The first kind:

The second type:

The third kind

The fourth kind

The fifth kind

The sixth kind

The practice of dumpling stuffing

1, beef and celery mixed stuffing

Ingredients: beef, celery

Ingredients: auricularia auricula, carrot

Seasoning: salt, soy sauce, sesame oil, monosodium glutamate, sugar, pepper, spiced powder.

2. Beef and bean stuffing

Ingredients: beef, beans, fungus, chives and ginger.

1, blanching beans, supercooling, chopping, chopping shallots, and grinding ginger into mud.

2. Chop beef, add onion and ginger and chop evenly.

3. Mix with cowpea powder and shredded auricularia evenly.

4, add, salt, monosodium glutamate, pepper, soy sauce, cooking oil, sugar, stir well, three times into six tablespoons of water. Let it stand for 20 minutes.

3, leek egg stuffing

Leek (washed and dried), eggs, prickly heat, dough (not fermented)

Stir-fry eggs, chop leeks, and crush them with a rolling pin.

Mix the three fillings, add salt, pepper, thirteen spices, cooking oil and broth essence, and stir well.

4. Porphyra and shrimp skin stuffing

1, the chaotic skin I bought, which I didn't buy, is delicious and slippery.

2. Wash laver and shrimp skin, and shred laver.

3. Wrap the wonton

4, boil water, water open seaweed and shrimp skin, put some salt, pepper, chicken essence, then cook wonton, hit cold water twice.

5. Susanxian

1, raw materials: cucumber, fungus, eggs, onion ginger (everyone knows that cucumber and fungus are a perfect match, and so do cucumber and eggs, right? )

2. Wipe the cucumber and squeeze out the water with gauze. Don't pour out the squeezed water for later use.

3, 4, fungus soaked in Kamikiri silk, egg stall in Peaches.

5, 6, squeezed shredded cucumber, and auricularia auricula eggs in a large container, add salt, pepper, monosodium glutamate, spiced powder and sesame oil and mix well.

The water squeezed out from cucumber is used to make dough, and jiaozi is wrapped and steamed in a pot for 10 minutes.

6. Shrimp and sea cucumber stuffing

1) Dumpling stuffing

200g of fresh shrimp, 0/00g of water-soaked sea cucumber 1 50g of winter bamboo shoots, 0g of beef and ginger slices10g, 20g of scallion, 20g of Jiang Mo, 50g of chopped green onion, egg white1piece, and refined salt/kloc-0.

2) manufacturing method

1. Wash and chop shrimps into mud, add salt and egg white and mix well;

2. Put the water-soaked sea cucumber into the pot, add ginger slices, onion knots, cooking wine, chicken essence and broth to taste, pick it up and cut it into fine particles;

3. After the winter bamboo shoots are cut into fine particles, put them in a boiling water pot and take them out;

4, beef peeled and washed, ground into velvet, add salt, pepper, cooking wine, sugar, monosodium glutamate and appropriate amount of water to stir evenly;

5. Add shrimp paste, sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion, sesame oil and mix well.