Do you need to blanch celery for dumpling filling?

My personal habit is to blanch celery before using it in dumpling filling. The advantages of doing so are: firstly, it can reduce some pesticide residues on the vegetables, which makes it more comfortable to eat; secondly, the blanched celery is then used in a more convincing way, which makes it easier to get the flavor in. You will find that no matter what vegetables blanched, the volume will be a lot smaller, and then seasoning easier to absorb the soup, it is more inappropriate to put salt to kill so much water.

But the process of blanching will also lose some of the nutrients. There are pros and cons to blanching and not blanching.

In order not to lose too much nutrients, blanching in the premise of salt and then put the right amount of cooking oil; ingredients do not cut too small; and then blanching time is not too long.

celery pork stuffing modulation method:

celery choose clean, cut long sections. Pour water into the pot, add a little salt and cooking oil, when the water boils, put the celery section blanching about a minute, fish out. When blanching celery leaves, in boiling water only a little scalded out can be.

Pork washed and cut into small pieces, then chopped. Pork is not too lean, three points of fat, seven points of lean is better.

Start seasoning: add salt, white pepper, sugar, thirteen spices, oyster sauce, soy sauce, mix well, and then look at the consistency of the meat mixture and then a small amount of pepper water in small doses, mix well in one direction, stir a little while more, so that it is on the strength.

The blanched celery section chopped (dumplings I'm used to only use the part of the celery stalks, celery leaves for other purposes), pour into the appropriate amount of cold cooked oil, stirring well (first coated with oil in the vegetables in the mix into the meat mixture encountered salt should not be out of the water), and then put into the meat mixture, stirring well.

When I make celery dumplings at home, I also like to add the right amount of fungus, which is more nutritious.

After mixing the meat, celery and fungus, add a little chicken essence and sesame oil, and mix well.

After the filling is ready, it is better if you put it in the refrigerator first.

I am Bugu Sister Food Diary, I hope my answer you can be satisfied!

Celery as a filling for dumplings, eat the celery's light flavor and crisp feeling, when making the filling, do not need to blanch.

After the celery is chopped, because of the water, it is hard, you can use salt to kill the celery water, and when the celery water is killed out and mixed with the meat filling to wrap the dumplings, it is very delicious.

Celery pork filling

When making celery filling, use water celery, that is, the kind of small celery is best, chop the small celery, put a little salt marinade for 10 minutes. The water in the celery will be forced out by the action of osmotic pressure and the celery will be softer. Pour off the water from the killed vegetables, wash them briefly of the salt and set aside by squeezing them dry in a saran wrap.

Mix the meat with salt, a little sugar, cooking wine, eggs, add the squeezed celery and mix well.

celery pork stuffed dumplings, the amount of celery and the amount of pork one to one is the most appropriate, eat a lot of celery in the mouth of the fragrance, if the celery put less, there is no celery the kind of taste of crisp refreshing feeling.

Dumplings start, pinch the two ends together, squeeze the two sides to the center, and then pack a dumpling. When it's done, you can boil it in the pot and eat it.

Celery and pork dumplings, dipped in a little vinegar, dipped in soy sauce, delicious dumplings eat up.

celery for dumpling filling do not need to blanch, I hope my share is helpful to you.

celery do not need to blanch the dumpling filling, the specific method is as follows: Ingredients: pork one catty, celery moderate, carrots moderate, a little wine, soy sauce moderate, salt moderate, chicken broth moderate, a little sugar, five spice powder moderate, pepper moderate, cornstarch moderate, a little oil 1, first of all, first of all, celery clean, with a knife, chopped, and put aside. 2, then wash the carrots, chopped with a knife, put aside. 3, and then prepare a little green onion, wash the parsley, chopped with a knife, put aside. 4, and then the above steps of the ingredients and meat mixture together, mix well. 5, mix well, add appropriate amount of salt, chicken essence, soy sauce, five-spice powder, pepper, starch, oil and sugar to the bowl. 6, and finally continue to mix well, let stand for 5-7 minutes, can be used to wrap dumplings.

Do you need to blanch celery for dumpling filling? Teach you a trick so that you no longer tangle.

The advantage of not blanching is that it retains the flavor of the celery itself. The disadvantage is that the celery will be in the filling inside the water, once you grasp the proportion of celery out of the water is difficult to control the proportion of artificial, do not do a good job will have a direct impact on the flavor of the entire filling, and do not blanch celery made out of the dumplings tastes more crunchy.

The advantage of blanching celery is that it removes the residue on the celery, does not produce water in the filling, and has a better flavor. The downside is that the celery itself has much less flavor and not enough nutrients.

After analyzing the pros and cons of each, I personally believe that celery should be blanched, want to retain the flavor of celery in the filling, to tell you a little knowledge of the filling, in order to make the filling more tender, generally after the filling, need to give the filling "rehydration", that is, you can part of the celery, the celery juice added to it. The juice of the celery is added to the celery, so that both the flavor and nutrition of celery is retained, and the texture will be better.

Another point is that in the filling "water" must pay attention to the time of water, do not add all at once, keep stirring the filling, so that all the filling is absorbed, and then add water.

You don't need to blanch celery to make dumpling filling.

The freshness of celery is also different from other vegetables in that it has a strong medicinal flavor and a refreshing, non-greasy taste. Adding celery is to get to this effect. Therefore, the general use of celery stuffing, the vast majority of pork, is to use this characteristic of celery to dissolve the greasy pork.

The old name of celery is "medicine celery", which is very unique and typical of the flavor of Chinese medicine, and indeed Chinese medicine. Another purpose of using celery in the filling is to borrow its medicinal flavor, instead of onions, ginger, wine and other seasonings, instead of their role in the deodorization of pork. With celery, these seasonings can be omitted, no longer put a lot.

Celery in vegetables is more nutritious varieties, vitamins and minerals, dietary fiber, carotene, etc., if blanching, first of all, vitamins will be lost, unfortunately. Besides, there is a considerable loss of fresh flavor, how it is not worth it.

The celery into the filling blanching, only thinking about the filling will be out of water, worried about the water affects the quality of dumpling filling, but also bad package. In fact, it is not necessary. Before mixing the celery into the meat, chopped and mixed with oil, first let the oil seal the surface, the water in the celery will not come out naturally, and put a period of time will not come out. Then mixed into the meat inside, so the solution to the problem of celery out of the water, it is much less need to blanch.

Celery filled dumplings - that is, the meaning of diligence and wealth, so it is diligence and wealth dumplings. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. It is a blessing for the constant flow of material wealth, and it is also a blessing for diligence and pragmatism. "

Main Ingredients