China people's taste buds are not limited to simple recipes, but also reflected in dumpling stuffing. Throughout, there are dozens of kinds of dumpling stuffing, but only the most homely ones are the most suitable for the public. For example, onion stuffing is one of them The boiled jiaozi thin-skinned stuffing has a strong onion flavor. Take a bite and the juice inside will instantly fill your mouth. After a bowl of jiaozi soup, you will feel comfortable all day. ...
Jiaozi stuffed with green onions, seemingly simple, actually needs a little skill. How to make stuffing tender and juicy? How to make noodles taste stronger? Today, Jane will tell you all this, so that you can be a jiaozi comparable to a hotel chef at home. Let's take a look at your favorite baby. ...
Ingredients: Pig forelegs, green onions, ginger, pepper water, soy sauce, pepper, salt, thirteen spices, jiaozi powder and eggs.
Practice, 1: Chop the pork into minced meat and try to chop it yourself with a knife. The meat grinder will taste much worse.
2. Stir minced meat, add Jiang Mo, soy sauce, oyster sauce, salt and thirteen spices and mix well, then add pepper water several times and stir until it is gelatinous.
3: After the green onion is washed, pat it with a knife, then cut it into fine powder, pour it into the meat and stir well, then add a little more onion oil.
4: Stir and marinate at low temperature 1 hour until it is completely tasty.
5: jiaozi powder with water, eggs, salt, and dough, covered with plastic wrap for 30 minutes.
6. Proofread the dough, make a small dose, and wrap it with your own skilled skills.
Jane's kitchen has something to say:
1: When cutting green onions, be sure to pat them several times before cutting them into powder, which can better stimulate the fragrance of green onions.
2. The meat stuffing must be seasoned first, then added with water, and finally added with oil, so that the meat stuffing will be more delicious and juicy.
3. Good dough must be proofed before use, because relaxed dough is more gluten.
4. When cooking, put water in the pot and add some salt to prevent the skin from breaking.
The final conclusion is: No matter what kind of meat is wrapped in jiaozi, it is wrong to mix the stuffing directly, and it is necessary to add 1 to draw water. Some people say there is no need to fetch water. Jane tells you that drawing water is not the same as not drawing water. Jiaozi cooked by pouring meat into water is more delicious. Hotel chefs secretly use this method. Please try it as soon as possible. ...