1.
The shape of jiaozi is not important, but the stuffing inside is delicious only when it is fresh, so the dishes should be taken out and washed, and must be chopped with a knife, as shown in the above picture.
2.
The minced meat should be chopped with a knife, and the minced meat has a meaty taste. Add soy sauce, salt, monosodium glutamate, Jiang Mo and pepper powder and stir well.
3.
Heat the oil, add the onion, ginger and garlic, turn off the heat, pour the oil into the meat, and stir it clockwise.
4.
The mixed meat stuffing should feel oily, and then the vegetable stuffing should be squeezed dry and added to the mixed meat stuffing, and stirred clockwise to form the above picture.
5.
Flocculate the dough, and then make a smooth dough.
6.
Crush the dough into small doses.
7.
Put the small dose on the cloth and roll it into cakes.
8.
jiaozi.
9.
Boil the jiaozi. Stir the boiling water clockwise when you put it in the pot. Boil the stuffing with a high lid and open the lid to boil the skin. Pour cold water for the first time. Stir it clockwise and don't sink to the bottom. Fill the cold water again when you open the pot. Just open the jiaozi and you can eat.
1.
Take out and control the water to eat. Be sure to dip in garlic sauce.
Question 2: How to adjust the stuffing of sauerkraut dumplings? First of all, the proportion of meat and vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in dumpling stuffing is 1: 1 or 1: .5.
secondly, don't pour out the vegetable juice. According to the determination, vitamins in Chinese cabbage will lose more than 6% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: after chopping the vegetable stuffing, squeeze the vegetable juice out and put it in a basin. When mixing the meat, add it with soy sauce one after another, fully stir it to make the vegetable juice penetrate into the meat, and then put it on the dish and stir it evenly. In the case of vegetarian dumplings, you can also chop up the stuffing first, pour it into a pot (basin), add cooking oil (vegetable oil) and gently mix it, let the oil wrap the vegetables, and then add salt and seasoning. In this way, not only the nutrition is preserved, but also the dumpling stuffing is tender and delicious. If it is leek meat stuffing, the vegetable stuffing is mixed with oil, then the mixed meat stuffing (with enough salt) is poured in and mixed evenly. The vegetable stuffing is first mixed with oil and wrapped by a layer of oil film, so it is not easy to dehydrate when it meets salt. Jiaozi wrapped with this stuffing tastes fresh and has a little fresh flavor of vegetable juice.
finally, the meat should be chopped into pieces. Chop the meat for stuffing with a knife to make it fluffy. When you have a lot of lean meat, you can add vegetable juice or water in moderation; When you have too much fat, add less vegetable juice or water and stir hard in one direction. After the meat is sticky, add a proper amount of pepper powder, sesame oil, salt, fresh ginger powder, monosodium glutamate and sesame oil and continue to stir. At the same time, soy sauce should be added slowly bit by bit. If there is broth, it is best to add broth, add drops and stir until it becomes paste, and then pour the vegetable stuffing into it and stir it evenly. Jiaozi wrapped with such dumpling stuffing is full of soup and tender. When adjusting jiaozi, add a little sugar, and jiaozi will have delicious seafood flavor.
materials
4g of pickled cabbage, 4g of meat stuffing, 25g of onion and 1g of ginger
Method 1. Wrap jiaozi. Personally, I like to use warm water to make noodles. Put 25 grams of chopped green onion and 1 grams of ginger into the pork stuffing, then add 1 ml of soy sauce, 3 grams of pepper powder and 15 ml of cold boiled water and mix well, then add a small amount of vegetable oil and mix well the meat stuffing again. Stir the meat stuffing in one direction. 3. Rinse the sauerkraut with clear water, then squeeze the water dry and chop it for later use. 4. Mix the chopped sauerkraut with the previously delicious meat stuffing, add about 8 grams of salt and stir it in one direction, and our stuffing will be ready!
