Jiaozi stuffed with white radish
1, first rub the radish into filaments, chop it, add 1 tablespoon of salt, grab it evenly, marinate it for a while, and force out the water inside.
2. Prepare an extra catty of meat stuffing, add chicken essence, cooking wine, soy sauce, thirteen spices, salt, oyster sauce and sesame oil, then chop the ginger and onion, add them together, stir well, and put aside to taste.
3. Wrap the pickled white radish with clean filter cloth, squeeze out excess water and pour it into minced meat.
4. After stirring evenly, the radish meat stuffing is ready and can be wrapped in jiaozi with bread.
Jiaozi stuffed with green radish
1. Wash and peel the radish and process it into filaments with silk scarves. Radish has a spicy taste. Blanch in boiling water 1 min and take it out quickly.
2. The shredded radish is soaked in clear water for 3 minutes, which makes it more crisp and brighter in color.
3. Dry the water inside, put it on the chopping board to show the skill of the knife, and chop it into pieces.
4. Prepare some favorite side dishes, soak the vermicelli and black fungus, cut into pieces, and fry the eggs in moderation.
5. Put the radish and side dishes in a bowl, add 1 tbsp salt, 1 tbsp oyster sauce, a proper amount of thirteen spices and sesame oil, throw a handful of shrimps in, stir well, and the filling is ready.
Cabbage jiaozi
1. Peel off the leaves of Chinese cabbage layer by layer, break them with a cooking machine, prepare clean filter cloth, pour out the stuffing of Chinese cabbage and squeeze out excess water. Be sure to squeeze them clean.
2. Chop pork belly into minced meat, add minced onion and ginger, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, appropriate amount of pepper powder and salt, and stir in one direction with chopsticks to make the minced meat thicker.
3. Pour the squeezed Chinese cabbage into the meat stuffing, add 1 tbsp of cooking oil, and stir well again, and the Chinese cabbage meat stuffing is ready.
Jiaozi with minced green radish.
1. Wash the green radish, chop it up, put it in a bowl, add a spoonful of salt, stir well and kill the water inside.
2, add the right amount of oil to the pot, wait until the oil temperature is 60% hot, add the meat foam and fry it into white, so that you can taste the salty taste when you adjust the stuffing.
3. Find a clean filter cloth and squeeze out excess water, which can remove most of the spicy taste, and the rest will gradually disappear with the cooking in jiaozi, and the nutrition will remain.
4. Put the radish, minced meat, onion and ginger into a bowl, add them according to the taste, add appropriate amount of oyster sauce, thirteen spices, soy sauce and sesame essence and mix well.
5. Mix the radish stuffing, then pour in the appropriate amount of cooking oil, stir well, and quietly add the flavor. Salt should be put at the end, and it should be wrapped when it is well stirred to prevent water from coming out.
Jiaozi with minced leek.
1, three parts fat and seven parts thin, chopped at home, added with salt, pepper powder, oyster sauce, soy sauce and pepper, and stirred in one direction.
2. Wash the leek, be sure to control the water, control the water, 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. When to start wrapping and when to put salt.
Jiaozi with cucumber stuffing.
1, rub the cucumber into filaments, sprinkle with a spoonful of salt, stir well, and the water in the cucumber will be cured. 15 minutes is enough.
2. First put salt in the meat stuffing, then add less water, stir clockwise for a while until it is completely absorbed, add sesame oil, sweet noodle sauce and onion, and stir in one direction with chopsticks.
3. Pour the cucumber into the meat stuffing, stir it evenly with chopsticks, and add some salt to taste according to your own taste. Cucumber meat stuffing is ready.