Chinese dumpling

water

edible oil

Recipe practice:

1. Put the wrapped jiaozi into the pot, leaving a gap between jiaozi and jiaozi.

2. Add half a bowl of clear water, and the amount of water shall not exceed the bottom of jiaozi.

3. Drop a few drops of cooking oil to prevent sticking to the bottom.

4. Cover the mutton and cook until the water is almost dry.

5. Pour in cooking oil. At this time, the consumption of edible oil is similar to that of fried food at ordinary times.

6. Fry in medium heat until the skin at the bottom of jiaozi turns golden.

Noodles with Soup Dumplings Fried Dumpling jiaozi

Health effects:

Carrots: nourishing the liver and improving eyesight, strengthening the spleen and resolving phlegm and relieving cough.

Eggs: moistening dryness, enhancing immunity, protecting eyes and improving eyesight.

Composition:

Proper amount of common flour

A little water mushroom

A little water-borne auricularia auricula

Rapeseed 1

Carrots are half a gram of food.

Eggs, 2 grams of food

Onions and Jiang Mo are appropriate.

White pepper 1g

Spiced powder 1g

Recipe practice:

1. Prepare ingredients

2. Put water in the pot, boil the water, divide the rape and remove the cold water.

3. Take out, dry and chop.

4. Black fungus, mushrooms and carrots are chopped for later use.

5. Chop the onion and Jiang Mo into a plate.

6. Put a little peanut oil in the pot, fry the eggs in oil and break them with a shovel.

7. First, put the broken eggs, onion and ginger together and stir well.

8. Add mushrooms, fungus, carrots, salt, pepper, spiced powder and mix well.

9. Cook the flour into dough with boiling water, wake it for 20 minutes, cut it into long round strips, squeeze out some noodles, and roll it into dumpling skin with a rolling pin.

10. Pack enough fillers.

1 1. Knead into jiaozi.

12. Wrap them all up, put them in a cake tray and put them in order. Simmer them on low heat for 20 minutes to let them ripen.

13. Turn off the fire and serve on a plate.

Jiaozi stuffed with cabbage

Composition:

500 grams of pork belly.

Proper amount of flour

Coriander is suitable for eating.

Proper amount of Chinese cabbage stalk

Appropriate salt content

Proper amount of edible oil

Proper amount of soy sauce

Recipe practice:

1. Prepare ingredients.

2. Slice the cabbage and chives.

3. Wash the pork belly and chop it into a paste.

4. Add a proper amount of salt to the cut Chinese cabbage, leek and minced meat, and adjust it with soy sauce for later use.

5. Take a proper amount of flour and add a proper amount of water to knead it into dough for proofing 1 hour. Knead the dough evenly again and knead it into long strips.

6. Cut into pieces with the same share and roll it into dough with a rolling pin.

7. wrap cabbage meat.

8. Wrap the Chinese cabbage meat and make it into the shape of jiaozi.

9. Cabbage stuffed with jiaozi.

10. Put the wrapped jiaozi into a well-oiled pot and fry it slowly over medium heat.

1 1. Turn over on the way.

12. Turn over on the way.

13. Fry on three sides until cooked.

14. Cabbage pot with jiaozi.

Dream color jiaozi

Health effects:

Spinach: calming liver, stopping bleeding and moistening dryness.

Carrots: nourishing the liver and improving eyesight, strengthening the spleen and resolving phlegm and relieving cough.

MSG: Booster, rich in protein and sodium.

Composition:

500 grams flour

500 grams of meat stuffing

500g of fresh lotus root.

Spinach should be eaten in moderation.

Purple cabbage is an appropriate food.

Eat two carrots together.

A proper amount of squeezed amaranth juice

Proper amount of oil

Proper amount of salt

Sesame oil right amount

Monosodium glutamate (MSG) is an appropriate food.

A moderate amount of onions can be eaten together.

Ginger is a proper food.

Recipe practice:

1. Spinach, carrot and purple cabbage, washed. Amaranth juice is squeezed in advance for later use.

Juice for later use.

Mix noodles with vegetable juice.

4. Wash and peel the lotus root.

cut up

6. Add proper amount of oil, soy sauce, salt, monosodium glutamate, sesame oil, chopped green onion and Jiang Mo to the meat stuffing. Stir well.

7. Add lotus root and mix well.

8. Divide the noodles into small portions. Curled skin

9. Colorful jiaozi is wrapped.

10. Put it in the pot to avoid sticking to the pot, and put a little salt in the water. Boil and put in jiaozi. Because it is filled with lotus roots, order water twice.

1 1. Out of the pot.

12. Let's eat!

Beef fennel jiaozi

Health effects:

Fennel: regulating stomach and qi, promoting growth and development.

Composition:

Appropriate amount of beef stuffing

Fennel 1

A little soy sauce

Proper amount of salt

A little sesame oil

Onions and Jiang Mo are appropriate.

