The dining table in China is not limited to simple recipes, but also reflected in the fillings in jiaozi. From the common pork stuffing and beef stuffing to the unusual stuffing made of all kinds of precious seafood, everyone can't stop!
Among many dumpling fillings, I think many people have a special liking for the three fresh fillings, including meat, vegetables and seafood! However, do you know what the real three delicacies are? What is the best way to cook? Let's talk about this topic today, and then teach you a secret of tender and smooth dumpling skin. Don't miss it ...
Three fresh stuffing, which three fresh stuffing is it? Many people must have done something wrong. No wonder jiaozi doesn't smell good. It smells strong! Strictly speaking, three fresh fillings are divided into three fresh meats and three fresh vegetables!
Three fresh meat refers to three kinds of ingredients, pork, eggs and seafood, with a little chopped leek to improve the taste.
Su Sanxian refers to three kinds of eggs, leeks and vermicelli, and an appropriate amount of dried seaweed, or shrimp and shrimp skin can also be added.
This is the authentic Sanxian jiaozi. To tell the truth, I just found out today, but I've done something wrong before! However, if you want to make delicious food, you still need to work hard. Let's take Su Sanxian as an example and have a look together. ...
Ingredients: leek, egg, shrimp skin, vermicelli, fungus, salt and scallion oil.
Practice, 1: First, soak the picked and cleaned leeks in light salt water for a while, then cut them into powder, and mix in the appropriate amount of onion oil for later use.
2. Knock the eggs into a bowl, add a little water starch, stir well, fry them in hot oil, and naturally cool them after taking them out.
3: Soak the shrimp skin for a while, then wring out the water, soak the vermicelli until soft, cut into pieces, soak the fungus until soft, and chop.
4: Mix the prepared ingredients, then add salt, onion oil and oyster sauce and mix well.
5. Add water to flour to make smooth dough, then roll it into small doses and wrap it in your own skilled way.
Overview of technical points:
1: Don't change the knife immediately after picking leeks, soak them in light salt water for a while first, so as to remove pesticide residues.
2. In order to avoid the leek coming out of the water, add cooking oil and mix well after cutting, and finally add salt to taste.
3. When scrambled eggs, first add a little water starch and stir well, then fry in the pot, so that the scrambled eggs are tender and soft.
4. Shrimp skin can also be replaced by dried seaweed, but if dried seaweed is used, it must be steamed before use, and the effect will be better.
5. When seasoning, don't lose oyster sauce, which can not only refresh but also improve the taste, whether it is vegetarian stuffing or meat stuffing, you can add a little.
Why is the jiaozi in dumplings so strong and won't break the skin? There are many skills in kneading dough. Here, I will teach you a common kneading ratio in a dumpling shop: 500g flour+250g cold water+5g salt +65438+ 0 raw eggs+20g starch. Don't use it immediately after mending. Cover it with plastic wrap and wake it up for 30 minutes before using it, so as to ensure that the cooked jiaozi is stronger and stronger.
Summary: Whether it is three fresh fillings or other fillings, oyster sauce, eggs and cooked oil, these seasonings are essential, so be sure to remember! Ok, that's all for today.