2. Preparation of onion and Jiang Shui: Same as above.
3. Treatment of fresh meat: 200g fresh meat, appropriate amount of soy sauce, and appropriate amount of salt and sugar. A. Chop the meat, add soy sauce, salt and sugar according to personal taste, and mix well; B, pour 1/3 onion Jiang Shui into the meat and stir in the same direction; Add the remaining onion and Jiang Shui and stir the meat twice.
4. Stir the onion oil stuffing and fresh meat stuffing evenly to obtain pork onion oil stuffing. Flour150g, cold water 80g.
1. Mix flour with water and knead into smooth dough;
2. Cut the dough into pieces with a knife and knead one piece into a strip with a diameter of 2cm;
3. Tear the strip into even small pieces by hand and flatten it into a round cake with the palm of your hand;
4. Hold one end of the round cake with your left hand and push it down with your right hand with a rolling pin;
5. Roll up the bread and make it into a thin dumpling skin. Everyone has different opinions on how to pack jiaozi. I sometimes use the simplest one. 1. Spread the dumpling skin on the palm of your hand and add a proper amount of stuffing.
2. Fold in half and pinch the dough from the middle
3. Seal from both sides to the middle
4. Hold the edge of jiaozi with your thumb and forefinger, and gently squeeze it to the middle. You can also use jiaozi's tools. 1. Boil the pot with water, add a little refined salt, or add a little peanut oil to avoid touching the pot.
2. Cover the jiaozi and cook until it floats. Add cold water and continue to boil over medium heat.
3. Repeat twice until jiaozi is slightly swollen and full, and then take out the pot.
4. Tip: After the second step, open the lid and cook, so that the filling is cooked. Otherwise, the skin will stick, and the stuffing is not cooked yet. Take a dumpling skin and put it in the palm of your hand, and add a proper amount of meat. Knead the skin into an empty square with a square corner stuck in the middle. Square ones can be stuck with a little water with your fingers and put in soft spinach. Stir-fry the sliced egg skin, put the soft-cut mushroom powder and barbecue powder into four small mouths respectively, steam in the pot for about 8 minutes and take them out.
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