Photographer monosodium glutamate a catty

Chicken leg meat, fresh shrimp, mushrooms, corn kernels, flour (jiaozi powder).

Composition:

Cooking wine, pepper, sesame oil, salt and sugar.

Exercise:

1. Put the flour (jiaozi powder) into an enlarged basin, stir it with chopsticks while adding water to form a flocculent shape, then knead it into a dough with moderate hardness by hand, cover it with plastic wrap and let it stand for 30 minutes;

2. Soak dried shiitake mushrooms in clear water and cut into small grains;

3. Wash the chicken legs, cut them from the inside, remove the bones, remove the tendons and peel them; (Please click here for detailed bone removal methods. )

4. Slice, shred and dice the chicken leg meat in turn, and then chop it into minced meat;

5. Wash the fresh shrimp, remove the shell and back sand line, and cut into small pieces with a length of 1 cm;

6. Mix minced chicken, mushrooms, shrimps and corn kernels, add cooking wine, pepper, sesame oil, sugar and salt, and stir evenly in one direction, so that the stuffing of fresh shrimp and chicken jiaozi is ready;

7. Take out the dough that has been proofed and knead it hard until the surface is smooth. Divide the dough into several portions, knead one portion into long strips, make preparations, roll them into dumpling skins, wrap them with shrimp and chicken dumpling stuffing, and knead them into jiaozi. Repeat this until all the noodles and fillings are used up;

8. boil a pot of water. The water is boiling. Go down to jiaozi. While getting off the jiaozi, gently push it in one direction with a strainer to prevent it from sticking to the bottom of the pot. Cover the pot. When the water boils, add half a bowl of cold water. When the water boils again, add half a bowl of cold water (three times in all). When all jiaozi floats and bulges, it can be fished out and eaten.

Raw materials:

25g of coriander, proper amount of peanut oil, refined salt and yellow sauce, a little chopped green onion, Jiang Mo and sesame oil. 500 grams of flour,

250g of chicken breast, 25g of black fungus and 50g of straw mushroom.

Exercise:

1. Make flour into dough with cold water.

2. Soak Auricularia auricula and Volvariella volvacea in hot water, chop them, and cut parsley into sections.

3. Chop the chicken into powder, add chopped green onion, Jiang Mo, yellow sauce, powdered salt, peanut oil and sesame oil and mix well; Add a little water to the meat stuffing, then add the fungus, straw mushroom and coriander powder and mix well.

4. Knead the dough into strips, add 60 doses, wrap the stuffing, and cook after boiling.

500g of chicken breast and pork stuffing100g.

2/3 tsp salt, 4~5 tbsp water, a little white pepper, 1 tbsp sesame oil, 2 tbsp cooking oil.

After peeling the chicken breast, mince it with a meat grinder or chop it directly, then add the fat meat stuffing and chop it together. Put it in a bowl, just like stirring pork stuffing, add salt and water and stir evenly, then add seasoning, stir into chicken stuffing, and put it in the refrigerator 1 hour or more.

If you reduce the amount of fat meat stuffing, you can add egg white and stir it together, and the taste will be more beautiful.

Ingredients: chicken breast 750g, clean winter bamboo shoots100g, chopped green onion 50g, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.

Method of stuffing jiaozi with chicken and winter bamboo shoots;

1. Wash the chicken breast and chop it into fine mud. Cut the winter bamboo shoots into small pieces and fry them in the oil pan for a while.

2. Put the chicken puree into the pot, add the onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, then add the winter bamboo shoots and stir a few times.

Raw materials/seasonings]

Chicken breast 250g cabbage powder 1/3 cups Chili powder 2 tablespoons chopped green onion 3 tablespoons.

Salt 1 tsp sugar 1/2 tsp Chili oil 1/2 tsp sesame oil 1/3 tsp white pepper 1 tsp.

[production process]

1. Wash chicken breast and chop it into minced meat for later use.

2. Stir the chicken breast, red pepper, cabbage and chopped green onion evenly.

3. Add seasoning to Method 2 and stir until the filling feels sticky.

15 jiaozi