How to bring out tender and smooth meat stuffing
Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into chopped green onion and ginger. If the meat is thin, you can add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times.
The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs.
Dumpling stuffing:
Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.
Carrot pork stuffing: carrots are cut into filaments and mixed with prepared meat stuffing.
Mushroom meat stuffing: fresh mushrooms are diced and mixed with prepared meat stuffing.
There are too many kinds of fillings, so it is enough to mix vegetables with meat. However, it should be noted that some vegetables contain more water (such as Chinese cabbage and tomatoes). ), so go to the water first. Chop the Chinese cabbage, sprinkle some salt for a while, and then squeeze out the water by hand. And don't drain when mixing meat stuffing, because Chinese cabbage has a lot of water and the stuffing is easy to dilute. The seeds of tomatoes should be removed, otherwise the stuffing is not only easy to dilute but also sour.
Method for make dumpling stuffing
Dumpling stuffing is mainly divided into meat stuffing and vegetarian stuffing.
Before cooking, add a little water to mix the bought meat stuffing, and then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, monosodium glutamate, salt, a little soy sauce, cooking wine, etc. If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save some, then stir it evenly in one direction, and then adjust the salinity. You can also add sesame oil if you like, depending on your personal taste.
Chicken and winter bamboo shoots stuffing
Ingredients: chicken breast 750g, clean winter bamboo shoots100g, chopped green onion 50g, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry in the oil pan for a while. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times.
Fish and leek stuffing
Ingredients: 700g peeled fish, 50g fat, 200g leek, 50g chopped green onion, and proper amount of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Rinse the fish with clear water, remove the coarse thorns and chop them into fine mud on the chopping board. Cut the fat into fine grains and chop the leek. Take a deep pot, add fish paste and stock, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek.
Coriander dumpling stuffing
Ingredients: 250g coriander, pork stuffing150g.
Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.
Exercise:
1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use.
2. Put the pork stuffing into the pot, add all the seasonings and stir well.
3. Finally, add coriander powder and mix well.
Tip:
1. After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be kept as stuffing.
2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the boiled dumpling stuffing will be fragrant.
Watermelon skin dumpling stuffing
The specific method is as follows: peel the watermelon, cut it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, add seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil, and finally add shrimp (not too much) to make the dumpling stuffing. Jiaozi is crisp and refreshing, with moderate sweetness and saltiness.
My watermelon skin is not shredded, but chopped. The previous practice was to mix coarse salt with meat stuffing (no different from normal dumpling stuffing), and the jiaozi made was particularly refreshing.
Pork stuffing
Ingredients: 500g pork belly, lotus white1000g Jiang Mo15g chopped green onion, 30g refined salt15g pepper, 5g cooking wine, 25g monosodium glutamate15g sesame oil, 25g refined oil.
Method:
1 Pork is peeled, washed and cut into fine particles; Wash lotus root, cut into fine powder, and mix well with refined oil.
2 Mix pork with Jiang Mo, chopped green onion, salt, pepper, cooking wine, monosodium glutamate and sesame oil, then add lotus white and mix well.
note:
The ratio of fat to lean meat of 1 pork is 4∶6.
2 Lotus white cannot be directly added to pigs ... >>
What is the best filling for steamed dumplings?
Leek and egg stuffing, delicious and healthy. Highly recommended!
What is the best filling for steamed dumplings?
Everyone has his own love,
What's the best stuffing in jiaozi!
Each has his own hobbies: 1, Chinese cabbage jiaozi 2, white radish jiaozi 3, leek jiaozi 4, leek yellow jiaozi 5, mushroom jiaozi 6, celery dumplings 7, three fresh jiaozi 8, shrimp dumplings 9, fish jiaozi 10, beef dumplings 12, mutton dumplings 12. Potato jiaozi 15, shepherd's purse jiaozi 16, cowpea jiaozi 17, crab jiaozi 18, seafood jiaozi 19, mushroom jiaozi 20, and green pepper jiaozi 2 1.
