Three fresh meat dumplings(rou san xian jiao zi )

Three fresh meat dumplings

Introduction:

Production steps:

Step 1: raw materials: 450 grams of lean meat stuffing, 200 grams of fat meat stuffing (half fat and half thin), 200 grams of leek, 200 grams of shrimp, right amount of agaric, right amount of bean skin, right amount of dumpling skin seasoning, right amount of salt, right amount of soy sauce, a spoonful of water, 80 grams of eggs

Step 2: take 2 / 3 of the meat seasoning, salt, soy sauce, add lean meat, stir evenly, add an egg and water, adjust the meat to a relatively thin state, but you can also use chopsticks to form a ball, put aside. (minced meat 1)

Step 3: take the remaining 1 / 3 of the seasoning, put it into the fat meat stuffing, stir well, then put it into the frying pan, stir fry the fat meat stuffing over low heat, then put the fat meat stuffing aside to cool and set aside. (minced meat 2)

Step 4: stir the fat meat stuffing (meat stuffing 2) and lean meat stuffing (meat stuffing 1) well and set aside (meat stuffing 3)

Step 5: Chop leek, agaric and bean skin, put the oil from frying fat meat in frying pan into three kinds of vegetable powder, and mix the vegetable powder mixed with oil and the final meat (meat 3). . process the shrimps to the right size and spread them on the mixed stuffing

Step 6: 8. Take a dumpling skin, put on the mixed stuffing and 1-2 pieces of shrimp. Take a frying pan or cake pan and heat it with proper amount of oil until you can feel the heat when you put your hand on the pan 5-6cm. Set up the dumplings and fry them over low heat for 2 minutes. Then pour in a bowl of water and cover the pan and fry them over low heat for 10-15 minutes. Or use a deep pot to add water to bring to a boil, then add the dumplings. Turn to low heat after boiling over medium heat again, keep the water slightly open, cover the pot and cook for 10-15 minutes.

Materials required:

Lean meat: 450g

Fat meat stuffing: 200g

Leek: 200g

Shrimp: right amount

Auricularia auricula: right amount

Bean skin: right amount

Dumpling skin: right amount

Seasoning: right amount

Salt: right amount

Soy sauce: a spoonful

Water: 80g

Egg: one

I use the ready-made meat seasoning, the amount of which is generally indicated on the package. The amount of salt can be added according to your own taste, but most people like to dip in the sauce when eating dumplings, so don't add too much. 2. The reason for using two kinds of meat stuffing is that if only thin meat stuffing is used, the dumpling stuffing is not delicious, but I can't eat fat and greasy things. It's useless to add fat meat stuffing, and I can't eat more, so I compromise and fry fat meat stuffing separately. The fat meat stuffing processed in this way is not so greasy because the oil is fried There's no one left. If you don't eat fat like me, you can stir fry the fat meat for a while. Of course, if you like to eat a little fat, do not fry or just fat meat can also be. 3. After frying the fat meat stuffing, I put the fat meat stuffing aside to cool. The main purpose is to control the oil. But the fat meat stuffing must not be hot and thin meat stuffing mixing Oh! 4. If the shrimp you buy is very small, you can use it after cleaning. If it is a relatively large shrimp, you can cut the shrimp to the appropriate size according to the size of the dumpling. But it is not recommended to chop the shrimp. Shrimp is not necessary. You can't eat seafood or don't have shrimp at home. You can also use soaked sea rice or washed shrimp skin instead. 5. Bean skin and Auricularia auricula are not necessary. If you don't have them or don't like them, you can leave them. 6. Finally, as a friendly reminder to those who have never cooked, the meat must always be stirred in the same direction! Only always to the same direction of mixing the meat can be out of glue, strong group, back and forth mixing is not possible, what is the specific principle, go to Baidu!

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: other

Chinese PinYin : Rou San Xian Jiao Zi