Three fresh dumplings(san xian shui jiao )

Three fresh dumplings method:

Raw materials for making three delicacies dumplings:

Dumpling powder 500g, pork 300g (lean meat 200g, fat meat 100g), shrimp 100g, sea cucumber 50g, leek 100g, scallion 30g, fresh ginger 10g, soy sauce 50g, sesame oil 50g, refined salt, monosodium glutamate, pepper powder, clear soup right amount.

Three fresh dumpling making steps:

1. Remove the fascia of pork, wash it and mince it.

2. Remove the sand thread of shrimp (soaked sea rice), wash and cut into small cubes.

3. Wash and dice the sea cucumber.

4. Remove the old leaves of leeks, wash them and cut them into minced vegetables.

5. Put the pork into the pot, add scallion, ginger powder, refined salt, soy sauce, Zanthoxylum powder, monosodium glutamate, clear soup (a small amount), stir well, then add shrimps (sea rice), add leek powder, sesame oil, stir well, then adjust the taste according to the taste, that is to make three fresh fillings.

6. Add 5g of refined salt and 20L (200g or so) of water to the dumpling powder, mix well and form a dough. Knead well and cover it with wet cloth for 10 minutes. Rub a few more times on the panel, and then knead long strips. Pull them into 50g each. Roll 6-8 small flour agents to form a slightly thick round dough in the middle

Three fresh dumplings

Three fresh dumplings, dumpling skin hard, fragrant, smooth, fresh and tender meat, delicious vegetables, unique taste. It's easy to make. It only needs flour, shrimp, chicken, shrimp, leek, salt, Shaojiu, Zanthoxylum, sesame oil, cooked clear oil, etc. to make a delicious dish.

Origin of dumplings

Dumplings in its long development process, a wide range of names, in ancient times, there are "Lao Wan", "Bian Shi", "dumpling bait", "powder angle" and other names. It was called "crescent wonton" in the Three Kingdoms period, "wonton" in the northern and Southern Dynasties period, "Yanyue shaped wonton" in the Tang Dynasty, "Jiaozi" in the Song Dynasty, "Bianshi" in the Yuan Dynasty, and "dumpling" in the Qing Dynasty. Dumplings originated in the Eastern Han Dynasty, and was first created by Zhang Zhongjing, a medical saint. At that time, dumplings were used for medicinal purposes. Zhang Zhongjing used some cold dispelling herbs on his dough bag to treat diseases (mutton, pepper, etc.) and avoid frostbite on the patient's ears.

Three Kingdoms period

During the Three Kingdoms period, dumplings had become a kind of food, known as "crescent wonton". This kind of food is mentioned in the book Guangya written by Wei Zhangyi. According to Guangya written by Zhang Yi of the Wei Dynasty in the Three Kingdoms, there were already food shaped like crescent moon and called "wonton" at that time, which was basically similar to the shape of dumplings.

The southern and Northern Dynasties

To the northern and Southern Dynasties, wonton "shaped like Yanyue, the world food.". It is speculated that at that time, after the dumplings were cooked, they were not fished out to eat alone, but mixed with the soup in a bowl, so people at that time called the dumplings "wonton". This kind of eating method is still popular in some areas of China, such as Henan, Shaanxi and other places. When people eat dumplings, they should put coriander, scallion, shrimp skin, leek and other small ingredients in the soup.

the tang dynasty

By about the Tang Dynasty, dumplings had become almost the same as today's dumplings, and they were fished out and put on the plate to eat individually. It is also known as "moon shaped wonton". There are 229 kinds of dumplings in baijiaoyuan, which are divided into ten series, including plain stuffing, aquatic products, wild vegetables, health care, seafood, etc.

Song dynasty

In Song Dynasty, dumpling was called "jiao'er", which is the etymology of the word "dumpling" in later generations. This kind of writing can still be seen in yuan, Ming, Qing and Republic of China. In the Southern Song Dynasty, it was called "shuangxiajiaozi".

Dumplings were introduced into Mongolia in Song Dynasty. Dumplings spread to Mongolia, and soon received

Mongolian compatriots' unrestrained character. The pronunciation of dumplings in Mongolian is similar to "Banshi". The style of dumplings has changed from small and thin stuffing to large and thick stuffing. With the expedition of the Mongol Empire, flatfood also spread all over the world. There are many varieties of Russian dumplings, Kazakh dumplings, Korean dumplings and so on. The Mongolian empire made great contribution to the spread of Chinese dumplings to the world. The books of Ming Dynasty also proved this point. In Wanshu Zaji written by Shen Bang during the Wanli period of the Ming Dynasty, it is recorded that "New Year's Day is a new year's Day celebration, and it is a plaque food.". Liu Ruoyu's "zuozhongzhi" contains: "on the first day of the lunar new year, eating fruit snacks is also a plaque food." It can be seen that in the Ming Dynasty, eating flat food in northern China has replaced the traditional Chinese New Year food such as Yuanzi and niangao.

