Reading guide in this issue: Winter solstice solar terms, the old tradition of eating dumplings, such as adjusting the meat filling, tender and juicy, 5 kinds of pork dumplings practice.
Winter is deep, the sky is cold, the winter solstice solar terms to the side, relatives and friends gather together, happy and harmonious, blessings such as plum blossoms, winter solstice festival, may you be happy and happy with your family.
The winter solstice is a very important solar term in winter, and this day is the shortest day and longest night of the year. On the day of the winter solstice, there will be different Xi in the north and south, most of the north will eat dumplings, the south will eat rice balls, and there is a proverb: when the winter solstice arrives, eat dumplings. A plate of steaming dumplings is delicious** full of rituals.
Winter solstice solar terms, the old tradition of eating dumplings, such as the meat filling, tender and juicy, share 5 kinds of pork dumpling filling practices, everyone loves to eat, not tired of eating, let's take a look at how to mix pork dumplings, with what vegetables are delicious.
【Pork dumpling filling】Ingredients required: 500 grams of pork front trough meat, 1 egg, 100 grams of soybean oil, 5 grams of salt, 5 grams of light soy sauce, 5 grams of dark soy sauce, 50 grams of oyster sauce, 30 grams of green onions, 30 grams of ginger, 5 grams of cooking wine, 2 grams of sugar, 2 grams of white pepper, 5 grams of Sichuan pepper, 2 grams of thirteen spices, 5 grams of chicken essence, 5 grams of monosodium glutamate
Steps:1To make dumplings and adjust the meat filling, you must first choose pork, pork belly, buttocks and front and rear leg meat, and the ratio of fat to lean is controlled at 3:7, or 2:8 is the most appropriate. The pork rind should be removed, and the tendons and membrane inside should be removed.
2.Put the peppercorns into the bowl, add boiling water to the bowl, soak the pepper water, and after the pepper water cools, take out the peppercorns.
3.Cut the pork into chunks, place in a food processor and add the ginger slices.
4.Beat the pork into a meat filling, and chop the meat filling with a knife to taste better.
5.Put the pork stuffing in the basin, add the pepper water in batches, and stir it in a circle with chopsticks in one direction until the pepper water is stirred into the meat filling, and the meat filling is adding pepper water, which can remove the smell and increase the flavor. Add water to the meat filling, which can make the meat filling fully absorb water, and it tastes fresh and tender, and it also reports the group, and the taste is better.
6.Eggs are added to the minced meat, minced green onions, salt, light soy sauce, dark soy sauce, oyster sauce, green onions, ginger, cooking wine, sugar, white pepper, thirteen spices, chicken essence and monosodium glutamate.
7.Stir with chopsticks in one direction, stir the meat filling until it becomes viscous, then add soybean oil, stir well, the meat filling is adjusted, you can add vegetables and mix well, and you can wrap dumplings with various vegetable fillings. Generally, the ratio of minced meat to vegetables is 1 to 1 or 1 to 05。
【Leek, pork, shrimp stuffed dumplings】Ingredients: 2 catties of pork, half a catty of quick-frozen shrimp, 1 catty of leeks, 2 eggs, half a bowl of soybean oil, appropriate amount of salt, 1 piece of ginger, 2 tablespoons of oyster sauce, 2 tablespoons of Maggi fresh soy sauce, 1 teaspoon of chicken essence, half a tablespoon of cooking wine, 1 teaspoon of white pepper, 1 teaspoon of thirteen spices
Steps:1Pork can be made of pork front leg meat, that is, front groove meat or plum meat, and the pork can be chopped into meat filling, or beaten into meat filling with a food processor.
2.Wash the leeks and spread them out to dry, and there should be no water on the leeks. Put the peppercorns in a bowl, add warm water and soak for 20 minutes to soak the peppercorns. Add soybean oil to the pot, heat the soybean oil until it smokes, turn off the heat, let the oil cool and set aside.
3.If the shrimp is relatively large, cut the shrimp in half, the shrimp is not big, use the whole, thaw the quick-frozen shrimp at room temperature, put it in a large bowl, add white pepper, cooking wine, a little salt, grasp well, you can remove the fishy smell of the shrimp, and then put in an egg white, grasp well, so that the shrimp will be more tender.
4.Put the minced meat in a deeper basin, knock in an egg, then add minced ginger, salt, Maggi soy sauce, oyster sauce, sugar, thirteen spices, and chicken essence.
