starts today and
officially enters the ambush!
This year Dog Days is 40 days
This year
The entry time is July 16th
The exit time is August 24th
Since the beginning of summer this year, high temperatures have prevailed in many places across the country, and the "stove" mode has a long standby time. Why is it so hot before the "three days" has arrived? What are the taboos not to be violated during the Dog Days? How to prevent heat stroke under high temperatures? A set of pictures to understand ↓↓↓
In the dog days of summer, not only is the weather hot, but there is also severe summer heat and humidity . If you do not pay attention to taking care of your body, it is easy to get sick. Let me tell you how to maintain health in the dog days of summer and what matters should be paid attention to:
Prevent heat stroke. The most common disease in the dog days of summer is heat stroke. In addition to the high temperature outdoor environment that causes heat stroke, indoor damp heat is also very frequent;
The diet is mainly light, such as mung bean soup, red bean glutinous rice water, etc. You can eat more dehumidifying and diuretic foods and eat less spicy and greasy foods. ;
Eating more fresh vegetables and fruits can prevent the elimination of calories. At the same time, in hot weather, you need to supplement enough protein, and you can also drink mung bean soup to reduce heat;
exercise to avoid a lot of sweating, and do not shower with cold water immediately after exercise, because cold water will cause the pores to expand and reduce the heat in the body. It will not be able to spread, which can easily lead to heat stroke and cardiovascular and cerebrovascular diseases.
Dumplings for the first time and noodles for the second time
People tend to feel tired during the dog days
Poor appetite
How can we miss
appetizing dumplings at this time?
Below
the editor will give you some secret recipes of
special chefs for preparing dumpling fillings!
Quickly collect and learn
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1. Shrimp dumpling stuffing
Ingredients:
3500 grams of shrimp html, 150 grams of grass carp meat, a little salt, minced ginger.
Method:
1. First squeeze out the grass carp flesh and blood, peel it, add minced ginger, and make isinglass . If you have a blender at home, you can put it directly into the blender and blend it. It is better to add ice cubes at the same time, which can make the fish tender and chewy.
2. Remove the thread from the shrimps and press them directly with the blade of a knife. Once crushed, the shrimp paste will come out. Add an appropriate amount of minced ginger. Put the shrimp and isinglass in a basin in a ratio of 3:1, add a small spoonful of salt, and stir evenly.
3. After the shrimp dumplings are wrapped, take them out after one minute after the water boils. Put them in a bowl and sprinkle with a little chopped coriander or vegetables.
reminds:
recommends that shrimp dumplings be made without adding other ingredients and using as few auxiliary ingredients as possible, because shrimps are very easy to cook, while other ingredients are more difficult to cook than shrimps. If you wait until other ingredients are cooked, the shrimps will not be tender enough. The dumpling skin must be rolled out thinly.
2. Lotus cabbage and pork filling
Ingredients:
100 grams of fat meat, 200 grams of lean meat, 3500 grams of lotus cabbage, scallions, ginger, salt, soy sauce, pepper oil, and sesame oil.
Method:
1. Separately process the fat and lean meat, mince the lean meat and cut the fat meat into small pieces, then pour both into the container and mix evenly in one direction.
2. Slice the lotus root, blanch it in boiling water, then chop it into pieces and add it to the meat filling. Add more than 100 grams of onion and ginger water, add chopped onion, ginger, lotus root, add appropriate amount of salt and chicken essence and stir evenly.
3. Add the fried peppercorn oil, stir evenly and it is ready to use.
3. Cucumber stuffing
Ingredients:
1000 grams of cucumber, 5 eggs, appropriate amount of coriander and green onions, refined salt, monosodium glutamate, chicken essence, oyster sauce, sesame oil, scallion oil, thirteen spices (a little).
Method:
1. Chop the cucumber into mung bean-sized particles, and then use gauze to dehydrate. The extracted cucumber juice can be mixed with water to make noodles.
2. Fry and chop the eggs, chop the coriander and green onions, then put the above three things into the container and stir, and add various seasonings in turn, stir evenly.
reminds:
1. Because cucumbers have a large amount of water, after mixing the dumpling fillings, they should be placed in a tight filter to continue to control the water. Otherwise, the dumpling fillings will have a large amount of water and it will be difficult to make dumplings.
2. When cooking dumplings, bring to a boil over high heat, then cook over low heat. Just add cold water twice, otherwise the dumplings will easily break.
4. Fungus dumpling filling
Ingredients:
500 grams of black fungus, 200 grams of pork, minced green onion, minced ginger, pepper powder, soy sauce, salt, oil.
