegetable family and efficacy: fine staple food Teenagers recipes spleen stomach recipes malnutrition recipes anemia recipes
Taste: savory flavor Process: cooking celery roast pork dumplings preparation materials: the main ingredient: 300 grams of wheat flour, pork ribs (pork) 350 grams, 150 grams of celery < /p>
Seasonings: 3 grams of salt, 4 grams of ginger, 8 grams of sugar, 40 grams of salad oil, 20 grams of soy sauce, 20 grams of cooking wine to teach you how to do celery meat dumplings, how to do celery meat dumplings is delicious 1. Wash the meat and put it into a pot of cold water on high heat to boil;
2. Boiled and boiled for a short while (to remove the blood water froth clean) removed, and then washed with cold water;
3.
3. cut the scalded and cleaned meat into small pieces and drain;
4. heat the pan on high heat and add oil, put in the ginger slices and burst incense;
5. put down the meat, stir fry the meat until oil;
6. add cooking wine and stir fry;
7. add soy sauce and stir fry the meat;
8. add water to the meat is just submerged;
9. put a lid on the pot and boil the water on high heat;
9. add the lid, and use the lid on the pot. Add sugar and stir well with a spoon;
11. Turn down the heat and simmer with the lid on;
12. Lift the lid and stir fry for 15 minutes and then simmer;
13. Add sugar and stir fry again and continue to simmer after about 15 minutes when the meat has changed color;
14. The gravy will be thickened in 10 minutes;
15. Turn up heat and keep stirring with a spoon to keep stir frying. 15. Turn up the heat and stir-fry with a spoon until the sauce is thickened and the meat is moist;
16. 300 grams of flour mixed with water and dough;
17. Cut the dough into small balls and roll them into thin dumpling skins to be used;
18. Wash the celery and cut into grains, put it into a container with a pinch of salt and then squeeze it dry.
19. Dice the roast pork into the celery and mix well to form the dumpling filling.
20. Take a dumpling skin and put the filling into the dumplings, and cook them in a pot of boiling water.
Question 5: How to make dumpling filling with soup How to make delicious dumpling filling
First of all, the proportion of meat and vegetables should be appropriate. Generally speaking, the ratio of meat and vegetables in the dumpling filling is 1:1 or 1:0.5.
Secondly, don't pour out the juice. It has been determined that after the cabbage juice will lose more than 60% of the vitamins. In order to avoid the loss of nutrients and waste, the scientific method is: the vegetable filling chopped up, the first squeeze out of the vegetable juice in the basin, mixing meat and soy sauce added one after another, mixing fully, so that the vegetable juice penetrated into the meat, and then put on the vegetables and stirred well. If it is vegetarian dumplings, you can also first chop the vegetable filling, poured into the pot (pot), add cooking oil (vegetable oil) and gently mix, so that the oil to the vegetables wrapped up, and then put salt and seasoning. In this way, not only retained the nutrition, dumpling filling will be tender and delicious, if the leek meat filling, vegetable filling mixed with oil, and then mix the meat (already put enough salt) poured into the mixture, mixed evenly. Vegetable filling first mixed with oil, wrapped by a layer of oil film, encounter salt is not easy to dehydration. The dumplings wrapped in this kind of filling tastes fresh and has a little bit of the fresh flavor of the vegetable juice.
Finally, the meat should be chopped into mush. The meat for the filling, chopped with a knife, so that it becomes mushy. Lean meat more, you can add a moderate amount of vegetable juice or water; fat meat more on less vegetable juice or water, stir vigorously in one direction. When the meat is sticky, then put an appropriate amount of pepper, five spice oil, salt, fresh ginger, monosodium glutamate, sesame oil, and continue to stir. At the same time, soy sauce should be added slowly bit by bit. If there is broth, it is best to add broth, add drops while stirring until it becomes a paste, and then pour the vegetable filling and mix well. Dumplings made with this filling will be full of flavor and tender when eaten. When you add a little sugar, the dumplings will have a delicious seafood flavor.
