Question 2: Dumplings that dip is the juice how to adjust the delicious ah 10 points Dumplings dipping ingredients: garlic, ginger, cilantro (or celery)
Dumplings dipping seasonings: sesame oil (cooked peanut oil can also be, however, the best use of sesame oil), rice vinegar (or vinegar), salt, monosodium glutamate, soy sauce
Dumpling dipping sauce:
1, first, prepare a garlic, a little bit of ginger, a little bit of cilantro, a little bit of cilantro, a little bit of cilantro, a little bit of cilantro. First, prepare a garlic, a little ginger, parsley, sesame oil, rice vinegar, salt, monosodium glutamate, soy sauce.
2, ready for these materials, the first garlic with a knife to flatten the skin, and then in the minced, almost into the end of the time, the ginger sliced mixed with garlic and chopped, and then mixed with cilantro and chopped together to mix the three kinds of materials mixed and chopped almost into the end of the time, add monosodium glutamate, in chopping, and then in the addition of salt, salt goes up, the juice of the ginger and garlic will be out, and then continue to chop, the materials thoroughly chopped into the end, ginger, garlic, cilantro flavor is the same, the taste of the ginger, garlic, and cilantro. , garlic, cilantro flavor will be mixed together.
3, and then put into a bowl, add a little sesame oil, add a little vinegar, add a little soy sauce to mix them and ginger and garlic together thoroughly, the special seasoning is complete!
If you don't have plenty of time, make this secret dumpling dip easy version:
1, first mix the chopped green onion and garlic paste.
2. Mix in the right amount of soy sauce and vinegar.
3. Finally, add red chili oil and mix well.
If you want to be lazy and buy outside dipping sauce, why don't you make this homemade dipping sauce for dumplings:
1. Add a little sugar into the vinegar.
2, mix in chili sauce or oil splash chili and stir well.
China Eat Warm Tips:
1, if you like to eat spicy friends can change the sesame oil into chili oil, or add a little chili pepper in the condiments can also be.
2, the first time you do, sesame oil, vinegar, soy sauce do not put too much, slowly add. To personal taste. Seasonings completed when the material is thick, not thin, if thin, that is, you sesame oil, vinegar, soy sauce has a put too much. If you like to eat chili pepper, you can add it to your personal taste after finishing.
Question 3: How to adjust the most delicious 7 kinds of dumpling sauce practice 1, choose one or two fat meat, three or two lean meat wash, cut into one inch and two minutes long, one point thick, one point wide silk.
2, leeks choose to wash clean, drain the water, cut into eight minutes long section.
3, the pot on the stove fire, put cooking oil seven money to burn hot, cast down the fat meat, stirring until the oil, add lean meat, stir fry until the meat discoloration, put the soy sauce to continue to stir fry until the shredded meat color sheng up.
4, the original pot of oil hot, under the leek, add salt, sugar, quickly stir fry a few times, pour into the shredded meat and stir fry evenly into.
Question 4: How to adjust the simple dumpling sauce 7 kinds of dumpling sauce practice 1. dumpling dipping sauce practice a
Ingredients: chili powder, five spice powder, fried sesame seeds, garlic, salt, chicken essence, pepper, anise, vinegar, soy sauce, each appropriate amount.
Method: take the appropriate amount of chili powder, five spice powder, fried sesame seeds, garlic, salt and chicken into the seasoning bowl, and then burn the right amount of hot oil, put a small pepper and anise fry incense, fishing out pepper and anise particles and throw away, the frying oil poured into the bowl of seasoning to stir, and then pour the right amount of vinegar to boil, but also poured into the bowl of seasoning and stir into the last according to personal taste and put the soy sauce to adjust the taste.
2. Dumpling dipping sauce practice two
Ingredients: garlic cloves, ginger, cilantro, monosodium glutamate (MSG), salt, sesame oil, vinegar, soy sauce, each appropriate amount.
Directions: Take the appropriate amount of garlic cloves, ginger and cilantro, mix the three together and chopped into minced, almost chopped when put MSG and salt, continue to chop into fine, so that the flavor of garlic cloves, ginger and cilantro completely dissolved together. Put the chopped finely into the mixing bowl, add sesame oil, vinegar and soy sauce a little bit of each and mix it well.
3. Dumpling dipping sauce practice three
Ingredients: minced green onion, garlic, soy sauce, vinegar, chili oil, each appropriate amount.
Directions: Put the above ingredients into a mixing bowl and mix well.
4. Dumpling dipping sauce
Ingredients: vinegar, sugar, chili sauce or oil splash of chili pepper each appropriate amount.
Method: Pour the vinegar into the mixing bowl, add a little sugar and mix well, then add the right amount of chili sauce or oil splash of chili pepper and mix well.
5. Dumpling dipping sauce practice five
Ingredients: garlic cloves, vinegar, salt, cold white water each appropriate amount.