Tip:
The purpose of the second step is to let the meat taste tender enough, and a small amount of vegetable oil is added to make the meat stuffing moist enough. The ratio of sauerkraut to meat is preferably 1: 1, so the sauerkraut stuffing is the best! The meat stuffing with sauerkraut is better to have a little more fat. Because pickled cabbage and fat meat are the best match
Question 3: How to mix pickled cabbage stuffing with delicious ingredients in jiaozi
Main ingredient pickled cabbage 3g pork 2g dough 1 seasoning salad oil 5g salt 2g onion 1g ginger 1g cooking wine 1g soy sauce 3g pepper powder 2g
Practice of pickled cabbage jiaozi
1. Pork 2g (3g fat meat will be more delicious, if you don't like fat meat, only lean meat will be used. Then the amount of cooking oil must be increased) and chopped into minced meat. Add minced onion and ginger, cooking wine, pepper powder, soy sauce and Jiang Mo, and stir evenly
2. Rinse the sauerkraut, break it off and soak it in water for 1 minutes, and then gently pinch off the water
3. Arrange the sauerkraut piece by piece and cut it into filaments. Then cut into fine powder
4. Squeeze the chopped sauerkraut powder by hand to remove the water
5. Put the squeezed sauerkraut powder into the mixed meat stuffing, add salt and cooking oil and mix well
6. Add the chopped green onion and mix well
7. Dough practices have been found in jiaozi before, as well as wrapping methods and cooking methods. For details, please refer to: parsley stuffing jiaozi < You must put more cooking oil with sauerkraut stuffing. Sauerkraut stuffing is very oily, and it is not delicious without oil. Don't put a lot of pepper water or clear water in the meat stuffing of pickled cabbage, just put cooking wine and light soy sauce, and put some pepper water or soup stock at most, but be sure to put less, because the pickled cabbage stuffing doesn't drink water, and the water in the meat stuffing is too much. The pickled cabbage stuffing wrapped in persimmon is not fragrant in jiaozi. Sauerkraut stuffing jiaozi, don't mix the stuffing with heavy soy sauce, because the heavy color is not good-looking or delicious.
Features of dishes
Frozen jiaozi for the Chinese New Year should be packed, so it's convenient to cook and eat when you don't want to cook before and after the Chinese New Year. Jiaozi with sauerkraut is a must for Chinese New Year in Northeast China. Jiaozi forgot to take photos every time he was busy with sauerkraut, so my blog really didn't contain jiaozi, the favorite sauerkraut of the Northeast. This time, I specially sent photos to jiaozi years ago.
jiaozi with sauerkraut seems quite simple, but it's really not easy to make it delicious. In fact, when I was a child, my family really didn't eat sauerkraut because my parents weren't from the Northeast. When I grew up, I came into contact with many Northeasters and gradually fell in love with sauerkraut. This sauerkraut jiaozi learned from DaJieFu, a pure Northeastern, and some friends from the Northeast. It's really something to say that this sauerkraut jiaozi wants to be delicious.
question 4: how to make the dumpling stuffing with sauerkraut delicious. main ingredients
appropriate amount of sauerkraut and appropriate amount of pork
methods/steps
1
soak the shredded sauerkraut in clear water to make it sour.
2
Soak to dry the water and put it in a container.
3
Use to chop up the squeezed sauerkraut.
4
put chopped sauerkraut, minced meat and chopped green onion into a stainless steel basin.
5
sprinkle with salted salt and monosodium glutamate.
6
Pour in a proper amount of soybean oil.
7
Add a little sesame oil.
8
stir well and you can wrap jiaozi.
Question 5: How to adjust the raw materials for sauerkraut dumpling stuffing: First, prepare a good sauerkraut, and then prepare half a catty of meat stuffing (the kind of pork belly cut with fat and thin)
Seasoning: vegetable oil, soy sauce, salt, vegetarian, pepper noodles or five-spice powder, onion, and a little Jiang Mo.
production method:
1. First, wash the bought sauerkraut in warm water (usually twice to get rid of the odor), then stamp it, put the stamped sauerkraut stuffing in warm water again, remove it and wring it out (this step can be repeated if necessary, which is also to get rid of the odor in the sauerkraut, otherwise the pickled sauerkraut stuffing jiaozi made will not taste good), and put it on a plate.
2. Put the meat stuffing in a small pot, first add salt, miso, soy sauce and a little Jiang Mo, then stir the meat stuffing with chopsticks (be careful not to put water, and it is very important to stir it in one direction), then add vegetable oil (more), then add chopped green onion, pepper powder or spiced powder, and finally add sauerkraut and mix well. (Don't make a mistake about the order of seasoning.)
3. The water for kneading dough is generally warm in winter, cool in summer and warm in spring and autumn (that is to say, if it is winter, it should be slightly warmer, and cold water should be used in summer, so that the dumpling skin won't break when it wakes up, and a little salt can also be added to the water for kneading dough to prevent the skin from breaking when it is cooked in jiaozi).
