(1) Net sanshen stuffing: Usually 3 kinds of high-grade seafood ingredients (such as fresh shells, sea cucumbers, and shrimp) are used, processed, matched with good quality fresh vegetables, and seasoned (the color or taste of the seasonings should be light in order to emphasize the flavor of the seafood) and mixed into a mixture.
(2) Meat and Fresh Meat Stuffing: two kinds of high-grade seafood ingredients and one kind of meat (such as chicken, pork, etc.) are used, chopped and mixed together, with seasonal vegetables, and seasonings are added to make the stuffing.
(3) half of the three-food stuffing: it is pork, chives, eggs and seafood as raw materials, according to the ratio of 60% pork, the other 40% with the proportion of seasonings mixed together.
Two: how to mix the filling
Mixing filling: meat into the minced mushrooms, dried shrimp, diced eggs, and then beat the water, stirring in one direction, put pepper oil, and continue to stir (first beat the water, and then put the oil will make the dumplings succulent taste good). Finally, put the cabbage to determine the saltiness.
and noodles: spinach juice and noodles to say that I get their own vegetarian dumplings stuffed with fresh ingredients:
Raw materials: asparagus a catty, mushrooms, 3 eggs
Practice: 1, asparagus shells, cut into uniform slices, put into a pot of boiling water to cook for about 10 minutes or so, it is best to put a small amount of salt in the water to cook together. After cooking the asparagus, fish out to cool, chop the asparagus into mince, put aside.
2, wash mushrooms, put into boiling water blanch a little, fish out, also chopped into pieces, and asparagus put together standby.
3, the three eggs into a little salt and beat well, into the frying pan stir fry, it is best to scramble a little bit, so that it is easy to mix the filling.
4, the asparagus, minced mushrooms, broken eggs together with salt (the best to put more, taste more salty until), chicken essence, sesame oil and mix well together, mixing and leaving about half an hour or so can be wrapped dumplings. I. Preparation Materials
Main Ingredients:
Main Ingredients:
Accessories:
Accessories:
Accessories:
Seasonings:
Salt 8g Chicken Essence 2g Aromatic Oil 15g Each
Second Method of Preparation
1. Peel the shells of the bamboo shoots and cut them into even pieces;
2. Put them into a pot of boiling water and cook for about 10 minutes. Cook for about 10 minutes, it is best to put a little salt in the water and cook together;
3. Cook the asparagus, then pull out to cool, chop the asparagus into mince, and set aside;
4. Wash the mushrooms, blanch in the boiling water for a while, pull out, and also chopped into mince;
5. Mushrooms and asparagus minced put together and set aside;
6. Put three eggs into a little salt to beat well, and then stir fry in a frying pan, it is best to scramble.
6. Stir fry the three eggs with a little salt and add them to a frying pan. It is better to stir fry them a little bit so that it is easy to mix the filling;
7. Add the chopped asparagus, chopped shiitake mushrooms, and chopped eggs with salt (it is better to put in more, so that it tastes more salty), chicken broth, and sesame oil;
8. After mixing them, let them sit for half an hour or so and then you can wrap them up in dumplings;
9. Knead the flour with the right amount of water and roll out the skin to form the dumplings;
10.
10. Boil water in a pot, pour in the wrapped dumplings, cook and eat with dipping sauce. The meat is divided into meat and vegetarian meat is: shrimp, pork, leeks, vegetarian meat is: leeks, eggs, shrimp
Sanxian filling: Sanxian filling is the highest quality of filling, due to the selection of different materials, can be divided into the net Sanxian, meat Sanxian and half-Sanxian. (1) net three fresh filling: usually use three kinds of high-grade seafood raw materials (such as fresh shellfish, sea cucumbers, shrimp), after processing, with better quality of fresh vegetables, add seasonings (seasonings should be light in color or taste, in order to highlight the flavor of the seafood) mixed into. (2) meat three fresh filling: the use of two higher-grade seafood ingredients and a meat (such as chicken, pork, etc.), chopped and mixed together, with seasonal vegetables, add seasonings mixed into. (3) half of the three fresh filling: is pork, leeks, eggs and seaweed as raw materials, in accordance with the 60% pork, the other 40% of the ratio of cooperation, add seasonings mixed into
