After the summer solstice, remember to pack these 3 kinds of stuffed dumplings, fresher than leeks, fragrant than cabbage, drooling to see, dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share food with everyone, are you ready?
After this summer solstice, you must remember to eat these 3 kinds of stuffed dumplings, these three kinds of fillings are rich in moisture, refreshing and not greasy, and they are all seasonal ingredients, eating fresher than leeks, more fragrant than cabbage, and then share the method of these three kinds of filling dumplings with you, interested friends follow me to look down.
1. Carrot fungus egg dumplings.
After the summer solstice, remember the dumplings wrapped in these 3 kinds of fillings, the first is the dumplings stuffed with carrot fungus eggs, carrots are the freshest and most delicious time of the year around the summer solstice, and then share with you the method.
After the carrot is peeled off, first cut the thin wire and then chop it into small pieces, and then pluck the foam hair and wash the fungus, boil the water in the pot for ten seconds to control the dry water, and then cut the same minced, and put a piece of carrots,
Then put some oil in the pot, fry a few eggs, fry the eggs tenderly, crush a little, fry well and spread on the board to cool, and then put a piece with carrot fungus, and then put salt, chicken essence MSG 13 incense, a little soy sauce and sesame oil, stir evenly, then make dumpling skin,
Put three or two pounds of flour in water, put a spoonful of salt, so as to increase the gluten nature of the flour, the dough skin is more gluten to eat, and then knead it into a dough, then cut into agents, roll out into the dough. Wrap the filling inside, boil the water in the pot for three minutes, fish out and eat, fresher than leeks, more fragrant than cabbage, watch I drooling.
2. Lamb and scallion dumplings.
After the summer solstice, remember to wrap these 3 kinds of stuffed dumplings, the second is the lamb and scallion stuffed dumplings, lamb in June and July every year, after the summer solstice, the most fresh and delicious, next share with you the method.
To make dumplings stuffed with lamb onion, be sure to buy lamb hind leg meat, chop into minced meat, cut onion in half, put it in the juicer, add half a bowl of water, fry into onion juice, use a colander to filter out the onion residue, pour it into the lamb filling, so that you can effectively add flavor to the lamb.
Then put the appropriate amount of pepper, salt chicken essence 13 spices, soy sauce, oyster sauce, and finally cut some chopped green onion and ginger, sprinkle on the top of the filling, burn some hot oil on it, stir well, the meat filling is ready,
Dumpling skin reference just shared to everyone of the method can be, the meat stuffing wrapped into the dumpling skin, boiled in the pot of water on medium heat for five minutes, fished out, you can eat it, not fishy, delicious and juicy, fresher than leeks, more fragrant than cabbage, look at my drooling.
3. Cucumber egg dumplings.
After the summer solstice, you remember the dumplings with these 3 kinds of fillings, the third kind is the dumplings stuffed with cucumber eggs, the cucumber taste is crisp and fragrant, the egg is rich in umami and nutrients, and then share it with you.
After the cucumber is cut into thin strips, sprinkle some salt and marinate for 15 minutes, after oozing water, squeeze the water vigorously, and then chop it into pieces and put it in the basin, then fry a few eggs, fry a little tender and crispy, pour it on the board, let it cool and then put a piece with the cucumber, and then first come to a spoonful of sesame oil, mix the cucumber and eggs well, so as to effectively prevent the cucumber from coming out of the water,
Then put a little salt, raw soy sauce chicken essence MSG 13 incense, seasoning the dumpling skin, or use the method just shared with you, after wrapping, the underwater pot boiled for three minutes, the water boiled after fishing out can be eaten, and then dip some vinegar, fresher than leeks, more fragrant than cabbage, look at my drooling.
Summary:
What do you think? Friends, after reading the article this time to know, after the summer solstice, you have to often eat which 3 kinds of stuffed dumplings, is the above 3 kinds, delicious taste, fresher than leeks, more fragrant than cabbage, remember to collect the article well, I am Chef Jiang Yizhou, we will see you in the next issue.