Very delicious, home-made ingredients, you can refer to it.
For more vegetarian food, you can click on Cuicui's avatar to view it.
Jiaozi's method is 88611!
Many people like to eat jiaozi, especially in the second half of the annual holiday. In many places, basically, they want to eat jiaozi on holidays. If you want jiaozi to be delicious, you should mix the stuffing well. Many people like to eat jiaozi, but they don't know how to match dumpling stuffing. There are all kinds of ingredients opposite, and they are often a little confused. They just eat the stuffing.
Let's teach you a skill of making dumpling stuffing and share a "universal formula" for matching ingredients, which is simple and practical. Remember this matching method: dumpling stuffing = main course+soft side dish+crispy side dish+fragrant dish, even beginners can make it delicious! Here's a detailed explanation for everyone.
The main course, that is, the basic dish, is used as a base dish. Commonly used are: meat, mutton, beef, fish, eggs and so on. It represents the keynote of this dumpling stuffing, such as using big meat, which is the taste of big meat. On the basis of big meat stuffing, it is matched with other ingredients to make the taste better.
Soft side dishes, that is, to provide a soft and tender taste, are usually side dishes containing a lot of juice. Commonly used are: white gourd, purple cabbage, zucchini, cabbage, etc. In addition, vermicelli and tofu can be used instead. The function of this kind of dishes is to provide a soft and smooth taste and play a role of "link".
Hard side dishes mainly provide crisp taste, and generally use some side dishes with crisp taste. Commonly used are: white radish, lotus, cucumber, carrot, water chestnut, etc., in addition, you can also use fungus, thousand sheets, corn and so on. The function of this kind of ingredients is to make the dumpling stuffing taste refreshing and a bit chewy.
Scented dishes, which play a finishing touch role, usually use some side dishes with obvious fragrance. Commonly used are: green onions, mushrooms, parsley, leeks, celery, fennel, shepherd's purse and so on. They can make the dumpling stuffing taste richer and more layered. Without this kind of ingredients, the dumpling stuffing tastes bad.
Well, that's all about the universal formula for matching dumpling stuffing. From the main course, soft side dishes, hard side dishes and fragrant dishes, you can mix them freely according to your taste preferences to ensure that the dumpling stuffing tastes delicious, soft, smooth and chewy. However, it should be noted that when encountering ingredients with high water content, most of the water should be squeezed out before filling.
Here are two techniques for adding freshness and flavor to dumpling stuffing. Many people make vegetarian dumpling stuffing, which tastes very firewood, tastes not fragrant and tender. Next time, you can put some pepper oil in the vegetarian stuffing, which can lock the moisture of the ingredients and enhance the fragrance and taste. This method has been tried and tested! You can try.
When making meat stuffing, add boiled water of ginger and pepper, and the dosage is about 1/5 of that of dumpling stuffing. Then keep stirring in one direction until there is a feeling of gluing. In this way, the stuffing of meat dumplings can be tender and juicy, and the fishy smell can be removed and the taste is particularly good.
Teach you a skill of making dumpling stuffing. The above is a detailed introduction. Remember this "universal formula", even beginners can make it delicious. Finally, I'm talking about the allusions about jiaozi. We China people pay attention to understanding its ins and outs when eating delicious food. Jiaozi, too, ate so much jiaozi, and it would be a bit embarrassing if we didn't know how it came from.
Jiaozi was originally called "Jiao Er", which was invented by Zhang Zhongjing, a medical sage in the Eastern Han Dynasty, and has a history of 1800 years. Jiaozi was originally made by kneading dough with cold water in winter, and then cooking it in a large pot with hot ingredients such as mutton and pepper. Let everyone eat separately, the main purpose is to drive away the cold and keep warm, and avoid frostbite in everyone's ears.
Later, after more than 400 years of evolution, it became a special food in the Tang Dynasty, and its appearance was almost the same as that of jiaozi now. At that time, it was also called "crescent-shaped wonton".
Then it has been passed down to the present, and it has become one of the traditional cuisines in our country, which is deeply loved by everyone, especially on holidays. The custom in many places is to eat jiaozi. Ok, that's all about jiaozi.
There are too many practices in jiaozi, so I will share a recently created jiaozi.
Prepare some pork (front leg meat, half fat and half thin)
6 abalones (jiaozi used to like to use mushrooms, but in fact, using abalone directly tastes much more delicious).
More than a dozen live metapenaeus ensis (decapitated, shrimped and peeled)
Chinese cabbage (7-8 petals)
One egg, minced garlic, cinnamon and star anise.