Method:
1. Chop the pork into stuffing, add 2 spoons of pepper powder, a little soy sauce, salt, add minced green onion and minced ginger, and finally pour in appropriate cooked oil and mix well.
2. Chop the developed fungus into mince, add it to the meat filling and stir evenly.
Reminder:
The correct way to soak fungus is to use cold or warm water. When soaking, you can add some salt to the cold water.
5.Pork dumpling filling
Ingredients:
Refined pork belly filling 750 grams, 1 egg, green onions, appropriate amount of ginger, minced ginger, refined salt, monosodium glutamate, chicken essence, thirteen spices, pepper (a little), sesame oil, scallion oil, dark soy sauce, soy sauce.
Method:
1. Add minced ginger, eggs, light soy sauce, and dark soy sauce to the pork belly filling in sequence, and stir. Then add refined salt, monosodium glutamate, chicken essence, thirteen spices, and pepper in sequence and stir again.
2. At this time, add a small bowl of onion and ginger water (made from onions and ginger) and stir while adding water to make the filling soft. Finally, add scallion oil, sesame oil, and scallions, and stir evenly.
reminder:
1. When stirring, always stir in one direction. This will help the onion and ginger water soak into the filling and make the filling soft.
2. After the meat filling is mixed, it will be a little soft. You can put it in the refrigerator to freeze it for a while, which will make it easier to make dumplings.
6. Pickled cabbage dumpling stuffing
Ingredients:
3500 grams of pickled cabbage html, 200 grams of pork belly, appropriate amount of green onions, soy sauce, minced green onions, minced ginger, chicken essence, salt, sesame oil, cooking oil.
Method:
1. Chop the pork belly, add soy sauce, minced onion and ginger, chicken essence, salt, sesame oil, cooking oil, stir evenly (you can also add a little five-spice powder or thirteen spice if you like).
2. Wash the sauerkraut, chop into pieces, and squeeze out water. Put oil in the pot, heat the oil and fry a few Sichuan peppercorns until fragrant. Remove the Sichuan peppercorns and put the sauerkraut in the pot and stir-fry. After the sauerkraut has cooled, add it to the meat filling and mix well.
Reminder:
Wash the sauerkraut repeatedly before chopping it, because there will inevitably be gravel and sand before the cabbage is pickled.
7. Tofu vegetarian dumpling filling
Ingredients:
Half a cabbage, 200 grams of dried tofu, 100 grams of vermicelli, some coriander, dark soy sauce, sugar, fermented bean curd, and sesame oil.
Method:
1. Chop the cabbage, wrap it in gauze, squeeze out the water, and squeeze out the water as much as possible.
2. Pour 2 tablespoons of peanut oil into the oil pan, add seven or eight Sichuan peppercorns and saute until fragrant. Remove and use. Then add the chopped dried tofu and vermicelli into the pan and stir-fry. Add a few drops of dark soy sauce and a little sugar, stir-fry. Stir fry for a few times until you smell the aroma.
3. Put the cabbage, dried tofu and vermicelli into the container, add the tofu and sesame oil and stir together.
Reminder:
The most important things here are fermented bean curd and sesame oil. Cabbage, dried tofu and vermicelli all have a very light taste. Add fermented fermented bean curd and sesame oil and the flavor will come out.
8. Three fresh dumpling fillings
Ingredients:
300g fresh meat filling, 200g shrimp, 15g chopped green onion, 3500g winter bamboo shoots, salt, monosodium glutamate, egg white, and appropriate amount of cornstarch (for sizing the shrimp).
Method:
1. Blanch the winter bamboo shoots and dice them, and sizing the battered shrimps with cornstarch;
2. Mix the above ingredients with the meat filling, add seasonings and mix well.
9. Coriander and pork dumpling stuffing
Ingredients:
Pork stuffing, sesame oil, minced green onion, minced ginger, dark soy sauce, salt, coriander, vegetable oil.
Method:
1. Remove the roots of coriander, wash and chop finely, mince green onion and mince ginger.
2. Add the minced pork, sesame oil, minced garlic and ginger, dark soy sauce, and salt and stir thoroughly in one direction.
3. Add the minced onion and coriander into the meat filling and stir evenly in one direction.
4. Put oil in the pot. When the oil is 50% hot, add chopped green onions and saute until fragrant. Then pour into the stuffing and stir evenly again.
