Make dumplings in the summer, don't use leek and cabbage, try these 4 kinds of fillings, and the fragrance is not greasy.

Now it is the hottest period of the year of the year. The weather is very hot. In the Sanfu Tian, ​​many areas have the custom of eating dumplings. Why is there this custom?

This is because when the weather is hot, people often lose their appetite and have a bad appetite, and dumplings have the effects of appetizing and supplementing nutrition.

At the same time, the appearance of dumplings is very similar to ingot. Eating dumplings in Sanfu Tian has the meaning of praying.

Generally speaking, most of the fillings of dumplings are cabbage stuffing red stone leek filling, but the chives are old in summer, and the taste is not very good.

Cabbage is also the anti -seasonal vegetable in summer. The moisture and nutrition are not sufficient. It is more unpalatable to eat, and it is not suitable for making dumplings.

Therefore, if you want to make dumplings yourself in Sanfu Tian, ​​you can make the following fillings. The dumplings wrapped out are light and less oil, fresh and fragrant, and are more suitable for eating in hot summer.

1. Bean horn pork filling

The bean horns have an appetizer. It is made of stuffing with pork, which will be more delicious and simple to make.

After peeling the pork, chop it into minced meat, and then add ginger, shallots, soy sauce, oyster sauce, old soy sauce, edible salt, chicken essence, eggs, and stir in one direction.

After cleaning the bean horns, remove the head and tail, then add an appropriate amount of water to the pot. After the water is boiled, put the bean horns in and cook for 3 minutes.

Then remove it and put it aside for later use. After the bean corner becomes cold, cut it into the meat filling, stir well, and adjust the filling.

2. Lotus root pork filling

Prepare pork belly, lotus root, green onion, ginger. Wash the pork belly, chop it into minced meat after peeling, scrape the skin with a knife with a knife, clean it, and chop it into a broken end.

Then add the onion and ginger to the pork filling, and stir well with a little raw soy sauce, sugar, pepper, and salt.

Put the lotus root in the meat filling, add a little peppercorns, stir in one direction, and then wrap the dumplings. After cooking, remove it.

3. Lamb and carrot filling

Prepare some ginger, green onion shreds and peppercorns, put them in a bowl, pour in an appropriate amount of boiling water, soak for 10 minutes, and make onion ginger pepper water.

Prepare the green onion, ginger, and carrots, and then boil the oil. The oil should be more. After the oil is hot, pour the carrot shreds. After the carrot shreds are softened, put it on the side to cool.

Then crush the mutton, add the just onion ginger and pepper water, stir it clockwise until the meat filling is sticky, and then add the onion, ginger, oyster sauce, raw soy sauce, edible salt, pepper, and stir well.

After the carrot silk becomes cold, pour the carrot shreds and excess oil into the meat filling together, add an appropriate amount of chicken essence, stir well, and put it in the refrigerator for half an hour to make dumplings.

4. Zucchini eggs egg filling

Prepare fresh zucchini without peeling. After cleaning, cut into crushing, and then add a spoonful of salt to force out the extra water of the zucchini.

For about 20 minutes, the water of the zucchini was forced out. Remove the zucchini, squeeze out excess water, and put it aside for later use.

Finally, boil the oil. After the oil is hot, pour the egg liquid and stir -fry. After the eggs are cool, pour it into the zucchini.

Add a little shrimp skin, then add ingredients such as thirteen incense, sesame sesame oil, oyster sauce, salt, etc., stir well, and you can start making dumplings.

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