First go to the supermarket to buy the necessary ingredients and buy fresh live shrimp. Don't buy frozen shrimps and shrimps, which will affect the taste and contain a lot of preservatives. After buying fresh shrimp, buy leeks, with emerald green as the priority. If you don't have eggs at home, you should buy them. There is no requirement for eggs. Get down to business when the ingredients are ready.
Put the fresh live shrimp in with warm water, find a small scissors to cut the shrimp thread on the shrimp back, and clean out the black thread from beginning to end. Cut off the shrimp heads, too. Start peeling shrimps, because the shrimps must be hard, so pay attention to pricking when peeling. In this way, peel off the shrimp meat bit by bit and put it in the basin. After peeling, cut it into small pieces with a kitchen knife. The general ratio of shrimp meat to leek is 1: 10 to make it taste better. The next step is to deal with leeks.
Rub off the soiled part of the leek root by hand, clean up the slightly yellowed vegetable head, and then start washing it with water repeatedly. After washing, it must be spread out. This step is to dry the water, because there is water in jiaozi that affects the taste. After drying, the leek will be chopped up, cut with a knife, and cut one knife after another.
Next, scrambled eggs. About five eggs, crushed and put a lot of salt. Try to put all the salt that jiaozi needs into the eggs. Open fire and put in a wok, heat the wok, put in oil, stir-fry the broken eggs, and stir-fry the eggs. Try to break the eggs with a frying pan knife and smooth them in the frying pan to cool them.
Find a big pot, put the chopped leeks and shrimps into one side of the pot, and then put the eggs into the other side of the pot. Add thirteen spices, sesame oil, monosodium glutamate and pepper. When everything is ready, stir together, or add a raw egg. This is the whole process of making dumpling stuffing. Dumpling skins can be bought outside, and then they can be opened. jiaozi can never get tired of eating this stuffing.
Personally, I like pork and green onions, pork and mushrooms, mutton and green onions, and pork, green onions, white radish, and celery. This kind of mixture is what we often eat, and it is also our characteristic. I don't like jiaozi stuffed with fennel, and I can't get used to the taste of fennel. Let me talk about the way of stuffing dumplings in our house. It's actually the same to wrap jiaozi, so I won't say any more.
Pork, green onion, pork and mushrooms are similar, but the ingredients are different. Pork should be half-fat and half-thin. Now many of them are mixed meat, but I don't like that. I don't think it's chewy and tasteless. My family usually buys a piece of fat and thin meat and cuts it into meat myself when I go home. Although it's troublesome, as a foodie, this little thing is nothing, and the meat I chop myself is better than a machine. Add some salt, soy sauce and other seasonings. At this time, get some green onions, put a chop, and then the basic meat stuffing of pork and green onions is ready. The pork and mushroom stuffing is based on this. Add some water-boiled mushrooms and cut them into cubes. It will taste better if you fry them in oil, and then mix them with meat. The same is true for mutton and green onions.
There are many people who eat stuffing there, such as pork, onion, white radish, white radish, shredded, blanched with water for a few minutes, squeezed dry, cooled, put some oil in the pot and stir-fry, add some seasoning, and mix well with chopped pork and green onion. If there is little oil, pour some hot oil and stir.
As the saying goes, delicious but jiaozi, the happiest thing to go home is to eat a jiaozi wrapped by my mother.
As a traditional food in China, jiaozi is cooked by almost every household, and there are many kinds of dumpling stuffing. If we go to jiaozi to eat jiaozi, we can see that there are more than ten or twenty kinds of dumpling stuffing waiting to be selected.
I am a person who loves jiaozi very much. When I don't have to go to work on weekends, I will mix stuffing, make noodles and wrap jiaozi myself. When it comes to my favorite dumpling stuffing, it is definitely leek and egg stuffing, from snacks to big ones. My mother used to cook it for me. When I grew up, my mother wasn't around often, so I tried it myself. I learned it more times.
