1, pork
Add a little water, salt, monosodium glutamate, sugar, pepper, cooking wine and minced onion and ginger to the minced pork and mix well. Add Chinese cabbage powder, sesame oil and edible oil to make stuffing for later use.
2, carrots, spinach, mushroom stuffing
Cook carrots, spinach and mushrooms, chop them, add monosodium glutamate, sugar, salt, pepper and sesame oil with shrimp sauce, mix well to make stuffing, take out dough, roll it into the stuffing, make jiaozi, boil and steam for 5 minutes.
3. Shrimp and leek stuffing
Ingredients: shrimp 150g, lean pork 150g, fresh leek 150g? Accessories: Jiang Mo, seasoning.
Practice: Cut the lean pork into 0.4 cm dices, add cooking wine and soy sauce, and marinate for more than 20 minutes. After taking the shrimp line, cut the diced meat with a small amount of soy sauce and cooking wine and marinate for 20 minutes (soy sauce for meat and soy sauce for shrimp). ? Chop leek into powder, add Jiang Mo, salt, monosodium glutamate, a small amount of spiced powder, proper amount of peanut oil, a small amount of sesame oil, soaked meat and shrimp, and stir well.
4. Beef stuffing
Ingredients: 500 grams of beef? White radish1000g? 50 grams of onion? Eggs 1? 50 grams of ginger juice 5 grams of tender meat powder? Salt 10g? 5 grams of pepper? Cooking wine 15g? 25 grams of soy sauce? Monosodium glutamate 15g? 25 grams of sesame oil? 30 grams of refined oil 50 grams of dry starch? Method:
1。 #57360; Remove fascia from beef, washing, mincing, mixing with tender meat powder, cooking wine and refined oil, standing for about 40 minutes, adding 250 grams of ginger juice and clear water, and mixing well; Peel and wash the white radish, cut it into thick slices, cook it in a boiling water pot, take it out, put it on a vegetable pier and chop it into fine particles with a knife, then wrap it with gauze to squeeze out the water; Cut the onion into fine powder.
2 & amp#57360; Add radish and onion powder into minced beef and mix well, then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dried starch and egg mixture and mix well. ? note:
1。 #57360; There can't be fascia in beef. Beef should be chopped and drunk more water to be tender. ? 2 & amp#57360; Tender meat powder can also be replaced with baking soda powder, but not too much.
3 & amp#57360; The white radish in the ingredients can also be replaced by leeks and celery, or green onions if there is no onion.
5. Fish stuffing
Ingredients: grass carp or mullet 1 treaty1000g? Pig fat100g? 300 grams of leek? Two egg whites? Salt 15g? 5 grams of pepper? 25 grams of cooking wine? Monosodium glutamate 15g? Chicken essence 15g? 25 grams of sesame oil? 30 grams of refined oil Method:
1。 #57360; Cleaning grass carp after slaughter, removing head and tail, bone spurs and fish skin, and mincing the cleaned fish into minced meat; Chop pig fat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well.
2 & amp#57360; Put the fish head and bones in a pot, add clear water, add pepper, cooking wine and chicken essence, cook over high fire until the soup is milky white, and filter off the residue to get fish soup.
3 & amp#57360; Add the fat paste into the minced fish, stir well, then add the refined salt, monosodium glutamate and egg white, and add cold water while stirring.
Fish soup, until the stirring is strong, add fish soup, and then mix well with leek.
note:
1。 #57360; Fish must remove bone spurs to ensure food safety. It is best to choose bigger fish or fish with fewer bone spurs.
2 & amp#57360; The minced fish and fat paste should be ground fine, so that you can eat more water and the stuffing will be tender. ? 3 & amp#57360; Leek can only be added last.
6, three fresh stuffing
Ingredients: fresh shrimp 200g? Sea cucumber 100g? Winter bamboo shoots 150g? 200 grams of meat in front of pigs? Ginger 10g? 20 grams onion festival? Jiang Mo, 20 grams? 50 grams of chopped green onion? Egg white 1? Salt 10g? 3 grams of pepper? 30 grams of cooking wine? MSG 10g？ Chicken essence 10g? Sugar 10g? 25 grams of sesame oil? 350 grams of soup? Method:
1。 #57360; 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 & amp#57360; 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。 #57360; 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 & amp#57360; 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.