Directions: Add the garlic clove with the right amount of salt and pound it into garlic paste, put a little vinegar and the right amount of cold white water and mix it well. If you put a little more sesame oil and soy sauce and other seasonings better.
6. Dumpling dipping sauce practice six
Ingredients: vinegar, chili powder, minced green onion, garlic, soy sauce, fried white sesame seeds, sesame oil, pepper oil, each appropriate amount.
Directions: Put the chopped green onion, garlic paste and chili powder into a mixing bowl, pour in the hot pepper oil and mix well. Put the vinegar, soy sauce, chicken essence and moderate amount of water in a pot, boil and pour into the seasoning bowl, add sesame oil and fried white sesame seeds and mix well.
7. Dumpling dipping sauce practice seven
Ingredients: garlic paste, minced green garlic cloves, minced cilantro, chili noodles, fried white sesame seeds, pepper oil, soy sauce, oyster sauce, vinegar, cold boiled water, salt, chicken essence, each appropriate amount.
Directions: Put the garlic paste, chili noodles and fried white sesame seeds into the mixing bowl, get some hot pepper oil poured while hot and mix well, sprinkle some cilantro and green garlic mustard minced and mix well, add soy sauce, vinegar, cold water, salt, chicken essence and a small amount of oyster sauce, mix well into the dumplings dipping sauce.
Question 5: how to adjust the dumpling filling How to adjust the dumpling filling delicious to put which seasoning 1, take the finely chopped pork (or pork stranded meat filling), add a small amount of water and soy sauce mix, pay attention to the water do not add too much, to the meat: water = 5:1 or so good, if the dumplings to be added to the seafood, you can also use seafood instead of water soup, such as: shrimp soup, clams, etc. 2, and then add the scallions, ginger, pepper powder and seafood For stirring (because the cooked dumplings are to be dipped in garlic sauce and eaten, so there is no need to add sour paste). It's okay if you don't add seafood. Note that the pork should be stirred vigorously in one direction.
3, ready for vegetable traps, if you use leeks, cut into chopped vegetables; if you use cabbage, you need to chopped cabbage first pickled with refined salt, and then squeezed the excess water, (all the vegetables under the water have to go through this process, including: cabbage, head cabbage, etc.).
4, put the vegetable filling into the meat, add the blending oil (with salad oil can also be, it is best to fry their own a little pepper oil, the flavor is more fragrant) and then stir in one direction.
5, and finally add the appropriate amount of refined salt and chicken essence. (Salt and chicken essence must be the last to add, if you do not first add oil and stir the vegetable filling, add salt before the water, when the package will be trouble.)
6, now you can roll out the skin and wrap the dumplings.
Note: Stir in a certain amount of water in the meat filling is to ensure that the texture of the filling, do not call can also be, but will feel the lean meat texture firewood.
Question 6: how to adjust the dumpling dipping sauce delicious supermarkets have the kind of dipping sauce, if you match the general dumpling vinegar, soy sauce, or spicy oil, and then garlic, squash, and so on, these materials can be their own buyers, and then come back to their own tastes according to the mix.
Question 7: How do I make the sauce for the dumplings? Chinese dumplings are mainly flavored with a dipping sauce, not a sauce. Dumpling dipping sauce is very simple, the northern dumplings (or fried dumplings, steamed dumplings) dipping sauce to aged vinegar 2 for the base sauce, add 1 part of garlic, 1.5 - 2 parts of soy sauce, 1 part of fried chili pepper to mix well into the taste of sour top slightly spicy, palatable; southern dumplings of the stuffing varieties and stuffing more, the dumplings themselves are delicious enough, so the dipping sauce is very simple, generally use the big red zhejiang vinegar with a little bit of chili sauce mixing into the taste of sour fresh sweet and spicy, just do The taste is sour, fresh, sweet and spicy, only to do the taste of the lead, the main eating or the flavor of the dumplings themselves.
Question 8: What is the best way to make dumpling filling? Chives and shrimp dumplings filling
Main ingredients: 150 grams of shrimp, 150 grams of lean pork, 150 grams of fresh chives
Accessories: ginger, seasonings in moderation
Method: cut the lean pork about 0.4 cm, add wine, soy sauce, appropriate amount of submerged for more than 20 minutes, shrimp take the threads and cut the same size as the meat of the diced with a small amount of soy sauce, wine, submerged 20 minutes (), the meat with light soy sauce, soy sauce and wine. The meat with soy sauce, shrimp with soy sauce oh).
Chop the leek, add ginger, salt, monosodium glutamate, five-spice powder, peanut oil, a small amount of sesame oil, drowned meat and shrimp and mix well.
