冬至到了，别忘给家人包饺子，*种做法，味道鲜美，营养不流失

roduction to this issue: Winter Solstice is here, don't forget to make dumplings for your family. There are * ways to make dumplings, with delicious taste and no loss of nutrients

Time flies by and it's winter solstice, which is one of the "2* solar terms". This period is the coldest of the year. As the saying goes, "The winter solstice is as big as the year". Every winter solstice, on this day in the north, dumplings are eaten, and the whole family gathers to eat hot dumplings.

Today, I will join you in the delicious world of dumplings and share * different ways to make dumplings, including meat and vegetables. The recipe is not limited to any particular style. With winter ingredients, you can eat whatever you want, and the taste is delicious. If you like it, you can take it. Don't forget to make it for your family on the winter solstice.

Let me take a look together below~

Lamb and zucchini dumplings

Ingredients: lamb filling, zucchini, scallions, soy sauce, oyster sauce, salt, flour, water

Production process:

1. First, knead a piece of dough with flour and cold water, until it is slightly smooth. Then, cover it and let it sit for about 20 minutes before kneading again to make it very smooth and moisturized;

2. Grind fresh lamb into meat filling, and if you are not tired, you can use a knife to chop it;

*. Two zucchini and several chives; There are places where zucchini is also called small gourd, horned gourd, and so on. The name is just a title, and the picture shows the truth; Scallions can be replaced with small or large scallions;

*. Cut chopped scallions into meat fillings, add an appropriate amount of soy sauce, oyster sauce, salt, and a little water, and stir evenly;

*. Use a wire scraper to wipe the fine threads of zucchini, and cut it several times left and right;

*. Put shredded zucchini directly into the meat filling and mix well;

7. Rub the dough on the chopping board and form a long strip. Divide it into evenly sized pieces and roll them into small round skins with a slightly thicker center and a slightly thinner edge;

*. Take an appropriate amount of filling and place it on the round skin;

9. Use your own techniques to make or squeeze dumplings;

10. All the dumplings are ready! You can boil a pot of water near the end of the package, which can save time and quickly eat lamb and zucchini dumplings!

Apple Talk

1. When choosing lamb, the hind legs will be very tender, with a little bit of fat in the meat that is very fragrant. If it is too thin, you can add some vegetable oil to increase the oily feeling;

2. Do not have too many types of seasoning, as it will cover the fragrance of the lamb itself.

Chinese Cabbage, Mushroom, and Egg Dumplings

Ingredients: Wheat flour in moderation, water in moderation, * eggs, * shiitake mushrooms, 1 cabbage core, oil in moderation, salt in moderation, and half a root of scallions

Production process:

1. Soak dried shiitake mushrooms in cold water in advance;

2. Prepare cabbage chips, eggs, and scallions;

*. Beat the eggs, put them in an oil pan, stir them into small pieces, and let them cool before use;

*. Cut mushrooms, cabbage, and scallions into small pieces;

*. Add a little salt to the cabbage, mix well with chopsticks, let stand for * minutes, and squeeze out any excess juice;

*. Put all the ingredients into the egg pot, mix well, and taste the saltiness to decide whether to add salt.

Apple Talk

1. The vegetarian filling cooks quickly and does not need to be cooked for a long time;

2. Dry shiitake mushrooms should be completely soaked and reused;

Pork and chili dumplings

Ingredients: green chili, persimmon pepper, pork filling, vegetable oil, soy sauce, oyster sauce, salt, scallions, flour, cold water

Production process:

1. Add *0% cold water to the flour and knead for 10 minutes. The dough is very smooth. Cover it and let it sit in a bucket for about 20 minutes;

2. Pour an appropriate amount of soy sauce, oyster sauce, salt, scallions, and cold water into the pork filling, and mix evenly. If the meat filling is too thin, add some vegetable oil to increase its oiliness;

*. Remove the stems and seeds of chili peppers and persimmon peppers;

*. Cut it into thick shreds first, then shred it into small pieces, about half a centimeter in size, not too large. Wrap it in dumplings with branches, not only does it not have too much filling, but it can also easily break the skin of the dumplings;

*. Mix the diced chili and meat filling evenly;

*. Take out the dough from the bread bucket, place it on a floured cutting board, knead it into thin strips, cut it into evenly sized pieces, and roll it into a slightly thick circle in the middle and a slightly thin edge; Take an appropriate amount of chili meat filling and place it in the middle of the round skin;

7. After folding in half, use your own techniques or pinch or wrap them into dumplings;

*. All the dumplings are wrapped up, and when they are almost finished, you can boil a pot of water. This side is clean and tidy, and then you can go down to the pot and cook the dumplings! Don't put any more chili oil when eating, dip it in vinegar or chew a few cloves of garlic, it's really delicious!

Apple Talk

1. Do not marinate chili peppers with salt and directly add them to the meat filling. Therefore, do not add too much water to the meat filling, as some chili sauce will still come out. Wrap and mix them together, which is just enough to eat the juice into the meat filling;

2. The dough for making dumplings should not be too hard, as it is not easy to wrap and should not be too soft. After wrapping, it should deform. The water content should be around **% of the flour amount, and it should be adjusted according to the water absorption rate of the flour. The kneaded dough should be heated for a while to become more moist. The room temperature in summer and winter is different, so the heating time is also different.