7.vegetarian stuffing
Ingredients: Chinese cabbage 1000g? Water mushroom 150g? Dried bean curd 100g? Four eggs? 50 grams of chopped green onion? Salt 1g? 5 grams of pepper? Sugar 15g? Monosodium glutamate 15g? 50 grams of sesame oil? Refined oil 150g? Method:
1。 #57360; Cleaning Chinese cabbage, cutting into fine powder, pickling with refined salt, and squeezing out water; Water-soaked mushrooms and dried tofu are cut into fine particles; Beat the eggs into a bowl, add salt and stir well to form egg liquid.
2 & amp#57360; Put the wok on fire, heat it with refined oil, pour in the egg liquid, spread it evenly, fry it, take it out, let it cool, chop it up, add Chinese cabbage, water-soaked mushrooms and dried bean curd, mix well, then add chopped green onion, salt, pepper, sugar, monosodium glutamate and sesame oil and mix well. ? note:
1。 #57360; Chinese cabbage must be pickled first, then squeezed dry before it can be stuffed; If you don't use Chinese cabbage, you can use radish, leek and celery. If you don't use dried tofu, you can use tofu skin, water-soaked yuba and the like. ? 2 & amp#57360; Eggs can also be boiled directly without frying, that is, the egg liquid is directly mixed with the stuffing. In addition, vermicelli can also be added to the stuffing.
8. 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 soup, until the stirring is strong, add fish soup, and then mix well with leek.
note:
1。 #57360; Fish must remove bone spurs to ensure food safety. It is best to choose bigger fish or fish with fewer bone spurs.
2 & amp#57360; The minced fish and fat paste should be ground fine, so that you can eat more water and the stuffing will be tender. ? 3 & amp#57360; Leek can only be added last.
6, three fresh stuffing
Ingredients: fresh shrimp 200g? Sea cucumber 100g? Winter bamboo shoots 150g? 200 grams of meat in front of pigs? Ginger 10g? 20 grams onion festival? Jiang Mo, 20 grams? 50 grams of chopped green onion? Egg white 1? Salt 10g? 3 grams of pepper? 30 grams of cooking wine? MSG 10g？ Chicken essence 10g? Sugar 10g? 25 grams of sesame oil? 350 grams of soup? Method:
1。 #57360; 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 & amp#57360; 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。 #57360; 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 & amp#57360; 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.
7.vegetarian stuffing
Ingredients: Chinese cabbage 1000g? Water mushroom 150g? Dried bean curd 100g? Four eggs? 50 grams of chopped green onion? Salt 1g? 5 grams of pepper? Sugar 15g? Monosodium glutamate 15g? 50 grams of sesame oil? Refined oil 150g? Method:
1。 #57360; Cleaning Chinese cabbage, cutting into fine powder, pickling with refined salt, and squeezing out water; Water-soaked mushrooms and dried tofu are cut into fine particles; Beat the eggs into a bowl, add salt and stir well to form egg liquid.
2 & amp#57360; Put the wok on fire, heat it with refined oil, pour in the egg liquid, spread it evenly, fry it, take it out, let it cool, chop it up, add Chinese cabbage, water-soaked mushrooms and dried bean curd, mix well, then add chopped green onion, salt, pepper, sugar, monosodium glutamate and sesame oil and mix well. ? note:
1。 #57360; Chinese cabbage must be pickled first, then squeezed dry before it can be stuffed; If you don't use Chinese cabbage, you can use radish, leek and celery. If you don't use dried tofu, you can use tofu skin, water-soaked yuba and the like. ? 2 & amp#57360; Eggs can also be boiled directly without frying, that is, the egg liquid is directly mixed with the stuffing. In addition, vermicelli can also be added to the stuffing.
8. 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.
9. 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.
10, 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.
1 1, 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.