Beef stuffing
Ingredients: beef 500 grams of white radish 1000 grams of onion 50 grams of eggs 1 ginger 50 grams of tenderloin powder 5 grams of refined salt 10 grams of pepper 5 grams of cooking wine 15 grams of soy sauce 25 grams of monosodium glutamate 15 grams of sesame oil 25 grams of refined oil 30 grams of dry starch 50 grams
Preparation:
1 burst of H rancid zonzuraium hydrazinium is not washed, twisted into a fine mash with Tender meat powder, cooking wine, refined oil and mix well, let stand for about 40 minutes, then add ginger juice and 250 grams of water and mix well; white radish peeled and washed, cut into thick slices, into the pot of boiling water to cook and then fish out, put on the vegetable pier with a knife chopped into fine particles, and then wrapped in gauze to squeeze out the water; onion finely chopped.
2 burst H rancid quasi-you hydrazine for nuisance! (13) coiled heart Transport pack caries and then add refined salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, egg mixture, that is, into.
Note:
1 burst H Umwaki deserted Coixin hydrazinium and beef should be twisted fine, in order to eat more water, so that it is tender.
2 bungee lanky man fda department piggyback alliance dip ant Yin alternatively, but the dosage should not be too much.
3 burst Song now evil thrive Fen Department of piggyback magnesium captive forgiveness (3) Jan said but instead, such as no onions can be used instead of onions.
Fish stuffing
Raw materials: large grass carp or fish 1 about 1000 grams of pork fat 100 grams of chives 300 grams of egg white 2 salt 15 grams of pepper 5 grams of wine 25 grams of monosodium glutamate 15 grams of chicken 15 grams of sesame oil 25 grams of refined oil 30 grams
Preparation:
1 generation of haunted doorkeeper consulting baking basket Lieu bluff remove the head and tail, bone spurs and skin, take the net fish meat Grind into mush; pig fat meat into mud; leeks choose to wash, cut into fine grains, add sesame oil, refined oil and mix well.
2 benzene fish head, fish bones into the pot, mixed with water, add pepper, cooking wine, chicken essence, simmer until the soup color milky white, filtered material residue, that is, into the fish soup.
3 Pi Ma-te rancid quasi-Yu ed when closing biscuit zine pack caries and then add refined salt, monosodium glutamate, egg whites and stir, while stirring to add cold fish soup, until stirring vigorously and fish soup added, next and leeks grains mix, that is, into.
Note:
1 Pi Hong rampant small food zones also put into the step to ensure the safety of consumption. It is best to use larger fish or fish with fewer bones and spines.
2 Pi Ma-tex when the head of the collapsed meat and potatoes to close the family stranded fine, in order to be able to eat more moisture, the filling will be tender.
3 Benru crispy barren Polygonum insulted You hug
three fresh stuffing
Ingredients: 200 grams of fresh shrimp 200 grams of hairy sea cucumber 100 grams of bamboo shoots 150 grams of pork 200 grams of ginger 10 grams of scallion 20 grams of onion knots 20 grams of ginger 20 grams of minced scallions 50 grams of egg whites 1 salt 10 grams of pepper 3 grams of cooking wine 30 grams of monosodium glutamate 10 grams of chicken 10 grams of sugar 10 grams of sesame oil 25 grams of broth 350 grams
Method:
1 Bi-Drink's Chunhuan Him support boo plus refined salt, egg white and stir well; hair of the sea cucumber into the pot, plus ginger, scallion sections, cooking wine, chicken essence, broth fed into the flavor, fish up and cut into fine grains; asparagus cut into fine grains, into the pot of boiling water to blanch a water and fish out.
2 my lazarus concave fishy rancidテは淳唬绞成茸, add salt, pepper, cooking wine, sugar, monosodium glutamate and the right amount of water and stir evenly, then add shrimp puree, hairy sea cucumber particles, asparagus particles, ginger, green onion, sesame oil and well, that is.
Note:
1 than drink the city gizzard squint twin solid mold phoenix hair sea cucumber must be fed beforehand to prevent astringent mouth; pig sandwich meat fat and lean ratio of 6:4.
2 than fresh filling can also be used to make chicken and other seafood; if no asparagus can be used instead of mushrooms; if the filling does not put pork, but also to add pork fat or chemical lard, in order to increase the filling of the moist texture.
