Guacaixian steamed dumplings practice daquan

It is well known that wax gourd has a natural weight loss effect. It can relieve constipation, induce diuresis and bring full value to the body. Usually you can match a lot of food. The method of stuffing jiaozi with wax gourd is very simple. Prepare onion, ginger and garlic, add a little sesame oil, and put a little minced meat in when preparing wax gourd. Wax gourd is tender, and the jiaozi will be delicious.

Donggua jiaozi

The wax gourd has high water content, which can relieve summer heat and reduce fire. As dumpling stuffing, the soup is not only sweet and rich, but also soft and smooth. If you like smooth taste, you must try it!

material

Fresh meat stuffing 150g, wax gourd 1000g, chopped green onion 15g, seasoning salt, monosodium glutamate and oil.

working methods

1, peel the melon skin.

2. Let's go.

3. After washing, plan the wax gourd into silk.

4. Add a little salt.

5. Carefully knead evenly by hand.

6. Squeeze out the water from the shredded wax gourd, add seasoning and mix well with minced meat and chopped green onion.

skill

trait

Tender stuffing, sweet clear soup and smooth aftertaste.

Crystal Winter Melon jiaozi

material

Shrimp 100g, wax gourd 100g (practical about 100g), mushrooms 10g, bamboo shoots 10g, carrots 10g. 5g of seasoning salt, 3g of monosodium glutamate, 50g of soup, 5g of dwarf cabbage, half of egg white, 5g of raw flour, 0g of 65438+ concentrated chicken juice, 5g of water starch and 3g of soy sauce.

working methods

1. Wax gourd is planed into circular slices with a diameter of 8 cm, and egg white and raw flour are added and stirred to make dumpling skins. As soon as the cabbage is opened, it is divided into two parts.

2. Chop shrimps, shred mushrooms, shred bamboo shoots, shred carrots, add salt and monosodium glutamate as stuffing, wrap the skin of winter melon, steam in a cage for 3 minutes and take it out.

3. Wrap the blanched cabbage on the edge and put the wax gourd jiaozi on the plate.

4. When the wok is on fire, put the soup into the wok, add100g of boiling water and chicken juice to boil over low heat, then turn off the fire, add water and starch, thicken with soy sauce, then boil over low heat, and evenly pour it on the wax gourd jiaozi.

Luffa jiaozi

material

300g of dumpling skin, 250g of towel gourd, 0/50g of fresh shrimp/kloc-0, 5g of Flammulina velutipes/kloc-0, 5g of garlic, 2 teaspoons of salt, 0/teaspoon of sugar/kloc-0, a little pepper, a little white powder and a little sesame oil.

working methods

1. Peel the loofah, wash it, dehydrate it, cut it into four equal parts, remove the white part inside, and then shred it separately. Add 1 teaspoon of salt outside the material, marinate evenly for about 10 minutes, and then squeeze out the water for later use.

2. Wash and dice the fresh shrimp; Blanch Flammulina velutipes with boiling water, then pick it up and cut it into small pieces; Chop garlic for later use.

3. Take a large container, put in the materials and seasonings made by 1 and 2, and stir evenly to form the filling of the loofah.

4. Take a dumpling skin, put a proper amount of loofah stuffing in the middle, fold the upper and lower layers of skin in half and stick them together, then fold the pattern at the joint to stick it more tightly, and so on until the materials are used up.

5. After boiling a pot of water, add a little more sesame oil, then add the towel gourd jiaozi wrapped in Method 4 and cook for about 5-6 minutes until the water boils again.

6. Method Add a glass of water to five pots, and take out the towel gourd jiaozi after the water boils.