Pork shepherd's purse jiaozi
material
Pork shepherd's purse tofu dried egg flour (high gluten flour) onion ginger garlic coriander cooking wine aged vinegar white vinegar soy sauce sesame oil spiced powder pepper white sugar salt
working methods
1: Put the flour into a pot, add water and knead it into dough, and cover it for more than 20 minutes (you can put some high-gluten flour dumpling wrappers to make it stronger, add warm water in winter, add it several times until the hardness is moderate, and knead it until it doesn't stick to your hands).
2. Wash shepherd's purse, add water to the boiling pot, put shepherd's purse into the boiling pot, blanch it, remove it, rinse it with cold water, squeeze out water and chop it up.
3: Wash and chop dried tofu.
4: onion, ginger, garlic and coriander are minced and chopped.
5: Wash the pork, cut it into diced meat, chop it into minced meat, add eggs (1), onion and ginger cooking wine, aged vinegar, soy sauce, spiced powder, pepper, sugar and sesame oil, stir in one direction, add shepherd's purse and dried bean curd, and stir well.
6. Knead the dough until the surface is smooth, and knead it into a strip with uniform thickness (you can poke a hole in the middle of the dough, slowly knead it into a circle with the same thickness, cut it off and knead it until smooth), cut it into dough with the same size, flatten it and roll it into a dough (slightly thicker in the middle), and fold the filling in half to make a jiaozi.
7: Boil the pot with water, then add the wrapped jiaozi and other water, add cold water for 3 times, and the jiaozi will swell and float, add cold water, turn off the fire, remove and drain the water, and plate.
8: Use garlic, coriander and white vinegar to extract sesame oil to make sauce.
Pork celery dumplings
material
Pork, sesame oil, chopped green onion, ginger powder, pepper powder, spiced powder, soy sauce, salt, celery, noodles.
working methods
infilling
1. Chop pork into mud, add about two spoonfuls of water bit by bit, add sesame oil, chopped green onion, ginger powder, pepper powder, allspice powder, soy sauce and salt, and stir evenly in one direction;
2. Wash celery;
3. Blanch celery with boiling water, take out cold water, control the water to dry, cut into fine powder and air dry;
4. Put into the meat stuffing and stir in one direction;
Bread practice:
1. Bake the dough for a while, knead the baked dough into long strips and cut it into balls with a hob;
2. Sprinkle a thin layer of medicine and flatten it by hand;
3. Roll the dumpling skin with a rolling pin;
4. Put the stuffing into the skin and knead it on the opposite sides;
5. Knead both sides separately;
6. jiaozi is wrapped.
skill
1, when adding water to meat stuffing, add it little by little, and stir it in one direction while adding it;
2. You can pick celery leaves if you don't like them, but I think celery leaves are more nutritious, so I won't pick them now. When I was a child, I ate celery at home. I always picked the leaves. I wonder who invented the method of picking celery leaves. At first glance, I am not a chef who can make a living. It is estimated that at that time, they all grew their own vegetables, so they didn't have to spend money to buy vegetables, and it was not a pity to take off their leaves. )
3, celery is a photosensitive vegetable, easy to grow spots after eating the sun, try not to eat during the day. Especially when preparing for the Olympic Games, don't eat celery in the sun for a long time.
Pork, celery and cabbage jiaozi
Recipe introduction
Jiaozi cooked at home is much more delicious than that cooked in restaurants and supermarkets, mainly because of the fresh materials. You can pack more jiaozi at a time, part of it can be frozen, and you can take it out when you are lazy in the future. I once bought a quick-frozen jiaozi in a supermarket, which is a big brand at a port. Half eaten and half poured, really. ...
material
500g of pork stuffing (3 fat and 7 lean), 300g of Chinese cabbage, 500g of celery, 8 tablespoons of peanut oil (96g), 2 tablespoons of sesame oil (24g), 3 teaspoons of salt (10g), 2 tablespoons of soy sauce (30g), and 2 green onions1(20g).
working methods
1. Cut the onion and ginger and soak them in boiling water for ten minutes.
2. Add 2 tablespoons soy sauce, 1.5 teaspoon salt, Jiang Shui onion, 6 tablespoons peanut oil, monosodium glutamate and pepper to the meat stuffing, and stir in one direction.