Vegetable filling
Ingredients: 1000 grams of cabbage 150 grams of mushrooms 150 grams of dried tofu 100 grams of 4 eggs 50 grams of minced scallions 50 grams of salt 1 gram of pepper 5 grams of sugar 15 grams of monosodium glutamate 15 grams of sesame oil 50 grams of refined oil 150 grams of
Preparation:
1 Bay crickets hit the lawsuit chun blu chopped finely, with refined salt marinade, squeezed out of the water; mushrooms, dried tofu are cut fine grain; egg knocked into ...... >>
Question 9: Cooked dumplings dip how to adjust black vinegar + soy sauce 10 ginger
To black vinegar 2 ? Soy sauce 1 ratio of black vinegar, plus finely shredded ginger. It is suitable for all kinds of dumplings, especially for steamed dumplings with soup inside. Ginger brings a refreshing aftertaste
Vinegar + Soy Sauce + Chili Oil + Chopped Green Onion
A basic dip made with a ratio of 2 vinegar to 1 soy sauce and 1 chili oil, and chopped green onion. It is suitable for all kinds of fried dumplings. Adding green onions to the basic dip immediately enhances the flavor
Question 10: How do I make dumplings taste good and how do I make the sauce? How to make dumpling filling
Dumpling filling is mainly divided into meat and vegetarian filling
Buy the meat before doing a small amount of water to mix, and then add chopped green onions, ginger, pepper or five spice powder, monosodium glutamate, salt, a small amount of soy sauce, cooking wine, and so on, do not mind if you are not too greasy, you can add some vegetable oil, but if the meat filling is fat enough, it can be eliminated, and then stirred in one direction to adjust the salty and savory. If you like, you can also add sesame oil, depending on personal taste. Let the meat rest for a while and then you can make dumplings. You can also use this method to make beef stuffing and mutton stuffing.
Chicken asparagus filling
Ingredients: 750 grams of chicken breast, 100 grams of asparagus, 50 grams of green onion, sesame oil, ginger, salt, monosodium glutamate, broth.
Practice: chicken breast cleaned and chopped into fine mud, asparagus cut into fine dice in a frying pan and stir-fry for a few moments. Chicken puree into a pot, add onions, ginger, cooking wine, soup, salt, monosodium glutamate stir, put the end of the asparagus, and then stir a few into.
Fish leek stuffing
Ingredients: 700 grams of skinless fish, 50 grams of fat meat, 200 grams of leeks, 50 grams of green onions, cooking wine, ginger, salt, monosodium glutamate, broth, each appropriate amount.
Practice: put the fish in the water to bleach clear, remove the coarse thorns, put on the board knocked into fine mud. Fatty meat cut into fine grains, chopped leeks. Take a deep pot, put the fish puree plus soup, open, add wine, onion, ginger, monosodium glutamate, refined salt, hand clockwise stirring, and finally add fat meat, leeks into.
How to mix the tender meat:
Mince the meat with five pancakes, put a little soy sauce, cooking wine, salt, sesame oil, finely chopped minced green onions and ginger puree. If the meat filling is thin, add some vegetable oil into it. Mix well. Then add a little water into the meat mixture, continue to stir, stir until the meat is elastic, then add water, stir again. Add water again and stir again. Do this about 3-4 times and the mixture will be thick and elastic. Remember to add less water each time, and add it in several times.
This way the meat is very tender and tasty, no matter if you make stuffing or meatballs.
Dumpling filling:
Pork with vegetables: chopped vegetables, and mixed with the meat mixture.
carrot and pork filling: carrots finely shredded, and mixed with the seasoned meat mixture.
Mushrooms: finely chopped fresh mushrooms, mix with the meat mixture.
There are so many different kinds of fillings, just combine vegetables and meat. But be aware that some vegetables have a lot of water (such as cabbage, tomatoes, etc.), you need to remove the water first. Chop the cabbage and sprinkle a little salt and let it sit for a while, then use your hands to squeeze the water out. And don't put water in the meat filling, because the cabbage has a lot of water and the filling will be thin easily. Tomatoes should be removed from the seed part, otherwise the filling is not only easy to thin and sour.
Cilantro dumpling filling
Ingredients: 250 grams of cilantro, 150 grams of pork filling.
Accessories: soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.
Practice:
1, choose and wash the cilantro, drain the mud water into minced, mixed into a little sesame oil to be used.
2, pork stuffing into the pot, add all the seasonings, mix well.
3, finally add the parsley and mix well.
Tips:
1, cilantro chopped, if the water is very much, you can use gauze to squeeze out the juice, the juice can be reserved for the filling.
2, the pork filling should be fat and lean, the best fat three lean seven ratio, cooked dumplings filling will be fragrant.
Watermelon skin dumpling filling
The specific method is this: watermelon skin to remove the pith and skin, shaved into a thin wire salt marinade 30 minutes after squeezing out the water, mixing into the onion, ginger, salt, monosodium glutamate, sesame oil and other seasonings, and finally add the shrimp (do not need too much), so that dumplings filled with a good job. The dumplings are crisp and tasty, sweet and salty.
I this watermelon rind is not shredded but chopped, the previous practice is roughly the same salt marinade, mixed into the meat (and normal dumpling filling practice is no different), so that the dumplings made into a particularly crisp.
1. Pupils celebrate the Mid-Autumn Festival with 400 words.
"Happy Mid-Autumn Festival!" "Happy Mid-Autumn Festival!" Hearing everyon