Among the common fillings of dumplings, the three fresh fillings are the most commonly used and have the highest quality. If it is divided according to the different ingredients, it can be divided into three kinds: net three fresh, meat three fresh and semi-three fresh. The most commonly used one is the three delicacies of meat. Here I will take the three delicacies of meat as an example to introduce the practice of three delicacies stuffing in jiaozi for friends' reference. I won't talk about jiaozi's wrapping method and the making of dough, but I'll just tell you about the preparation of stuffing. Three fresh stuffing jiaozi 1: cut lean meat into small dices; Cut shrimps into sections; Drain leek and chop it; Put the three ingredients together, first put the oil and mix it gently, first put the oil to reduce the vegetable juice and make it easy to pack. Then add some salt and monosodium glutamate, a little soy sauce and cooking wine and mix well again. The rest of the work is to wrap and cook. Pay attention to mixing the stuffing lightly, otherwise the leek will be easily mashed and stale.

Three fresh stuffing jiaozi II: 400g of pork, 200g of eggs, 20g of shrimps, and 0/00g of water-borne fungus/kloc. 30g of sesame oil, 0/00g of soy sauce/kloc-,0/0g of refined salt/kloc-,5g of monosodium glutamate, 25g of chopped green onion and 0g of Jiang Mo/kloc-. Soak the shrimps in boiling water, and wash the fungus selectively; Chop pork, shrimp and fungus into powder respectively, and knock eggs into the pot. Add a little oil and stir-fry for later use. Put the meat stuffing into a pot, add soy sauce and stir well, then add 240 grams of water in four times, and whip it vigorously in one direction. When the meat is sticky into a thick paste, add minced onion and ginger, dried seaweed, minced fungus, cooked eggs, refined salt, monosodium glutamate and sesame oil, and mix well to make the three fresh stuffing.

Three fresh stuffing jiaozi III: 300g of minced pork, 50g of fresh shrimp 1 50g, 20g of leek, appropriate amount of Jiang Mo, egg1piece, salt, sugar, chicken essence, cooking wine and sesame oil. Add Jiang Mo to pork, add a small amount of water in several times, and stir in one direction until the minced meat is rich in water and becomes sticky; Add eggs, proper amount of salt, sugar, chicken essence and cooking wine to pork and mix well; Add a proper amount of sesame oil and mix well; Clean shrimps, cut into large grains, add them into minced pork and stir well; Chop leeks, add them into minced meat and stir well.

Production key: when beating meat stuffing, water should be added several times, not enough at one time, otherwise the stuffing will not be sticky. Don't pour out the water for soaking shrimps, but pour it into the meat stuffing, which will make the stuffing more delicious.