10. Cabbage and pork dumpling stuffing
Ingredients:
500g pork, 450g Chinese cabbage, 15g ginger, 5g salt, 35~40ml light soy sauce, 15g cornstarch, 10ml sesame oil.
Method:
1. Dice the pork and chop into minced meat, add grated ginger. Add 5 grams of salt to the minced meat.
2. Add light soy sauce and cornstarch and mix well.
3. Add 250 ml of water in batches and stir in the same direction with chopsticks while adding water.
5. Until the minced meat is gelatinous, place it in the refrigerator.
6. Chop the Chinese cabbage, add salt and mix well, let it sit for 15 minutes and squeeze out excess water. Add sesame oil and mix well.
7. Add the meat filling and mix well. If it feels too watery, continue to put it in the refrigerator for a while before use.
Here are 7 of the most amazing dumpling recipes
After reading the pictures and texts
you will think it is very simple
Learn it quickly, it is definitely worth it!
↓↓↓
1. Butterfly steamed dumplings
Ingredients
200 grams of flour, 100 grams of boiling water, and 150 grams of meat filling.
Production method
Heat the flour with boiling water to form a dough, knead until smooth, add the ingredients, and roll into a round dough.
Roll up both sides of the dough, leaving the small half unrolled.
Turn the dough over and add the filling.
Wrap the filling and pinch the two straight edges.
The unrolled dough is made into eyes.
Pinch out the pattern of the wings.
Turn over the two wings.
Steam the prepared steamed dumplings.
2. Peony Steamed Dumplings
Ingredients
200 grams of flour, 100 grams of boiling water, 150 grams of meat filling, and 4 cooked egg yolks.
Production method
Add boiling water to flour and scald it into a dough, knead it into strips and add ingredients, and roll it into a round dough.
Put in the filling.
Pinch evenly at five points toward the center to form a shape as shown in the picture, and then glue the adjacent two sides together.
Cut two knives on each petal to form the petals of peony flower .
Crush the cooked egg yolk and add it to the petals for decoration.
Put the prepared steamed dumplings into the steamer and steam them until cooked.
Put it into a plate patterned with sauce.
3. Green vegetable steamed dumplings
Ingredients
200 grams of flour, 100 grams of boiling water, 500 grams of vegetables, 50 grams of fresh mushrooms, 50 grams of fermented fungus, 50 grams of bamboo shoots, 5 grams of sesame oil, appropriate amount of salt, chicken essence, and sugar.
Production method
Boil the flour with boiling water, cool it slightly, and knead it into a dough.
Blanch the vegetables with boiling water, chop them together with the mushrooms, fungus, and bamboo shoots, squeeze out the water, and add salt, chicken essence, sugar and sesame oil to adjust the taste.
Roll the dough into strips, roll it out and wrap it in the filling. Divide the round skin into 5 equal parts, stick them together to form 5 sides, and pinch the mouth tightly.
Pinch out the lace with your thumb and index finger to form 5 leaves. Pull the bottom of the leaf up and glue it to the adjacent leaf in the middle.
Put the prepared steamed vegetable dumplings into the steamer and steam over high heat for about 6 minutes.
4. Steamed Dumplings with Wings
Ingredients
200 grams of flour, 100 grams of boiling water, 500 grams of vegetables, 50 grams of fungus, 50 grams of fresh mushrooms, 50 grams of bamboo shoots, 5 grams of sesame oil, appropriate amount of salt, sugar and chicken essence.
How to make
This is a relatively simple easy to learn colorful steamed dumplings. You can choose the filling yourself, sweet, salty, meat or vegetarian. Today I used vegetarian stuffing.
Wash the vegetables and blanch them in a pot of boiling water. Chop them together with the washed fungus, mushrooms and bamboo shoots. Squeeze out the excess water and add salt, chicken essence, sugar and sesame oil to adjust the taste.
Turn the dough over and add the filling.
Wrap the filling and pinch the two straight edges.
The unrolled dough is made into eyes.
Pinch out the pattern of the wings.
Turn over both wings.
The prepared steamed dumplings are steamed.
5. Yuanyang Steamed Dumplings
Ingredients
Dough: 250 grams of flour, 120-130 grams of water.
Filling: 250 celery, 150 minced meat, salt, monosodium glutamate, chicken essence, pepper, cooking wine.
How to make
Speaking of mandarin duck dumplings, it is also an indescribable highlight in Chinese dumpling culture. It is brightly colored, beautiful in shape, soft and tender in texture, and delicious in taste. You can also eat different flavors at the same time.