Recipe practice:

1. Wash fennel and control the water to dry.

2. Chop and put in a hot oil pan, stir-fry and dry for later use.

3. Add a little sesame oil, salt, soy sauce, onion and Jiang Mo into the beef stuffing and mix well.

4. Add the fried fennel into the beef stuffing and mix well for later use.

5. Knead the dough with warm water, cover it with a wet cloth and wake it up for half an hour, then knead it into strips, take it out and squeeze it into jiaozi, and roll it into dumpling wrappers with a rolling pin.

6. Pack a proper amount of fennel stuffing

Step 7 be caught in the middle

8. Then the thumb and forefinger of both hands are stacked on both sides to form a jiaozi.

9. Wrap all the jiaozi, put it in a boiling pot and cook the jiaozi until the jiaozi floats and bulges.

10. Take it out with a colander and put it on a plate for eating.

Health effects:

Leek: warming the middle, tonifying the kidney and detoxifying.

Sugar: Rich in carbohydrates.

Composition:

500 grams flour

250 grams of meat

300 grams of leek is a gram of food.

Soy sauce 1 tablespoon (15ml)

2 tablespoons soy sauce (30 ml)

Salt 1 tablespoon (15g)

0.5 tbsp (7G) of sugar is equivalent to food.

2 tablespoons sesame oil (30 ml)

Recipe practice:

1. Put the flour into a basin, add hot water above 80 degrees, stir it quickly with chopsticks to form a block, then knead it quickly and put it on a chopping board to dissipate heat. After cooling, knead into a smooth, delicate and even dough and cover it with a wet towel.

2. stuffing. Firstly, add soy sauce, soy sauce, salt and sugar into the meat stuffing and stir it evenly in one direction.

3. Add water slowly, and then continue to add it after the meat is completely absorbed. Similarly, stir well in one direction until the meat is sticky.

4. Sprinkle minced leek on the meat before wrapping, add sesame oil and mix well, so that the skin of minced leek is stained with sesame oil to avoid getting wet when wrapping.

5. Divide the noodles into several portions. Take out a part and rub it evenly into long strips, and cut out dough pieces with basically the same size. After each piece of dough is cut, turn the dough over 90 degrees before cutting, so that the cut of dough is basically round and easy to roll up.

6. roll the skin. The skin should be thin outside and thick inside, so it is not easy to fall off the bottom.

7. When wrapping, seal it in the middle, then seal it left and right, and finally squeeze it tightly with your forefinger and thumb (see the picture for details).

8. Add a little oil to the non-stick pan, put the pot stickers neatly into the pan, and then fry 1 min. At this time, I am going to pour a bowl of boiling water and add a little oil.

9. Pour a little "oil-water" into the pot (just flooded the bottom of jiaozi), cover the lid and fry over low heat.

10. When there is no crackling sound, uncover the lid, pour a little "oil and water", cover the lid and continue frying. At this time, continue to turn the bottom of the pot. After no sound, jiaozi turned over and fried for another minute.

Composition:

Chinese dumpling

Recipe practice:

1. Heat the pan (with lid) and pour in salad oil, the amount of which should just cover the bottom of the pan.

2. Turn off the fire, and then put the jiaozi neatly in the pot, one by one, in one direction, not too tight, because jiaozi will expand to a certain extent after heating, so it can't be a whole piece when cooking, which will affect the appearance.

3. Add cold water to the pot, don't heat water, so jiaozi won't be cooked. The best amount of water is just to submerge the dumpling skin. If there is too much water, the dumpling skin will be soft when cooked. First, it will not look good. Second, it will not be brittle and affect the taste.

4. Cover the pot, first use a big fire, and then slowly fry with medium fire after seeing the water boil. Don't half open the lid.

5. Note: It is best to use the original pot cover, so that it fits perfectly and does not steam, otherwise the fried dumplings will be fried again. It is also better to use a glass lid, so that you can see the state clearly.

6. The spare time of cooking can be used for seasoning. Cut the shredded ginger first, then put the shredded ginger into the seasoning tray and add the balsamic vinegar. According to everyone's taste, you can also add leek/coriander leaves/various dipping sauces/Chili oil.

7. When you see that all the water in the pot has been fried, and there is only oil left, don't open the lid, turn the pot evenly, and ensure that every jiaozi is fried evenly. If you don't turn it over all the time, the jiaozi in the middle will paste, but the wrappers on the periphery will not paste.

8. Open the lid and fry for another minute or two. The purpose of this is to make the water fully volatilize and make the dumpling skin more crisp. The second is to paste the bottom of jiaozi, which will taste better.

9. Turn off the fire, don't shovel jiaozi in a hurry, and dump the excess oil first.

10. Take the pot and shovel it down from the back of jiaozi, so it becomes a whole pot sticker with the bottom facing up. If you want to look good, you can sprinkle sesame seeds and chives or coriander leaves for decoration.