Adopt it
What's the best stuffing in jiaozi?
This must be based on personal preference, everyone has different tastes, just like my favorite is pork and leek stuffing.
Raw materials:
Leek 1 kg, ground meat 1/2 kg, dumpling skin 1 kg, salt 1 tablespoon, flour 1/2 bowls.
Exercise:
1. Wash leek and cut it into small pieces of 1 cm. Add 1 tsp of salt and squeeze out vegetable juice.
2. Add 2 tablespoons of salt to leek and minced meat, and mix evenly to make stuffing. 3. Wrap the stuffing in jiaozi and sprinkle some flour around the finished product to prevent sticking.
4. Boil a pot of water and put it in jiaozi. After jiaozi comes out of the water, take 1 bowl of cold water and pour it into the pot. Boil the water twice and add 1 bowl.
Chop leeks with a knife. (not too broken! ) let it go, wrapped in hemp net, crowded around. Remove some water.
Pork is ground by machine.
Of course, that's not enough. It really tastes tasteless.
Add onions and coriander (these two are cut like leeks).
Add seasonings, spices and salt.
What's the best stuffing in jiaozi?
Leek meat is the most classic dumpling stuffing! ! !
This paper introduces several methods of dumpling stuffing: jiaozi is mainly divided into meat stuffing and vegetarian stuffing.
Before cooking, add a little water to mix the bought meat stuffing, and then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, monosodium glutamate, salt, a little soy sauce, cooking wine, etc. If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save some, then stir it evenly in one direction, and then adjust the salinity. You can also add sesame oil if you like, depending on your personal taste.
Chicken and winter bamboo shoots stuffing
Ingredients: chicken breast 750g, clean winter bamboo shoots100g, chopped green onion 50g, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry in the oil pan for a while. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times.
Fish and leek stuffing
Ingredients: 700g peeled fish, 50g fat, 200g leek, 50g chopped green onion, and proper amount of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Rinse the fish with clear water, remove the coarse thorns and chop them into fine mud on the chopping board. Cut the fat into fine grains and chop the leek. Take a deep pot, add fish paste and stock, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek.
How to bring out tender and smooth meat stuffing;
Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into chopped green onion and ginger. If the meat is thin, you can add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times.
The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs.
Dumpling stuffing:
Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.
Carrot pork stuffing: carrots are cut into filaments and mixed with prepared meat stuffing.
Mushroom meat stuffing: fresh mushrooms are diced and mixed with prepared meat stuffing.
There are too many kinds of fillings, so it is enough to mix vegetables with meat. However, it should be noted that some vegetables contain more water (such as Chinese cabbage and tomatoes). ), so go to the water first. Chop the Chinese cabbage, sprinkle some salt for a while, and then squeeze out the water by hand. And don't drain when mixing meat stuffing, because Chinese cabbage has a lot of water and the stuffing is easy to dilute. The seeds of tomatoes should be removed, otherwise the stuffing is not only easy to dilute but also sour.
Coriander dumpling stuffing
Ingredients: 250g coriander, pork stuffing150g.
Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.
Exercise:
1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use.
2. Put the pork stuffing into the pot, add all the seasonings and stir well.
3. Finally, add coriander powder and mix well.
Tip:
1. After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be kept as stuffing.
2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the boiled dumpling stuffing will be fragrant.
What's the best stuffing in jiaozi?
Now there are all kinds of jiaozi, boiled, fried and steamed. So what's delicious in jiaozi and how to cook it are all problems. I think the garlic in jiaozi is delicious.
food
Dietary calories: 1429 (calories)
condiments
Garlic right amount
Proper amount of dumpling skin
Methods/steps
Chop the prepared garlic.
My meat is minced with a meat grinder, so I can chop it myself when I get home and cook it myself.
Put garlic and minced meat together, add oil, salt, chicken essence, monosodium glutamate, octadecyl spice and eggs and stir.
