What stuffing does Toufu eat, jiaozi?
People in Liaoning love to eat jiaozi all year round, and the varieties and fillings used in jiaozi in dog days are also varied. However, in traditional culture, jiaozi is eaten with meat and vegetables as much as possible, such as mushroom, lettuce or cucumber, which is light in taste but delicious to eat.
What stuffing does Toufu eat, jiaozi? Here I recommend five jiaozi practices suitable for dog days:
1, cucumber stuffing jiaozi
Cucumber is one of the melons and vegetables that are often eaten in summer. If you are tired of eating fried cucumbers or cold salad, you might as well try a fresh way: jiaozi with cucumber stuffing. Not only cool and refreshing, but also can prevent heatstroke, reduce blood pressure and prevent cardiovascular and cerebrovascular diseases.
When making stuffing, you should rub the cucumber into filaments, then cut it slightly and squeeze out the water. Don't throw away the squeezed water and leave it in the basin for later use. Stir-fry two eggs in an oil pan with a proper amount of salt, and mash them while frying. The more crushed the better, let them cool after frying. Those who like to eat rich fillings can also put a little tofu. Then add the cold eggs, tofu and shredded cucumber into chicken essence, minced onion and ginger, and stir them evenly for later use. Putting cucumber water into the dough will not only make the dough stronger, but also taste better.
2. Mushroom stuffing jiaozi
Mushrooms are one of the "four great delicacies" and have the reputation of "queen of plants", which has a conditioning effect on people with deficiency of qi and blood and frequent fatigue. "Compendium of Materia Medica" records: "Mushrooms can benefit the gastrointestinal tract, eliminate phlegm and regulate qi".
Prepare a cabbage, an appropriate amount of mushrooms, an appropriate amount of thirteen spices, an appropriate amount of salt, two tablespoons of soy sauce, an appropriate amount of cooked cooking oil, and a spoonful of chicken essence. Chop cabbage; Wash and chop mushrooms; Adding proper amount of cooked edible oil; Adding thirteen fragrant powders; Add appropriate amount of salt; Add a little chicken essence. Drop a small amount of soy sauce and stir well, and the cabbage and mushroom stuffing will be ready.
3. Watermelon skin dumpling stuffing
The biggest difference between melon skin and stuffing is that it tastes crisp and has a faint fragrance and refreshing atmosphere. It tastes cool and refreshing, which is really suitable for this sultry dog days.
The specific method is as follows: peel watermelon, peel it, slice it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, mix in seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil, and finally add shrimp (not too much), so the dumpling stuffing is ready. The jiaozi is crisp, refreshing and moderately sweet and salty. Watermelon skin is not shredded, but chopped. In the previous practice, it is roughly salted and mixed with meat stuffing (no different from normal dumpling stuffing), which makes jiaozi particularly refreshing.
4, cabbage stuffing jiaozi
Of course, Chinese cabbage is indispensable for making dumpling stuffing. Chinese cabbage is rich in dietary fiber, which can not only promote gastrointestinal peristalsis, but also reduce blood sugar. Chinese cabbage is a low-sugar vegetable, which is very suitable for diabetics because it will not cause drastic changes in blood sugar.
Wash the pork and chop it into paste. Wash onion and ginger and chop them separately. Wash and chop Chinese cabbage, and mix well with oil. Pour the minced meat, chopped green onion and Jiang Mo into the cabbage, beat in the eggs and stir at a constant speed clockwise. Beat until the filling is gummed, add cooking wine, salt and sesame oil, and mix well to wrap jiaozi.