As the saying goes, "It's not as delicious as dumplings." Dumplings are a delicacy that many friends like, and they are my favorite to make. Dumplings are so easy to make and can be on the table in less than an hour. Dumplings represent family reunion. The whole family sits together and eats dumplings, happy and happy. I especially like this happy atmosphere... When eating dumplings in summer, many friends don’t know what fillings to eat. Why not try this? A super delicious dumpling stuffed with fresh shrimp and cabbage. It’s so fresh and fresh every time you take a bite that you won’t be able to finish it! In summer, when the weather is hot and the temperature is relatively high, you may sweat more, so you usually need to supplement more sugar and protein, and lobster is a food with particularly high protein content. Shrimp contains about 20% of protein, which is a kind of fish and egg. , several times or even dozens of times that of milk. Compared with fish and poultry products, shrimp has less fat content and is rich in lysine, potassium, iodine, phosphorus, magnesium and other trace elements, which is beneficial to improving human immunity and has a good effect on strengthening physical fitness. In addition, the meat of shrimp is soft and easy to digest and absorb. It does not cause bone hyperplasia like fish. It is very suitable for the elderly and children to eat. It is too delicious for making dumplings!

1. Take an appropriate amount of fresh shrimp, clean it, pick out the shrimp threads, and pat them with a knife to make it easier for the shrimp oil to come out. Then add a little more oil to the pan. When the temperature is 40% to 50% hot, put in the flattened lobster and fry it. While frying, lightly press the shrimp brain with a shovel to release the shrimp oil, and stir-fry until fragrant. When the lobster turns red and the oil in the pot turns bright red, turn off the heat, pick up the lobster, remove the skin and cut into small dices. Set aside. This step is mainly to cook the shrimp oil from the large lobster, and use the shrimp oil to mix the meat filling to make dumplings, which will taste extra delicious! 2. Prepare a small piece of raw pork and cut it into cubes, pour it into a bowl and start seasoning: add minced ginger, oil, light soy sauce and an appropriate amount of white pepper, stir thoroughly and marinate for 15~20 minutes. Many friends like to add cooking wine to remove the fishy smell when pickling dumpling fillings. The principle of cooking wine to remove the fishy smell is to use ethanol to evaporate under heat to remove the fishy smell, and then remove the fishy smell. When we make dumplings, we add rice wine to the filling. The alcohol will not evaporate, so it may not be able to remove the fishy smell. Instead, it will taste a bit strange, so try not to add it.

3. Prepare an appropriate amount of hot pot side dishes, wash and chop an appropriate amount of cabbage, and squeeze out excess water to avoid excess water when wrapping; soak a handful of black fungus in warm water until soft, Then add the water to the pot for 1 minute, take it out and chop it finely and set aside; then take half of the onions, chop them finely and set aside. Finally, put all the ingredients into a basin, then add the cooked shrimp oil, mix well to lock in the moisture and fragrance of the filling, then add a spoonful of edible salt seasoning, and finally stir thoroughly, it will be delicious and fresh The shrimp and cabbage dumpling fillings are ready. When adjusting this filling, using shrimp oil to adjust the meat filling is the key to the deliciousness of the dumplings. The dumplings prepared by adjusting the meat filling in this way are delicious and juicy, delicious and not fishy, ??which is too spicy!