Materials used in Jiaozi Jiaozi Depression in Chaoshan:
Chopped pork, carrots/celery/leeks, dried squid, eggs, ginger, shallots, cooking wine, soy sauce, salt, sugar, sesame oil, black pepper, dumpling wrappers (I'm lazy, I buy them all ready-made).
Specific practices:
1, wash all materials.
2, pork ground into minced meat, carrots diced, the smaller the better, the taste will not be rough.
3. Cut ginger and shallots into chopped green onion.
4. Mix the prepared pork, carrots and Jiang Mo chopped green onion in a large bowl, and add eggs, salt, sugar, soy sauce, cooking wine, sesame oil and black pepper.
5. Stir the meat stuffing evenly in the same direction with chopsticks until it becomes sticky, and then put it in the refrigerator 1 hour.
6, take the right amount on the dumpling skin, open the bag!
Packaged jiaozi can be boiled, boiled and boiled ~
The practice of Chaoshan jiaozi, the treatment methods of jiaozi and jiaozi;
Cooking: Put a proper amount of water into the pot, put it on the steamer, and steam it on jiaozi's plate for about 20 minutes. Sprinkle cheese basil on the pot, it tastes better.
Boiling: Boil water in the pot, sprinkle a little salt after the water boils, put jiaozi in the pot, cover it, put a cup of cold water in the pot after boiling, and then pour a cup of cold water into it after boiling again. When jiaozi floats, it can be fished out when its volume expands.
Decoction: put a little oil in a non-stick pan, just a little. Jiaozi put it in before the heat, and fry it over medium heat until the bottom turns yellow.
Mix starch 1: add water 10 to the bowl, pour into the pot, cover the pot and fry for about 3 minutes. There is little water in the pot. Pour a little oil along the edge of the pot and fry for about 1 min until crisp and transparent.