Ingredients: 200g of fresh shrimp, 20g of sea cucumber 1 00g, 50g of winter bamboo shoots150g, 20g of ginger slices, 20g of scallion10g, 20g of Jiang Mo, 20g of chopped green onion, 50g of egg white, 3g of salt1g of pepper, and seasoning.

Method:

1? Wash and chop shrimp into mud, add salt and egg white and mix well; Add ginger slices, scallion, cooking wine, chicken essence and broth to the pot, pick it up and cut it into fine particles; After cutting the winter bamboo shoots into fine particles, put them in a boiling water pot and soak them in clear water.

2? Peel the pork before the pig, wash it, grind it into minced meat, add salt, pepper, cooking wine, sugar, monosodium glutamate and appropriate amount of water, mix well, 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; Water-soaked sea cucumbers must be fed in advance to prevent astringency; The ratio of fat meat to lean meat in pig sandwich meat is 6∶4.

2? Three fresh stuffing can also be seafood such as chicken; If there are no winter bamboo shoots, mushrooms can be used instead; If you don't put pork in the stuffing, you should also add pig fat or lard to increase the moisturizing taste of the stuffing.

Tell me about my own filling method of three fresh dumplings:

Ingredients: one winter bamboo shoot, one catty of mushrooms and three eggs.

Practice: 1. Peel the winter bamboo shoots, cut them into even slices, and cook them in a boiling water pot for about 10 minutes. It's best to put a little salt in the water and cook it together. After the winter bamboo shoots are cooked, take them out and let them cool. Chop them up and put them away for use.

2. Wash the mushrooms, blanch them with boiling water, take them out, chop them up, and put them together with winter bamboo shoots for later use.

3. Put three eggs in a little salt and mix well. Stir-fry in the oil pan, preferably a little, so that it is easy to mix the stuffing.

4. Add salt (preferably a little more until it tastes salty) to the minced winter bamboo shoots, mushrooms and broken eggs, mix the chicken essence with sesame oil, and leave it for about half an hour to wrap the jiaozi.

My family doesn't like meat very much, but is vegetarian. If girls are afraid of being fat, they'd better eat this kind of jiaozi. You can try it at home.