Shrimp dumpling stuffing
Main ingredients:
500g of shrimp, grass fish150g.
Seasoning:
A little salt, Jiang Mo.
Practice:
1. First, the blood of grass fish is squeezed out, peeled and put into Jiang Mo to make fish glue. If you have a blender at home, you can put it directly into the blender and mix it. At the same time, it is better to add ice cubes to make the fish tender and chewy.
2. Remove the shrimp, directly press it with a knife, and once it is ground, the shrimp paste will come out. Add a proper amount of Jiang Mo.
3. Put the shrimps and fish glue into the basin according to the ratio of 3∶ 1, add a spoonful of salt and stir well.
4. After the shrimps are wrapped in jiaozi, they can be picked up one minute after the water is boiled, put into a bowl and sprinkle with a little chopped parsley or seasonal vegetables.
Precautions:
It is suggested that jiaozi should not put other ingredients in the shrimp, and try to use less auxiliary materials, because the shrimp is already very fresh. If you must put it, you can put the meat paste made of fish. The fish must be bled to remove the fishy smell. In addition, the dumpling skin must be rolled thin.
Lotus root meat stuffing
Main ingredients:
Fat meat100g, lean meat 200g and lotus root 500g.
Seasoning:
Green onion, ginger, salt, soy sauce, pepper oil, sesame oil.
Practice:
1. Separate the fat and lean meat, chop the lean meat into pieces and cut the fat meat into small pieces, then pour them into a container and stir them evenly in one direction.
2. Slice the lotus root, blanch it with boiling water, chop it up and add it to the meat stuffing.
3. Add100g onion Jiang Shui, add chopped onion, ginger and lotus root, add proper amount of salt and chicken essence and stir well.
4. Add the fried pepper oil, and then stir well to use.
Cucumber stuffing
Main ingredients:
Cucumber1000g, 5 eggs, appropriate amount of coriander and shallot (according to your own taste).
Seasoning:
Salt, monosodium glutamate, chicken essence, oyster sauce, sesame oil, scallion oil, thirteen spices (a little)
Practice:
1. Chop cucumber into mung bean-sized particles, and then dehydrate with gauze. The extracted cucumber juice can be mixed with water and mixed with flour.
2. Stir-fry and chop the eggs, chop the parsley and shallots, then put the above three things into a container and stir them, and then add various seasonings in turn and stir them evenly.
Precautions:
Because of the high moisture content of cucumber, the dumpling stuffing should be put in a closed filter after mixing, otherwise it will be difficult to wrap jiaozi because of the high moisture content of the dumpling stuffing. When cooking jiaozi, boil it with a big fire and cook it with a small fire, and add cold water twice, otherwise jiaozi will be easy to boil.
Mushroom dumpling stuffing
Main ingredients:
500 grams of black fungus and 200 grams of pork.
Seasoning:
Chopped green onion, Jiang Mo, pepper powder, soy sauce, salt and oil.
Practice:
1. Chop pork into stuffing, add 2 tablespoons of pepper powder, a little soy sauce and salt, add chopped green onion and Jiang Mo, and finally pour in appropriate cooked oil (which can be added according to your own taste) and mix well.
2. Chop the developed auricularia into powder, add it into the meat stuffing and stir evenly.