How to make dumpling filling
Dumpling filling is mainly divided into meat filling and vegetarian filling
Before buying the meat filling, you need to add a small amount of water and mix it, and then add chopped green onion, minced ginger, pepper, or five spice powder, monosodium glutamate, salt, a small amount of soy sauce, cooking wine, and so on, and not too greasy, you can add some vegetable oil, but if the meat filling enough to be fat, it can be eliminated, and then stirred in one direction to adjust the saltiness. Then mix well in one direction and adjust the saltiness. If you like, you can also add sesame oil, depending on personal taste. Let the meat rest for a while and then you can make dumplings. You can also use this method to make beef stuffing mutton stuffing and so on.
Chicken asparagus filling
Ingredients: 750 grams of chicken breast, 100 grams of asparagus, 50 grams of green onion, sesame oil, ginger, salt, monosodium glutamate, broth.
Practice: chicken breast cleaned and chopped into fine mud, asparagus cut into fine dice in a frying pan and stir-fry for a few moments. Chicken puree into a pot, add onions, ginger, cooking wine, soup, salt, monosodium glutamate stir, put the end of the asparagus, and then stir a few into.
Fish leek stuffing
Ingredients: 700 grams of skinless fish, 50 grams of fat meat, 200 grams of leeks, 50 grams of green onions, cooking wine, ginger, salt, monosodium glutamate, broth, each appropriate amount.
Practice: put the fish in the water to bleach clear, remove the coarse thorns, put on the board knocked into fine mud. Fatty meat cut into fine grains, chopped leeks. Take a deep pot, put the fish puree plus soup, open, add wine, onion, ginger, monosodium glutamate, refined salt, hand clockwise stirring, and finally add fat meat, leeks into.
How to mix the tender meat:
Mince the meat with five pancakes, put a little soy sauce, cooking wine, salt, sesame oil, finely chopped minced green onions and ginger puree. If the meat filling is thin, add some vegetable oil into it. Mix well. Then add a little water into the meat mixture, continue to stir, stir until the meat is elastic, then add water, and stir again. Add water again and stir again. Do this about 3-4 times and the mixture will be thick and elastic. Remember to add less water each time, and add it in several times.
This way the meat is very tender and tasty, no matter if you make stuffing or meatballs.
Dumpling filling:
Pork with vegetables: chopped vegetables, and mixed with the meat mixture.
carrot and pork filling: carrots finely shredded, and mixed with the seasoned meat mixture.
Mushrooms: finely chopped fresh mushrooms, mix with the meat mixture.
There are so many different kinds of fillings, just combine vegetables and meat. But be aware that some vegetables have a lot of water (such as cabbage, tomatoes, etc.), you need to remove the water first. Chop the cabbage and sprinkle a little salt and let it sit for a while, then use your hands to squeeze the water out. And don't put water in the meat filling when mixing, because the cabbage has a lot of water, the filling will be thin easily. Tomatoes should be removed from the seed part, otherwise the filling is not only easy to thin and sour.
Cilantro dumpling filling
Ingredients: 250 grams of cilantro, 150 grams of pork filling.
Accessories: soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.
Practice:
1, choose and wash the cilantro, drain the mud water into minced, mixed with a little sesame oil to be used.
2, pork stuffing into the pot, add all the seasonings, mix well.
3, and finally add the end of the parsley and stir well that ...... >>
Question 6: How to cook dumplings delicious, it seems that every time I get the dumpling soup is not good, people get the soup is good dumplings and tasty The water boiled and put dumplings. Cook until the water boils, add a little water.
Question 7: What seasoning should be put in the soup of boiled dumplings is delicious Dumpling soup is generally not put what Dingxi, sometimes put a little salt is to avoid sticking. You may be talking about the wonton, the northern people called Chaos it, generally our northern are put purple cabbage, shrimp, parsley foam, can be appropriate to put a little vinegar and pepper.
Question 8: Dumplings that dip is that juice how to adjust the delicious ah 10 points Dumplings dipping ingredients: garlic, ginger, cilantro (or celery)
Dumplings dipping seasonings: sesame oil (cooked peanut oil can also be, however, the best use of sesame oil), rice vinegar (or aged vinegar), salt, monosodium glutamate (MSG), soy sauce
Dumpling dipping sauce:
1, first, prepare a garlic, a little ginger, a little cilantro, a little cilantro, and then a little vinegar. First, prepare a garlic, a little ginger, parsley, sesame oil, rice vinegar, salt, monosodium glutamate, soy sauce.
