1. There will be residual water in the big spoon that has just been brushed. Sit the big spoon on the stove and fire to let the water evaporate. Then turn it to low heat and pour the oil. The amount of oil should be as little as possible, but make sure that the bottom of the pot is lightly paved with a large spoon and a thin layer. This amount of oil should be specified: "as little as possible" because if there is more oil, the oil on the fried dumplings will be large, which will be a little greasy; The purpose of "spreading a thin layer lightly" is to prevent jiaozi from blackening and pasting without oil. However, it is better to use less oil than more, because if there is less oil, the oil can be evenly distributed on jiaozi noodles by shaking a large spoon. When the oil is hot, you can put jiaozi in the pot.
2. When mixing with jiaozi noodles, adding one egg per 5g of noodles can increase the content of protein. When cooking, protein shrinks and solidifies, and the dumpling skin becomes firm and difficult to stick. Fry jiaozi a little with oil, add a little noodle soup (or rice soup), cover the pot, fry with low fire, turn the pot from time to time, and fry until the handle of the pot is shaken and the whole jiaozi can slide, and the fried dumplings are ready.
3. Put oil, sprinkle a little salt, then put the dumplings in place, slide the pot to make the dumplings move, as long as the bottom of the dumplings scab slightly, and almost pour the soup out of the pot, so it won't stick to the pot.
Practice:
Prepare ingredients
Appropriate amount of flour, meat stuffing, refined salt, chopped green onion, sugar, chicken essence, cooking wine, pepper and onion ginger juice.
Production steps
1. Add warm boiled water to the flour to form dough, knead it thoroughly, then pick it into blanks and roll it into round skins (as thin as possible) for later use.
2. put the meat stuffing into a plate, add salt, chopped green onion, sugar, chicken essence, cooking wine, pepper, onion ginger juice and a little water and mix well to form the stuffing.
3. put the stuffing pericardium into the leather, knead it and put it in the refrigerator to cool it.
4. Pour a proper amount of oil into the flat-bottomed non-stick pan, first burn it on the fire, turn off the fire when the oil is a little hot, put jiaozi neatly in the pan, add water to jiaozi's bust, cover it and bring it to a boil over high fire, then turn it to medium heat, when the water is boiled dry, open the lid and add some water until it reaches the bottom of jiaozi, then cover it and simmer over medium heat, and when the bottom of jiaozi is dry and crisp, remove the pan and plate.