Fresh dumplings Ingredients: leeks, fresh meat, shrimp, ginger, scallions leeks should be tender, June's absolutely not. Other months can be considered Fresh meat to seven lean three fat. Do not freeze the best. The best meat is from the back of the hill. Shrimp scampi should not be too salty, unless you live on the beach to get unsalted. The salt in too salty shrimp skins is mostly for portion pressure. One catty of leeks Two catty of fresh meat Four taels of shrimp skin One small piece of ginger Three large green onions Add soy sauce, salt and sesame oil Mix well. meat three fresh filling: the use of two higher-grade seafood ingredients and a meat (such as chicken, pork, etc.), chopped and mixed together with seasonal vegetables, add seasonings mixed into
Three fresh filling Ingredients: 200 grams of shrimp 200 grams of seared sea cucumber 100 grams of bamboo shoots 150 grams of pork 200 grams of ginger 10 grams of scallions 20 grams of ginger 20 grams of scallions 50 grams of minced egg white 1 10 grams of fine salt. Pepper 3 grams of wine 30 grams of monosodium glutamate 10 grams of chicken 10 grams of sugar 10 grams of sesame oil 25 grams of broth 350 grams of method: 1? shrimp cleaned and chopped into a puree, plus salt, egg white stir; hairy sea cucumber into the pot, plus ginger, scallion sections, wine, chicken, broth fed into the flavor, fish up and cut into fine grains; asparagus cut into fine grains into a pot of boiling water blanch a water fish. 2? 2? Pork before the clip skinned and cleaned, twisted into a puree, add salt, pepper, cooking wine, sugar, monosodium glutamate and appropriate amount of water and stir evenly, and then add shrimp puree, sea cucumber, asparagus, ginger, green onion, sesame oil and well, that is, into. Note: 1? shrimp must be used fresh; sea cucumber must be fed beforehand to prevent astringency; pork sandwich meat fat and lean ratio of 6:4. 2? three-food stuffing can also be used to make chicken and other seafood; if there is no asparagus can be used in place of mushrooms, etc.; such as the stuffing does not put pork, but also to add pork fat or chemical lard, in order to increase the texture of the stuffing of the nourishing taste. Sanshen filling: Sanshen filling is one of the highest quality fillings, which can be categorized into net sanshen, meat sanshen and half sanshen due to different selection of materials. (1) net three fresh filling: usually using three kinds of high-grade seafood raw materials (such as fresh shells, sea cucumbers, shrimp), after processing, with better quality of fresh vegetables, add seasonings (seasonings, color or taste should be light, in order to highlight the flavor of seafood) mixed into. (2) meat three fresh filling: the use of two higher-grade seafood raw materials and a meat (such as chicken, pork, etc.), chopped and mixed together, with seasonal vegetables, add seasonings mixed into three fresh dumplings filling how to make
Raw materials: 200 grams of fresh shrimp, 100 grams of sea cucumber, 150 grams of asparagus, 200 grams of pork, 10 grams of sliced ginger, 20 grams of green onion, 20 grams of ginger, 50 grams of green onion, egg whites, 20 grams of ginger, 50 grams of egg whites, 50 grams of egg whites, 50 grams of egg whites, 20 grams of ginger, 20 grams of ginger. 50 grams of green onion, egg white 1, 10 grams of salt, pepper 3 grams, 30 grams of wine, 10 grams of monosodium glutamate, 10 grams of chicken essence, 10 grams of sugar, 25 grams of sesame oil, 350 grams of broth.
Method:
1. Shrimp cleaned and chopped into mud, add refined salt, egg whites and stir; sea cucumber into the pot, plus ginger, scallion, wine, chicken broth simmering flavored, fished out and cut into fine grains; bamboo shoots into fine grains cut into a pot of boiling water blanch and fished out.
2. Pork front folder meat peeled and cleaned, twisted into a puree, add salt, pepper, cooking wine, sugar, monosodium glutamate and an appropriate amount of water and stir evenly, then add shrimp puree, seaweed sea cucumber, asparagus grain, ginger, green onion, sesame oil and well, that is, into.
Note:
1, shrimp must be used fresh; sea cucumber must be simmered beforehand to prevent astringency; pork sandwich meat fat and lean ratio of 6:4.
2, the three fresh filling can also be used to make chicken and other seafood; if there is no bamboo shoots can be used in place of mushrooms, etc.; such as the filling does not put pork, but also to add pork fat or chemical lard, to increase the moist texture of the stuffing I think that put the fungus is not good, eggs, shrimp is very good, I like to eat leeks, eggs and shrimp, very fresh. If there are leeks instead of chives, the flavor will be even better. I usually do not put pork, you put no problem, but shrimp more will be fresh. It's okay to put fungus in but do it sparingly.
No need to put soy sauce, put salt and chicken essence is enough, dumpling filling to put oil, remember to be cooked oil, the flavor will be better