Many people in jiaozi love to eat, especially northerners. There are countless jiaozi in the street. However, people still prefer to eat their own jiaozi at home. The process of wrapping jiaozi is also very beautiful, and the stuffing of jiaozi can be changed at will. The wrapped jiaozi is so thin and stuffed that even eating a plate is too satisfying.
However, it is not that simple to eat delicious jiaozi. Every working procedure should be done well. For example, if the dumpling stuffing is mixed again, the dumpling skin is not well made, dry, hard or thick, and the taste of jiaozi is also very poor. For example, no matter how well the dumpling skin is rolled, no matter how beautifully wrapped in jiaozi, the dumpling stuffing is not well mixed and tastes strange. So no one likes to eat jiaozi like this.
First: mixing noodles
Take care of yourself, jiaozi. Don't be lazy. Nowadays, many people buy dumpling wrappers directly to save trouble. If you buy a soft and thin dumpling wrapper, it will be ok. If you buy a hard dumpling wrapper, it will taste bad and it will be uncomfortable to wrap it. In the past, when I bought dumpling wrappers, I had to dip some water in the outer ring of dumpling wrappers to divide the jiaozi, otherwise it wouldn't stick at all, so I didn't roll the dumpling wrappers myself.
Use cold water when kneading dough, so that the dumpling skin is stronger. Add a small amount of salt and an egg to the flour, so that the dumpling skin is softer, chewy and more fragrant. The ratio of flour to water can be 5:2.3. Of course, the quality of flour is different, and the amount of water added will be a little different, so the water can't be added all at once, and it needs to be stirred several times to make a smooth and soft dough. if
Second: chop meat.
Generally, there are many people who pack pork stuffing in jiaozi. Pork has many uses, such as green onion pork, cabbage pork and mushroom pork, which are very popular, so the choice of meat is also very important. It is best to choose pork forelegs or pork belly, which is three points fat and seven points thin. Try not to choose hind leg meat, because the filling may be firewood. In addition, you must carefully chop the stuffing by hand. If you use a meat grinder or a cooking machine to chop stuffing at home, you need to master the degree and don't mash it. This kind of meat stuffing is not very good in jiaozi, but it will be better if it is a little granular.
Third: there is water in the meat.
If the meat stuffing tastes fresh and tender, you should know that you can draw water with clear water, but it is best to use pepper water. You can boil the pepper in water for a few minutes in advance. After cooling, you can add the moisture of this pepper to the meat stuffing several times, stirring in one direction at a time until the moisture is absorbed by the meat stuffing, and the meat stuffing looks more moist and full. This step is definitely indispensable, and many people may not know it yet, which may lead to cooking.
Fourth: meat stuffing seasoning
Be sure to put onions and ginger in the meat stuffing, add onions and ginger to remove the fishy smell, then add salt, soy sauce, pepper and sugar, stir well, and add cooked oil to lock the water and marinate.
Fifth: mix vegetarian stuffing.
Be sure to dry the water before mixing the vegetables with the meat stuffing, so that jiaozi will not get wet and taste better.
Sixth: handmade noodles pi
The dough is stirred and proofed, which makes it taste better. When rolling dumpling skin, the middle is slightly thicker and the edge is thinner. Wrapped in jiaozi, wrapped in jiaozi, not afraid of breaking. Don't exaggerate. If it is difficult to combine, the cooked jiaozi is easy to break the skin, and its mouth is tight, so that the dumpling stuffing will not be exposed.
Seventh: Cook jiaozi.
After the water is boiled, add a little salt. After jiaozi took the pot, it was not easy to break the skin when cooking. Jiaozi, after taking out the pot, stir easily, cover the pot, boil over high fire, open the pot and add cold water, then cover the pot and boil. Repeat this three times, and jiaozi will be cooked. Jiaozi will not taste good if it is not covered or cooked for too long.
Eighth: Boil and freeze jiaozi.
Whether you buy it or pack it yourself, you need to put it in the pot when there are small bubbles in it. Don't wait for the water to boil, so the dumpling skin won't break.
You should learn to master these eight skills when you package jiaozi. You can be sure that every time you wrap jiaozi, it's delicious. Take a bite and it's tender and juicy. It's really delicious. I don't have to go to the dumplings anymore. Jiaozi made by myself is more fragrant than jiaozi in the dumpling house! You also have a try.