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What vegetables does jiaozi with shrimp stuffing go with?
Read some friends' answers. They all like to wrap jiaozi with leeks and shrimps. Personally, I don't like this collocation. I only like to use leeks as leek boxes, and leek boxes must be fried or fried, so I think it is the best. What vegetables do shrimps use to make jiaozi traps? I prefer zucchini. Zucchini doesn't have a special smell, and it won't cover up the umami taste of shrimp. Moreover, zucchini contains a lot of water, so the stuffing will not be too dry, the taste is round and full, fresh and juicy, and it is very delicious.

Ingredients: flour, shrimp, zucchini, eggs.

Seasoning: salt, salad oil, ginger, cooking wine and pepper.

Step 1: Pour a proper amount of high-gluten flour into the pot, add a little salt to increase the gluten of the flour, then add cold water several times and a little, stir it into a flocculent shape, knead it into a smooth dough, and cover it for half an hour.

Step 2: clean the zucchini, then rub it horizontally into filaments, sprinkle with a little salt and marinate it evenly for a while. Pull the fresh live shrimp out of the shrimp line, peel off the shrimp shell, replace the oversized shrimp with a knife, and then add salt, ginger slices, cooking wine and pepper to marinate for a while.

Step 3: break the eggs, add a little salt, stir well, put oil in the hot pot, pour in the egg liquid, stir fry and let it cool for later use. Squeeze out the excess water in the zucchini and cut it a few times, so that it can be closed better when wrapping jiaozi.

Step 4: Pick out the ginger slices from the shrimp, pour the chopped zucchini and air-cooled broken eggs into the shrimp and stir well.

Step 4: Take out the baked dough, relax it for a while, then arrange it into long strips, cut it into uniform preparations with a knife, sprinkle some dry flour on the preparations, flatten it with the palm of your hand, and roll it into a round skin with a rolling pin.

Step 5: Take a dumpling skin, put a proper amount of stuffing on it, and wrap it into a shape that you like and are good at.

I am Chu Xiangcun, I hope my answer can help you!

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