Now, jiaozi eaten at home is not limited to the traditional pork and cabbage, leek eggs, pork and green onions, meaty eggs and so on. But it has been extended to three kinds of fillings, shrimp stuffing, tomato eggs, cuttlefish stuffing, carrot eggs and so on.
When processing dumpling stuffing, some people like machine processing, while others like hand processing. But I prefer hand-processed, because hand-processed dumpling stuffing is the best.
There are many kinds of dumpling stuffing, but everyone can make different flavors for the same kind of dumpling stuffing in different ways. In addition, in order to eat jiaozi as soon as possible, many people always like to be lazy when processing dumpling stuffing. They can chop meat for ten minutes instead of fifteen minutes, which directly causes a lot of meat in dumpling stuffing to make people uncomfortable to eat.
Processing dumpling stuffing, whether it is chopping meat or cabbage, must chop the ingredients, which has two advantages. One is that when wrapping jiaozi, jiaozi can wrap it well, and jiaozi will not wrap it big or small because of the poor stuffing of dumplings; Secondly, finely chopped dumpling stuffing is cooked in jiaozi, which can be well digested by adults and children.
I have eaten the best dumpling stuffing, but I still want to say that my mother made jiaozi from cabbage and pork. All the dishes are inferior to cabbage, and all the meat is inferior to pork. Chinese cabbage and pork can be said to be classic dumplings. My mother always chopped the pork carefully when making stuffing, and the proportion of Chinese cabbage and pork was very good.
Dumpling stuffing contains not only nutrition, but also the love of your family.
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