it is said that jiaozi was invented by Zhang Zhongjing, the doctor of our country. It has a history of more than 1800 years. I have summarized some skills of making dumplings by chefs. Let's have a look. Those who like eating dumplings can collect them
Tips for making delicious dumplings
Meat and vegetable 1:1 delicious and nutritious
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Whether the dumplings are good or not is all in the filling. When making dumpling stuffing, if the meat stuffing is too thin, the taste of firewood is not good, if it is too fat and too greasy, generally fat and thin 3:7 or 4:6, the best meat stuffing is made.
Of course, it's not enough to eat only vegetables, but it's not healthy to eat only meat, so it's better to add some vegetables to the dumpling stuffing. The ratio of vegetables and meat is 1:1 or 1:0.5, which is more appropriate. It is not only more nutritious, but also can absorb oil and increase the taste.
Add seasoning before adding water
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When mixing dumpling stuffing, you must put seasoning first, and then add water. If the order is wrong, not only the seasoning is difficult to taste, but the meat stuffing has no taste, and how to mix dumpling stuffing is uneven.
Add spoon oyster sauce, lock water and extract fresh
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When mixing dumpling stuffing, in addition to putting some soy sauce, sesame oil, salt, onion, ginger, etc., don't forget to add some oyster sauce, which not only greatly improves the freshness of dumpling stuffing, but also helps to lock in water with a certain viscosity of oyster sauce. The stuffing can't be shaped out of water, and the dumpling can be delicious and juicy after boiling!
One meat and half water
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When making meat filling, in order to increase the soft and smooth taste, you usually need to add some water. Remember that a 500g meat with 250g and a half of water makes the dumpling filling full of juice.
In addition, it is easy to produce juice when chopping vegetable stuffing. You can stir the extra vegetable juice instead of water in the meat stuffing. It is rich in vitamins and no waste of nutrition. Moreover, the dumpling stuffing mixed has a light fragrance.
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Mixing in the same direction
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Many friends mix the meat stuffing at will, which makes the stuffing loose and hard to eat. In fact, it only needs to be stirred in the same direction in several times. The meat stuffing is sticky and glutinous, delicious and elastic.
Remember to start with seasoning, and to add water, stir quickly in the same direction. A small amount of water should be added in several times until the water is absorbed by the meat filling.
Fried eggs with pepper
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When making meat filling, you may as well add some pepper water, which can not only remove the fishy smell, but also taste more delicious. Just soak the pepper in warm water for 3 minutes and remove the pepper. Or add egg white to dumpling stuffing to make minced meat more tender.
Meat filling refrigerated for half an hour
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The meat stuffing just stirred is not easy to make dumplings. It can be put aside for a while, or directly put into the refrigerator for 30 minutes. The meat stuffing is more compact, more tasty and better wrapped.
Previous page 1234567 next page is the skill of making delicious dumplings. Let's see how the chef makes them. If you want to eat delicious dumplings, please don't miss it.
Three fresh stuffing with agaric
Materials: cucumber, agaric, egg, onion, ginger, salt, pepper, monosodium glutamate, Wuxiang powder, sesame oil, etc
Steps
1. Use gauze to squeeze out water after wiping the cucumber silk. Leave the water for standby.
2. Shredded agaric, egg skin, cucumber, salt, pepper, monosodium glutamate, five flavor powder, sesame oil and so on.
Beef and bean filling
Materials: beef, beans, agaric, onion, ginger, salt, monosodium glutamate, soy sauce, sugar, etc
Steps
1. Blanch the beans and cool them, then cut them into pieces, scallion and ginger, and cut the fungus into shreds.
2. After the beef is chopped, add onion, ginger, cowpea powder, shredded agaric, salt, monosodium glutamate, pepper, soy sauce, sugar, salt, etc. and stir well.
3. Remember to beat six spoonfuls of water three times and leave for half an hour to make dumplings.
Previous page 1234567 next page is the skill of making delicious dumplings. Let's see how the chef makes them. If you want to eat delicious dumplings, please don't miss it.
Egg filling with leek
Materials: leek, egg, Sanzi or vermicelli, salt, pepper, thirteen spices, edible oil, gaotangjing, etc
Steps
1. After the eggs are fried, the leeks are chopped, Sanzi is crushed with a rolling pin, and the vermicelli is boiled and chopped.
2、 After mixing the raw materials, add salt, pepper, thirteen spices, cooking oil, soup essence, etc.
Beef and celery filling
Materials: 200g beef, 500g celery, 200g beef, onion and ginger, soy sauce, salt, etc
Steps
Chop and mix all the ingredients, add three spoonfuls of cooking oil, salt, soy sauce and thirteen spices to taste. Pay attention to beef must put more cooking oil, so as not to affect the taste of stuffing.
