饺子的做法（The practice of dumplings）.docVIP

饺子的做法（The practice of dumplings） The practice of dumplings Boiled dumplings flavor is mainly reflected in its stuffing, therefore, stuffing modulation will directly affect the quality and taste of the Boiled dumplings. To produce a variety of different flavors of the Boiled dumplings, the key is the modulation method to master a variety of fillings. The fillings for general Boiled dumplings stuffing, except a few Suxian, is to use a variety of meat processing of raw materials into modulation. The north is mainly Boiled dumplings meat stuffing, with pork, mutton, beef, cabbage, celery, leek made with the south, and especially in the southeast coastal area of fish, seafood and other commonly used as fillings. At different time Boiled dumplings stuffing modulation, we must pay attention to the nature and characteristics of various materials and processing, and take different modulation methods, so as to make the stuffing to achieve satisfactory results. The following introduces attention modulation method, sheep meat stuffing, pig meat stuffing ground beef, fish, seafood and meat stuffing stuffing and modulation in vegetable dish minced pork Material: pig meat before 500 grams of white lotus 1000 grams of ginger 15 grams onion 30 grams 15 grams of salt pepper 5 grams mirrin 25 grams of MSG 15 grams of sesame oil 25 grams of refined oil 25 grams System of law: Pork peeled, cut into fine; lotus white washed, cut into fine powder, and then refined oil. 2; will minced pork with ginger, green onion, salt, pepper, cooking wine, MSG, sesame oil and mix well, then add white lotus and wellserve. Be careful： 1; pork fat and lean ratio of 4: 6. White lotus cannot directly add minced pork, must mix with oil. If the ingredients of Chinese cabbage, Chinese cabbage must first be pickled, then add some water out minced mutton Raw materials: Net 500 grams of mutton chives 250 grams ginger 50 grams onion 50 grams 5 grams pepper 2 egg 5 grams of salt pepper 3 grams mirrin 15 grams of soy