5.Stir well with chopsticks in one direction until the meat filling is sticky...While stirring the meat filling in one direction with chopsticks, pour in the pepper water at the same time, keep stirring, do not pour the pepper water at one time, pour the pepper water into the pepper water 3 times, after the first time the water is stirred into the meat filling, add the second time until the water is all stirred into the meat filling. Stir in one direction, don't stir around, as stirring will easily slack the water out. Finally, add soybean oil, stir well, put the oil later, the oil can wrap and lock the salt and water in the meat filling, and it is not easy to pickle the vegetables out of the water when mixing vegetables.
6.Cut the leeks into small pieces about half a centimeter long. Leeks can be chopped only without chopping.
7.Put the chopped leeks in the meat filling and mix well.
8.Put the meat filling into the dumpling wrapper, add another shrimp, and wrap it. When eating dumplings in this way, there is a shrimp in each dumpling, which has a good taste and delicious taste.
【Sauerkraut stuffed dumplings】Ingredients required: 1 skewert from Northeast China, 2 catties of peeled pork belly, 3 tablespoons of soybean oil, appropriate amount of salt, 1 green onion, 1 teaspoon of thirteen spices, 2 tablespoons of soy sauce, half a tablespoon of braised soy sauce, 1 teaspoon of white pepper, 1 teaspoon of monosodium glutamate
Steps:1Prepare the required ingredients, sauerkraut likes oil, pork is best to use pork belly first, its fat meat is easy to melt when heated, and lean meat is not firewood when cooked for a long time.
2.Peel off the sauerkraut leaves, use a knife to slice the roots of the cabbage and then tear them, so that the shredded sauerkraut is relatively thin. After the sauerkraut slices are good, stack a few slices, cut the sauerkraut into shreds with a top knife, then cut the sauerkraut shreds into minced pieces, and then chop them slightly, don't chop the sauerkraut too finely, eat with a grainy feeling, and taste good.
3.Put the chopped sauerkraut in clean water, wash it again, drain the water, then form the sauerkraut into a ball with your hands, remove part of the water from the sauerkraut, and then put the sauerkraut in the filling basin, and then break up the sauerkraut dough.
4.Cut out a part of the fat meat of the pork belly, cut it into cubes, chop the remaining pork belly into meat filling, or use a food processor to beat it into meat filling, the meat filling chopped with a knife tastes better, and the green onion is cut into green onions, not too broken.
5.Add soybean oil to the pot, heat it, put in the diced fatty meat, stir-fry over low heat, bring out the fat of the diced fatty meat, turn the diced fat until it becomes golden brown and turn into oil, turn off the heat, add thirteen spices, stir well, and fry the fragrance.
6.Moisten the oil and pour it into the bowl of sauerkraut while it is hot.
7.Then add the pork belly filling, minced green onion, light soy sauce, teriyaki soy sauce, white pepper, and monosodium glutamate.
8.Stir with chopsticks in one direction, stir the meat filling, sauerkraut and seasoning well, and the pork and sauerkraut stuffed dumplings are ready.
【Celery pork stuffed dumplings】Ingredients required: 2 kg of celery, 1 kg of pork front trough meat, 1 egg, 3-4 tablespoons of soybean oil, appropriate amount of salt, 1 tablespoon of oyster sauce, 1 section of green onion, 1 piece of ginger, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, half a teaspoon of thirteen spices, half a tablespoon of sugar, appropriate amount of monosodium glutamate, more than a dozen peppercorns, appropriate amount of water
Steps:1Cut off the roots of the celery, then remove the leaves, wash, control the water, then chop the celery, put it in a pot, add salt and mix well, marinate for 10 minutes, and then grab the water from the celery by hand and put it in the pot for later use.
2.Put the peppercorns in a bowl, add boiling water, soak the pepper water, let it cool, take out the peppercorns, and the pepper water will be soaked. Heat soybean oil in a pot until smoking, turn off the heat and let the oil cool for later use.
3.Pork is made of front groove meat or plum blossom meat, with a ratio of 3:7 for fat and lean, and the pork can be chopped into minced meat, or beaten into minced meat with a food processor.
4.Put the pork filling in a basin, add the pepper water in batches, stir in one direction, and stir all the pepper water into the meat filling. The dumplings made in this way are tender and juicy.
5.Knock an egg into the minced meat, then add salt, oyster sauce, chopped green onion, minced ginger, light soy sauce, dark soy sauce, thirteen spices, sugar, and monosodium glutamate.
6.Stir with chopsticks in one direction, stir the seasoning thoroughly, and finally, add the refined soybean oil, stir well, and lock in the moisture of the meat filling.
