How to adjust the stuffing of pork, green onion and jiaozi?

1. Treatment of green onions: 500g of green onions, one spoonful of salt?

A. Wash and dice the green onions and put them into a pot; ?

B, adding a spoonful of salt, uniformly mixing, and standing for 10 minute; ?

C. pinch the green onions by hand; ?

2. Preparation of onion and Jiang Shui: 20g of onion and ginger, 200g of water (to remove the fishy smell of pork)?

Crushing onion and ginger, putting into a container, adding water, kneading by hand, dissolving onion and ginger juice in water, and filtering out onion and ginger to obtain onion Jiang Shui. ?

3. Treatment of fresh meat: 200g fresh meat, soy sauce, salt and sugar?

A. Chop the meat, add soy sauce, salt and sugar according to personal taste, and mix well;

B, pour 1/3 onion Jiang Shui into the meat and stir in the same direction;

Add the remaining onion and Jiang Shui and stir the meat twice.

4. Stir the onion oil stuffing and fresh meat stuffing evenly to obtain pork onion oil stuffing.

Types of dumpling stuffing:

I. Mutton stuffing

Ingredients: clean mutton 500g leek 250g Jiang Mo 50g chopped green onion 50g pepper 5g eggs 2 refined salt 5g pepper 3g cooking wine15g soy sauce 20g sesame oil 25g peanut oil 25g.

Method:

1. Wash mutton and chop it into fine particles; Wash leek and cut into fine powder; Zanthoxylum bungeanum is boiled into Chili water.

2. Mix minced mutton with Jiang Mo, chopped green onion, salt, pepper, cooking wine, soy sauce, pepper water and egg liquid, then add sesame oil and peanut oil, and finally add chopped leek and mix well.

note:

1. Mutton has a strong fishy smell, so it needs to be added with pepper water to remove the fishy smell, and at the same time, the dosage of Jiang Mo should be increased.

2. leek powder should be added last. If there is no leek, you can also use celery and coriander instead.

Second, fish stuffing

Ingredients: grass carp or mullet 1 treaty 1000 g pork fat 100 g leek, 300 g egg white, 2 refined salts 15 g pepper, 5 g cooking wine, 25 g monosodium glutamate 15 g chicken essence 15 g sesame oil, 25 g refined oil, 30

Method:

1. Clean grass carp after slaughter, remove head and tail, bone spurs and fish skin, and grind the clean fish into minced meat; Chop pig fat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well.

2. Put the fish head and bones into the pot, add clear water, add pepper, cooking wine and chicken essence, cook over high fire until the soup is milky white, and filter off the residue to get fish soup.

3. Add the fat paste into the minced fish and mix well, then add the salt, monosodium glutamate and egg white and stir, add the cold fish soup while stirring until the stirring is strong, and then mix well with the leek.

note:

1. Fish must remove bone spurs to ensure food safety. It is best to choose bigger fish or fish with fewer bone spurs.

2. Both minced fish and fat paste should be chopped and eat more water, so that the filling will be tender.

3. Leek can only be added last.

Three, three fresh stuffing:

Ingredients: 200g of fresh shrimp, 20g of sea cucumber 1 00g, 50g of winter bamboo shoots150g, 20g of ginger slices, 20g of scallion10g, 20g of Jiang Mo, 20g of chopped green onion, 50g of egg white, 3g of salt1g of pepper, and seasoning.

Method:

1. Wash and chop shrimps into mud, add salt and egg white and mix well; Add ginger slices, scallion, cooking wine, chicken essence and broth to the pot, pick it up and cut it into fine particles; After cutting the winter bamboo shoots into fine particles, put them in a boiling water pot and soak them in clear water.

2. Wash the pork before the pig, grind it into minced meat, add refined salt, pepper, cooking wine, white sugar, monosodium glutamate and appropriate amount of water, and then add shrimp paste, water-soaked sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil. [ 1]

Four, sea sausage leek stuffing

Ingredients: sea sausage, leek, peanut oil, salt and soy sauce.

Exercise:

1. Wash the viscera and mucus of the live sea sausage, scald it with boiling water, take it out and drain it, and cut it into small pieces.

2. Wash, dry and chop leeks.