Will jiaozi, where fresh shrimps are fried one shrimp at a time, be very enjoyable? Most of jiaozi is suitable for cold storage. If you eat and cook now, it's really delicious to wrap a fresh shrimp in a jiaozi. Prepare food in advance: 200g minced meat, 1kg green shrimp, shredded onion and ginger, proper amount of vegetable oil, rice wine, soy sauce, oil consumption, salt, corn flour, black sesame powder and a small amount of dumpling skin.
A kilo of white shrimp is shelled and dried, and a spoonful of rice wine, a little salt and corn flour are added, and preserved for later use. Add appropriate amount of chopped green onion and ginger foam, 2 tablespoons of soy sauce and 1 tablespoon of oil consumption to the meat stuffing, stir it in one direction to taste, and consider adding salt as appropriate.
Take a dumpling skin, put a small amount of dumpling stuffing in the core, then put a shrimp, leave the lobster tail outside and put as little dumpling stuffing as possible. Glue some water on both sides of the dumpling skin and seal it on the fresh shrimp. I packed more than 20 pieces of jiaozi, which is pure fresh shrimp. When the shrimp is gone, I'll immediately package the dumpling stuffing to make fresh meat pot stickers.
Put it in an electric baking pan or a flat-bottomed non-stick pan for 5min, pour a small amount of vegetable oil into the pan, put it in a frying pan, keep the fire simmering, wait for one minute, add a small bowl of water, cover and simmer for 5min. Sprinkle a little black sesame powder when closing the pot.
Trigonella foenum-graecum fresh meat stuffing colorful rainbow jiaozi If we roll dumplings ourselves, Huaer will give us a suggestion. We can buy some vegetable powder, such as spinach powder, pumpkin powder and purple potato powder, which are all ground powder after vegetables and fruits are dried. Knead dough at home, make jiaozi or make handmade noodles. Colorful dough has stronger flavor and more beautiful color, which is especially loved by children.
This seven-color rainbow jiaozi is made of pumpkin powder and purple potato powder, with reduced dosage and elegant color, which will not fade after being boiled and fried after freezing. Friends can try it. Prepare food in advance: one pumpkin, two raw eggs, 300g chopped green onion, ginger foam, appropriate amount of vegetable oil, rice wine, soy sauce, oil consumption, salt and sesame oil.
500 grams of wheat flour, 5 grams of purple potato flour and 5 grams of pumpkin flour. Appropriate amount of water: first knead the dough. 500 grams of wheat flour is divided into two parts on average. Each serving is mixed with 5g of vegetable powder, and appropriate amount of water is added. Knead the dough into smooth dough, cover it with a fresh-keeping bag and wake it up 15-2-min.
Peel the pumpkin, rub it into silk, sprinkle with a spoonful of salt, stir and let it stand, then wash out the water. Beat 2 eggs into egg liquid, boil a small amount of vegetable oil in a non-stick pan, and crush a small piece after the egg liquid is cooked. Add appropriate amount of chopped green onion and ginger foam, a handful of shrimp skin, appropriate amount of soy sauce, oil consumption and a small amount of salt into the meat stuffing, and stir evenly in one direction.
Skim the shredded Cucurbita pepo, then dry it by hand, put it into the dumpling stuffing, pour in a little sesame oil and stir it together. At this time, the dough is almost loose, and the two doughs are kneaded into strips of equal length, and then kneaded evenly after being twisted.
Rolled into a uniform steamed bun skin, the section color is beautiful at the moment. After being wrapped into a jiaozi, if you save it first, spread the jiaozi on the cake mold, put it in the refrigerator for 30 minutes to set, and then put it in a film bag for frozen preservation. Whether you knead the dough with fruit and vegetable juice or vegetable powder, you should relax for enough time to make the dough soft and easy to roll up the dumpling skin.