[The practice of fungus dumpling stuffing]_Methods Daquan_Production method

Dec 31, 2019 桑拿

[The practice of fungus dumpling stuffing]_Methods Daquan_Production method

[The practice of fungus dumpling stuffing]_Methods Daquan_Production method

The fungus is a relatively expensive food for us, and the quality of the fungus is even more expensive.

However, the fungus is unique in that it is very light after drying, and a small piece of fungus can become large after foaming.

In addition to the fungus that can be cooked, it can also be cut into fragile fillings inside the meat. This type of stuffed dumplings is the best.

Of course, there are other condiments to be added to the fungus dumpling stuffing. What is the practice of the whole fungus dumpling stuffing?

Agaric (English: agaric), mainly grown in China and Japan.

Most of China is Northeast Agaric and Qinling Agaric.

The fungus can be wild or artificially cultivated. The seed entity is auricular, leaf-shaped or cup-shaped, thin, wavy, 3-10 cm wide, about 2 mm thick, with short lateral stalks or narrow appendages.Fixed on alkaline.

The color is dark brown, the texture is soft and gelatinous, thin and elastic, translucent when wet, and shrinks into brittle horny, similar to leather when dry.

It’s delicious, can be vegan, and rich in nutrition.

The fungus is sweet, flat and has many vitamin effects.

It can nourish qi and strengthen the body, have blood circulation effect, intervene in iron-deficiency anemia, etc .; it can nourish blood and maintain its beauty, make the skin rosy and radiant, can dredge the stomach, lubricate, and also help some patients with hypertension.

Ingredients: 500 grams of black fungus spread, 200 grams of pork Seasoning: minced green onion, ginger, pepper powder, soy sauce, salt, oilScallion, ginger, and finally add the appropriate cooked oil (the above can be added according to your taste) and mix well.

Chop the edible fungus into pieces, add in the meat and stir well.

Note: It is best not to use boiled water for agaric fungus. One is that it will affect the amount of fungus hair, and the other is that the fungus is made with hot water, which has a soft taste.

The correct way to foam is to use cold or warm water.

When frothing, add some salt to the cold water.

The most famous is of course the three fresh shrimp stuffing.

Chopped agaric fungus with shrimp, eggs, and chives, add some salt, soy sauce, sugar and mix well.

No matter what filling the fungus has, it must be soaked first.

For pork, I like red dill, fungus, pork stuffing, shiitake mushrooms, leek or fennel seedlings, season with onions, ginger, garlic, soy sauce and fillings.

Those who like to be vegetarian, can fungus and eggs (chopped scrambled eggs), zucchini (shredded and shredded and squeezed and dried), shiitake mushrooms, and other seasonal vegetables suitable for filling.

If black fungus is used as a stuffing with sheep and beef, it is recommended to put radish or parsley onions.

Remember to add pepper water to the lamb.

The Chinese diet is vast and deep, and the fillings for dumplings are also varied.

In addition to the above several popular eating methods, you can develop your favorite unique fillings.

Dumplings are in line with our traditional spirit of Yong Nai Tai, you can put anything!

Precautions Fruit-filled dumplings are not recommended.

Sauerkraut and bacon fillings are not recommended.