Jiaozi is a kind of food that my family likes very much. When I am free, I will cook jiaozi at home. The stuffing is basically different every time, but no matter which one is delicious. Among them, jiaozi, a leek, is my favorite. The whole family loves it, whether it's stuffed with leek meat or eggs. Amaranth is rich in nutrients, vitamins, fiber and carotene, and it tastes very delicious, so my family often eats it all year round. Although the leek jiaozi is delicious, it is very likely to come out of the water in the case of stuffing. Have you seen them? As soon as the water comes out, the dumpling stuffing will become looser and looser, and the wrapped jiaozi will not taste good. Do friends know why this problem occurs?

I think this has a lot to do with the method of adjusting dumpling stuffing. The method of mixing meat stuffing is wrong, and the dumpling stuffing is definitely not delicious. Today, I will give you a detailed introduction of several tips for wrapping leek jiaozi and mixing meat stuffing, which are easy to learn. Don't mix jiaozi and leek at once. Grasp a few tips, it will taste better without water.

Jiaozi technology of leek eggs 1: prepare wheat flour and cold water in advance, then knead into dough, stir and let stand for a while, and then prepare stuffing together in advance. Process 2: First, we remove the rolled leaves of amaranth, then soak them in salt water for 20 minutes, then take them out and clean them, then drain all the water of amaranth and cut them into pieces. Process 3: After the amaranth is cut, everyone puts in a certain amount of oil and then mixes it evenly, which can reasonably prevent the amaranth from coming out of the water. Process 4: We prepare some raw eggs and beat them in a bowl, then add a little cold water and rice wine and mix well. Put oil in the pan, add raw eggs and fry slowly. When they are 80% cooked, people will stir the raw eggs into crumbs. The more broken the better, the more delicious it will be.

Process 5: You pour raw eggs into amaranth, then add some shrimp, or you can put black fungus on it. Finally, add salt, sugar and oil consumption, mix well, and the leek stuffing is ready. Process 6: Cut the batter into steamed bread, roll it into dough, then add the stuffing and wrap it. Boil water in the pot, add some salt water to the pot, and take it out after cooking. You can't add salt immediately after cutting amaranth. We should put a small amount of vegetable oil into it first and stir it evenly, so that if we put salt behind it, we can prevent water from coming out. The better fried raw eggs are, the more chopped they are, and the more delicious they will be. Moreover, in the process of mixing leek stuffing, adding salt, sugar and oil consumption is enough.