1. Dumplings stuffed with chives and shrimps
Materials:
Shrimp150g, lean pork150g, fresh leek150g, appropriate amount of Jiang Mo and appropriate amount of seasoning.
Exercise:
1. Cut the lean pork into cubes about 0.4 cm, add cooking wine and soy sauce and submerge for more than 20 minutes;
2. Cut the shrimp into dices of the same size as the meat, add a little soy sauce and cooking wine and soak for 20 minutes (soy sauce for meat and soy sauce for shrimp).
3. Chop the leek, add Jiang Mo, salt, monosodium glutamate, a small amount of spiced powder, an appropriate amount of peanut oil, a small amount of sesame oil, submerged meat and shrimp and stir well.
Second, chicken and winter bamboo shoots stuffing.
Materials:
750g of chicken breast, clean winter bamboo shoots100g, 50g of chopped green onion, and proper amount of sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.
Exercise:
1. Wash the chicken breast and chop it into fine mud. Cut the winter bamboo shoots into small pieces and stir-fry them in the oil pan for a while.
2. Put the chicken puree into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate and stir well, then add winter bamboo shoots and stir a few times.
Third, the stuffing of coriander dumplings
Materials:
250g of coriander and pork stuffing150g.
Light soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.
Exercise:
1. Wash coriander, drain the mud, chop it into pieces, and mix in a little sesame oil for later use.
2. Put the pork stuffing into the pot, add all seasonings and stir well.
3. Finally, add coriander powder and mix well.
Four or three kinds of fresh fillings
Materials:
200g of fresh shrimp, 0/00g of sea cucumber/kloc-0, 50g of winter bamboo shoots/kloc-0, 20g of pork head, 20g of ginger slices/kloc-0, 20g of onion, 20g of Jiang Mo, 50 chopped green onion, egg white 1 piece, refined salt and pepper/kl.
Exercise:
1. Wash and chop shrimps into mud, add salt and egg white and mix well;
2. Put the 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; After the winter bamboo shoots are cut into fine particles, they are soaked in a boiling water pot.
3. Peel and wash the pig's head, grind it into minced meat, add refined salt, pepper, cooking wine, white sugar, monosodium glutamate and appropriate amount of water, and then add shrimp paste, water-soaked sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil.
note:
1. Shrimp should be fresh; Soaked sea cucumbers must be fed in advance to prevent astringency; The fat-lean ratio of pig sandwich meat is 6∶4.
2. Sanxian stuffing can also be made of chicken and other seafood; If there are no winter bamboo shoots, mushrooms can be used instead; If pork is not put in the stuffing, pig fat or lard should also be added to increase the moisturizing taste of the stuffing.
Five, tomato and egg stuffing jiaozi
Materials:
300g of boiled eggs (fried) and 300g of tomatoes;
8 grams of onion, 5 grams of ginger, 6 grams of salt, 5 grams of sugar, sesame oil 10 grams.
Exercise:
1. Scramble the eggs in the oil pan (until tender).
2. Dice the tomatoes and remove the thinnest water (leaving the thick juice of the seeds).
3. Add seasoning and stir evenly clockwise.
4. Pack jiaozi quickly to prevent too much soup.
Six, beef mushroom mustard tuber stuffing
Materials:
200 grams of minced beef, 200 grams of minced pork, onion, ginger, thirteen spices and pepper noodles.
Seafood soy sauce, salt, chicken essence, sesame oil, blended oil. 1 kg mustard tuber, several mushrooms.
Exercise:
1. First, 200 grams of minced beef and 200 grams of minced pork are added with appropriate amount of onion, ginger, thirteen spices, pepper noodles, seafood soy sauce, salt, chicken essence, sesame oil and blended oil to make minced meat, and left for 10 minute.
2. Put mustard tuber foam and mushroom foam into the prepared meat stuffing, and then add onion, ginger, thirteen spices, pepper noodles, seafood soy sauce, salt, chicken essence, sesame oil, blended oil and a little water to make it tasty.
Seven, celery pork stuffing
Materials:
Pork, celery, chopped green onion, pepper, monosodium glutamate, soy sauce and peanut oil.
Exercise:
1. Remove the leaves of celery, wash them, chop them up, then put them in a container, add some salt and soak them for about half an hour to remove the water in celery.
2. Chop the pork, preferably pork belly, or half lean meat and half fat meat, add peanut oil and soy sauce, stir and soak for a while to make the meat tasty.
3. Then prepare chopped green onion, pepper, monosodium glutamate and chicken essence into the meat stuffing, and add salt at last. This can be added with other seasonings according to personal preference.
4. Then dry the celery water, put it into the meat stuffing and stir it together, so that the dumpling stuffing is ready.
Eight, pork and corn stuffing
Materials:
400g of pork, 200g of corn, coprinus comatus150g, and 550g of flour.
Salt, onion, soy sauce, blended oil and five-spice powder.
Exercise:
1. Pork is cut into large pieces and mashed; Wash Coprinus comatus and break it.
2. Fresh corn is threshed and cooked with salt.
3. Add a proper amount of water to the meat paste and stir in one direction; Add salt, soy sauce and spiced powder and mix well. Add Coprinus comatus, chopped green onion and corn kernels and mix well.
4. Season with salt, add oil and mix well.
Nine, Chinese cabbage and pork stuffing
Materials:
400 grams of pork, one Chinese cabbage, appropriate amount of onion ginger, 35 ml of peanut oil, 5 g of salt, 30 g of sweet noodle sauce, 20 ml of cooking wine 15 ml, 2 g of pepper, 2 g of chicken essence, vinegar 15 ml, seasoning soy sauce 15 ml, and 5 ml of sesame oil.
Exercise:
1. Wash pork. Chop into small pieces, add soy sauce, cooking wine and sweet noodle sauce and mix well.
2. Wash cabbage. Chop the cabbage, filter and put it into the meat stuffing.
3. Chop the onion and ginger into the meat stuffing, add peanut oil, salt, pepper and chicken essence and mix well.
Ten, carrot stuffing
Materials:
300 grams of carrots, 2 eggs, 50 grams of shrimp skin, 50 grams of mushrooms, appropriate amount of onion and ginger, appropriate amount of salt, 2 grams of chicken essence and appropriate amount of sesame oil.
Exercise:
1. Stir-fry the eggs and chop them. Add minced onion and ginger into the shrimp skin and stir-fry until fragrant.
2. Clean and chop carrots and fry them in oil until they are soft. Add chopped mushrooms.
3. Pour chopped eggs, shrimp skin, salt, chicken essence and sesame oil and mix well.