The first step is to prepare a piece of pork in advance. It should be a fat and thin filling. It will taste better. 1 A handful of fennel and garlic is only half used, a piece of ginger, an onion and three millet peppers.
It is particularly easy to store and organize after use. All three bowls can be stored in the seasoning machine, which does not occupy indoor space as a whole. At the same time, it also has a silicone gasket to prevent the ground from slipping, and the overall details are good.
Step 2: Knead the noodles gradually, wash two broccoli, soak them in boiling water, remove hydrochloric acid, cut them into pieces, and put them into a wall-breaking machine to add a little water to make vegetable juice. Divide 600 grams of wheat flour into two parts, one part is put into a proper amount of vegetable juice, and the other part is kneaded into a smooth batter with water. Cover it and let it relax for a while.
Step 3, clean the onion, ginger and garlic, cut the ginger and garlic into sections, put them into three seasoning bowls, and divide the bowls with a knife, which can not only solve the odor problem, but also prevent health hazards. Gradually stir the meat stuffing, press the start button to stir the meat stuffing, and the size of dumpling stuffing particles can be observed immediately through the transparent glass bowl, which can be accurately controlled.
It can be seen that the finished dumpling stuffing is more detailed, and the onion, ginger and garlic are chopped below, and the minced garlic is immediately used as a seasoning dish, which is convenient to use. Add onion, ginger foam, 2 tablespoons soy sauce and 1 tablespoon spiced powder into the twisted dumpling stuffing, marinate for 10min, wash fennel with clear water, then control the moisture and cut into powder.
Step 4: Mix fennel and minced meat well, then pour in cooking oil and add some salt. Put two batters on the chopping board and knead until smooth. Turquoise batter is rolled into developing blocks, and white batter is rolled into strips. The ivory strips are wrapped with turquoise rolling dough, pinched, rolled into strips, cut into dough with uniform size, and rolled into dumpling skins.
Put a proper amount of stuffing in the middle of the dumpling skin, knead into a big jiaozi with both hands, wrap all the jiaozi one by one, and you can cook jiaozi slowly. Boil the water in the pot. After the water is boiled, add a spoonful of salt, put them into jiaozi one by one, and cook until the skin and stuffing are completely cooked. Order cold water twice in the middle and bring to a boil.
Step 5: Prepare to eat jiaozi's dipping sauce. Put the millet spicy into an auxiliary bowl and mince it. Add it to the minced garlic in the auxiliary bowl. Then add a little soy sauce, aged vinegar and salt. Add a little oil and Chili powder and mix well. Serve. Cook jiaozi and dip it in the sauce. It is tender and juicy. It tastes good.