How do leek jiaozi make stuffing delicious? Teach you a little trick: leeks don't come out of water, but the skin is thin and the stuffing is fragrant.
Meat stuffing should be seven points thin and three points fat, so as not to be greasy and smooth to eat. When buying leeks, there is also a lot of knowledge. Look at the color and thickness, the thinner the root, the brighter the color. The more fragrant the stuffing, the more salt is needed. The pork stuffing with leek is not salty or delicious. All right, let's not talk too much. Please see the specific steps below.
Ingredients: leek, pork belly, ginger,
Seasoning: salt, sesame oil, pepper powder, oyster sauce, soy sauce and pepper.
1. Mix the minced meat first and advise friends not to go to the market to buy minced meat as much as possible. Chop yourself at home, add salt, pepper powder, oyster sauce, soy sauce and pepper, and stir in one direction.
2. Wash the leek, be sure to control the water, remove the roots of about 1 cm, cut into pieces, add a spoonful of cooking oil, stir well, lock the water in the leek, and stir well.
3. Pour the meat stuffing into the leek, continue to stir in one direction, and marinate for 5 minutes after stirring evenly, so that the stuffing is tender and juicy and very delicious.
4. Before wrapping jiaozi, pour in a spoonful of sesame oil and a proper amount of salt, scoop in the stuffing in the dumpling skin, press it into a jiaozi shape, and squeeze it tightly to prevent the stuffing from exposing.
5. Boil the water in the pot. Don't pour too much jiaozi at a time. Gently push the bottom of the pot with a wooden shovel, add cold water after boiling, and divide it into three times. When it floats again, you can take it out and put it on a plate.
6, jiaozi to do this, fresh and juicy, nutritious, children can eat a lot, children point three times a week.
1. Don't put salt in the chopped leek, it will kill a lot of water. Before you start wrapping, put sesame oil and salt, which is just right.
2, leek fillings, including other fillings, don't put cooking wine, this is the habit of many people, when cooking jiaozi, cooking wine will evaporate at high temperature, leaving some vegetable flavor, sealed in jiaozi, unpalatable and smelly.
A friend asked, is cooking wine not fishy? This understanding is wrong. When the stuffing with cooking wine is cooked at high temperature, it will leave an odor, and the fishy smell will not be removed, but the taste will be worse. Buy fresh pork and put ginger, pepper powder and pepper to remove fishy smell.
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