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What foods are delicious, spicy and delicious, appetizing and satisfying, and not greasy?
The first method of stuffing jiaozi with pork and green pepper: the process of kneading dough and wrapping jiaozi is omitted here. It is important to share the formula of raw pork and green pepper stuffing 1 and the ingredients prepared in advance. Pepper, also called persimmon pepper, tastes sweet and crisp, how spicy and refreshing. Prepare 2 peppers and clean them. Only 1 tomato. Hard and little soup. The function of putting tomatoes is to adjust the taste and clean the tomatoes for later use. Raw pork is three-fat and seven-thin, and our house is frozen. It has been thawed for a long time. You must remove the skin and replace it with two layers. Put sliced pork into a meat grinder, mince the meat, put it into an iron pot, add Jiang Mo, then add rice wine, soy sauce, salt, edible oil and sesame oil, and stir with chopsticks until it is fine and sticky.

3. Remove the stems and seeds from the peppers, then chop the green pepper stuffing, squeeze out the water and put it into the dumpling stuffing pot. 4. Then cut the tomatoes into dices, remove the water, and mix them into the stuffing until the jiaozi is wrapped, so as to prevent the soup from coming out. 5.6. Stir the pepper and meat stuffing directly until the jiaozi is wrapped, and then mix the chopped tomatoes into the stuffing. This delicious raw pork and green pepper stuffing is a flocculant to be used as a key treasure mother. The key to this dumpling stuffing is not to put peppers and tomatoes in the soup, which will affect the blending of the stuffing. The stuffing tastes bad when it is thin. It should be squeezed or drained with water. It should not be too dry, but it should not collapse.

The second paragraph ~ pork pumpkin stuffing jiaozi method: 1, prepare all the materials. The meat stuffing is ready. You can use medium gluten wheat flour or jiaozi flour. The amount of dried mushrooms does not need to be too large, as long as it has the function of enhancing fragrance. Soak in warm water until soft, wash and remove pedicels. The pumpkin used this time was planted by a good friend's own family. The medium-long pumpkin with skin is green, but the meat inside is white instead of noodles, which is very suitable for stuffing. 2. Wheat flour is mixed with water in batches to make solid flour, and then kneaded into smooth batter. The labor-saving method is to knead once every 10min, which is very labor-saving. You can make it two or three times in a row, and you can use it after the batter is raised. In this way, the dough has good plasticity and the rolled dough has a rich taste. I cut off most of the pumpkins. This pumpkin is a little big and can only be eaten after two meals. Peel the pumpkin, and then dig out the pulp. No need to clean up.

4. Wipe the pumpkin into short silk with a chopping board, put 1 spoon of salt into the dish and stir for a few minutes. 6. Put ginger, garlic, rice wine, soy sauce, cooking oil, sesame oil and salt into the dumpling stuffing and stir with chopsticks until it is fine and sticky. Then blanch the mushrooms, chop them, pour the chopped Pleurotus ostreatus into the dumpling stuffing bowl, and then hold the pumpkin. Then, flatten the steamed stuffed bun skin, spread it into a slightly thicker dumpling skin in the middle with a rolling pin, and wrap each jiaozi with 1 12. After the water in the boiling pot is boiled, add 1 spoon of salt to avoid jiaozi adhesion, pour it into jiaozi to cook, scoop it up and drain it, and serve on a plate.