Before cooking, add a little water to mix the bought meat stuffing, and then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, monosodium glutamate, salt, a little soy sauce, cooking wine, etc. If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save some, then stir it evenly in one direction, and then adjust the salinity. You can also add sesame oil if you like, depending on your personal taste.
Raw materials for stuffing chicken with winter bamboo shoots: 750g of chicken breast, 0/00g of clean winter bamboo shoots/kloc-0, 50g of chopped green onion, and appropriate amount of sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth. Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry in the oil pan for a while. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times.
Raw materials for fish and leek stuffing: 700g peeled fish, 50g fat, 20g leek and 50g chopped green onion, and appropriate amounts of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth. Practice: Rinse the fish with clear water, remove the coarse thorns and chop them into fine mud on the chopping board. Cut the fat into fine grains and chop the leek. Take a deep pot, add fish paste and stock, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek.
How to bring out the tender and smooth meat stuffing: chop the pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut it into finely chopped onion and ginger paste. If the meat is thin, you can add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times. The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs.
Coriander dumpling stuffing
Ingredients: 250g coriander, pork stuffing150g.
Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.
Exercise:
1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use.
2. Put the pork stuffing into the pot, add all the seasonings and stir well.
3. Finally, add coriander powder and mix well.
Tip:
1. After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be kept as stuffing.
2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the boiled dumpling stuffing will be fragrant.
Watermelon skin dumpling stuffing
The specific method is as follows: peel the watermelon, cut it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, add seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil, and finally add shrimp (not too much) to make the dumpling stuffing. Jiaozi is crisp and refreshing, with moderate sweetness and saltiness. All right, that's all. If you like, don't be afraid to try.