Delicious, homemade ingredients, you can refer to it.
For more vegetarian food, you can click on Cui Cui's head.
The method of jiaozi is 886 1 1!
Many people like to eat jiaozi, especially in the second half of annual leave. In many places, jiaozi is basically eaten on holidays. If you want jiaozi to be delicious, you must mix the stuffing well. Many people like to eat jiaozi, but they don't know how to match dumpling stuffing. There are all kinds of ingredients on the opposite side, and they are often a little confused. They only eat stuffing.
Teach you a skill of making dumpling stuffing and share a "universal formula" of ingredients collocation, which is simple and practical. Remember this collocation method: dumpling stuffing = main course+soft side dish+crisp side dish+fragrant side dish, even beginners can make delicious food! Let's explain it in detail.
The main course, that is, the basic dish, is the basic dish. Commonly used are: meat, mutton, beef, fish, eggs and so on. Represents the keynote of this dumpling stuffing, such as using big meat, which is the taste of big meat. On the basis of big meat stuffing, it tastes better with other ingredients.
Soft side dishes, which provide a soft taste, are usually side dishes with a lot of juice. Commonly used are: white gourd, purple cabbage, zucchini, Chinese cabbage and so on. In addition, vermicelli and tofu can also be used instead. The function of this kind of dishes is to provide a soft and smooth taste and play the role of "link".
Hard side dishes mainly provide crispy taste, and generally some crispy side dishes are used. Commonly used are: white radish, lotus root, cucumber, carrot, water chestnut and so on. In addition, you can also use fungus, thousand pieces, corn and so on. The function of this kind of ingredients is to make the dumpling stuffing taste fresh and chewy.
Scented dishes, which play the role of finishing touch, generally use some side dishes with obvious fragrance. Commonly used are: green onions, mushrooms, parsley, leeks, celery, fennel, shepherd's purse and so on. They can make the dumpling stuffing taste richer and more layered. Without this ingredient, the dumpling stuffing would be unpalatable.
Well, there are so many general formulas for matching dumpling stuffing. From the main course, soft side dishes, hard side dishes and fragrant side dishes, you can freely match them according to your own tastes to ensure that the dumpling stuffing is delicious, soft and chewy. However, it should be noted that when encountering ingredients with high water content, most of the water should be squeezed out before filling.
Here are two ways to increase the freshness and taste of jiaozi. Many people make vegetarian dumpling stuffing, which tastes very firewood and tastes not fragrant or tender. Next time, you can put some pepper oil in the vegetarian stuffing, which can lock the moisture of the ingredients and enhance the fragrance and taste. This method works time and again! You can try.
When making meat stuffing, add boiled water with ginger and pepper, and the dosage is about 1/5 of dumpling stuffing. Then keep stirring in one direction until it feels sticky. In this way, the stuffing of jiaozi can be tender, smooth and juicy, and the fishy smell can be removed, and the taste is particularly good.
Teach you a skill of making dumpling stuffing. The above is a detailed introduction. Remember this "universal formula", even beginners can make delicious food. Finally, what I said is an allusion to jiaozi. We in China pay attention to understanding the ins and outs of delicious food when we eat it. Jiaozi, too, ate so much jiaozi, I don't know how it came, so it's a little embarrassing.
Jiaozi was originally called Joule, which was invented by Zhang Zhongjing, a medical sage in the Eastern Han Dynasty. It has a history of 1800 years. Jiaozi first kneaded noodles with cold water in winter, and then cooked them in a large pot with hot ingredients such as mutton and pepper. Let everyone eat separately, the main purpose is to drive away the cold and keep warm, and avoid frostbite in everyone's ears.
Later, after more than 400 years of evolution, it became a special food in the Tang Dynasty, and its appearance was almost the same as that of jiaozi now. It was also called "Crescent Moon Wonton".
Then it has been spread to the present, and it has become one of the traditional cuisines in China, which is deeply loved by everyone, especially on holidays. The custom in many places is to eat jiaozi. Well, that's all about jiaozi.
There are too many practices in jiaozi, so I will share a recently created jiaozi.
Prepare some pork (front leg meat, half fat and half thin)
6 Abalone (jiaozi used to like to use mushrooms, but in fact, eating abalone directly is much more delicious).
More than a dozen live prawns (decapitation, shrimp catching and peeling)
Chinese cabbage (7-8 petals)
One egg, minced garlic, cinnamon and star anise.
