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There is an old saying? Summer sowing eggplant beginning of autumn eats eggplant? This is a good time to eat eggplant. At the turn of summer and autumn, the body is vulnerable to external invasion and needs diet conditioning, while eggplant can relieve heat and nourish the body from the inside out, then? Beginning of autumn eats eggplant? That's right!
Usually eating eggplant is mostly used for braising in soy sauce and cold salad, and jiaozi with eggplant stuffing is not common. Today, I will share an eggplant and pork jiaozi with you. Whether jiaozi is delicious or not depends on the stuffing in jiaozi. Because of the special internal structure of eggplant pulp, when mixing stuffing, do not add ingredients directly, but add one more stir-fry, so that the eggplant stuffing dish is soft, tender and delicious, nourishing and tasty.
Eggplant pork dumplings are tender and delicious, nourishing and tasty, and delicious without getting angry.
[Ingredients]: 2 eggplants, 400g pork, green pepper 1 piece.
[Seasoning]: cooking wine 10g, light soy sauce 10g, oyster sauce 10g, light soy sauce 5g, salt 5g and sesame oil 10g.
[Production process]:
1, washed eggplant without peeling, directly diced, pedicled and seeded green pepper, washed and diced. (Tip: Eggplant should have a smooth and intact skin. The nutrition in tomato skin is not lower than that in pulp, so eating with skin is more nutritious. )
2. Cut the pork into small pieces, put it into Dongling wireless meat grinder and beat it for 30 seconds. Then add all seasonings except sesame oil and stir evenly in one direction. Finally, add 10g sesame oil to seal the moisture in the meat stuffing, which plays a role in refreshing and improving taste.
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3. Pour a little oil into the pot, add eggplant diced and stir-fry until the eggplant becomes soft, then add diced green peppers and continue to stir-fry, and stir-fry the water in the eggplant until the green peppers are cut off.
4. Put the prepared meat stuffing into the fried diced eggplant and green pepper, stir well, and serve the dumpling stuffing.
5. Add 2 grams of salt and 250 grams of flour to 500 grams of flour, knead it into dough first, then let it stand for 5 minutes, take it out and knead it until smooth. Then take out a piece of dough and make it into jiaozi batter, and roll it into dumpling skin with a rolling pin.
6. Put the prepared pork on the dumpling wrapper, and wrap jiaozi in turn in the way you are used to.
7. Pour a proper amount of water into the pot, pour it into the jiaozi after the water is boiled, and add cold water twice in turn when the water is half boiled, and then plate it after the jiaozi floats completely.
Mini story
Jiaozi made of eggplant for the first time. Delicious and tender. Eggplant is an easy-to-taste food. Stir-fry the water in the eggplant in advance and then mix it with the special meat stuffing. It's delicious to eat in one bite. Eating eggplant in autumn can nourish and moisten dryness without getting angry. Learn to cook for your family!
Summary of technical tips
1, add sesame oil in the last step when preparing the meat stuffing, and then put it in the refrigerator for a while. The meat stuffing is delicious.
Eggplant can't be directly mixed with dumpling stuffing, so it needs to be fried in advance to extract the water inside.
3. jiaozi should use cold water twice when cooking with meat stuffing, so that the dumpling stuffing and the dumpling skin are heated synchronously and mature, and it is not easy to boil.