Small Jane first teach you chives stuffed with dumplings of the 7 modulation methods, foodies do not miss it ... ... ...
The first: leek and egg filling practice: leeks clean and cut into fine powder, eggs ahead of the fried cool, vermicelli, fungus, respectively, soaked, chopped, the above pre-processed raw materials are mixed, and then add oyster sauce, salt, cooked oil can be mixed well.
The second: leek shrimp stuffing practices: leek clean, and cut into fine powder, shrimp cut into small dices, fungus, vermicelli were cut into minced, the ingredients are ready to mix, and then add salt, cooked oil, raw eggs, oyster sauce can be mixed well.
Third: leek pork stuffing practices: leek minced, diced pork, vermicelli softened. Frying pan is hot into the bottom oil, put the pork fried, and then add soy sauce, soy sauce, oyster sauce fried and cooled, will handle the ingredients mixed, and then add salt, sugar, pepper seasoning and mix well, you can.
The fourth: pork three fresh filling practices: chopped leeks, pork thighs stirred into the meat, shrimp cut into small dices, eggs fried cool, fungus, vermicelli, respectively, soaked well. Pork filling add soy sauce, soy sauce, pepper, pepper water stirred until the gelatinous, then add salt and other remaining ingredients mixed, and finally add the cooked oil, raw egg, stir well.
The fifth: leek zucchini stuffing practices: leek pick clean and chopped, zucchini rubbed into a fine shredded salt, pickled out of the water and clenched dry, fungus soaked and chopped, vermicelli soaked and chopped, scrambled eggs in advance, fried shrimp skin. Mix the processed ingredients, add salt, oyster sauce, pepper, green onion oil and mix well, you can.
Sixth: leek mushroom stuffing practice: leek clean and chopped, mushrooms and blanch blanched into fine minced, seaweed softened in advance, eggs scrambled in advance. The above ingredients are ready to mix, add salt, oyster sauce, raw eggs, green onion oil, pepper and mix well.
Seventh: leek chicken stuffing practice: chicken breast minced into a meat mixture, add salt, five spice powder, cooking oil, cooking wine marinade for 30 minutes, leeks clean and chopped, fungus chopped, raw materials processed after the mix, and then add salt, pepper, green onion oil, raw egg and stir well.
Re-teach you 10 tips, whether it is vegetarian or meat stuffing, or sanshin stuffing is very applicable, full of dry goods, must seriously learn Oh ......
1: Whether it is a meat stuffing or vegetarian or meat and vegetarian stuffing, the main and auxiliary ingredients must be separate modulation, and finally in the mix.
2: easy to water ingredients, such as cabbage, celery should be salted, and clenched dry water, in the mix into the cooking oil. The water can be squeezed out to make noodles.
3: Blanch the ingredients that have odor, such as radish, mushrooms, greens, potatoes, etc. Blanching before use can remove some of the odor.
4: modulation of vegetarian stuffing, do not use chopping knife method, so that the water is too serious, eat up no taste, you should use the cut, a knife slowly cut.
5: vegetarian filling squeeze dry water, in order to increase its viscosity, you can add fat (vegetable oil, animal oil can be), eggs, vermicelli and so on.
6: meat filling in the modulation, to beat the water, 500 grams of pork thighs need to beat 200 grams of water, pork needs to be about 100 grams of water, beat the water after a little bit of freezing, the effect is better.
7: meat filling water, should follow the principle of first seasoning and then add water, and vice versa is not easy to taste.
8: Dumpling skin more cold water and noodles, the golden ratio is: 500 grams of flour + 250 grams of cold water + 5 grams of salt + 1 egg + 20 grams of starch, and even slightly awake.
9: When cooking dumplings, add a little salt to the water to prevent the dumplings from boiling through the skin, but also increase the texture of the gluten.
10: When cooking dumplings, add cold water to the pot for frozen dumplings and hot water for freshly made dumplings. If the dumplings become mushy, add a whole scallion to remove the mushy flavor.
When you wrap the dumplings, you should make the dough first and then mix the filling, while the meat filling is the opposite - mix the filling and marinate first, then mix the dough and wake up! Many people do it wrong, resulting in a lot of water out of the dumpling filling, easy to break the skin! This is also the secret of the chef of the dumpling restaurant, which is not shared with others
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