7.Put the celery in the prepared pork filling bowl, stir well, and you can make dumplings.
【Pork and green onion stuffed dumplings】Ingredients: 1000 grams of pork, 3-4 green onions, 1 egg, appropriate amount of oil and salt, 2 tablespoons of sesame oil, 2 slices of ginger, 1 teaspoon of sugar, 1 teaspoon of chicken essence, 1 2 teaspoons of pepper, 1 2 teaspoons of thirteen spices, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce
Steps:1Wash a piece of pork, choose plum blossom meat or front leg meat, and try not to use hind leg meat, the taste is not good. In the minced pork into minced meat.
2.Slice the green onions into long strips first, then mince the green onions. Add oil to the pan, heat until smoking, turn off the heat and let the oil cool for later use.
3.Put the peppercorns into the bowl, add boiling water to the bowl, soak the pepper water, and after the pepper water cools, take out the peppercorns.
4.Cut the pork into chunks, place in a food processor and add the ginger slices. Beat the pork into a meat filling, and chop the meat filling with a knife to taste better.
5.Put the pork stuffing in the basin, add the pepper water in batches, and stir it in a circle with chopsticks in one direction until the pepper water is stirred into the meat filling, and the meat filling is adding pepper water, which can remove the smell and increase the flavor. Add water to the meat filling, which can make the meat filling fully absorb water, and it tastes fresh and tender, and it also reports the group, and the taste is better.
6.Eggs are added to the minced meat, minced green onions, salt, light soy sauce, dark soy sauce, oyster sauce, green onions, ginger, cooking wine, sugar, white pepper, thirteen spices, chicken essence and monosodium glutamate.
7.Stir with chopsticks in one direction, stir the meat filling until it becomes viscous, then add soybean oil, stir well, and finally add minced green onions, stir well, and the meat filling is ready.
【Cabbage pork stuffed dumplings】Ingredients: cabbage, pork front trough meat, 1 egg, 3-4 tablespoons soybean oil, appropriate amount of salt, 1 tablespoon of oyster sauce, 1 section of green onion, 1 piece of ginger, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 1/2 teaspoon of thirteen spices, half a tablespoon of sugar, appropriate amount of monosodium glutamate, more than a dozen peppercorns, 1 large ingredient, appropriate amount of water
Steps:1The meat with dumpling filling, it is best to choose pork front leg meat, also called: front groove meat, delicate meat, fat and thin, eating will not be greasy, will not be old and hard, very suitable for filling. A 1:1 ratio of cabbage to pork will do, or adjust it to personal taste.
2.Peel the pork, cut it into slices first, and then chop the pork into a meat puree, which should be chopped delicately, and the meat filling is better than that of a meat grinder. Then put the minced ginger into the minced meat, and chop the minced ginger into the minced meat together, which can remove the fishy smell of the meat.
3.Prepare the seasoning, put the pepper and ingredients in a bowl, add warm water and soak for 20 minutes, and when the time is up, remove the peppercorns and ingredients. Finely chop the green onion and ginger, add soybean oil to the pot, heat the soybean oil until it smokes, turn off the heat, and let the oil cool for later use.
4.Put the minced meat in a bowl, knock in an egg, then add salt, light soy sauce, dark soy sauce, oyster sauce, sugar, thirteen spices, and monosodium glutamate. Stir well with chopsticks in one direction until the meat filling is sticky...
5.While stirring the meat filling in one direction with chopsticks, pour in the pepper water at the same time, keep stirring, do not pour the pepper water at one time, pour the pepper water into the pepper water 3 times, after the first time the water is stirred into the meat filling, add the second time until the water is all stirred into the meat filling. Stir in one direction, don't stir around, because stirring will easily drain the water.
6.Finally, add chopped green onion and soybean oil, put the green onion and oil, the oil can wrap and lock the salt and moisture in the meat filling, stir well in one direction, stir the oil into the meat filling, the meat filling will be mixed, put it in the refrigerator and refrigerate for 20-30 minutes, so that the meat filling and all the seasonings have a full integration and marinating process.
6.During the period, peel off the cabbage leaves, wash them, drain the water, first cut the cabbage into shreds, then chop the cabbage, and finally chop it into grains, put it in a pot, sprinkle it with salt, marinate for more than 10 minutes, and pickle a part of the water in the cabbage. Roll the cabbage into a ball with your hands and remove the water.
7.When the time is up, take out the meat filling, put the chopped cabbage into the meat filling, stir well in one direction, and the cabbage and pork dumpling filling is ready.
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The north and south winter solstice are in great music