Qing Dynasty

In the Qing Dynasty, dumplings were usually made before midnight on New Year's Eve (now 23:00 p.m.) and eaten at midnight. This is the beginning of the first day of the first lunar month. When eating dumplings, the meaning of "Geng Sui Jiao Zi" is "Zi Shi", which is homonymous with "Jiao", meaning "happy reunion" and "good luck". According to the relevant historical records of the Qing Dynasty, "on the new year's day, when the son was born, the food was separated from each other, such as eating flat food. It was named jiaozi, which means that the son was born at the same age." He added: "on the first day of every year, regardless of the rich and the poor, they all make dumplings with white flour, which is called boiled pastry. It's the same in the whole country. In a wealthy family, they hide their treasures in gold and silver. If they are successful in divination, they will be lucky all the year round. " This shows that people eat dumplings in the Spring Festival, which means auspicious, to say goodbye to the old and welcome the new. Xu Ke, a modern writer, said in his qingbarnyardgrass notes: "there is stuffing in it, or powder horn in it. It can be steamed and fried. It can be boiled with water and has soup, which is called dumpling." And "in the first month, the first day to the fifth day is the fifth day, the old rule of eating dumplings for five days." With commercialization and population mobility, the south is also learning the traditional culture of the north. Such as the festival does not eat dumplings in Changzhou appeared "Daniang dumplings" brand. In Guangdong, some immigrant cities, such as Zhuhai, Dongguan and Shenzhen, have gradually adopted the custom of eating dumplings. In addition, Fujian and Hakka areas used to have the custom of eating dumplings, but they are not necessary for the Spring Festival.

It is precisely because of the rich and colorful Chinese culture that the diversity of customs and cultures of different places during the Spring Festival is formed. We should learn to recognize differences, respect differences, promote the harmonious and unified development of Chinese culture, and make the earth's culture more unique and diverse.

Filling characteristics

The stuffing of three delicacies dumplings is divided into three delicacies: ground, tree and water. The three delicacies of land are broad bean, amaranth and cucumber (amaranth, yuanmai, broad bean, amaranth, broad bean and garlic); the three delicacies of tree are cherry, loquat and apricot (plum, apricot, cherry, plum, cherry and Toona sinensis); the three delicacies of water are sea snail, puffer and shad (shad, pomfret and yellow croaker, shad, silverfish and Coilia nasus) Fish). These three delicacies can be bought in the market all the year round, but you should enjoy these delicacies in the solar term.

Characteristics of dishes

The dumpling skin is hard, fragrant and smooth, the meat is fresh and tender, and the leek flavor is appetizing.

Production method

1. Put the frying pan on a high heat, add the cooked clear oil and heat it for 20% to 30%. Put in the chicken and shrimps and disperse them. Pour out the drained oil in about 10 seconds. After cooling, put them into the pork stuffing to mix. Wash the leek sprouts and cut them into 1cm long sections. Mix them with shrimp roe and Chinese prickly ash powder and put them into the meat stuffing to make three fresh fillings.

Stuffing preparation

Raw materials: 200g fresh shrimps, 100g sea cucumber, 150g winter bamboo shoots, 200g pork in front of pig, 10g ginger slices, 20g green onion section, 20g minced ginger, 50g green onion, 1 egg white, 10g refined salt, 3G pepper, 30g cooking wine, 10g monosodium glutamate, 10g chicken essence, 10g sugar, 25g sesame oil, 350g broth.

Preparation method:

1. Wash and chop shrimps into mud, add refined salt and egg white, mix well; put sea cucumber into the pot with water, add ginger, scallion, cooking wine, chicken essence and broth, simmer and taste, pick up and cut into fine particles; cut winter bamboo shoots into fine particles, and then put them into boiling water pot to fish out.

2. Remove the skin and wash the pork in front of the pig, grind it into a antler, add refined salt, pepper, cooking wine, sugar, monosodium glutamate and appropriate amount of water, stir well, then add shrimp paste, sea cucumber, winter bamboo shoots, ginger, onion, sesame oil and mix well.

be careful:

1. Shrimp should be fresh; sea cucumber should be simmered in advance to prevent astringency; the ratio of fat to lean of pork sandwich is 6:4.

2. Three fresh stuffing can also choose chicken and other seafood to make; if there is no winter bamboo shoots, it can be replaced by mushrooms; if there is no pork in the stuffing, it should also add pig fat meat or lard to increase the moisture taste of the stuffing.

2. Mix noodles, knead noodles, rub strips, cut into pieces, roll skin, pack stuffing, and boil in water.

1. Meat should not be too salty.

2. Shrimp, chicken oil should not be smooth cooked, must be cooled before mixing into the meat.

3. Coriander (leek, leek sprout, garlic sprout, etc.) mixed into dumpling stuffing does not need to be heated, so it is suitable to be mixed raw.

nutritive value

Nourishing yin and nourishing yang, comprehensive nutrition. It is rich in protein, calcium and other nutrients

Dietary taboos

Eggs: eat with goose to damage spleen and stomach; eat with rabbit and persimmon to cause diarrhea; at the same time, do not eat with turtle, carp, soybean milk and tea.

Prawn: prawns should not be eaten with some fruits. Shrimp is rich in protein, calcium and other nutrients. If they are eaten with fruits containing tannic acid, such as grapes, pomegranates, hawthorn and persimmons, it will not only reduce the nutritional value of protein, but also combine tannic acid and calcium ions to form insoluble conjugates, stimulate the intestines and stomach, cause discomfort, vomiting, dizziness, nausea, abdominal pain, diarrhea and other symptoms. Seafood should be eaten with these fruits at least 2 hours apart.

Chinese PinYin : San Xian Shui Jiao