Three fresh fillings can be divided into net three fresh, meat three fresh and semi-three fresh.

1, net three fresh stuffing: also known as seafood, it is usually made of three kinds of high-grade seafood raw materials (such as fresh shellfish, sea cucumber and shrimp), processed, accompanied by fresh vegetables with good quality, and added with condiments (the condiments should be light in color or taste to highlight the taste of seafood).

Ingredients: 200g of fresh shrimps, sea cucumber with water/KOOC-0/00g of fresh shellfish/KOOC-0/00g of winter bamboo shoots/KOOC-0/50g of pork loin, 200g of onion, ginger, egg white, refined salt, pepper, cooking wine, monosodium glutamate, chicken essence, sugar and sesame oil, and 350g of soup stock.

Practice steps: 1, wash shrimp and chop it into mud, add refined salt and egg white and mix well; Add ginger slices, scallions, cooking wine, chicken essence and broth to the pot, pick it up and cut it into fine particles; Wash the fresh shellfish and shred them (add water and wine to the dried shellfish and steam them in an electric cooker for about 30 minutes before shredding); After the winter bamboo shoots are cut into fine particles, put them in a boiling water pot and soak them in water. 2. Peel and wash the pork before the pig, grind it into minced meat, add refined salt, pepper, cooking wine, white sugar, monosodium glutamate and appropriate amount of water, and then add shrimp paste, water-soaked sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil.

2. Three fresh meat stuffing: two kinds of high-grade seafood raw materials and one kind of meat (such as chicken, pork, etc.) are chopped and mixed together, with seasonal vegetables and seasonings.

Ingredients: 200g fresh shrimp, sea cucumber with water 1 00g winter bamboo shoots150g pork, 200g ginger slices10g onion festival, 20g Jiang Mo, 20g chopped green onion, 50g egg white1a refined salt10g pepper, 3g cooking wine and 30g monosodium glutamate.

Method: 1, wash and chop shrimp into mud, add refined salt and egg white and mix well; Add ginger slices, scallions, cooking wine, chicken essence and broth to the pot, pick it up and cut it into fine particles; After the winter bamboo shoots are cut into fine particles, put them in a boiling water pot and soak them in water. 2. Peel and wash the pork before the pig, grind it into minced meat, add refined salt, pepper, cooking wine, white sugar, monosodium glutamate and appropriate amount of water, and then add shrimp paste, water-soaked sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil.

3. Semi-three fresh stuffing: It is made of pork, leeks, eggs and dried seaweed as raw materials, with 60% pork and 40% other ingredients and seasonings.

4. Susanxian

Ingredients: one winter bamboo shoot, one catty of mushrooms and three eggs.

Practice: 1, winter bamboo shoots are peeled, cut into even slices, and boiled in a boiling water pot for about 10 minutes. It is best to put a small amount of salt in the water to cook together. After cooking the winter bamboo shoots, take them out and let them cool. Chop them into pieces and put them away for later use.

2. Wash the mushrooms, blanch them in boiling water, remove them, chop them into pieces, and put them together with the winter bamboo shoots for later use.

3. Put three eggs into a little salt and beat them evenly. Stir fry in the oil pan, and it is best to stir fry a little, so it is easy to mix the stuffing.

4. Add salt (preferably more until it tastes salty) to the minced winter bamboo shoots, minced mushrooms and broken eggs, mix the chicken essence and sesame oil well, and leave it for about half an hour to wrap jiaozi.