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Tips for making three fresh dumplings stuffing
Sam Sun Dumplings (Sam Sun Xian jiaozi)

Materials?

250 grams of pork

200 grams of shrimp

N auricularia auricula (put more)

7 mushrooms

4 eggs

50 grams of leek should be put less for flavor enhancement.

Cooking wine 1 spoon

3 tablespoons soy sauce

2 tablespoons oyster sauce

4 grams of salt

A little chopped green onion

Jiang Mo a little.

Sesame oil 1 spoon

Vegetable oil 30g

500 grams of flour

250 grams of water

How to make three fresh dumplings (jiaozi with three fresh fillings)?

First, knead the noodles for later use. 500g of high-gluten flour or jiaozi flour, add 250g of warm water, stir and knead until smooth, and cover for later use. We use the time to wake up to make stuffing.

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First, 250g of pork stuffing, add cooking wine 1 spoon, 3 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, minced onion and ginger, 4g of salt, sesame oil 1 spoon, and mix well. As the meat stuffing is thin, 30g of vegetable oil can be poured in to improve the taste of jiaozi.

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Cut the soaked dried mushrooms into pieces.

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Four eggs, put in the oil pan and stir constantly, and the eggs will be out of the pan as soon as they are solidified (not for a long time, the taste is not good).

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Put less leeks, a small handful of about 1 2 is enough, cut into the end.

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Chop the soaked fungus.

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First of all, the color of shrimp is darker because it is peeled from fresh sea shrimp. If you buy frozen sea shrimp in the supermarket, it must be shallower and more beautiful, but the taste is not as good as this. Shrimp? 200g cut into pieces and put a little cooking wine to remove the fishy smell. Personally, I don't want to chop it up. There are one or two pieces in each jiaozi. When I take a bite, I will see the shrimp pieces, which will make me feel full of happiness and taste better.

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Several ingredients are put together and stirred evenly, and the dumpling stuffing is ready.

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The following steps ..............................................................................................................................................................................