First of all, fish stuffing jiaozi.

Raw materials: grass carp or mullet 1 treaty 1000g, pig fat 100g, leek 300g, egg white 2, refined salt 15g, pepper 5g, cooking wine 20g, monosodium glutamate 15g, chicken.

Method:

1. After the grass carp is slaughtered, it is washed to remove the head, tail, bone spurs and skin, and the clean fish is chopped; Chop pig fat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well.

2. Put the fish head and bones into the pot, add clear water, add pepper, cooking wine and chicken essence, cook until the soup is milky white, and filter off the residue to get fish soup.

3. Add the fat paste into the minced fish and stir well, then add salt, monosodium glutamate and egg white and stir. Add the cold fish soup while stirring until the stirring is strong and the fish soup is finished. Then mix well with leeks.

Second, vegetarian jiaozi.

Raw materials: Chinese cabbage 1000g, water-soaked mushrooms 150g, dried bean curd 100g, 4 eggs, 50g chopped green onion, 5g salt 1g, 5g pepper, sugar 15g and monosodium glutamate/kloc-0.

Method:

1. Wash Chinese cabbage, cut into fine powder, marinate with refined salt, and squeeze out water; Water-soaked mushrooms and dried tofu are cut into fine particles; Beat the eggs into a bowl, add salt and stir into egg liquid.

2. Put the wok on fire, add refined oil to heat it, pour in the egg liquid, spread it evenly and fry until cooked, take it out of the wok and cool it, then chop it up, add Chinese cabbage, water-soaked mushrooms and dried bean curd, then add chopped green onion, salt, pepper, sugar, monosodium glutamate and sesame oil and mix well.

Third, mutton stuffing jiaozi.

Ingredients: 500g clean mutton, 250g leek, 50g Jiang Mo, 50g chopped green onion, 5g pepper, 2 eggs, 5g refined salt, 3g pepper,15g cooking wine, 20g soy sauce, 25g sesame oil and 25g peanut oil.

Method:

1, mutton is washed and chopped into fine particles; Wash leek and cut into fine powder; Zanthoxylum bungeanum is boiled into Chili water.

2. Mix minced mutton with Jiang Mo, chopped green onion, salt, pepper, cooking wine, soy sauce, pepper water and egg liquid, then add sesame oil and peanut oil, and finally add chopped leek and mix well. Homemade menu

Tips for jiaozi during the Spring Festival;

1. Dumpling skin: When mixing flour, add 1 egg every 500g, which can not only increase nutrition, but also avoid mixing soup after cooking. When kneading dough, adding a little salt can increase the strength of dough and prevent the skin from breaking after cooking.

Second, dumpling stuffing: when stuffing, chop the vegetables first, mix with oil, and then put other ingredients. It can prevent dumplings from being filled with soup. When mixing the meat stuffing, add some water soaked in pepper and star anise, which can not only remove fishy smell, but also make the meat stuffing fresh and tender. Before wrapping jiaozi, you can quickly freeze the dumpling stuffing in the refrigerator for a while, so there will be no soup when wrapping it. When stuffing meat into jiaozi, you can put a little soaked tea to clear your mouth and remove the fishy smell.

3. Boil jiaozi: After the water is boiled, add some salt, and then put it in after the jiaozi melts, so as to prevent the pan from sticking and peeling.

4. Dish: After jiaozi is cooked, put it in warm water that has been cooled in advance, so that it won't stick together.

What dish does the mutton dumpling stuffing go with? What are the benefits of jiaozi and jiaozi eating jiaozi?

Classification:

Homemade menu