Dumplings on the Winter Solstice, the solar term Beginning of Winter has the meaning of "harvest in autumn and storage in winter". The beginning of winter is the beginning of winter. In the north, "eating dumplings at the beginning of winter" is a long-lasting custom. Dumplings originate from the "time of Jiaozi". Beginning of winter is the turn of autumn and winter. How can we miss dumplings at the turn of autumn and winter? There is a popular saying among the people: "If you don't serve dumpling bowls at the beginning of winter, your ears will freeze off and no one will care." Even if you eat dumplings, you will have different fillings from different places~
Dumplings stuffed with Japanese melon: In Beijing and Tianjin areas in the north, the fillings for dumplings in Beginning of Winter are mostly "Japanese melon" fillings. This kind of filling, The fresh and sweet flavor is in season. The Japanese melons in this season also taste best after being sugared. However, when making dumplings with Japanese melon fillings, you must marinate the Japanese melons with salt in advance, otherwise the filling will have a bitter taste. Japanese melon is easy to make soup, so it is more necessary to remove the water in advance.
Ingredients preparation:
400 grams of Japanese melon, 3 tablespoons of salt, 200 grams of meat filling, 1 green onion, 1 small piece of ginger, 2 tablespoons of thirteen spices, very fresh flavor 2 spoon, cooking oil.
Preparation method:
1. First cut the Japanese melon into thin strips, add an appropriate amount of salt to marinate and drain out the water. Wrap the softened and watery Japanese pumpkin shreds with gauze, squeeze into 8 cents to dry, then place on the chopping board and cut into granules, set aside for later use.
2. Soak the onion and ginger slices in water to form onion and ginger water, set aside.
3. Put the prepared meat filling into an empty bowl, add the prepared onion, ginger water, add salt, chicken essence, oyster sauce, cooked salad oil, stir in one direction to taste, and finally add the chopped Stir the Japanese melon evenly and the filling is ready.
Mutton stuffed dumplings: Mutton stuffed dumplings are perfect for replenishing calories in winter. It’s also a good choice to eat some dumplings stuffed with mutton at the beginning of winter. Although the dumplings stuffed with mutton are delicious, the most difficult thing to deal with is the mutton smell. It is also very simple to deal with the mutton smell, which is to prepare a bowl of "ingredient water" in advance and pour it into the mutton stuffing.
Preparation of seasoning water: 1 large bowl of water, 1 tsp of pepper, 1 aniseed, 1 tsp of fennel, 1 piece of cinnamon, 2 bay leaves, put in a pot and bring to a boil over high heat Simmer over low heat for 3 minutes, turn off heat and allow to cool. The material water is ready.
Preparation of mutton stuffing:
Ingredients preparation:
500 grams of mutton, 3 spoons of cooking wine, appropriate amount of salt, 1 small spoon of pepper, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, half a spoon of sugar, appropriate amount of sesame oil, 1 small spoon of chicken essence, 1 green onion and 1 small piece of ginger.
Preparation method:
1. Wash the mutton, soak in blood, cut into small pieces and put in a food processor to stir into meat filling. Chop onions and ginger into fine pieces and set aside.
2. Put the mixed meat filling into an empty bowl, and add the prepared ingredient water in small amounts and several times. After most of the water in the ingredients has been absorbed by the mutton, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of pepper, 3 tablespoons of cooking wine, and half a tablespoon of sugar. Continue to stir in the same direction.
3. When the above seasonings are added, stir in one direction until thickened, then add green onions, minced ginger and an appropriate amount of sesame oil, and continue to stir evenly.
Mackerel stuffed dumplings: The most difficult thing to remove from the Spanish mackerel stuffed dumplings is the fishy smell. There are two key points to deal with in order to remove the fish smell. 1. Clean the Spanish mackerel first, do not leave any blood on it. (Blood water is the main source of the fishy smell of Spanish mackerel. Removing the blood water is the key step to remove the fishy smell.) 2. To remove the fishy smell from the pepper water, clean the peppercorns, put them in clean water, bring the water to a boil over high heat, turn off the heat and simmer. Let cool and that's it.
Preparation of mackerel stuffed dumplings:
Ingredients preparation:
2 mackerel, 200 grams of leeks, appropriate amount of pepper water, appropriate amount of salt, chicken essence, oyster sauce Appropriate amount, edible oil, sesame oil.
Preparation method:
1. Clean the Spanish mackerel, remove its internal organs, and remove the black membrane and blood. Use your hands to pull the fishbone out from head to tail. Then use a spoon to scrape off the fish meat and put it into a bowl and set aside.
2. Add the prepared pepper water to the mackerel filling in small amounts and several times.
3. Wash the leeks and cut them into small particles. Add a small spoonful of salad oil and mix well. Set aside.
4. Add salt, chicken essence, oyster sauce, salad oil, and sesame oil to the mackerel filling and stir evenly. Finally, add the prepared leeks and stir evenly.
The way to open the beginning of winter in the north is so simple and crude, a meal of delicious dumplings. This dumpling meal also started the winter tonic mode for northerners. This dumpling can be said to be all-inclusive, allowing people to replenish various nutrients inadvertently. Although it is simple and crude, it is also very effective.