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.
Lotus white can't be added directly to pork, it must be mixed with oil before adding it.
If the ingredients are Chinese cabbage, you must first marinate the Chinese cabbage, and then squeeze out some water before adding it.
Mutton stuffing
Ingredients: 500g of clean mutton, 250g of leek and 50g of Jiang Mo >>
Question 2: What stuffing is the best 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
Question 3: What's delicious in Su jiaozi? The practice of various vegetarian fillings in jiaozi
one
Stuffing: Chinese cabbage (cabbage), chopped carrots, diced mushrooms (peanuts are optional), fried steamed bread, diced steamed buns, a little oil in the pot, fried fritters and diced Jiang Mo thirteen spices.
Secondly,
1。 Stuffing: carrots, Chinese cabbage (the largest amount), mushrooms, black fungus, fine vermicelli, all broken and blended, mixed with salad oil and salt. Don't fry it.
2。 Making: Make dough with homemade flour and good dough, and wrap it with stuffing. When the water boils, you can cook.
3。 Seasoning vinegar practice: add a little soy sauce and a little sesame oil with vinegar (spicy oil or mustard can also be added according to personal taste. )
third
Material of vegetarian stuffing jiaozi:
15,6 Mushrooms or ancient grazing (you can prepare more if you like). /2 tofu is about 250g. /3 Half a cabbage (celery, lotus root, carrot and shepherd's purse can also be used. According to your own preferences). /4 ginger.
Seasoning: salt, soy sauce, sesame oil, cooking oil (some people like spiced powder, so it doesn't hurt to prepare it).
Practice steps:
1 Chop all the materials with a knife. Cabbage and radish control part of the water.
2. Stir-fry the cut materials, oil and seasoning.
3 Wrap jiaozi in prepared leather.
Because the filling is cooked, it is easy to cook. Once the skin is cooked, you can eat it.
Fourth.
-Excerpts from Jiaozi's practice of simple and easy-to-do type elements-
Choose your favorite wild vegetables and tofu (broken) and put some sesame oil as stuffing. Use the prepared purse, jiaozi.
Mix bean sprouts and green peppers (slightly spicy) with oil. Wrap jiaozi in prepared leather.
Spinach (or cabbage or cabbage), carrot, gluten or fried dough sticks, mushrooms and horseshoes are all broken, mixed with sesame oil and mushroom essence, and fried. Wrap it. Steamed.
Tianjin traditional vegetarian dumplings stuffing
1. Su Jiaozi wants the word "Su", which is the home of ordinary people. I hope there will be no ups and downs in the new year and nothing will happen. In Tianjin, this means "Su Su lived peacefully for a year". Vegetarian dumplings are stuffed with Chinese cabbage, dried tofu, coriander, fungus, vermicelli, day lily, and most importantly, tofu and sesame oil. You can chop all kinds of ingredients into powder and season them with tofu and sesame oil to make stuffing.
2. On the first day of school, jiaozi was packed with stuffing made of gluten, dried fragrant bean sprouts and vermicelli. Will keep vegetarian food clean all year round. ...
3. Deep-fried vegetable rolls, with bean skin as the skin, mung beans, dried incense, vermicelli and coriander mixed with sesame sauce, fermented bean curd, sesame oil, Jiang Mo and other condiments to make stuffing, then roll the stuffing on the skin, cut it into sections, and put it in an oil pan to fry with batter at both ends. Fried vegetable rolls, with golden color, crisp outside and tender inside, are light and palatable, and are a special snack in Tianjin.
4. Su Baoer, which is sold in Tianjin Su Bao Er store or steamed food store, is made of chopped vermicelli, dried citron and coriander, with a little bean sprouts, sesame sauce, bean curd brain juice and sesame oil, stirred into stuffing and wrapped into buns. The top of the steamed stuffed bun should be pinched and folded.
