Jiaozi is included in the Mid-Autumn Festival. Which four are just in season, nutritious and delicious, and everyone loves them?

Jiaozi is included in the Mid-Autumn Festival. Which four are just in season, nutritious and delicious, and everyone loves them? Eating jiaozi at festivals is a folk custom in China. Because jiaozi represents family reunion and is delicious, the whole family loves it. What dumpling stuffing is delicious in autumn? Maybe many people will also make leek stuffing and cabbage stuffing, which they used to eat every day. Are you not tired of eating them?

Today, I will share with you three kinds of delicious dumpling stuffing, which will ensure that it is tender and juicy, fragrant and delicious, and especially rich in nutrition. Maybe many people haven't eaten it. Learn quickly and cook for your family.

Raw pork and spinach stuffing: prepare pig forelegs, broccoli, raw eggs, oyster mushrooms, salt, soy sauce, soy sauce, sugar, oil consumption, pickles, vegetable oil, sesame oil, shallots and ginger slices in advance.

Wash the hind leg meat, peel it and twist it into dumpling stuffing. Wash shallots and ginger slices and chop them. Wash broccoli, put it in clean water 1min, scoop it up, squeeze it dry and chop it with a knife.

Beat raw eggs into a bowl, add salt and mix well, pour into a pot and spread them into egg skins, and cut into pieces. Chop pickles and oyster mushrooms. Pickled vegetables taste crisp and delicious.

Pour minced onion, ginger, broccoli, egg skin, kimchi and oyster mushroom into the dumpling stuffing, add appropriate amount of salt, soy sauce, sugar, oil consumption and sesame oil, stir clockwise until it becomes sticky, and put it in the refrigerator for 30 minutes.

Beef, mutton and celery stuffing prepare beef hind leg meat, lettuce, onion, salt, soy sauce, soy sauce, sugar, chives, ginger slices and black pepper in advance.

Cattle hind legs are tender, and can be used as dumplings, washed and mashed. Wash and chop onions and ginger slices, chop onions and put them into beef stuffing, which can remove fishy smell and enhance fragrance, and also improve the moisture of dumpling stuffing to make it fresh, tender and juicy.

Picking and washing lettuce. Cut into pieces, boil a pot of hot water, add appropriate amount of salt and oil, pour in lettuce and cook 1min, pick it up and chop it up. Lettuce contains a lot of water. If there is not enough water, it is easy to get water when mixing meat stuffing.

Add minced onion, ginger, onion and celery into beef stuffing, then add salt, soy sauce, soy sauce, white sugar and black pepper, mix well with chopsticks, and then refrigerate for 30 minutes to make jiaozi.

Beef fennel stuffing Prepare leg of lamb, fennel, chives, ginger slices, bean paste, salt, soy sauce, monosodium glutamate and sesame oil in advance.

The leg of lamb is a tender part of the sheep, which is suitable for frying, boiling, frying and roasting, and is also necessary for making jiaozi with minced meat. Tear the muscle fascia from the leg of lamb, wash it and crush it.

Wash and chop shallots and ginger slices, and wash and chop fennel. Fennel is a seasonal dish in autumn, which has a unique aroma, has the effect of strengthening the spleen and nourishing the stomach, and can also remove moisture and increase appetite.

Add minced onion and ginger to the mutton stuffing, add salt, soy sauce, monosodium glutamate and bean paste, mix well, add fennel seedlings, and pour in a little sesame oil to stir.

Chili chicken stuffing prepare chicken breast, Chili, chives, ginger slices, soy sauce, soy sauce, salt, rice wine, monosodium glutamate and sesame oil in advance.

Remove the stems and seeds from the green pepper, wash it, cut it into dices, and soak it in salt water 10min to remove the sweetness and drain the water. Tap the chicken breast with a rolling pin, the meat will be loose, so the taste will be particularly tender.

Cut the chicken breast into pieces and grind it into dumpling stuffing with a meat grinder. Clean shallots and ginger slices, chop them up, put them into the chicken stuffing, add salt, soy sauce, soy sauce and monosodium glutamate, and finally add diced pepper and a little sesame oil and mix well.

When kneading dough, most people use wheat flour and water. In order to make the dumpling skin smooth and energetic, we need to add three more kinds, salt, raw eggs and tapioca starch, to ensure that the taste is very thick when cooked, especially slippery and not broken.