In winter, when the weather is cold, our appetite will also become greater. In order to maintain the health and nutrition of the body, we need to choose some ingredients that are suitable for winter consumption. In vegetables,Chinese cabbageUndoubtedly a very ideal choice. As winter'sSeasonal vegetablesChinese cabbageNot only is it shelf-stable, but it is also inexpensive, and most importantly it has a very high nutritional value. Chinese cabbageRich in vitamin C, vitamin E and calcium, ableBoosts immunityto improve the body's resistance. Therefore, eat more in winterChinese cabbageNot only does it take care of the body, but it also increases the variety of tastes.
Of course, how can it be used betterChinese cabbageWhat about it?Many people like to use itChinese cabbageto do itDumpling filling, becauseChinese cabbageThe moisture is more and can be madeDumpling fillingJuicier and tenderer. Below, I will introduce you to a simple and simple oneDeliciousof porkCabbageHow to make stuffed dumplings. Let's take a look!
1.Brewing the sauce: Let's start with a bowl of green onion and gingerBig stuffwater, which can add tenderness to the filling. Add green onions, ginger slices, star anise, and Sichuan peppercorns to a bowl, pour in warm water, pinch and grasp the juice for later use. Green onion and gingerBig stuffWater can beMinced meatMore flavor, richer texture.
2.Filling: We usePork bellyAs the main meat ingredient, its fat is evenly distributed, and the meat is tender and juicy. willPork bellyChop into a bowl, add an appropriate amount of light soy sauce, dark soy sauce, salt, pepper and oyster sauce, and stir well. Then, follow the pattern of three times to add the green onion and gingerBig stuffWater pours inMinced meatMedium, each time to stir well and letMinced meatSoak up the soup. In this way,Cook dumplingstime,Minced meatwill be even moreDelicious
3.PreparationCabbageYe: Let's pick half of itChinese cabbageWash the leaves, chop them up, dry them and put them in a pot. In order to preventCabbageout of the water, we can be inCabbageAdd a spoonful of cooking oil to the leaves and mix well to lock in moisture. Then, willCabbageLeaves are put inMinced meatMedium, stir well to make the filling more plump.
4.ModulationDumpling filling: InMinced meatFinely chopped green onions, then pour hot oil on it to bring out the fragrance. In this way,Dumpling fillingThe modulation is complete. We can put it in the refrigerator and set aside, which will make the filling more delicious.
5.Dough wrappers: Put flour in a basin, add a spoonful of salt and mix well, pour in water in small amounts and many times, and knead into a dough with moderate hardness and softness. Then, let the dough sit for 15 minutes, which will make the dough softer. Once the dough is ready, we roll it into long strips on a cutting board and divide it into evenly sized dough pieces. Roll out the dough and wrap it in the filling, and pinch it tightly at the end to prevent the filling from being exposed during the cooking process.
Cook dumplings: Add water to a pot and bring to a boil, then add the dumplings. Gently push the dumplings with a spatula to prevent the dumplings from sticking. Then cover the pot with a lid, bring to a boil over high heat, add an appropriate amount of water, until the dumplings float up, and the dumpling skin looks bulging and can be taken out of the pot.
1.A lot of people are doing itCabbageStuffing dumplings when preferring firstBlanch, in fact, you don't have to, becauseCabbageBlanchIt will cause it to lose nutrients and it will be easier to get out of the water. So, we'll just put it rightCabbageChop the leaves, add to the leavesMinced meat, you can make a tender and juicy oneCabbageStuffed dumplings.
CabbageBang Ke can be kept for stir-frying, and the taste will be more crisp. So, in the makingCabbageWhen filling dumplings, we only use themCabbageLeaf part can be.
3.ModulationMinced meat, we first make green onion gingerBig stuffwater, pour it inMinced meatcan be madeMinced meatJuicier and tenderer. At the same time, no matter what filling you make, don't put itCooking wineso as not to affect the taste and texture of the filling.
4.in the boilMinced meatWhen making dumplings, be sure to pour water into them several times, so that you can ensure itMinced meatCooked, the taste is better.
With the above steps, we can make a copyDeliciousDelicious porkCabbageStuffed dumplings. This dumpling is not only white and tender on the outside and delicious on the inside, but also tender and juicy in taste, rich in nutrition. Eat a bowl of hot in the cold winterCabbageStuffed dumplings can not only warm up and refresh, but also increase the happiness of the family. Let's feast together and inject a steady stream of energy into our bodies.
By making porkCabbageStuffed dumplings, we can feel the warmth and warmth in winter. This dumpling is not only oneGastronomyIt is also a kind of love and care for the family. In the selection of ingredients, we chose delicious and nutritious ingredientsChinese cabbageleaves andPork bellyServe with green onion and gingerBig stuffwater, makeDumpling fillingAdd more flavor. And some tips in the production process, such as notBlanch, add cooking oil and mix well to lock in moisture, etc., also letDumpling fillingThe taste is more tender and juicy. At the same time, we also note that in:Cook dumplingsIn the process, pour water several times to ensure that the dumplings are cooked and taste better.
In short, porkCabbageStuffed dumplings are ideal for winterGastronomyChoose. It is not onlyDeliciousIt's delicious, nutritious, and warms the body and mind. In this cold season, by making such a dishGastronomyWe not only satisfied the appetite, but also gave the family a warmth and care. Let's enjoy eating and drinking together and feel the warmth of this winterCabbageWhen making the stuffing,BlanchWhether or not is a common topic of controversy. Actually,BlanchWhether it is or not depends mainly on personal taste preference. BlanchCan be removedCabbageand bitternessCrude fiberto make the filling more tender, but also to makeCabbageLoss of a portion of nutrients. If you like to keepCabbageThe original flavor can be selected directly rawCabbageChop and add to the filling. And if you want a more tender taste, you canCabbageleavesBlanchSoftened slightly, add to the filling.
1.Filling preparation: willPork bellyChop up, add an appropriate amount of light soy sauce, dark soy sauce, salt, pepper and oyster sauce, and stir well. Then add the green onion to the gingerBig stuffWater pours inMinced meatMedium, each time to stir well and letMinced meatSoak up the soup.
2. Cabbage preparation: Chop the cabbage leaves.
BlanchHandling (optional): Will be cutCabbageLeaves put in boiling waterBlanchAfter softening, remove and drain.
4. Prepare the filling: Add the blanched cabbage leaves to the meat filling and stir well.
5. Wrap dumplings: Wrap the dumpling skin into the filling, pinch and close the mouth tightly to prevent the filling from flowing out when cooking.
6. Cook dumplings: After boiling the water, put in the dumplings, cook until the dumplings float, and then remove and eat.
Through the above methods, it was madeCabbageThe stuffed dumplings are tender and juicy, and they are rich in nutrients. Either wayBlanchOr use raw directlyCabbage, all of which can be madeDeliciousDeliciousCabbageStuffed dumplings. Choose whether or not according to personal tasteBlanchto better satisfy your taste needs. Either wayBlanchOr use raw directlyCabbage, can be madeDeliciousDeliciousCabbageStuffed dumplings. Let's get our hands on this nutrient togetherDeliciousDumplings of it!