Others:
Soup filling type: it is a kind of filling with a lot of juice when the skin is bitten open. It is to add vegetables with high water content to the stuffing, such as cabbage or zucchini. Of course, there will be some water when wrapping, but as long as it is handled properly, there is no problem.
Cabbage stuffing: half a cabbage, six mushrooms, one carrot and one ginger are the main ingredients (for two people, more people can add the main ingredients).
Production method:
1. Chop the cabbage, wrap it in gauze, and squeeze it until no more water flows out.
2. Remove the hard stems of the watered mushrooms and chop them up. It's best to rub carrots into filaments with a fine eraser and squeeze them a little. Then put two spoonfuls of peanut oil in the oil pan, add 7 or 8 pieces of pepper, and stir-fry until it is not used. Add a few drops of soy sauce and a little sugar to the chopped mushrooms, stir them a few times to smell the fragrance, and then take them out of the pot for later use.
3, ginger can be more or less according to taste, chopped for later use;
4. Put the cabbage and carrot into a big container, pour a spoonful of sesame oil and stir well. Make sure that all the vegetables are evenly coated with oil, then add the fried mushrooms and Jiang Mo, add salt, a little mushroom essence and spiced powder, stir well, and a pot of dumpling stuffing is ready!
When wrapping, it doesn't matter if the stuffing comes out of the water. As long as one side of the stuffing bowl is raised, the water will naturally flow to the bottom. Because Bao jiaozi is very skilled, he always likes to use water as stuffing, so it's really delicious to leave oil in his mouth after making it!
Zucchini stuffing: the main ingredient is two zucchini ... >>
Question 4: What seasoning is put in the dumpling stuffing? Edible oil, sesame oil, monosodium glutamate, chicken essence, spiced noodles, salt.
Question 5: What is the stuffing in jiaozi? Answer: After chopping the stuffing, squeeze out the vegetable juice and put it in the basin. When mixing the meat, add soy sauce one after another, stir well to make the vegetable juice penetrate into the meat, and then put it on the dish and mix well. For vegetarian dumplings, you can also chop the stuffing of the dish first, pour it into a pot (basin), add cooking oil (rapeseed oil) and stir it gently, so that the oil wraps the dish, and then add salt and seasoning. In this way, the nutrition will be preserved, and the dumpling stuffing will be tender and delicious. For leek meat stuffing, after the vegetable stuffing is mixed with oil, pour in the mixed meat stuffing (add enough salt) and mix 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 fresh and has a little juice.
The meat should be soft. The meat used for stuffing is chopped with a knife or minced with a meat grinder to make velvet. When there is a lot of lean meat, you can add vegetable juice or water in moderation; When there is too much fat, you can add less vegetable juice or water and stir in one direction. After the meat becomes sticky, add appropriate amount of pepper powder, spiced noodles, salt, minced fresh ginger, monosodium glutamate and sesame oil, and continue stirring. Meanwhile, soy sauce should be added bit by bit. If you have stock, you'd better add stock, stir it until it is blurred while dripping, then add the vegetable stuffing and stir it evenly. Jiaozi soup wrapped with this dumpling stuffing is full, fresh and delicious.
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.
Answer: 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.
Question 6: What kind of jiaozi is delicious? There are many kinds of homemade fillings, which are eaten out. People have different tastes, and they don't necessarily think what stuffing is delicious. Moreover, the seasoning added when mixing the stuffing is different, and the taste is also very different. Like my family, I don't like jiaozi. To list some fillings, you can refer to them:) pork, cabbage, pickled pork, shepherd's purse, mushroom, sweet pepper chicken (personally recommended), celery, leek eggs, wax gourd eggs (called this in Dalian, I don't know what the standard scientific name is), donkey meat, beef, radish stuffing (better with shrimp skin) and tomato egg stuffing (this is more difficult to make). It's not clear if the price is higher: (As you might expect, northerners usually put garlic sauce, that is, pound a lot of garlic, put some old vinegar, and drop some soy sauce and Chili oil. I prefer to use white vinegar instead of garlic. Southerners can add a little sugar to the ingredients and it tastes good (not too much).
