Now that living conditions are good, I eat flour and rice. Eating coarse grains often is good for our health. For example, people who are often constipated should eat more coarse grains, which can improve their discomfort. Corn belongs to coarse grains and tastes sweet and delicious. Think of corncob that I used to chew when I was a child. It is delicious only when I cook it in water. So everyone has eaten jiaozi with corn as stuffing? Sweet corn and pork make it taste better. So is the corn wrapped in dumpling stuffing raw, or do you need to cook it in advance before mixing the stuffing?

Wrapping jiaozi with corn, whether steamed dumplings, dumplings or fried dumplings, does not need to be cooked in advance, just peel it off from the fresh corn cob and directly mix it with dumpling stuffing. Today, I'd like to share with you the specific method of pork and corn wrapped in jiaozi.

food

First, dumpling skin:

500g of jiaozi powder, 2g of salt, 1 egg white and 250g of clear water.

Second, dumpling stuffing:

500 grams of pork, 500 grams of fresh corn kernels, 50 grams of oyster sauce, 30 grams of ginger, 5 grams of soy sauce, 5 grams of soy sauce, 2 grams of thirteen spices, 2 grams of pepper, 2 grams of sugar, 2 grams of chicken monosodium glutamate, 5 grams of salt, 50 grams of onion and ginger pepper water, and 0/00 gram of seasoning oil/kloc.

Jiaozi production steps

1. Dough for making dumpling wrappers:

1, 500g of jiaozi powder, 2g of salt, 20g of egg white 1 and 250g of water, and kneaded into a flocculent dough.

2. Slowly knead the dough into dough. When the dough is fine and smooth, cover it with a wet towel or plastic wrap to wake it up. After about 30 minutes, continue to knead the dough, and then wake up.

No matter what kind of dough is used, the finished product will taste better after kneading. For example, noodles, steamed buns and steamed buns are all the same. The dumpling skin is thin and delicious, so the dough for making dumpling skin should be kneaded fully and delicately, so that the dumpling skin will not be cooked for a long time before it is delicious.

Second, adjust the dumpling stuffing:

1, prepare appropriate amount of boiled water for onion, ginger and pepper, and let it cool for use.

2. Select the tender corncob, peel off the corn kernels and wash them for later use.

3. 30 grams of ginger is ground into ginger paste for use.

Chop 4500 grams of pork, add 50 grams of oyster sauce, 30 grams of ginger paste, 5 grams of soy sauce, 5 grams of soy sauce, 2 grams of pepper, 2 grams of thirteen spices, 2 grams of sugar, 2 grams of chicken essence monosodium glutamate and 5 grams of salt, and stir well.

5. Pour 50 grams of onion, ginger and pepper water into the meat stuffing several times, and stir the meat stuffing in the same direction.

6, it is best to put the meat stuffing in the refrigerator for more than half an hour, so that the meat stuffing and seasoning can be fully integrated into the taste.

Chop 7 150g shallots, add them into the prepared pork stuffing and mix well, then add 500g peeled tender corn kernels, and finally add 100g feed oil and mix well.