It is about to usher in Lidong, as the saying goes: "Lidong does not dishonor the dumpling bowl, and no one cares about freezing the ears." "Lidong is the alternating season of autumn and winter, dumplings have always had the title of "intercourse", there is a meaning of alternating updates, Lidong eating dumplings is as important as eating dumplings in the New Year, especially on the table of the Northern New Year Festival, it is indispensable to this dumpling that can encompass all things. Share with you the filling of six kinds of dumplings, Li Dong can try to do it, meat and vegetarian collocation, but it is really fragrant!
Beef does not have the fatty taste of pork, nor does it have the freshness of lamb. However, the protein content of beef is far more than that of pork, and it does not have the big smell of mutton, and with the crisp and fragrant celery, the dumplings are both nutritious and delicious.
Ingredients required: 1 piece of beef, 1 handful of celery, 1 piece of ginger, 1 green onion, 2 star anise, 2 slices of fragrant leaves, 1 handful of peppercorns. 1: Wash the beef, cut into strips and then chop. Cut the green onion and ginger in half into slices and slices of ginger, and chop the green onion in half.
2, beef filling needs to be filled with water, put a bowl of water in the pot (the ratio of beef filling and water is about 10:4), add the prepared green onion and ginger slices, as well as peppercorns, fragrant leaves, boil and turn off the heat and let cool.
3: Add two spoonfuls of dark soy sauce and light soy sauce, salt and ginger to the beef filling, and mix well. Pour the prepared water into the minced meat three times, remembering to stir clockwise after each pouring of the water to make the beef stuffing strong. Boil the appropriate amount of oil, pour into the minced meat and stir evenly to lock in the moisture.
4: Wash the celery and remove the leaves, and chop the celery stems. Pour the chopped green onion into sesame oil and mix well, pour the chopped celery into the beef filling, and stir well.
Lotus vegetables are crisp and sweet in the mouth, and when paired with pork filling, you can reduce some of the greasy pork and enhance the fresh flavor of dumplings.
Ingredients required: 1/2 bowl of pork filling, 1 lotus root, 5 spring onions, 1 piece of ginger.
1: Peel and cut the lotus vegetables into thin slices, add water to soak, and avoid oxidation and blackening of the lotus vegetables. Clean the green onion and ginger and chop and set aside.
2: Add the prepared pork filling to the minced ginger, 1 spoonful of light soy sauce, 1/2 spoon of cooking wine and sauce, 2 spoons of sesame oil, 1 spiced soup of thirteen spices, stir clockwise, mix well and vigorously.
3: Blanch the sliced lotus vegetables, blanch the water for about 1 minute, and chop them up in dry water.
4: Pour the lotus vegetables and green onions into the meat filling, stir well clockwise again, and the lotus pork filling is ready.
The old-fashioned vegetarian three fresh eating tired, it is better to use zucchini instead of leeks, easy to digest, the entrance is more refreshing and does not have the spicy feeling of leeks. It is also served with eggs, fungus and shrimp skin, which is tender and delicious.
Ingredients required: 1 zucchini, 3 eggs, 1 shrimp skin, 1 dried fungus.
1. Put the dried fungus into warm water in advance to soak the hair, wash and control the dry water and chop it after foaming. After cleaning the zucchini, rub it into a thin wire with a wire wiper, put 1 spoonful of salt and grasp well, and let it sit for about 5 minutes.
2: Beat 3 eggs into a bowl and beat them apart, start the pot and heat the oil, pour in the egg liquid, scramble the eggs and fry them.
3, zucchini silk after a period of time will precipitate more water, the zucchini silk into the gauze wrapped well, the excess water is squeezed out so as not to affect the taste. Squeeze the zucchini shreds into pieces.
4: Put the chopped zucchini shreds into a bowl, pour in the fungus, shrimp skin, scrambled eggs and 1 spoonful of sesame oil, salt and chicken essence, stir well.
Li Dong means that winter has arrived, and winter eats radish and summer eats ginger. Eating more radish in winter is more beneficial to our body, and the radish hoarded at home is better than putting it into the meat filling, which is delicious and healthy.
Ingredients: 1/2 bowl of pork filling, 1 white radish, 1 green onion, 1 piece of ginger.
1: Wash the radish, peel and cut into thin slices. Clean the green onion and ginger and chop and set aside.
2: Put the minced meat into the bowl and add 1 spoonful of soy sauce, 1 spoonful of sauce, 1 spoonful of sesame oil, 1 spiced soup and minced ginger, and stir clockwise.
3: Boil the water, boil the radish slices and blanch the water, then wrap them in gauze to squeeze out the excess water.
4: Squeeze the watered radish and add it to the meat filling with the chopped green onion, stir well, so that the ingredients are fully mixed together, and the pork radish filling is ready.
In the cold weather of winter, it is suitable for eating lamb, the meat is delicious, and it is filled with carrots rich in vitamin A, which is also a kind of tonic in winter.
Ingredients required: 1 piece of lamb, 2 carrots, 1 piece of ginger, 3 green onions, 5g of peppercorns, 5g of baizhi.
1: Wash the carrots and cut into small cubes. Wash and cut the green onion into green onions, peel and chop the ginger. Peppercorns and white root are soaked in water and then boiled and set aside.
2: Cut the lamb into small pieces, then put the lamb in the blender and crush it for later.
3, the ground lamb filling, and then add the boiled peppercorns, Bai Zhi material water three times, each poured part of the material water should be continuously stirred clockwise, 1 kg of lamb with about 150 ml of material water, until stirred until the material water and lamb are completely mixed into one, the filling is viscous, there is no excess water out.
4: Finally, add diced carrots, green onion, minced ginger and 1 tbsp sesame oil to the mixed lamb filling. Stir all the ingredients well, and the lamb and carrot filling will be mixed, and the dumplings can be wrapped.
As one of the wild vegetables, it is rich in nutrition and delicious taste, and is deeply loved by everyone. Wrap the cabbage and pork together in dumplings, not to mention how fragrant it is.
Ingredients required: 1/2 bowl of pork filling, 500g of cabbage, 1 piece of ginger.
1: Remove the yellowed leaves and older roots from the cabbage, and then wash them carefully.
2: Boil water, add cabbage after the water is boiled, blanch the water for about 1 minute. Blanch, remove and wrap in gauze to squeeze out the excess water in the cabbage. Take out the cabbage and chop it. Finely chop the ginger and set aside.
3: Add the minced ginger, 2 spoonfuls of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil and salt and chicken essence. Stir clockwise to combine.
4: Pour in the chopped cabbage, continue to stir in one direction, and the pork cabbage filling will be ready.
——Lao Jing said——
Note that when mixing dumpling filling, you can choose different ingredients with different ingredients and oil. Half a bowl of cooking water can make the dumpling filling taste more flavorful, and the oil can better lock in the moisture of the ingredients. When stirring, you should also stir in one direction, try to stir the meat filling to a degree that is difficult to stir, at this time, the taste of the meat filling will not be too loose after the dumplings come out of the pot, and the soft stomach will not be chewy.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.