"Dumplings and noodles, pancakes and eggs", every year, it means that the hottest period of the year is coming, in the weather of high temperature and humidity, in addition to the heat, supplementing nutrition is also a particularly important thing, all say that "winter makes up for Sanjiu, summer makes up for Sanfu" in the hottest time is the most suitable time.
Eating dumplings on the day of ambush is a traditional folk custom, because dumplings are shaped like ingots, and the fillings can be varied, both as staple food and as a dish.
Eating dumplings, leeks and celery are not suitable in this season, because the leeks in this season have become old, and the folk are known as "leeks in June, stinky dead dogs"; In this season of high temperature and humidity, celery is easy to have insects and does not like to grow, and the taste and texture are not good, so you can only stand aside when eating dumplings, leeks and celery.
To eat dumplings, you can try these 3 kinds of "blessing filling", which are all seasonal ingredients, which taste the freshest in summer, and are nutritious and not hot.
Minced meat, eggplant, pepper dumplings
Ingredient Preparation:
Eggplant: 2 pcs., choose one that is fresh and has a smooth skin and is free of breakage and spots. The eggplant is the right size to guarantee its taste and moisture.
Peppers: 3 peppers, pick the ones with bright colors, smooth skin, and no wrinkles and breakages. The spiciness of the pepper can be chosen according to personal taste.
Minced pork: 300 grams, it is recommended to use minced pork with a fat-to-lean ratio of 3:7 for a more tender and juicy texture.
Dumpling wrappers: In moderation, you can buy ready-made dumpling wrappers or make them yourself.
Green onions, ginger and garlic: appropriate amount, choose the green part of the green onion, the ginger should be fresh and non-rotten, and the garlic should be full and free of sprouts.
Salt: To taste, to taste and marinate ingredients.
Light soy sauce: Appropriate amount to add umami and color.
Cooking wine: appropriate amount, remove the smell and increase the flavor.
Oyster sauce: Appropriate amount to enhance the umami and texture of the filling.
Pepper: To taste, add flavor and slight spiciness.
Cooking oil: Appropriate amount, for stir-frying and mixing filling.
Steps:
1. Eggplant Processing: Wash the eggplant, do not peel it (eggplant skin is rich in nutrients) and cut into small cubes. Put the diced eggplant in a large bowl, sprinkle with salt, stir well with your hands, and marinate for 15~20 minutes. The purpose of this step is to let the eggplant come out of the water and reduce the amount of oil absorbed during subsequent frying. Once marinated, squeeze out the water from the eggplant vigorously by hand, which will prevent the filling from becoming too moist.
2. Pepper Preparation: Wash the peppers, remove the seeds and white fascia from the inside (to reduce the spiciness), and then cut into finely diced pieces. Set aside the diced peppers.
3. Green onion, ginger and garlic treatment: Cut the green onion into chopped green onions, cut the ginger into minced ginger, and cut the garlic into minced garlic. The finer the cut, the more evenly distributed it in the filling and the more intense the flavor.
4. Marinate minced pork: Put the minced pork in a large bowl and add the chopped green onion, ginger and garlic, salt to taste, light soy sauce, cooking wine, oyster sauce and pepper. Using chopsticks or wearing gloves, stir in one direction until the seasoning is well incorporated into the minced meat, stir until the minced meat is sticky and marinate for 15 minutes. This allows the minced meat to fully absorb the flavor of the seasoning and remove the smell and enhance the flavor.
5. Filling mix: Mix the marinated minced pork with the diced eggplant and chopped peppers that have been squeezed dry. Pour in an appropriate amount of cooking oil and stir well again. Cooking oil can lock in the moisture of the filling, making it more tender and smooth.
6. Wrapping dumplings: Take a dumpling wrapper, put it in the palm of your hand or on a cutting board, and put in the appropriate amount of filling. Fold the dumpling wrapper in half, pinch the edges from one side and gradually move towards the other until the entire edge is tightly closed, creating a beautiful dumpling shape. If you're worried about the dumplings cracking during the cooking process, you can dip a little water on the edges to increase the stickiness.
