Dumplings are an important daily delicacy for everyone. Common fillings include animal fillings such as pork, beef, mutton, eggs, and seafood. They are paired with onions, ginger, leeks, cabbage, celery, cabbage, or mushrooms. The nutrition ratio of meat with vegetables is

The most perfect.

When using shiitake mushrooms as fillings, which one is better, dried shiitake mushrooms or fresh shiitake mushrooms?

Dried shiitake mushrooms have a strong aroma and are suitable for stir-fries and soups, while fresh shiitake mushrooms are rich in flavor and suitable for fillings.

Today I will share the preparation method of mushroom and pork stuffing: Ingredients: 500g fresh pork, 100g fresh mushrooms, Sichuan peppercorns, ginger, green onions, light soy sauce, dark soy sauce, salt Steps: Put the Sichuan peppercorns and ginger into a small bowl, add water and soak for 1 hour

, make pepper water and ginger water for use. Cut fresh pork stuffing into strips, cut green onions into minced green onions, mix into pork and chop into minced meat. Cut fresh shiitake mushrooms into small dices. Add minced meat into a basin, add a little starch, and a little Sichuan peppercorns.

Stir the water and ginger water in one direction to fully stir the pork until it becomes sticky. Add shiitake mushrooms to the basin, pour a little cooking oil to lock in the moisture of the pork. Add shiitake mushrooms, appropriate amount of salt, light soy sauce, and dark soy sauce to the basin.

Continue to stir in one direction until the sauce and pork and mushrooms are fully integrated. Tips: For pork, it is best to choose half-fat and half-lean lean pork or pork hind shank, so that the taste is fat but not greasy. If it is too lean, the filling will be hard.

Adding Sichuan peppercorn water can not only remove the fishy smell of pork, but also enhance the aroma. Some people don't like ginger, so they can make ginger water for consumption. After adding Sichuan peppercorn water and ginger water, stir and beat constantly to make the pork more flavorful.

It is sticky and the filling is firm, so that it tastes chewy. Adding cooking oil can lock the moisture in the pork and mushrooms from loss, and can also reduce the effect of salt on the fillings, which will affect the dumplings and easily break the mushroom and pork fillings.

The dumplings have not only the fragrance of mushrooms but also the fragrance of pork. They are fat but not greasy, smooth and smooth.