Question 6: How to prepare the dumpling stuffing with sauerkraut? jiaozi
Ingredients
Main ingredient: sauerkraut 3g pork 2g dough 1 serving
Seasoning salad oil 5g salt, onion 2g ginger 1g cooking wine 1g soy sauce 3g pepper powder 2g
Sauerkraut jiaozi's practice
1. Pork 2g (putting 3% fat will compare. If you don't like fat meat only with lean meat, you must chop the amount of cooking oil into minced meat, add minced onion and ginger, cooking wine, pepper powder, soy sauce and Jiang Mo, and stir well
2. Rinse pickled vegetables, break them off and soak them in water for 1 minutes, and then gently pinch off the water
3. Arrange pickled vegetables one by one and cut them into filaments. Then cut into fine powder
4. Squeeze the chopped sauerkraut powder by hand to remove the water
5. Put the squeezed sauerkraut powder into the mixed meat stuffing, add salt and cooking oil and mix well
6. Add the chopped green onion and mix well
7. Dough practices have been found in jiaozi before, as well as wrapping methods and cooking methods. For details, please refer to: parsley stuffing jiaozi < You must put more cooking oil with sauerkraut stuffing. Sauerkraut stuffing is very oily, and it is not delicious without oil. Don't put a lot of pepper water or clear water in the meat stuffing of pickled cabbage, just put cooking wine and light soy sauce, and put some pepper water or soup stock at most, but be sure to put less, because the pickled cabbage stuffing doesn't drink water, and the water in the meat stuffing is too much. The pickled cabbage stuffing wrapped in persimmon is not fragrant in jiaozi. Sauerkraut stuffing jiaozi, don't mix the stuffing with heavy soy sauce, because the heavy color is not good-looking or delicious.
Question 7: How to eat the dumpling stuffing with sauerkraut? How to eat the dumpling stuffing with sauerkraut in jiaozi and jiaozi?
Chop 2 grams of pork (pork belly) into pork stuffing, and add appropriate amount of onion ginger foam, cooking wine, pepper powder and soy sauce.
fully stir it clockwise to make the pork stuffing stronger, so that the pork tastes more elastic and slippery.
wash 3g sauerkraut, break off its leaves, soak it in water for 1 minutes, then take it out of the water and drain it gently.
then cut the drained sauerkraut leaves into shredded sauerkraut.
then cut the shredded sauerkraut into sauerkraut foam.
squeeze the sauerkraut foam again and drain.
pour the drained sauerkraut foam into the pork stuffing, add proper amount of salt and oil (more), and stir evenly clockwise.
cut the onion into onion foam and add it to the pork stuffing with sauerkraut.
stir it clockwise to make the dumpling stuffing with sauerkraut and pork. If you make it into jiaozi, you can eat the authentic Northeast Chinese sauerkraut pork jiaozi.
Question 8: How to make jiaozi with sauerkraut stuffing a good recipe for eating jiaozi with sauerkraut stuffing. Ingredients:
2 bowls of flour
7g of sauerkraut
pork belly
oil
onion
ginger
soy sauce
thirteen spices
salt
. > 1. put the flour into a pot and add a spoonful of salt
2. slowly add cold water, definitely cold water, and stir it with chopsticks into a large snowflake shape
3. knead it into a smooth shape and wake up for 3 minutes
4. wash the meat and sauerkraut. If you like sour food, wash it less often. Then chop them into stuffing.
5. put the meat in the pot of sauerkraut. Add the right amount of minced onion and ginger and the right amount of salt, soy sauce, thirteen spices, chicken essence and oil. Put more oil. Put 1g of sauerkraut in a small bowl of oil like this.
6. Then mix well. When you wake up, start rubbing your notes. Start rolling the dumpling skin to open the package.
7. bring the water to a boil, add a little cold water and a spoonful of salt. Add jiaozi and stir clockwise. When you see jiaozi bulging, press jiaozi's stomach. If it bulges, it means it's cooked. You can fish it out and eat it.
Question 9: How to make the dumpling stuffing with sauerkraut? How to make it well? Pickled sauerkraut is fermented and pickled, which is relatively firewood. In order to make the stuffing taste good, you need to put some meat stuffing. The ratio of sauerkraut to meat stuffing is 3:2.
You can mix the meat stuffing now, put some pepper powder or thirteen spices, and everything else remains the same. You can put more cooking oil appropriately.
Question 1: How does jiaozi with sauerkraut stuffing make jiaozi with sauerkraut stuffing?
Cut it into pieces.
Let them grind the meat stuffing on the spot when the meat is bought, otherwise the meat stuffing is not good.
The amount of soybean oil is moderate, because the sauerkraut I cooked in jiaozi is more oily. If you cook other dishes such as Chinese cabbage, celery and green pepper, reduce the oil, and if it is not enough, add a proper amount of spoon.
, I don't know how many grams I have ... It depends on my taste.
This also depends on my personal taste.
The oil should be cooled, otherwise the meat will be cooked, and there is no way to stir it into meat stuffing that can be mixed with vegetables. The taste will be bad.
Just a moderate amount of cooking wine is enough, and the salt to remove the odor of meat is also based on my personal taste. I don't like salty food, so it must be in one direction.
.
depending on how many people eat, how much to eat, add or subtract according to the proportion ~ there are five people in my family who eat in the evening, and it is redundant. It is estimated that six or seven people will be fine.
Just sprinkle it evenly.
This step is very important ~ Small running water, stir while adding
After it becomes like this, you can get started.
If you feel sticky, add a little dry flour to the sticky place <