Beginning of autumn, as the saying goes, "Grab autumn fat and eat jiaozi", try these four kinds of stuffing to grab health and spend autumn.

In a blink of an eye, we have passed the summer and are about to usher in the third solar term of the year-autumn. August 7th is a solar term in beginning of autumn, which is a sign of the transition from summer to autumn. The autumn wind blows at first, and it's a little cold in the morning and evening. Since ancient times, beginning of autumn has been a very important solar term and a festival that people attach great importance to. Food is the most important thing for the people, and food is indispensable for important festivals. On the occasion of beginning of autumn, there are customs and habits related to eating, such as "biting autumn", "eating dregs", "drinking autumn water", "eating autumn peaches", "eating nights" and "eating eggs". Of course, the most popular is "pasting autumn cakes". After the heat, people's health will inevitably be in deficit. In order to welcome the cool autumn, people thought of "putting on autumn fertilizer" to supplement their bodies and prepare for autumn and winter.

In the past, people preferred to eat meat, and ordinary people would eat stew. People who pay attention to diet will eat cook the meat, braised pork, stewed chicken, stewed duck and stewed fish. Of course, jiaozi, which eats minced meat, is also popular in many areas. It is called "grabbing autumn fertilizer", which means that eating jiaozi in autumn can make up for the loss in summer and make you healthy in autumn. It can be seen that "grabbing autumn fertilizer" is actually grabbing health and grabbing good health.

In addition, autumn is the harvest season. As a big agricultural country, entering autumn means the coming of autumn harvest. People eat jiaozi on the day of beginning of autumn to "grab autumn fertilizer", which also means praying for a bumper harvest, and it also contains the joy of people welcoming the bumper harvest in advance.

"Not as good as jiaozi". I would like to share with you four kinds of very delicious dumpling stuffing, all made of seasonal ingredients. They are simple, nutritious and delicious. Let's have a look!

Ingredients: fennel 300g, fresh pork 300g, scallion 1 root, 2 slices of ginger, 6 peppers, 2 tablespoons of soy sauce, a little white pepper, half a spoonful of sesame oil, appropriate amount of salt and edible oil.

1. Cut the scallion into sections, put it in a bowl, add ginger slices and pepper granules at the same time, and soak it in half a bowl of warm water for half an hour to make scallion, ginger and pepper water.

2. First, wash about 300g of lean pork, especially in special period. My family always soaks in salt water for 10 minutes, then washes it, cuts it into small pieces, puts it in a meat grinder, and whips it delicately.

3. Add onion, ginger and pepper water to the minced meat, which can remove the fishy smell, and secondly, make the minced meat full of water and taste more tender and juicy. Then add soy sauce, oyster sauce, white pepper and salt, stir well and marinate for 10 minute.

4. Cut off the roots of fennel, remove the old leaf old terrier, clean it, drain the water from the leaves, and then chop it with a top knife.

5, soak a handful of dried fungus, wash it, and chop it directly.

6. Pour a proper amount of cooking oil into the pot, add chopped green onion, stir-fry for fragrance, turn off the fire and let it cool, then pour it into the meat stuffing.

6. Finally, put fennel and fungus into the meat stuffing and mix well, and the pork fennel stuffing will be adjusted.

Ingredients: 200g cowpea, prawn 10, 300g pork stuffing, appropriate amount of onion, ginger and pepper water, soy sauce and soy sauce each 1 spoon, appropriate amount of onion oil, a little sesame oil, appropriate amount of edible oil and salt.

1, chopped pork stuffing, add onion, ginger and pepper water three times, stir in one direction each time until it is completely absorbed, then add soy sauce, soy sauce and salt, stir evenly again, and let stand for 20 minutes.

2, pick the cowpea clean, it is best to choose a greener and thinner color, which is often more tender and more fragrant. After picking it, clean it.

3. Burn a proper amount of water in the pot, add a little salt and cooking oil, turn the cowpea in, blanch it until it is broken, take it out and cool it, and cut it into cubes for later use.

4. Prepare 10 fresh prawns, clean them, peel off the shrimps, pick out the shrimp lines, and then chop them directly for later use.

5. Add cowpea and prawn into the marinated meat stuffing, mix well, and finally pour in the pre-cooked scallion oil and add a little sesame oil. Stir well again and mix the stuffing.

Ingredients required: 2 long eggplants, green pepper 1 piece, 300g pork stuffing, cooking wine 1 spoon, light soy sauce and light soy sauce 1 spoon, a little pepper, a little sesame oil, appropriate amount of oil and salt, and appropriate amount of onion.

1. Put eggplant and green pepper into clean water, add 1 tbsp salt, stir until it melts, let it stand for 10 minute, take it out and clean it separately.

2, eggplant to the head and tail, first cut into thin slices, then change the knife to shred, and finally cut into small pieces with a top knife. Put it in a bowl, add 2 tablespoons of salt, stir with chopsticks, and let it stand for 10 minute to kill the water in the eggplant.

3. Grab the stalk of the green pepper with your hand, push it hard and then pull it, and the white seeds of the green pepper will be brought out. Then cut it in half, shred it and finally cut it into pieces.

4. Pour some tasteless cooking oil into the pot. After the meat is cooked, add the minced pork stuffing, stir-fry over low heat until it turns white, and then add the diced onion and stir-fry until the wine is fragrant. Add soy sauce, soy sauce, oyster sauce and pepper, stir-fry until fragrant, then turn off the heat and let it cool.

5. Squeeze out the excess water of eggplant diced and put it into the meat stuffing. At the same time, add diced green pepper, pour in a little sesame oil and stir well.

Ingredients: half a cabbage, fresh corn kernels 100g, pork stuffing 300g, chopped green onion, cooking wine 1 tablespoon, pepper, 2 tablespoons soy sauce, a little sesame oil, half a spoonful of oyster sauce, edible oil and salt.

1, when you buy cabbage, you should pay attention to the choice of loose and light weight, so that cabbage tastes more crisp and dumpling stuffing tastes better.

2. Break off the cabbage piece by piece, put it in salt water, soak it for 5 minutes, then rinse it off and drain it. Then chop it, put it in a pot, add 1 tbsp salt, mix well, and marinate for 10 minute.

3. Wash the corn kernels and chop them on the chopping board. Of course, if it's not too big, you can chop it.

4. Pour an appropriate amount of cooking oil into the pot, add the pork stuffing, spread it out with a shovel, stir-fry the meat stuffing until it turns white, and then cook the cooking wine to remove the fishy smell. Add chopped green onion and stir-fry until fragrant. Add soy sauce, oyster sauce and salt, stir-fry until fragrant, and then let it cool.

5. Squeeze the water out of the cabbage and put it in the meat stuffing. At the same time, add corn kernels and mix well with the meat stuffing. Finally, add a little sesame oil to enhance the fragrance, and the filling is ready.

Molly has something to say.

When we wrap jiaozi's dough, we can add a little salt, beat in an egg, and stir it for more than 30 minutes. This kind of dough is not only smooth and delicate, but also has good ductility, which is more convenient to wrap and is not easy to break when cooking.