Pork and Leek Dumplings

Ingredients: *00g flour, *00g pork filling, 200g leeks, a little salt, a little soy sauce, and a little oyster sauce

Production process:

1. Add cold water to the flour, knead it into a slightly softer dough, cover it with cling film and let it sit on the side for more moisture;

2. When making noodles, handle the filling: add an appropriate amount of salt, soy sauce, oyster sauce, and water to the pork filling, and stir in one direction to form a meat paste;

*. Wash the leeks thoroughly and cut them into small pieces;

*. Put the leeks into a meat bowl and mix well before making dumplings;

*. Rub the dough into long strips, then cut it into evenly sized tablets, and roll it into a round skin;

*. Take an appropriate amount of filling and place it on the dumpling skin;

7. Wrap or squeeze into small dumplings;

*. Pour the dumplings into a boiling pot and bring to a boil. After boiling, add cold water twice. Use a spoon to push the water around the edge of the pot and let the dumplings all drum up before they can be taken out of the pot.

Apple Talk

1. The dough should be soft rather than hard;

2. After mincing the leeks, do not mix them with the meat filling to prevent the soup from coming out. Mix well before wrapping;

*. Dumplings dipped in vinegar and chili oil are more flavorful to eat.

Pumpkin Chopped Vegetarian Dumplings

Ingredients: 1000 grams of flour, **0 grams of water, one piece of pumpkin (**0 grams after killing water), 120 grams of skewers, an appropriate amount of vegetable oil, an appropriate amount of ginger powder, and an appropriate amount of salt

Production process:

1. Mix the dough first, cover it and let it sit for about *0 minutes;

2. When using vermicelli, wipe an appropriate amount of pumpkin into shreds with a wire scraper, then chop with a knife, add a small spoonful of salt, stir well, and let stand for * minutes;

*. Slice and mince fresh ginger;

*. Grasp the excess soup from the pumpkin shreds with your hand;

*. Press the forks into fragments;

*. Pour a little oil into the frying pan, add ginger powder to the oil, and fry over low heat until golden brown and fragrant;

7. Pour ginger oil into the pumpkin and mix well;

*. Then pour the chopped skewers into the pumpkin filling;

9. Stir evenly with chopsticks;

10. Roll the dough into long strips, cut them into evenly sized pieces, and roll them into a slightly thicker round skin with a slightly thinner edge in the middle;

11. Take an appropriate amount of filling and wrap or squeeze it into dumplings according to your preferred method;

12. The dumplings are finished, let's put them in the pot and cook.

Apple Talk

1. Pumpkins are relatively tender, so you need to marinate them with salt for a few minutes and remove any excess soup, otherwise the soup will leak out after wrapping;

2. Don't grip the pumpkin too dry, the skewers are pasta and can also absorb some soup;

If there are no forks, you can fry some noodles yourself and roll them into small pieces, which are also very fragrant.

Pork, Cowpea, White Jade Mushroom Dumplings

Ingredients: A bowl of pork, a large handful of cowpeas, a large handful of white jade mushrooms, an appropriate amount of salt, a little vegetable oil, and a piece of soft dough in cold water

Production process:

1. Clean cowpeas and white jade mushrooms thoroughly; Before that, knead a piece of cold water dough and let it sit until it is moist when used;

2. Add an appropriate amount of salt and a little cold water to the pork filling. If the meat is too thin, add some vegetable oil to enhance the fragrance. Mix evenly in one direction to form a thick paste;

*. After blanching and discoloring the cowpeas, rinse them with cold water and cut them into small pieces;

*. Tear the white jade mushroom into long shreds first, then cut it into small pieces with a knife;

*. Mix the chopped cowpea and white mushroom directly with the meat bun evenly;

*. The pre kneaded dough has become very moist. Take it out and place it on a chopping board, knead it into long strips, and then cut it into small evenly sized tablets. Roll it flat to form a round skin;

7. Place an appropriate amount of dumpling filling on the round skin, and wrap, squeeze, or pinch it into a dumpling shape according to your preferred technique;

*. After the dumplings are wrapped, they can be directly boiled in the pot, and the steaming dumplings can be eaten with Laba vinegar and chili oil; I suggest eating a few empty mouthed first to know how delicious the filling is.

Apple Talk

1. Steaming cowpeas with water can remove the fishy smell of beans, making dumplings more prominent in terms of their freshness;

2. Only add salt and a little vegetable oil to the meat filling, not soy sauce or soy sauce, and there is no need to add seasonings such as monosodium glutamate and chicken essence.

Make delicious food with love, record beauty with heart; present the mellow taste of ingredients with simple methods. I am Meggy's dancing apple. I used to be an English teacher, but now I am the cook for a family who loves to cook in the kitchen. In the days of dealing with oil, salt, soy sauce, and vinegar, my heart becomes more gentle and I feel more and more that "companionship" is the most beautiful and important thing in the world.

待续......

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