Dumplings are a common delicacy in our lives, on the table of northerners, every three to five to eat dumplings, family reunion, New Year's Festival, dumplings have a wealth to pray for, but more often, people like to immerse in the process of wrapping dumplings, the family has to talk and laugh, some people mix the filling, some people and noodles, the atmosphere is particularly good, in everyone's heart, there is a dumpling filling, pork sauerkraut, pork scallions, lamb carrots, and my favorite is three fresh fillings, three fresh fillings have vegetarian three fresh and meat three fresh, The ingredients for filling are different, do you know which three fresh foods you refer to?
First of all, let's talk about vegetarian three fresh, there are leeks, eggs, fungus and shrimp skin, meat three fresh is leeks, pork, and shrimp, family conditions are good, you can replace the shrimp with abalone, sea cucumber and other ingredients, seafood can keep the dumpling stuffing nutritionally balanced, and the taste of delicious, the main ingredient is there, but it is not enough, but also with a variety of condiments and ingredients, in addition, far away, three fresh stuffing is just a name, any three kinds of materials composed of dumpling stuffing, can be called three fresh stuffing, but leeks, shrimp, eggs, pork, Black fungus is more popular, the composition of the taste is also fresh, the method is more classic, the market familiarity rate is high.
<h1 class="pgc-h-arrow-right" data-track="3" > vegetarian sanxian</h1>
1, dumpling stuffing if you want to not come out of the water, after cleaning, you must control the dry water, the juice that seeps out is nutrition, it is a pity to flow out in vain, after the leeks are dried, put in the ventilation place, let it dry for about 2 hours, and then cut into leek filling.
2, from the pot to burn oil, beat 2 eggs in the bowl, put 1 gram of salt, a few drops of white vinegar, stir into egg liquid, quickly slide the spatula, scramble into egg crushes, put it cold and then out of the pot, hot eggs do not pour directly into the leeks, easy to burn leeks, there is no freshness.
3, put the leeks into the basin, put in the egg crushed, shrimp skin, chopped black fungus, wood ear soaked in cool water for 3 hours, try not to use boiling water, otherwise it is easy to burn the stratum corneum.
4, then is the seasoning, according to the dumpling shop's preparation, add the right amount of salt, oyster sauce, thirteen spices can be, salt must be put last, when to start wrapping, when to put, put early easy to pickle out of the water.
5, according to their own methods, you can wrap dumplings, to ensure that do not show the filling, such a delicious dumpling filling, do not affect the taste, this is the vegetarian three fresh method, fresh and nutritious.
<h1 class="pgc-h-arrow-right" data-track="11" > meat three fresh</h1>
1, prepare the appropriate amount of pork filling, add five-spice powder, salt, soy sauce, white pepper powder, prepare half a bowl of pepper water, stir while pouring, along one direction, stir evenly, wait for the meat filling to become viscous, marinate for a while, shrimp clean up, remove the shrimp line, cut into granules, mixed with meat filling.
2, choose the shrimp head, other uses, from the pot to burn oil, oil is not too much, put in the shrimp skin and shrimp head, fry over low heat, fry the red shrimp oil, put it aside, let it cool and set aside.
3, leeks clean, shake off the excess water, cut into leek filling, add to the meat filling, be sure to ensure that there is no water, pour in shrimp oil, and then pour in the appropriate amount of sesame sesame oil, stir well.
4, let the leek stuffing wrapped in grease, it is done, so the meat of the three fresh, delicious flavor, rich in nutrition, more delicious than the dumpling shop, many details to pay attention to, the ratio of salt and meat, need to master.
The above is the vegetarian three fresh and meat three fresh method, of course, in addition to these two, there are several other kinds, today will not be introduced one by one, the more classic is these two, the taste is very delicious, not inferior to the dumplings of the dumpling house.
Meat dumpling filling, it is best not to put cooking wine, wrapped in the skin of the dumplings, in the process of cooking at high temperature, cooking wine volatilization can not go out, will remain in the skin of the dumplings, try to use pepper water or onion ginger water, brew with boiling water for half an hour, and then a small amount of times, stirred into the meat filling.
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