Dumpling stuffing should be delicious, regardless of meat stuffing, one thing must be satisfied: it needs a little juice to be fragrant. No matter how much seasoning is put in the dry stuffing, it loses its delicacy. Children love jiaozi, and my family packs jiaozi at least once or twice a week. I have pondered over some experiences and tricks of mixing stuffing. 1, regardless of the meat stuffing, don't chop it too finely. If it is too fine, it will lose its taste and umami flavor. Especially the older generation, when chopping stuffing, you must chop the meat into minced meat, so that you can chop it carefully. Don't squeeze the vegetables too dry. That not only loses nutrition, but also loses taste, becomes dry and loses the delicacy of vegetables. I remember when I was a child, my mother used to squeeze a cloth bag every time she wrapped jiaozi, so that the water must be squeezed clean. 3, meat jiaozi, only the meat is full of flavor will be fragrant. I usually marinate for a while before preparing vegetables. (1) It is best to chop a little onion and ginger in the meat stuffing to let the fragrance of onion and ginger seep in. (2) Chop the stuffing and pour some soy sauce in. (3) Chopped minced meat, add appropriate amount of light soy sauce, allspice powder, chopped green onion, Jiang Mo, sesame oil and pepper water, stir well, and then marinate for a while.

Be sure to put some sesame oil. It's delicious. 4. Put more soy sauce and pepper water appropriately, pour it into the mixture several times, and let the meat be fully eaten. We need a little more oil. The boiled jiaozi juice is delicious. 5. Unless the set meal is pure meat, the proportion of vegetables should be at least half. This tastes soft and delicious. 6, the meat is best to be fat and delicious. Look at my breakfast, jiaozi. They are stuffed with pork and sweet peppers. Take a bite, it's fresh and delicious.

We always eat jiaozi in our daily life and jiaozi in many festivals. I remember a joke before: "Why do we still eat moon cakes on Mid-Autumn Festival?" Answer: "These festivals don't need to eat jiaozi, just for a change." . Generally speaking, varieties in jiaozi are distinguished by fillings. Let's start with jiaozi, a common pork stuffing. Generally speaking, pork should be fat and thin, and it is best to have 2 to 3 points of fat meat and 7 to 8 points of lean meat, so that it is rich and delicious and not too greasy. Supplemented by vegetables with more fiber, such as cabbage, sauerkraut (actually cabbage) and celery. Every family has its own problems. Personally, I mix the meat stuffing very simply, which is basically soy sauce, cooking wine, oyster sauce, plus a little water soaked in pepper, onion and ginger (I don't like the taste of ginger in the stuffing, which is purely a personal habit), and then put it in the refrigerator for more than 2 hours to marinate. I think this process of "savoring" meat stuffing is very important. You must savor it when stuffing. Just dip it in with chopsticks and taste a little.

There are also some seafood such as shrimp and yellow croaker, such as jiaozi. Except for the shrimp in jiaozi, other families generally don't cook it. It's not much different from ordinary jiaozi, but it doesn't need to be pickled. I think the fresh ingredients and delicious seafood are the highlights of this jiaozi. If the seasoning is too heavy, it will rob the taste of seafood. Just deodorize the cooking wine, onion and ginger and add a little oil to make the stuffing "moist". Some people don't eat meat and seafood. You can add some dried bean curd, eggs, tofu, fungus, leeks and other prepared jiaozi. As for the "know-how" and "secret recipe" of dumpling stuffing, I really can't say. If you want to enrich the stuffing, you can also add some broth, or you can chop the chicken soup and mix it in. Jiaozi is not only delicious to us in China, but also an emotion, such as reunion and missing. Anyway, I think my mother's jiaozi is the best at any time. In some places in the north, there is a saying that "get on and get off at the intersection". Every time I leave home, my mother will personally see jiaozi off. It's really delicious and warms my stomach and heart. Excellent food is not only delicious, but also the culture and emotion behind it are more precious. If there is any key secret, it is parents' love for their children.

If it's vegetable stuffing, it's better to keep the original flavor. Simply put some monosodium glutamate, salt and thirteen spices in the seasoning. Too much seasoning will mask the original flavor of vegetables, especially leeks, eggs and shrimps. Usually put salt and monosodium glutamate on the line, the taste is particularly fresh. Some vegetables need to be boiled before they are wrapped, so we should grasp the time well. It shouldn't be long. After a long time, the color of the dish will be bad, many nutrients will be lost, and the meat stuffing, especially the beef stuffing, must be tender, otherwise the wrapped jiaozi will taste particularly hard and not delicious. When the meat stuffing is seasoned, appropriate cooking wine and oyster sauce can be added, and two eggs can be properly added into the dumpling stuffing, so that the dumpling stuffing can be cooked into a ball. Then use chopsticks to stir evenly clockwise, and all the meat stuffing should be stirred in one direction with chopsticks, so that the dumpling stuffing is more chewy. We call it "Neng" the dumpling stuffing there. If you are from the northeast, chopped green onion is essential in the meat stuffing, or onion is used instead. It is worth mentioning that the Buryat nationality in Russia has a kind of steamed stuffed bun called Buryat steamed stuffed bun, which is very popular among China people here. The stuffing of this kind of steamed stuffed bun is made of lard, mutton and onion. It's simple, but it smells good, and you can smell it from a distance. A bite is even more memorable. In short, it varies from place to place and from person to person.