Chop the above ingredients separately, drain the water with salt in Chinese cabbage, chop the lean meat with pork, fry the fat in a pan to get oil, fry the minced garlic, cinnamon and star anise in the oil, and when the oil cools, pour in the good dumpling stuffing (remove the cinnamon and star anise), chop the oil residue and add the dumpling stuffing, beat in the eggs and mix well, add appropriate amount of salt and light soy sauce. Dumpling stuffing is ready, and then wrap jiaozi into the shape you want according to your favorite wrapping method.
There are many ways to be a jiaozi. As far as stuffing is concerned, it can be divided into salty and spicy. Pinch, corner, lace, etc. from the wrapping method. From the way of cooking, there are steamed dumplings and dumplings.
Learn to exchange more detailed practices of jiaozi.
1. Celery pork stuffing
2. Northeast Chinese sauerkraut pork stuffing
3. white radish, diced pork and leek stuffing
4. leek, fungus, egg and shrimp skin stuffing
5. Spanish mackerel and leek stuffing
6. leek, pork and scallop stuffing
7. Fennel pork stuffing
8. Chinese cabbage and pork stuffing
Hello, everyone, I'm Bao Ma Doudou, a post-90s generation who loves studying food and cooking. I'm glad to answer this question.
Jiaozi, a popular food. Especially for lazy people. Maybe everyone will put several packs of quick-frozen jiaozi in the refrigerator, and cook a bowl when they are hungry.
What are the practices when it comes to jiaozi? All I know is steaming, frying, frying and cooking. Cooking is the most common way to eat! If you eat too much in one way, you will get a little tired, so several ways to eat will be changed.
Now I'll talk about how to operate these kinds of eating methods:
1. Steaming: both rice cookers and pots are acceptable. Of course, it is better to put jiaozi in a steamer. The time for steaming depends on what stuffing your jiaozi is. If it is raw meat, steam it for a while, and steam the cooked or easily cooked stuffing less. Generally, everything is cooked in about 25 minutes.
2. Frying: There are two ways to fry. The first way is to brush the oil directly in the pot, put jiaozi in it, and fry it slowly with a small fire. Be sure to pay attention to the heat, otherwise the outside is burnt and the inside is not cooked, and you will keep turning it. The second is to steam jiaozi first and then fry it. This way of eating is more perfect and tastes better, and it will be golden and crisp after a little frying.
3. Frying: Burn a little more oil in the pot, and when the oil temperature is almost the same, put the jiaozi in for frying. (The oil temperature should not be too high, just try it with chopsticks, and the chopsticks should be inserted and bubbled.) When frying, keep turning it so that it is evenly heated and will not stick. It must be fried slowly with a small fire to ensure that it is cooked and the skin is crisp. This way of eating is not too much, because it is too oily, especially girls seldom eat it and worry about gaining weight.
3. Boil: Be sure to boil the water first, then put jiaozi in, stir it after jiaozi puts it in, add cold water after boiling, and repeat for three times. When jiaozi floats completely, cook for a while to ensure that it is cooked, and you can eat it. You can add vinegar, pepper and garlic according to your own taste.
Let me talk about how we do it there. We usually like to eat jiaozi, and we usually pack it once every ten or eight days.
There are two kinds of stuffing that are often made, one is the stuffing made of leek eggs, and the other is the stuffing made of radish and meat.
The method of filling the leek is to wash and dry the leek first, and then chop it up. The second step is to fry the egg, heat the pot, put more oil, smash the egg and throw it into the pot to fry it yellow. Let it cool and chop it and mix it together. The leek filling is ready.
The second kind is radish meat stuffing, which is to wash and shred the radish first, cook it in a pot for eight minutes, take it out for dehydration, and then cut the meat, cut it into small pieces and then chop it up. Be careful, it must be broken, otherwise it will be difficult to wrap it. The radish should be fried with more oil in a hot pan, and it should be shoveled out to cool and mixed with the meat.
These two kinds are the same. When you mix them together, you should put seasoning, chopped green onion, salt, thirteen spices, jiaozi seasoning, chopped ginger, soy sauce and sesame oil. Play it according to personal preference. Just stir it evenly again.
You can make your own dough or buy finished dough, and you must pinch it tightly when you wrap it, otherwise it will open as soon as you cook it.
Here are some pictures, including Bao jiaozi's method, to share with friends!
There are three common practices in jiaozi: dumplings, roasted dumplings and steamed dumplings.