How to make dumpling stuffing delicious
0 1. The method of filling Su Sanxian dumplings;
Ingredients: leek, shrimp, eggs, fungus, ginger, olive oil, salt, cooking wine, soy sauce and pepper noodles.
Practice steps:
1. leek, eggs, fungus, fresh shrimp (leek is made of traditional thin leaves, and broadleaf leek tastes worse).
2. Be sure to dry the leek. In this step, add some olive oil and mix well (oil can protect leeks from exudation due to salt addition). At this time, add some Jiang Mo.
3. Add the right amount of salt at this time. Before the shrimps are put into the basin, marinate them in a bowl with cooking wine, a small amount of soy sauce, pepper noodles and an appropriate amount of olive oil for 5 minutes. Before putting it into the pot, control the seasoning water to dry and add scrambled eggs. Stir well.
02. The practice of Chinese cabbage and pork stuffing:
Ingredients: 400g of Chinese cabbage, 200g of minced meat, 20g of ginger10g, 20g of onion, 30g of dried shrimps, 2 tablespoons of fresh soy sauce (30ml) and 2 tablespoons of peanut oil (30ml).
Practice steps:
1. Clean the Chinese cabbage, smash the Chinese cabbage into cabbage powder with Tupperware cyclone cutter, and sprinkle salt to kill the water in the Chinese cabbage.
2. After10 minutes, squeeze out a part of the water in the cabbage, then pour peanut oil into the cabbage and stir evenly, so that the oil wraps the cabbage and keeps the water in the cabbage.
3. Ginger and onion are beaten into chopped green onion and Jiang Mo with a cooking machine. Put minced meat, dried shrimps, chopped green onion, Jiang Mo and soy sauce into a large basin, stir them uniformly in one direction, and stir for 15 minutes. Mix minced Chinese cabbage and minced meat, and stir evenly clockwise to stir minced meat.
03. The practice of filling jiaozi with pork and leeks.
Ingredients: 500g pork, 500g leek, 3 scrambled eggs, 30g pickled fungus, eggs 1 piece (for stuffing), 40g soy sauce, 4g soy sauce, a little white pepper, a proper amount of salt, 2 tablespoons cooking wine, a little chicken essence, soy sauce 1 tablespoon, oyster sauce 1 tablespoon.
Practice steps:
1. Wash leek, soak in light salt water for 20 minutes, wash several times, and drain for later use. Cut the leek into leek grains.
2. After the fungus is soaked, put it in boiling water for about 3 ~ 5 minutes, take it out, rinse it with cold water and cut into pieces.
3. Stir-fry the eggs and cut them into pieces. Clean prawns, remove shrimp shells and shrimp lines, absorb water with kitchen paper, and cut prawns into particles of any size.
4. Prepare pork stuffing. Select pork stuffing with a fat-to-thin ratio of 37%, add Jiang Mo, a little pepper, soy sauce, cooking wine, chicken essence, 1 egg, soy sauce, oyster sauce, and a proper amount of salt, and stir it uniformly in one direction, then temporarily add 2g soy sauce, and stir it uniformly in one direction until it is about 100 times, then add 2g soy sauce, and continue. Finally, add chopped green onion, put about 10g sesame oil on chopped green onion, first mix chopped green onion and sesame oil, and then fully mix chopped green onion and meat stuffing, that is, continue to stir evenly in one direction for about 100 times. The purpose of wrapping chopped green onion with oil first is to prevent the onion juice from overflowing, which leads to the strong flavor of meat stuffing.
5. Put all the materials together. Sprinkle 1 tbsp (about 15g) sesame oil on leek, mix leek with sesame oil, wrap leek with sesame oil, and keep the moisture of leek. Stir well and set aside. Add salt according to personal taste when stirring.