Although there are many vegetables on the market, coffee still prefers cabbage, which can be bought all year round and is the most economical. Chinese cabbage is rich in water, vitamins and calories, which is an essential vegetable variety for reducing fat and beautifying. The most famous practice of cabbage is to tear cabbage by hand, which is a classic dish in restaurants. Today, I want to tell you about coffee. Cabbage can also be used to wrap jiaozi. Jiaozi cooked with pork and cabbage is fragrant but not greasy. They taste delicious. Have a taste of the juice. The whole family especially likes it. It costs little and tastes good. You must try.
Not as delicious as jiaozi. This kind of food, once cherished by northerners, has already broken through the geographical boundaries and is popular in the north and south of the country. Many southerners around me like jiaozi as much as I do. Jiaozi is a very inclusive food, and many vegetables can be made into jiaozi. Eggplant, potatoes, beans and other common vegetables can be made into jiaozi, and so can Chinese cabbage. My friend's son didn't eat cabbage, but made it into jiaozi and ate it in a different way. This is the charm of good food.
Coffee people have always been used to homemade jiaozi and never go out to eat jiaozi. The reason is that they know the key points and tricks of making jiaozi, and the jiaozi they make is more delicious than that in restaurants. The production of jiaozi is divided into five parts: preparing stuffing, kneading dough, rolling dumpling skin, wrapping jiaozi and boiling jiaozi. These five parts are closely connected and complement each other, the dough is thin and firm, and the filling is fragrant and juicy, which is the ultimate goal. How to make this color jiaozi, please follow the coffee into the production process.
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Today's menu is pork, cabbage and jiaozi.
List of ingredients
The main ingredients are refined pork belly 600g, Chinese cabbage 750g and jiaozi powder 600g.
Accessories: 5 shallots, ginger 1 piece, onion 1 piece, pepper 1 pinch.
4 tablespoons of seasoning, 2 tablespoons of cooking wine, oyster sauce 1 tablespoon, salt 1 tablespoon, 5g of white pepper, proper amount of peanut oil and half a tablespoon of sesame oil.
-Start making-
(1) Meat stuffing: jiaozi can be cooked with pork belly or front leg with seven thin and three fat. Chop the best pork belly into meat. There are ready-made minced meat on the market, but I still feel like I'm in demand.
(2) Seasoning minced meat, adding onion and Jiang Shui, and finally sealing with oil.
Onion Jiang Shui: Cut onion into sections, mash ginger, add 1g salt, pour in appropriate amount of water, squeeze onion and ginger by hand, and let stand for 20 minutes.
Meat seasoning: 4 tablespoons of fresh essence, 2 tablespoons of cooking wine, oyster sauce 1 tablespoon, half a tablespoon of salt, 5 grams of white pepper, and stir evenly clockwise.
After seasoning, add onion Jiang Shui, 2 tablespoons each time, and stir clockwise. After the meat is soaked, add onion Jiang Shui, and add 10 tablespoon in total. Adding onion Jiang Shui to the meat can remove the fishy smell of the meat and make it tender and juicy.
Pour proper amount of peanut oil into wok, add pepper and onion, stir-fry until fragrant, remove residue, cool, pour oil into meat stuffing, stir well and refrigerate for 30 minutes.
③ Boil the water in the soup pot, blanch the cabbage for 30 seconds, take it out and drain it, chop it up, and finally squeeze out the water.
Note: the blanching time should be short and not too ripe, otherwise it will lose the crisp taste.
(4) Mix minced meat with Chinese cabbage, add half a tablespoon of salt and half a tablespoon of sesame oil and stir evenly for later use.
⑤ Take warm salt water to stir the dough, keep the dough slightly hard, stir for 40 minutes, then take it out and knead for a while before continuing to stir.
⑥ Divide dough into blocks, rub strips, cut strips and roll skin.
⑦ Pack jiaozi, pay attention to sprinkle flour on the bottom of jiaozi to avoid adhesion.
8 Boil jiaozi: There is enough water. Add a little salt to the boiling water to prevent jiaozi from sticking to the pot. After jiaozi put it in, gently push the lid with a colander, boil the water for three times and cook it again, and jiaozi can eat it.
Tips for making pork and cabbage in jiaozi;
The secret of delicious and soft stuffing lies in adding onion Jiang Shui to the meat stuffing. Remember that the order of operation is to season the minced meat first, then add the onion Jiang Shui, and finally block the juice with pepper oil. The steps cannot be wrong.
There are two purposes to use warm salt water when kneading dough: one is to make the dough stronger, and the other is to speed up the kneading process. Take out the dough in the middle of kneading and knead it more, which can make the dough smoother and firmer.
The seasoning of meat stuffing can be selected according to your own taste, and spiced powder and thirteen spices can be used as long as you like.
The rolling of dumpling skin requires that the middle is thick and the four sides are thin, so that the thickness of the dough is consistent, which is convenient for curing at the same time and difficult to break the skin.
Boiling jiaozi requires water to be wide enough. Adding a little salt after boiling can prevent jiaozi from sticking his hands. jiaozi needs three parts of water to ensure it is cooked.