① Make a nest with flour, add water in batches and knead until the dough is moderately soft and hard, and let it rest for 20 minutes.
② Blanch the celery until it is seven-cooked, mince it and set aside; marinate the minced meat with cooking wine and pepper for half an hour, stir-fry it and mix it with the minced celery; add salt, chicken essence and MSG to taste.
③ Roll the dough into strips, add ingredients, roll out the dough, and stuff it. The skin should be thin.
④The following are illustrated steps, be sure to read carefully.
⑤The above is the detailed wrapping technique, then steam it in the pot for 10 minutes, and garnish it after taking it out of the pot! Remember that the color contrast should be sharp and not conflicting.
6. Golden Moon Bud Dumplings (Gong Xi Fa Cai)
Filling: 50 grams of round glutinous rice, 2 spoons of hazelnut chocolate sauce, 1 egg yolk.
Preparation method
1. Soak the glutinous rice overnight in advance, then steam it in a pot for 30 to 40 minutes until cooked;
2. Take out the steamed glutinous rice and put it into a seasoning bowl, add chocolate sauce, mix well and make the filling;
3 , Preheat the oven to 190℃;
4. Put an appropriate amount of glutinous rice chocolate sauce filling into the dumpling wrapper, fold it into a crescent shape, knead it tightly, put it into the baking pan in order, brush the top of each one evenly with egg wash, and bake it Place the dish into the preheated oven;
5, for about 10 to 12 minutes. When the surface swells and turns golden brown, take it out and serve warm.
7. Jade Cabbage Dumplings
Filling center: 200 grams of flour, 100 grams of boiling water, 150 grams of meat filling.
Production method
Mix noodles with spinach water.
Knead the noodles with water.
Roll the water-melted pineapple noodles into slices, and roll the water-milk noodles into strips.
Spinach noodles wrap the white noodles tightly.
Cut off excess dough.
cut.
press.
roll out.
makes dumplings.
Roll out the skin of Bai Lai dumplings a little thinner.
A bumper harvest of "cabbage"!
Some friends asked
that the prepared dumplings
are prone to sticking after being plated
How can we avoid this situation?
Tips: How to prevent dumplings from sticking
Chefs say there is also a trick: when kneading the dough, add 1 egg per 500 grams of flour to make the dumpling skins stronger. When cooking, put a few pieces of green onions in the pot, or add a small amount of salt to the pot, which can effectively reduce the sticking of the dumplings. After taking them out of the pan, soak them in warm water. The batter on the surface of the dumplings will dissolve and they will not stick to each other when placed on a plate.
Note: Fat and lean meat must be processed separately, so that the stuffing tastes good. In addition, remember to add green onion and ginger water, otherwise the dumpling filling will be too dry.
Attention
There is also a
secret dumpling dipping sauce here -
's invincible signature dipping sauce that is full of color, flavor and flavor!
↓↓↓
Ingredients:
Mature vinegar, chili powder, green onions, garlic, light soy sauce, sesame oil, sesame
Method:
1. Wash the garlic and pound it into minced garlic; wash and chop the green onions and set aside.
2. Put the minced garlic and green onions into a bowl, add an appropriate amount of chili powder and a little salt (this is based on personal taste, my chili powder is not spicy, so I added more, haha).
3. Put an appropriate amount of oil in the pot, fry the Sichuan peppercorns over low heat until fragrant, take them out and pour the hot oil on the chili powder.
4. Pour the mature vinegar into the pot, heat it until it boils, and pour it into a bowl. (The purpose of heating vinegar is to make the taste of vinegar softer)
5. Add appropriate amount of light soy sauce, chicken essence, sesame oil, cooked sesame seeds, and warm boiled water in sequence. (I like more vinegar and only add a little soy sauce for seasoning. This depends on personal taste. You can also add a little sugar appropriately)
If you don’t have enough time, make this simple version of the secret dumpling dipping sauce:
1, first Mix the chopped green onions and minced garlic.
2. Add appropriate amount of soy sauce and mature vinegar.
3. Finally add red chili oil and mix well.
If you really want to be lazy and buy the dipping sauce from outside, why not make this homemade dumpling dipping sauce:
1. Add a little sugar to an appropriate amount of mature vinegar.
2. Add chili sauce or oil and chili pepper and stir evenly.
What kind of dumplings do you want to eat?
Yanzhao Evening News is compiled from CCTV News, Shijiazhuang City Disease Control, "Delicious Food Shang" WeChat public account, Great Wall New Media
Source: Yanzhao Evening News