7. Cook dumplings: Add enough water to a pot and bring to a boil over high heat. Add the wrapped dumplings and gently push with a spoon to prevent the dumplings from sticking to the bottom of the pan. Cook until the dumplings float, indicating that the dumpling wrappers are almost cooked. At this point, add another small bowl of cold water and continue to cook for 2~3 minutes. This step allows the dumpling filling to fully cook. Once cooked, remove the dumplings with a colander and drain the water. It's ready to be served on the table
Shiitake mushroom, shrimp, corn dumplings
Ingredient Preparation:
Fresh shiitake mushrooms: 100 grams. When selecting shiitake mushrooms, you should choose shiitake mushrooms with thick and complete caps, smooth surfaces, no breakage or spots, and thick stems and hard textures. Fresh shiitake mushrooms will give off a light aroma.
Shrimp: 200 grams. When choosing fresh shrimp, pay attention to the shrimp body is intact, the shell is shiny, and there are no dark spots or damage. The head of the shrimp is closely connected to the body of the shrimp, the shrimp whiskers are intact, and the flesh of the shrimp is elastic and smells no peculiar smell.
Sweet corn: 100 grams. Sweet corn with full grains, neatly arranged, golden color and no obvious shriveling or damage on the surface is preferred.
Dumpling wrappers: to taste. You can choose to buy ready-made dumpling wrappers at the market or make your own. When making homemade dumpling wrappers, pay attention to the ratio of flour and water, as well as the strength and time of kneading the dough to ensure the toughness and texture of the dumpling wrappers.
Minced green onion and ginger: to taste. The green onion should be fresh and green, without yellow leaves and rotten leaves; Ginger should be selected with smooth skin, no breakage and no sprouting.
Salt: to taste. Use fine salt to ensure even seasoning.
Light soy sauce: to taste. A good quality soy sauce has a bright red color and a mellow flavor, which can add a delicious flavor to the filling.
Cooking wine: to taste. It is used to remove the fishy smell of shrimp meat.
Ground white pepper: to taste. Adds fragrance and a hint of spiciness.
Sesame oil: to taste. Enhance the aroma of the filling and the smoothness of the mouthfeel.
Essence of Chicken (optional): To taste. If you want to further enhance the umami, you can add it in moderation.
Steps:
1. Shrimp Handling: Wash the shrimp and remove the shrimp head, shell and line. You can use a toothpick to insert it from the third segment on the back of the shrimp and gently pick out the shrimp line. Cut the processed shrimp into small pieces, put them in a bowl, add an appropriate amount of cooking wine and white pepper, stir well, and marinate for about 15 minutes to remove the fishy smell.
2. Shiitake mushroom treatment: Wash the shiitake mushrooms and remove the stems. Cut into small cubes and try to chop them as finely as possible to better mix with the other ingredients.
3. Corn processing: Sweet corn peels off the corn kernels, you can cut the corn vertically into several small pieces first, and then peel the kernels, which will be more convenient and fast. If you feel that the corn kernels are large, you can chop them properly.
4. Prepare the filling: Prepare a large bowl and put the marinated shrimp, diced shiitake mushrooms and corn kernels into the bowl. Add minced green onion and ginger, salt, light soy sauce, and sesame oil (if you like the taste of chicken essence, you can also add it in moderation). Stir well with chopsticks in one direction to fully integrate various ingredients and seasonings, and the filling becomes firm and elastic.
5. Wrapping dumplings: Take a dumpling wrapper and place it in the palm of your hand or on a cutting board. Use chopsticks or a spoon to take an appropriate amount of filling and place it in the center of the dumpling wrapper. Fold the dumpling wrapper in half, pinch it tightly in the middle, then start from one side and pinch out the folds one by one until the entire edge is tightly closed, forming a beautiful dumpling shape. Pay attention to the edges of the dumplings to pinch tightly to prevent the filling from leaking out when cooking.
6. Cook the dumplings: Add enough water to the pot and bring to a boil over high heat. Add the wrapped dumplings and stir gently to prevent the dumplings from sticking to the bottom of the pan. Once the water is boiling again, add a small bowl of cold water and continue to cook. Repeat this 2-3 times until the dumplings float up and the wrappers are clear and ripe. Remove the dumplings and drain.
7. Enjoy: Put the boiled mushrooms, shrimp and corn dumplings on a plate, which can be served with your favorite dipping sauce, such as vinegar, garlic paste, chili oil, etc., and enjoy it hot.
Beef, asparagus, onion dumplings
Ingredient Preparation:
Beef: 300 grams. Choose beef that is bright red in color, elastic, slightly moist on the surface, and has no odor. Beef tenderloin or shoulder is a good choice, as these two parts have finer muscle fibers and are more tender and juicy.