Chop the above ingredients respectively, drain the Chinese cabbage with salt, chop the lean meat and pork, fry the oil in an oil pan, fry the minced garlic, cinnamon and star anise in the oil, pour the prepared dumpling stuffing (excluding cinnamon and star anise) after the oil cools, chop the oil residue, put it in the dumpling stuffing, beat the eggs and mix well, add a proper amount of salt and soy sauce. Dumpling stuffing is done, and then jiaozi is wrapped into the shape you want according to your favorite wrapping method.
There are many ways to be jiaozi. As far as stuffing is concerned, it can be divided into salty and spicy. Pinch, corner, lace, etc. Judging from the way of package. From the way of cooking, there are steamed dumplings and dumplings.
Learn to exchange more detailed jiaozi practices.
1. Celery pork stuffing
2. Northeast Chinese sauerkraut pork stuffing
3. white radish, diced pork and leek stuffing
4. leek, fungus, egg and shrimp skin stuffing
5. Spanish mackerel and leek stuffing
6. Pork scallop stuffing with leek
7. Fennel pork stuffing
8. Chinese cabbage and pork stuffing
Hello, I'm Ma Bao Doudou, a post-90s generation who loves learning food and cooking. I'm glad to answer this question.
Jiaozi, a popular food. Especially for lazy people. Maybe everyone will put a few packets of frozen jiaozi in the refrigerator and cook a bowl when they are hungry.
Speaking of jiaozi, what are the practices? I only know steaming, frying, frying and boiling. Cooking is the most common way to eat! Eating too much in one way will make you a little tired, so you should change several ways.
Now let me talk about how to operate these kinds of eating methods:
1. steaming: both rice cookers and pots are acceptable. Of course, it is best to put jiaozi in a steamer. The steaming time depends on what kind of stuffing your jiaozi is. If it is raw meat, steam it for a while, and also steam the cooked or easily cooked stuffing for a while. Generally, everything is cooked in about 25 minutes.
2. Frying: There are two ways to fry. The first method is to brush the oil directly in the pot, put jiaozi in, and stir-fry slowly. Be sure to pay attention to the heat, otherwise the outside is burnt, the inside is not cooked, and it will keep turning over. The second is to steam dumplings first and then fry them. This way of eating is more perfect and tastes better, and it will be golden and crisp when fried a little.
3. Stir-fry: Burn a little more oil in the pan, and when the oil temperature is almost the same, put jiaozi in and stir-fry. The oil temperature should not be too high, just try it with chopsticks, and the chopsticks should be inserted to bubble. When frying, keep turning it over, so that it will be heated evenly and will not stick to the pot. Be sure to fry it slowly with a small fire to ensure that it is cooked and crispy. This way of eating is not too much, because it is too oily, especially for girls, who are worried about gaining weight.
3. Boiling: Be sure to boil the water first, then put it in jiaozi and jiaozi, then stir, add cold water after boiling, and repeat for three times. When jiaozi floats completely, cook it for a while, and then you can eat it when it is cooked. You can add vinegar, pepper and garlic according to your own taste.
Let me talk about how we do it there. We usually like to eat jiaozi, and we usually pack it once every ten or eight days.
There are two kinds of fillings that are often made, one is made of leek eggs and the other is made of radish meat.
The method of filling leek is to wash and dry leek first, and then chop it up. The second step is to fry the eggs, heat the pot, put more oil, break the eggs and throw them into the pot for frying. Cool, chop and mix together. The leek stuffing is ready.
The second kind is radish meat stuffing, that is, the radish is washed and shredded first, boiled in a pot for eight minutes, removed and dehydrated, then cut into meat, cut into small pieces and chopped. Be careful, it must be broken, or it will be difficult to wrap it. The radish should be fried in a hot pot, shoveled out to cool and mixed with the meat.
These two kinds are the same. When mixing together, add seasoning, chopped green onion, salt, thirteen spices, jiaozi seasoning, Jiang Mo, soy sauce and sesame oil. Play as you like. Just stir it evenly.
You can make your own dough, or you can buy the finished dough. When you wrap it, you must pinch it tightly, otherwise it will open as soon as you cook it.
Here are some pictures, including the method of Bao Jiaozi, to share with friends!
There are three common practices in jiaozi: jiaozi, roasted jiaozi and steamed dumplings.