Pork and onion filling
Ingredients: five flower meat filling 750g, egg, onion, ginger, salt, MSG, chicken essence, thirteen spices, pepper, sesame oil, onion oil, soy sauce, raw sauce
Steps
1. Add ginger powder, egg, soy sauce and soy sauce to the meat stuffing, and then add salt, monosodium glutamate, chicken essence, thirteen spices and pepper to mix again.
2. Prepare a small bowl of onion and ginger water, stir while adding water until the filling is soft, and finally add onion oil, sesame oil and onion, stir evenly.
Previous page 1234567 next page is the skill of making delicious dumplings. Let's see how the chef makes them. If you want to eat delicious dumplings, please don't miss it.
Sauerkraut stuffing
Materials: pickled cabbage 500g, streaky pork 200g, scallion and ginger, soy sauce, salt, chicken essence, thirteen spices, sesame oil
Steps
1. Minced pork, add soy sauce, chopped green onion and ginger, chicken essence, salt, sesame oil, cooking oil, thirteen spices, etc. and mix well.
2. Wash, chop and squeeze the pickles. When pickled, it is hard to avoid stone sand. It must be cleaned repeatedly. Pour oil into the pot, heat the oil, then fish it out with pepper and fry it to make pickles.
3. When the pickles are cool, stir them into the meat stuffing to make dumplings.
Materials: half cabbage, 200g dried tofu, 100g vermicelli, coriander, soy sauce, sugar, tofu milk, sesame oil
Steps
1. Chop cabbage and use gauze to squeeze out water. Chop dried beans and vermicelli.
2. Pour 2 spoons peanut oil into the oil pan, put seven or eight prickly peppers to stir fry, add chopped dried tofu and vermicelli, add old soy sauce and a little white sugar, stir fry for several times to make it fragrant.
3. After the filling is out of the pot, add tofu milk and sesame oil to mix evenly. It is very important to pay attention to tofu milk and sesame oil, otherwise the filling is too thin and not delicious.
Previous page 1234567 next page is the skill of making delicious dumplings. Let's see how the chef makes them. If you want to eat delicious dumplings, please don't miss it.
Three fresh stuffing with shrimp
Ingredients: 300g fresh meat filling, 200g shrimp, 500g winter bamboo shoots, scallion, salt, MSG, egg white, some raw powder (shrimp sizing)
Steps
1. Blanch and dice the winter bamboo shoots, and paste the shrimps with raw powder for standby.
2. Mix the meat filling, shrimp, winter bamboo shoots, onion and so on, then add the seasoning and stir well.
Pork and coriander filling
Ingredients: pork, sesame oil, onion powder, ginger powder, soy sauce, salt, coriander, vegetable oil
Steps
1. Remove the root of coriander and wash it, then cut it into pieces. Cut the scallion and ginger into pieces for use.
2. After mincing the pork into meat filling, add sesame oil, garlic and ginger powder, coriander powder, soy sauce, salt and stir.
3. Put the oil in the pot. When the oil is 50% hot, pour in the chopped green onion and stir until fragrant. Then pour in the mixed stuffing and stir well.
Pork and cabbage stuffing
Materials: 500g pork, 450g Chinese cabbage, ginger, salt, soy sauce, meal, sesame oil.
Steps
1. Mince the pork into minced meat, add ginger, salt, soy sauce and cornflour and stir well.
2. Add 250ml water in several times, stir the meat stuffing until it is gelatinized, and then refrigerate for half an hour.
3. Wash and shred Chinese cabbage, add salt and stir evenly, leave for 15 minutes, squeeze out water and add sesame oil to stir, and finally stir Chinese cabbage and minced meat evenly.
Previous page 1234567 next page is the skill of making delicious dumplings. Let's see how the chef makes them. If you want to eat delicious dumplings, please don't miss it.
Stuffed with carrot and mutton
Ingredients: 500g mutton, 3 carrots, 1 small section of green onion, 2 pieces of ginger, soy sauce, salt, sugar, oyster sauce, water
Steps
1. Chop the onion, ginger and carrot.
2. Minced mutton into meat stuffing, add soy sauce, oyster sauce, salt, sugar, scallion, ginger and carrot, stir well, sticky and glutinous.
How much dumpling stuffing do you make? It's better to wrap it into wonton or make it into pie. Don't mention how delicious it is.
If it is too troublesome, the meat filling can be directly made into meatballs.
Meat balls in clear soup are delicious and can play teeth!
If it's a vegetable filling, just add some eggs, water and some flour, mix it into a batter, and spread it into vegetable pancakes, which are nutritious and delicious!
Good way to tell friends and relatives!