Pack for later use.
I also bought dumpling wrappers. Hehe, it's easier to eat jiaozi alone. I basically buy them. Crowded or idle friends can choose to make their own dumpling wrappers.
Wrap jiaozi and you can boil the water.
When the water boils, put jiaozi in. When the water boils, pour half a bowl of cold water. Repeat this action three times.
Cooked clothes, friends who like dipping sauce can also adjust according to their own tastes.
Dumpling stuffing. What stuffing is the best?
Fried pork belly with leek is the best I have ever eaten.
1. leek and shrimp dumpling stuffing
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 immerse for more than 20 minutes;
2. Cut the shrimp into dices the same size as the meat, add a small amount of soy sauce and cooking wine and soak for 20 minutes (soy sauce for meat and soy sauce for shrimp).
3. Chop leek, add Jiang Mo, salt, monosodium glutamate, a small amount of spiced powder, proper 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, 0/00g of clean winter bamboo shoots/kloc-,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 fry them in the oil pan for a while.
2. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times.
Third, the stuffing of coriander dumplings
Materials:
Coriander 250g, pork stuffing 150g.
Light soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.
Exercise:
1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use.
2. Put the pork stuffing into the pot, add all the seasonings and stir well.
3. Finally, add coriander powder and stir well.
Four or three fresh fillings
Materials:
200g of fresh shrimp, sea cucumber 1 00g, winter bamboo shoots150g, pork head 200g, sliced ginger10g, 20g of onion, 20g of Jiang Mo, 50 chopped green onion, egg white1,refined salt and pepper/kloc.
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, and 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.
3. Wash the pork before the pig, 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; 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. Sanxian 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.
Five, tomato and egg dumplings stuffing
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 (lightly fried).
2. Dice the tomatoes to 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 juice.
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. Take 200 grams of minced beef and 200 grams of minced pork, and add appropriate amount of onion, ginger, thirteen spices, pepper noodles, seafood soy sauce, salt, chicken essence, sesame oil and blended oil to make meat stuffing, and let it stand 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 taste.
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, and put the salt at the end. This can be added with other seasonings according to personal preference.
4. Squeeze the celery water, put it into the meat and stir it together ... >>
What's the best stuffing in jiaozi? ``
How to prepare delicious dumpling stuffing
First of all, the ratio of meat to vegetables should be appropriate. Generally speaking, the meat-vegetable ratio of dumpling stuffing is 1: 1 or 1: 0.5.
Secondly, don't pour out the vegetable juice. According to the measurement, the vitamins in Chinese cabbage will lose more than 60% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: chop up the vegetable stuffing, squeeze out the vegetable juice and put it into the basin. When mixing meat, first add soy sauce one after another, and stir well to make the vegetable juice penetrate into the meat, then put it on the dish and stir well. For vegetarian dumplings, you can also chop the stuffing first, pour it into a pot (basin), add cooking oil (vegetable oil) and stir gently, let the oil wrap the vegetables, and then add salt and seasoning. This not only retains the nutrition, but also makes the dumpling stuffing fresh and delicious. If it is leek meat stuffing, mix the vegetable stuffing with oil, then pour in the meat stuffing (enough salt) and stir well. The vegetable stuffing is mixed with oil first, and then wrapped with an oil film, so it is not easy to dehydrate when it meets salt. Jiaozi wrapped with this stuffing tastes delicious, with a little fresh taste of vegetable juice.
Finally, chop the meat into pieces. Chop the meat with a knife to make it fluffy. When there is a lot of lean meat, you can add vegetable juice or water in moderation; When there is too much fat, add less vegetable juice or water and stir hard in one direction. After the meat becomes sticky, add appropriate amount of pepper powder, sesame oil, salt, fresh ginger powder, monosodium glutamate and sesame oil and continue stirring. At the same time, soy sauce should be added slowly bit by bit. If you have stock, you'd better add stock, add it dropwise and stir until it becomes a paste, then pour in the stuffing and stir well. Jiaozi soup wrapped with this dumpling stuffing is full, fresh and delicious. Add a little sugar to jiaozi, and jiaozi will have delicious seafood flavor.