3. Blanch celery with boiling water, remove cold water, control the moisture, cut into fine powder and dry.
4. Add 2 tablespoons peanut oil to the chopped vegetables and stir well. Add 1.5 teaspoon salt and stir well. Add the meat and sesame oil and mix well again.
5. Roll out dough, or buy ready-made dumpling wrappers, one for two or five.
6. Pack jiaozi.
7. Boil jiaozi with more water. If you cook in a wok, add half a pot of water. After the water boils, add 2~30 pieces of jiaozi at a time. Stir with a colander when cooking. After the water boils, add half a bowl of cold water to continue cooking. Generally, after being opened for the third time, the jiaozi expands completely and floats on the water to cook.
skill
1. It is best to choose the rear buttock tip (3 fat and 7 thin) to chop the meat itself. The meat grinder will taste worse, and the ready-made meat stuffing in the butcher shop will be worse. If you choose pork belly, a fat and thin meat stuffing, you don't need to add vegetable oil. If the meat will dry in the refrigerator for a long time, it would be better to add an egg.
The purpose of blanching celery is to prevent the hard vegetable stalks from bursting the dumpling skin.
3. When mixing vegetable powder, you must put oil before adding salt, otherwise the dumpling stuffing will "come out" and the package will not be good.
4. The weight of dumpling skin = meat stuffing+vegetable powder+oil+seasoning-water squeezed by vegetable powder.
5. If you use jiaozi leather bag and jiaozi, dip it in water as an adhesive.
6. When cooking jiaozi, it's best not to cover the lid to prevent high-temperature steam from breaking the dumpling skin.
7. jiaozi that can't be eaten can be frozen. If it is in a plastic box, the edge should be frozen, because cabbage is easy to "water". Once the vegetable juice soaks the skin, it is easy to freeze with the plastic box. If it were in a metal cage, there wouldn't be this problem.
Steamed ears of wheat and pork in celery dumplings-jiaozi on the fifth day of the fifth lunar month-broke the old customs.
Recipe introduction
Jiaozi has elastic skin and smooth stuffing. In the north, the fifth day should be a cross-talk-commonly known as "breaking the fifth". It turned out that on New Year's Eve, when people invited God, they forgot the dirty God. She was angry and went to Maitreya to make trouble. Maitreya smiled, but did not answer. The foul air is so unpleasant that his hair is almost torn off. Maitreya saw that the situation was about to get serious and said, "Let's do it! Today is the fifth day, let people put more guns on you and pack a jiaozi, which costs a lot of money! " -this is the origin of "breaking five". Another way of saying it: We can get rid of some taboos on the Spring Festival. Mainly to send the poor, meet the god of wealth, and open a market for trade. It is said that the poor god is Jiang Ziya's wife. Sacrifice to the god of wealth on the fifth day of the first month. According to folklore, the God of Wealth is the Five Gods. The so-called five roads refer to the east, west, north and south, which means that you can get money when you go out of five doors.
material
Pork belly 1000 g celery 300 g lobster sauce 2 ginger-salted carrots.
Steamed golden ears of wheat: 300g of high gluten flour? 200g orange powder
Boiled jiaozi: 700-800g of high-gluten flour.
working methods
1 Add water to carrot and beat it into juice.
Mix carrot juice with high-gluten flour and flour, stand, cover with plastic wrap for 30 minutes, and make steamed dumplings.
In addition, bake jiaozi with high-gluten flour for 30 minutes.
Stir-fry the ginger slices in hot oil, then add the washed and chopped lobster sauce, stir fry, turn off the heat and throw away the ginger slices.
5 When the oil is cold, pour the chopped pork belly and mix well.
6 Chop the washed celery, pour it into the meat, add salt and stir.
7. Roll out the dumpling skin, wrap it in the shape of wheat ears, and steam for 8- 12 minutes.
Jiaozi: Wrap it in the shape of jiaozi and cook it.
9 set the plate, you can dip in the mixed seasoning of soy sauce, vinegar and sesame oil.
skill
It is very important to season the stuffing in jiaozi.
Steamed dumplings are transparent and shiny when steamed.