To make dumplings stuffed with leeks and eggs, the required materials are as follows: appropriate amount of leeks, eggs, vermicelli, shrimp skin and ham sausage. First of all, you should buy fresh leeks, pick and wash them, and then drain them. In the process of draining leeks, you can cook the vermicelli in the pot, remove the cold water after the vermicelli becomes soft, chop them and put them in the kitchen utensils. Then there is the ham sausage, which can be put or not according to personal taste. The reason why I choose to put the ham sausage is because the red of the ham sausage is mixed with the green of the leek, and the matching of color and eyes makes my appetite greatly increased. You can chop the ham sausage and put it with vermicelli.
After the above two steps are completed, the filtered leek can be cut into small pieces, and care should be taken not to cut the leek into too large pieces here. The chopped leek can be mixed with vermicelli ham sausage; After that, you can heat the oil in the pan. Before heating the oil, put a few eggs in the pot and add some salt. When the oil is hot, pour in the eggs and stir them. During the stir-frying, keep stirring. Don't stir them into egg pieces, which will affect the taste. And if you want the dumpling stuffing to taste particularly fragrant, put more oil in the scrambled eggs. After frying the eggs, pour the chopped vermicelli, ham sausage, leek and shrimp skin into the eggs and stir.
Salt, chicken essence, allspice powder and sesame oil need to be added before stirring. After stirring evenly, the fragrant leek and egg stuffing jiaozi will be baked.
I like jiaozi with two kinds of stuffing, one is jiaozi with Chinese cabbage and pork stuffing, and the other is jiaozi with pork and leek stuffing. It may be because the jiaozi of these two fillings is more common and easier to prepare. Most of my family usually pack jiaozi with these two fillings. I've eaten a lot of other fillings in jiaozi. I don't know if I'm used to these jiaozi made at home, but I always feel that other fillings are delicious, but these two are the best for my taste.
The first kind, jiaozi with Chinese cabbage and pork stuffing. Actually, the stuffing is not difficult to prepare. It is very important to choose Chinese cabbage when you buy good Chinese cabbage, pork and dumpling wrappers. If the Chinese cabbage is not well chosen, the jiaozi will be greatly reduced. I usually choose smaller Chinese cabbage, because there are not many family members, so sometimes I will simply buy it as a doll dish, which is sweeter and more in line with the taste of my family. After buying the ingredients, you can prepare the stuffing.
Wash and chop the cabbage first, sprinkle some salt, and get rid of some chinese cabbage juice, otherwise it will easily break the dumpling skin if it is too wet. Then chop up the pork and add some seasonings. My family usually adds some pepper and other seasonings. Finally, I mix the cabbage with the pork and pour some oil to stir it. The saltiness can be determined according to the taste of my family. When you are ready, you can start making dumplings. The shape of my jiaozi is arbitrary, so you can wrap it as you like, as long as it doesn't spread when cooking.
Second, jiaozi with pork and leek stuffing. In fact, it is similar to jiaozi's practice of filling Chinese cabbage. At the beginning, of course, it is also the choice of ingredients. After all, if the ingredients are well chosen, jiaozi will be half the battle. Then chop the pork, pour some spiced powder, salt, oil and eggs, and finally pour the leeks and stir them together. Different from cabbage, leek tastes heavier and more fragrant, and the family still likes it.
I like jiaozi with these two fillings better, probably because it has the taste of home. Jiaozi of these two fillings is actually very common and common, but every time I go out and someone eats jiaozi, I will unconsciously order jiaozi of these two fillings.
I have eaten many flavors of jiaozi since I was a child, and then each kind is quite delicious. I especially like to eat two kinds of dumplings, one is pork and green onions, and the other is three fresh leeks. My mother will make me jiaozi with these two kinds of stuffing every time I go home.
First of all, let's talk about how to make pork and green onions, that is, mix the noodles first, don't let him open them, then immediately mix the stuffing, chop the green onions, mix them with the pork stuffing bought in the store, then put some oil, some salt and some seasoning materials, and the dumpling stuffing will be mixed. Then everyone can make the noodles into long strips, then cut them into round pieces, and finally roll them into dough with a rolling pin, and then wrap them.
After that, let's talk about how to make three fresh leeks. The dough is actually the same as that of pork and green onions, but the stuffing is a little different. First, wash the leeks, then cut them into small pieces, and then put eggs in them. Of course, the eggs are fried. In addition, I personally prefer to put a little shrimp skin, because I prefer the taste of seafood, and the remaining steps are the same as those of pork and green onions.