Asparagus: 200 grams. When choosing asparagus, pay attention to the following: first, observe the tip of the asparagus, which should be tight and not spread out; Secondly, the stem should be straight and evenly thick, too thick or too thin may taste bad; In addition, choose asparagus that is emerald green in color and has no yellow or brown spots, which indicates that it has a higher freshness; Finally, gently fold the root of the asparagus with your hands, if it can be easily broken and there is not much fiber, it means that the asparagus is relatively tender.
Onion: 1 pc. A good onion skin should be dry, smooth, and free of signs of breakage or mold. Press the onion with your hand and it feels firm but not fluffy, indicating that the onion is well hydrated and fresh. In addition, onions should be moderately sized, too large may be too spicy, and too small may not be ripe enough.
Dumpling wrappers: to taste. Ready-made dumpling wrappers can be purchased or made by yourself. When making homemade dumpling wrappers, pay attention to the ratio of flour to water of about 2:1 and knead the dough until the dough is smooth and elastic.
Green onion and ginger: to taste. The green part of the green onion should be fresh and tender green, and there is no dry or yellowed one; Ginger should be selected with smooth skin, no breakage, no sprouting and no decay.
Salt: to taste. Choose fine serving salt to ensure even seasoning.
Light soy sauce: to taste. Choose a light soy sauce with a bright red color and a mellow flavor to add a delicious flavor to the filling.
Cooking wine: to taste. It is used to remove the fishy smell of beef.
Pepper: to taste. Adds fragrance and a slight spiciness.
Sichuan pepper water: to taste. Sichuan peppercorns are soaked in hot water to make the beef more tender and juicy.
Sesame oil: to taste. Enhance the aroma of the filling and the smoothness of the mouthfeel.
Essence of Chicken (optional): To taste. If you want to further enhance the umami, you can add it in moderation.
Steps:
1. Beef Handling: Wash the beef to remove fascia and impurities from the surface. Cut into small pieces and chop them into delicate mincing with a knife, or use a meat grinder to mince them. Place the minced beef in a large bowl.
2. Prepare the beef filling: Add an appropriate amount of salt, light soy sauce, cooking wine, pepper and chicken essence to the beef filling (optional). Add the pepper water several times, stirring in one direction after each addition until the water is completely absorbed and the meat filling becomes sticky and elastic. This treatment makes the beef more tender and juicy.
3. Asparagus Treatment: Wash the asparagus and cut off the older parts of the roots. Then cut the asparagus into small pieces and then cut them into finely diced pieces. After cutting, blanch in boiling water for 1-2 minutes, remove the cooled water, drain and set aside. Blanching removes the astringency of the asparagus and preserves its bright green color and crisp texture.
4. Onion Processing: Peel the onion, cut it into thin strips, and then cut it into finely diced pieces. Cutting onions may irritate the eyes with tears, so you can refrigerate the onions for a while before cutting them, or put a bowl of water next to them while you cut them.
5. Mix the filling: Put the processed diced asparagus and onion into the prepared beef filling, add the minced green onion and ginger and sesame oil. Stir well with chopsticks in one direction so that the various ingredients and seasonings are fully integrated, and the filling becomes firm and elastic.
6. Wrapping dumplings: Take a dumpling wrapper and place it in the palm of your hand or on a cutting board. Use chopsticks or a spoon to take an appropriate amount of filling and place it in the center of the dumpling wrapper. Fold the dumpling wrapper in half, pinch it tightly in the middle, then start from one side and pinch out the folds one by one until the entire edge is tightly closed, forming a beautiful dumpling shape. Pay attention to the edges of the dumplings to pinch tightly to prevent the filling from leaking out when cooking.
7. Cook the dumplings: Add enough water to the pot and bring to a boil over high heat. Add the wrapped dumplings and stir gently to prevent the dumplings from sticking to the bottom of the pan. Once the water is boiling again, add a small bowl of cold water and continue to cook. Repeat this 2-3 times until the dumplings float up and the wrappers are clear and ripe. Remove the dumplings and drain.
8. Enjoy: Serve the boiled beef asparagus and onion dumplings with your favorite dipping sauce, such as vinegar, garlic, chili oil, etc., and enjoy it hot.
#头条创作挑战赛#