Question 7: What is the best ingredient for dumpling stuffing? Jiaozi with chives and shrimps.
Ingredients: shrimp150g, lean pork150g, fresh leek150g.
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.
Beef paste
Ingredients: beef 500g, onion 1000g, egg 50g, ginger juice 1, tender meat powder 50g, refined salt 5g, pepper 10g, cooking wine 5g, soy sauce 15g, monosodium glutamate 25g and sesame oil 15g.
Method:
1 mixed H Cut the onion into fine powder.
2. Make sure that H is particularly harmful. Add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dried starch and egg liquid and mix well.
note:
1 Add some water to beef to make it tender.
2. The jumping partner sends a message to the alliance to dip in Yin, but the dosage cannot be too much.
If there is no onion, you can use green onion instead.
Fish stuffing
Ingredients: grass carp or mullet 1 treaty 1000 g pork fat 100 g leek, 300 g egg white, 2 refined salts 15 g pepper, 5 g cooking wine, 25 g monosodium glutamate 15 g chicken essence 15 g sesame oil, 25 g refined oil, 30
Method:
1 roaming around the tail, bone spur and fish skin, and twisting clean fish into velvet; Chop pig fat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well.
2. Put the benzene fish head and fish bones into the 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. Add salt, monosodium glutamate and egg white when appropriate, stir, add cold fish soup while stirring until the stirring is strong, and then mix well with leek.
note:
1 can guarantee the safety when eating. It is best to choose bigger fish or fish with fewer bone spurs.
You can eat more water when you coat it, and the stuffing will be tender.
This kind of bread is very good.
Sam sun stuffing
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:
After drinking 1, add refined 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. Make minced meat, add salt, pepper, cooking wine, sugar, monosodium glutamate and appropriate amount of water, and then add shrimp paste, water-soaked sea cucumber, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil.
note:
After drinking 1, be sure to feed the sea cucumber in advance to prevent choking; The ratio of fat meat to lean meat in pig sandwich meat is 6∶4.
Fresh stuffing can also be made of 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.
Plain stuffing
Ingredients: Chinese cabbage 1000g water-soaked mushrooms 150g dried bean curd 100g eggs, 4 chopped green onion 50g refined salt 1g pepper 5g sugar 15g monosodium glutamate 15g sesame oil 50g refined oil 150g.
Method:
1 Crushing shellfish into fine powder, pickling with refined salt, and draining; Water-soaked mushrooms and dried tofu are cut into fine particles; Knock in eggs ... >>
Question 8: What kind of stuffing is good for Bao Su jiaozi? The vegetarian fillings in jiaozi are Chinese cabbage and mushroom stuffing, Chinese cabbage and fungus stuffing, leek and egg stuffing, zucchini and Chinese cabbage vermicelli stuffing (with some shrimp skin). Carrot stuffing, celery stuffing, etc
Question 9: What kind of steamed buns are delicious? Please choose from the following fillings: pork stuffing with green vegetables (I like it), pork stuffing with carrots, pork stuffing with mushrooms, pork stuffing with chicken and winter bamboo shoots, pork stuffing with leeks (preferably grass carp), coriander stuffing, watermelon skin stuffing (very abnormal stuffing), mutton stuffing (I like it), beef stuffing, fish stuffing (preferably grass carp) and three fresh fillings (fresh shrimp, grass carp). If you choose, I'll tell you what to do!
Basically, you can eat anything you want, jiaozi. Vegetables, meat, seafood, anything.
Be specific. Specifically:
Introduction of dumpling stuffing
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. ......& gt& gt
Question 10: What stuffing do you eat now? Jiaozi delicious melons, eggs, shrimps, cucumbers, pork, mushrooms, beef and radishes? In fact, you can wrap anything you like into dumpling stuffing. Hee hee?