It's winter now. Everyone wants something warm and convenient in winter. Dumplings are a good choice. So, what kind of dumplings do you eat in winter? How to make dumpling stuffing delicious?
Pork stuffing
Raw material: streaky pork.
Condiments: soy sauce, cooking wine, salt, sesame oil, chopped green onion, ginger paste.
Practice:
1. Chop the streaky pork into mud, and add a little soy sauce, cooking wine, salt, sesame oil, finely chopped green onion and ginger mud.
2. If the meat is thin, add some vegetable oil and stir evenly, then add a little water to the meat, continue stirring until the meat is elastic, add water and stir again. So about 3-4 times, the meat is sticky and elastic.
Tip: remember to add less water each time, and add it several times. The meat stuffing made in this way is tender and delicious both for stuffing and meatballs.
Fish meat stuffing
Raw material: 1.1000g of grass carp or mullet.
Accessories: 100g pig fat meat, 300g leek and 2 egg whites.
Seasoning: 15g refined salt, 5g pepper, 25g cooking wine, 15g monosodium glutamate, 15g chicken essence, 25g sesame oil and 30g refined oil.
Practice:
1. After slaughtering grass carp, clean it, remove the head and tail, Bone Bones and skin, take the clean fish meat and grind it into antler; Chop pig fat meat into mud; Wash the leek, cut it into fine particles, add sesame oil and refined oil, and mix well.
2. Put the fish head and bones into the pot, add water, add pepper, cooking wine and chicken essence, heat it until the soup is milky white, and filter the residue to form the fish soup.
3. Add fat meat paste into minced fish meat and mix well, then add refined salt, monosodium glutamate and egg white to stir, and add cold fish soup while stirring until the stirring is strong and the fish soup is added, and then mix well with leek grains to serve.
Tips:
1. The fish must be boned to ensure its safety. It is best to choose larger fish or fish with fewer bones.
2. Minced fish and fat meat paste should be ground fine to eat more water and the filling will be tender.
3. Leeks can only be added last.
Tomato and egg filling
Raw materials: 300g eggs and 300g tomatoes.
Seasoning: 8g green onion, 5g ginger, 5g sugar, 6G salt and 10g sesame oil.
Practice:
1. Put the eggs into the oil pan and stir fry (fry tender), dice the tomatoes and remove the thinnest water (leave the thick juice of seeds).
2. Add onion, ginger, sugar, salt, sesame oil and other spices, mix well clockwise, and serve with tomato, egg and dumpling stuffing.
3. Make dumplings quickly to prevent too much juice.
Beef stuffing
Raw material: 500g beef.
Accessories: 1000g white radish, 50g onion and 1 egg.
Seasoning: 50g ginger juice, 5g tender meat powder, 10g refined salt, 5g pepper powder, 15g cooking wine, 25g soy sauce, 15g monosodium glutamate, 25g sesame oil, 30g refined oil and 50g dry starch.
Practice:
1. Remove the fascia from the beef, wash it, grind it into fine antler, mix it well with tender meat powder, cooking wine and refined oil, stand for about 40 minutes, add 250g ginger juice and water, and stir evenly; Peel and wash the white radish, cut it into thick pieces, cook it in a boiling water pot, remove it, put it on the vegetable pier, chop it into fine particles with a knife, wrap it with gauze and squeeze out water; Finely chopped onions.
2. Add turnip, onion and minced beef, then add refined salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch and egg liquid.
Tips:
1. There should be no fascia in the beef, and the beef should be ground fine in order to eat more water and make it tender.
2. Tender meat powder can also be replaced by soda powder, but the dosage should not be too much.
3. The white radish in the ingredients can also be replaced by leek and celery. If there is no onion, it can be replaced by green onion.
Shrimp dumpling filling
Ingredients: 100g fresh meat stuffing, 12 shrimp.
Seasoning: 1 tsp salt, 2 tsp white pepper, 1 / 3 tbsp cooking wine.
Practice:
1. Remove the shell of the head and body part of the shrimp, but leave the tail. Wash and drain the intestinal mud and dry it for standby.
2. First put the seasoning into a container with fresh meat stuffing, stir evenly until it is sticky, divide the meat stuffing into 12 parts, knead it into a circle, and then put a tail of shrimp on the meat stuffing.