2, ready for these materials, the first garlic with a knife to flatten the skin, and then in the minced, almost into the end of the time, the ginger sliced mixed with garlic and chopped, and then mixed with cilantro and chopped together to mix the three kinds of materials mixed and chopped almost into the end of the time, add monosodium glutamate, in the chopping, and then in the addition of salt, salt goes up, the juice of the ginger and garlic will be out, and then continue to chop the materials thoroughly chopped into the end of the time, ginger, garlic, cilantro flavor will be the same, the taste of the ginger, garlic, and the flavor of the dumpling. , garlic, cilantro flavor will be mixed together.
3, and then put into a bowl, add a little sesame oil, add a little vinegar, add a little soy sauce to mix them and ginger and garlic together thoroughly, the special seasoning is complete!
If you don't have plenty of time, make this secret dumpling dipping sauce easy version:
1, first mix the chopped green onion and garlic paste.
2. Mix in the right amount of soy sauce and vinegar.
3. Finally, add red chili oil and mix well.
If you want to be lazy and buy outside dipping sauce, why don't you make this homemade dipping sauce for dumplings:
1. Add a little sugar into the vinegar.
2, mix in chili sauce or oil splash chili and stir well.
China Eat Warm Tips:
1, if you like to eat spicy friends can change the sesame oil into chili oil, or add a little chili pepper in the condiments can also be.
2, the first time you do, sesame oil, vinegar, soy sauce do not put too much, slowly add. To personal taste. Seasonings completed when the material is thick, not thin, if thin, it is your sesame oil, vinegar, soy sauce have a put too much. If you like to eat chili pepper, you can add it to your personal taste after finishing.
Question 9: How to make dumpling soup, dumpling soup how to do delicious, dumpling soup home cooking practice Dumpling soup practice
Ingredients
Main ingredients: shrimp, winter melon three eggs, pork filling, parsley, parsley, salt, chicken broth, cooking wine, water starch, pepper, green onions, ginger
Practice
1, winter melon cut into uniform thick strip, parsley, cut into sections, chopped shrimp, parsley, parsley, parsley, parsley and other ingredients. cut into pieces, shrimp chopped and pork filling together in a vessel, add an egg white, minced green onions and ginger, salt, chicken broth, cooking wine, pepper, sesame oil and mix well;
2, take a small bowl, beat the egg, add starch, salt and stir well, pan hot and then pan-fried one by one into a round thin skin, the middle of the filling wrapped in dumpling-like.
3, sit in the pot on the fire pour oil, put onions stirred out of the flavor, add the right amount of water, pour into the winter melon, in turn, add salt, cooking wine, chicken essence, pepper, seasoning, high heat boil into the dumplings cooked, sprinkled with parsley can be.
Question 10: How to make soup dumplings delicious First: folk about cooking dumplings there are a few sayings: "cooking dumplings first cooking skin, after cooking the filling", "cover the lid of the pot to cook the filling, my lid cooking skin". These sayings are very reasonable. As we all know, the boiling point of water is 100℃, so the skin of the dumpling exposed to the surface of the water "steams" while the filling is still cooked, and the color of the soup is cloudy and unclear. If we open the lid of the pot to cook, the steam will quickly dissipate, the water temperature can only be preserved for about Baidu, the dumplings with the boiling water constantly stirring, evenly transferring the heat; such as the dumpling skin is cooked, and then cover the lid of the pot to cook the filling, the steam and the boiling water can quickly transfer the heat to the filling, and it does not take long for the dumpling filling to be cooked. The dumplings cooked in this way, the skin is not easy to break, the soup color is clear, the dumplings are not sticky, but also delicious.
Second: After the water boils, put in the right amount of salt, when the salt is dissolved, put the dumplings into the pot, and then cover the pot with a lid, without turning, without pointing to the cold water, until cooked. The dumplings cooked in this way will not stick to the skin, will not stain the pot, and the dumplings left in the pot will not stick. Third: Before boiling the water to cook dumplings, put in some large onion tips, and then put down the dumplings after the water boils, so that the dumplings cooked are not easy to break this, and will not stick.