As the saying goes, "jiaozi is delicious, but the stuffing is difficult to adjust", and the success of a jiaozi depends on this stuffing! Don't you like your jiaozi? That's because you haven't come across this dry goods secret. As long as you learn these 10 skills, you can ensure that your jiaozi is fresh, tender and juicy, which is more than 100 times more delicious than what you bought. ...
Let's introduce jiaozi with leek stuffing and how to make it better. There are several ways. Readers can learn from it and will certainly benefit from it.
The first method: leek egg stuffing: clean leek, cut into fine powder, stir-fry eggs in advance, soak vermicelli and auricularia respectively, cut into powder, mix the above pretreated raw materials, then add oyster sauce, salt and cooked oil and mix well.
The second method: leek shrimp stuffing: clean leek, cut into fine powder, cut shrimp into diced, fungus and vermicelli, mix the raw materials, then add salt, cooked oil, raw eggs and oyster sauce and mix well.
The third method: leek pork stuffing practice: chop leek, diced pork belly and soft vermicelli. Heat a wok, add base oil, add pork belly and stir fry, then add soy sauce, soy sauce and oyster sauce, stir fry until cool, mix the processed ingredients, and then add salt, sugar and pepper to taste and mix well.
The fourth method: three fresh pork stuffing: mince leek, stir pig hind legs into minced meat, dice shrimp, fry eggs thoroughly and let them cool, and soak fungus and vermicelli separately. Add soy sauce, soy sauce, pepper and pepper water into the pork stuffing and stir until it is gelatinous, then add salt and other remaining raw materials to mix, and finally add cooked oil and raw eggs and stir well.
The fifth method: the filling method of leek and zucchini: the leek is picked, washed and chopped, the zucchini is rubbed into filaments, salted, dried in water, the fungus is soaked in the end, the vermicelli is soaked in the end, the eggs are fried in advance, and the shrimp skin is fried. Mix the processed ingredients, add salt, oyster sauce, pepper and onion oil and mix well.
The sixth method: leek mushroom stuffing practice: the leek is picked, washed and chopped, the mushroom is pedicled and blanched into fine powder, the dried seaweed is soaked in advance, and the eggs are fried in advance. Mix the above materials, add salt, oyster sauce, raw eggs, scallion oil and pepper and mix well.
The seventh method: chop the chicken breast into meat stuffing, add salt, spiced powder, cooking oil and cooking wine for 30 minutes, pick and wash the leek and cut it into powder, cut the fungus into powder, mix the raw materials after treatment, then add salt, pepper, scallion oil and raw eggs and stir well.
I'll teach you 10 tips. Whether it is vegetarian stuffing, meat stuffing or three fresh stuffing, it is very suitable. If it is all dry goods, you must study hard. ...
1: Whether it is meat stuffing, vegetarian stuffing or meat stuffing, the main and auxiliary materials should be prepared separately and finally mixed.
2. Raw materials that are easy to enter the water, such as cabbage and celery, should be salted, drained and mixed with cooking oil. The extruded water can be mixed with flour.
3. Raw materials with peculiar smell need to be blanched, such as radish, mushrooms, rape, potatoes, etc. After blanching, some peculiar smells can be removed.
Don't use chopping knife when preparing vegetarian stuffing, the water is too serious and it tastes tasteless. You have to cut it, one knife at a time.
5. After the vegetarian stuffing is drained, oil (vegetable oil or animal oil), eggs and vermicelli can be added to increase its viscosity.
6. The meat stuffing is ready, so we need to fetch water. 500 grams of pork hind legs, 200 grams, pork belly, about 100 grams. It is better if you pour it into water and freeze it a little.
7. To draw water with meat stuffing, you should follow the principle of seasoning first and then adding water, otherwise it is not easy to taste.
8. Dumplings are mostly mixed with cold water, and the golden ratio is: 500g flour +250g cold water +5g salt+/kloc-0 +20g starch, which is even and slightly awake.
9. When cooking jiaozi, add a little salt to the water, which can prevent jiaozi from breaking skin and increase the taste of tendons.
10: When cooking jiaozi, use cold water for freezing and hot water for wrapping. If you accidentally paste the bottom, you can add the whole green onion to remove the paste smell.
When wrapping jiaozi, the vegetarian stuffing should be mixed with flour before wrapping, while the meat stuffing is the opposite. Mix and marinate the stuffing first, then stir the dough! Many people make mistakes, resulting in a lot of water in dumplings and easy to break the skin! This is also the chef of jiaozi. If you study hard, you will make a delicious jiaozi.