12, shrimp dumpling stuffing? Dumpling stuffing:
Egg 300g, tomato 300g, seasoning: onion 8g, ginger 5g, sugar 5g, salt 6g, sesame oil 10g. Production method:
1. Scramble eggs in an oil pan (stir-fry until tender), and dice tomatoes to remove the thinnest water (leave the thick juice of seeds); 2. Add seasonings such as onion, ginger, sugar, salt, sesame oil, etc., and stir evenly clockwise to make tomato and egg jiaozi; 3. Pack jiaozi quickly to prevent too much juice.
13, tomato and egg stuffing
Dumpling stuffing: egg 300g, tomato 300g, seasoning: onion 8g, ginger 5g, sugar 5g, salt 6g, sesame oil.
10g.
Production method:
1. Scramble eggs in an oil pan (stir-fry until tender), and dice tomatoes to remove the thinnest water (leave the thick juice of seeds); 2. Add seasonings such as onion, ginger, sugar, salt, sesame oil, etc., and stir evenly clockwise to make tomato and egg jiaozi; 3. Pack jiaozi quickly to prevent too much juice.
14, pork stuffing
Dumpling stuffing: pork belly, soy sauce, cooking wine, salt, sesame oil, chopped green onion and ginger paste.
Production method: chop pork belly into mud, add a little soy sauce, cooking wine, salt, sesame oil, chopped green onion and ginger paste. If the meat is thin, add some vegetable oil and stir evenly, then add a little water to the meat, continue to stir until the meat is elastic, and 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.
15、? Jiaozi, Ma Xiangxian
Ingredients: jiaozi, sesame sauce, soy sauce, vinegar, chicken powder, sesame oil, coriander, and green vegetables (the kind you like, but it is recommended to choose Chinese cabbage, Chinese cabbage, milk cabbage and other green vegetables without obvious odor)? Exercise:
1. Get the wrapped jiaozi ready. This time, three fresh stuffing is used (suitable for meat stuffing). Wash the vegetables and cut them into coarse grains.
2. Boil water in the pot and add vegetables; ? 3. When the water boils again, pick up the vegetables and put them in a bowl, add salt, soy sauce, sesame oil and chicken powder, mix well and put them on the bottom of the plate; ? 4. Cook jiaozi in the traditional way. Generally, water is released in the pot, and the spoon is cut to prevent sticking to the bottom. After the water boils, jiaozi floats, orders cold water twice, and then boils.
5. While cooking jiaozi, mix the sauce, sesame sauce, soy sauce, vinegar, chicken powder, sesame oil and a small amount of hot water and mix well;
6. Put the cooked jiaozi on the vegetables, pour it evenly with 5 sauces and sprinkle with coriander.
16, beef mushroom mustard tuber stuffing
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.
Dumpling skin method (from Baidu experience address/article/00A07F3880007B82D028DC1f.html)
food
Qiangli flour
light water
Steps/methods
Mix noodles. Turn on the tap drop by drop and twist it clockwise to turn the flour into dough, which is slightly harder.
Knead the noodles. Keep kneading for at least ten minutes to make the noodles stiff.
Wake up. Put the kneaded dough into the basin, cover it and wake it up until it starts to roll.
Put the proofed dough on the panel and knead it vigorously for ten minutes. ? Key points: put some flour on the panel, which is more powerful.
After kneading into a ball, dig a hole in it, turn around and knead it carefully.
Put all four pieces in with a knife, put the rest in the basin, and cover them for later use.
Knead this strip until the cross section of the dough stick is equivalent to the size of a dollar coin. Sprinkle some flour on the board when kneading dough to prevent it from sticking.
Cut the dough. The width is about two centimeters, and the key is that the fritters roll up and down on the board. This arrangement will be formed after cutting.
Press the dough. Sprinkle with flour, knead into dough by hand, and press it down with the big muscles resting on the thumb of the palm. The one on the left was pinched and the one on the right was squashed. ? So you can start rolling the skin!
Tools:? Rolling pin and grate (woven from bamboo, with different names and the same function, so it is not easy to stick to the bottom when put in jiaozi). At this time, there are many cut pieces on the table, and the hands are flat, which looks a bit like a flying saucer. Rotate the dough and roll it with a rolling pin. When rolling with a rolling pin, pay attention to the thick middle and thin edges. Thick in the middle prevents stuffing from leaking, and thin in the side tastes good.
If you want other convenient ways, you can ask.
Another picture is attached for reference.