The practice of dumpling stuffing
Dumpling stuffing is mainly divided into meat stuffing and vegetarian stuffing.
Before cooking, add a little water to mix the bought meat stuffing, and then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, monosodium glutamate, salt, a little soy sauce, cooking wine, etc. If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save some, then stir it evenly in one direction, and then adjust the salinity. You can also add sesame oil if you like, depending on your personal taste.
Chicken and winter bamboo shoots stuffing
Ingredients: chicken breast 750g, clean winter bamboo shoots100g, chopped green onion 50g, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry in the oil pan for a while. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times.
Fish and leek stuffing
Ingredients: 700g peeled fish, 50g fat, 200g leek, 50g chopped green onion, and proper amount of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Rinse the fish with clear water, remove the coarse thorns and chop them into fine mud on the chopping board. Cut the fat into fine grains and chop the leek. Take a deep pot, add fish paste and stock, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek.
How to bring out tender and smooth meat stuffing;
Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into chopped green onion and ginger. If the meat is thin, you can add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times.
The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs.
Dumpling stuffing:
Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.
Carrot pork stuffing: carrots are cut into filaments and mixed with prepared meat stuffing.
Mushroom meat stuffing: fresh mushrooms are diced and mixed with prepared meat stuffing.
There are too many kinds of fillings, so it is enough to mix vegetables with meat. However, it should be noted that some vegetables contain more water (such as Chinese cabbage and tomatoes). ), so go to the water first. Chop the Chinese cabbage, sprinkle some salt for a while, and then squeeze out the water by hand. And don't drain when mixing meat stuffing, because Chinese cabbage has a lot of water and the stuffing is easy to dilute. The seeds of tomatoes should be removed, otherwise the stuffing is not only easy to dilute but also sour.
Coriander dumpling stuffing
Ingredients: 250g coriander, pork stuffing150g.
Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.
Exercise:
1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use.
2. Put the pork stuffing into the pot, add all the seasonings and stir well.
3. Finally, add coriander powder and mix well.
Tip:
......& gt& gt
What stuffing can I eat with steamed dumplings in summer?
material
Old zucchini
Chinese chives
Dried shrimp
flour
salt
five spice powder
oil
Making method of zucchini steamed dumplings 1 (dough mixing)
Appropriate amount of ordinary flour, add hot water and stir with chopsticks. Stir into a big ball as shown below, and knead it into dough by hand. Cover the kneaded dough or wrap it with plastic wrap. The dough will be very hot on such hot noodles. You can pour cold water on your hands and knead the dough. This doesn't stick easily. )
Zucchini steamed dumplings method 2 (stuffing)
Wash the zucchini, cut it longitudinally, and scrape off the seed pulp.
Scrape into filaments with a scraper.
Add a little salt to the shredded Cucurbita pepo, and stir well to make it marinate.
At this time, wash the leeks and cut them into pieces. Blanch the shrimp in hot water, wash it, and take it out with a colander.
Pick out the water from the shredded pumpkin, squeeze out the water, and punch it with a knife.
Mix leek with zucchini stuffing, add a little salt, spiced powder and oil, mix well and add shrimp skin.
Bao steamed dumplings
Practice of zucchini steamed dumplings 3
Press the baked dough again. Knead into a long strip
Crush into equal amounts.
Roll the skin and wrap the stuffing.
Pinch it up and wrap it into jiaozi.
There are zucchini and leeks in jiaozi, Liu Yeer. The ordinary one is with shrimp skin.
Boil the steamer with water, spread the cloth in the steamer with wet clothes, and steam in the wrapped jiaozi fire for about 12 minutes.