Why do you eat jiaozi on the winter solstice?
"The winter solstice misbehaves the jiaozi bowl, and no one cares if you freeze your ears."
According to legend, in the last years of the Eastern Han Dynasty, disasters were serious everywhere, and many people were suffering from diseases. At that time, Zhang Zhongjing, the "medical sage" of Changsha Prefecture, resolutely resigned and returned to his hometown to check the pulse of the neighboring people.
When I returned home, it was the cold winter, and the villagers were hungry and cold, and many people's ears were frozen. Zhang Zhongjing asked his disciples to set up a cauldron, put mutton and some cold-expelling herbs in the cauldron for boiling, then fished out the mutton and medicines, chopped them up, made them into ear-shaped "jiao 'er" with bread, cooked them and distributed them to people who came to ask for medicine.
People ate "Jiao Er" and drank "Quhan Tang", and they were warm all over, with fever in both ears and frostbitten ears cured. Later generations learned the look of "Jiao Er" and packaged it into food, also called "jiaozi" or "flat food". In order not to forget the kindness of "Quhan Jiaoer Decoction", jiaozi must be eaten when the winter solstice comes.
Do you know that these bags are exquisite in jiaozi?
How to wrap jiaozi is also very particular. Do you know why the old man always says that "dumpling stuffing" should be stirred in one direction?
When stirring, always stir in one direction, which is beneficial for the onion and Jiang Shui to immerse in the filling and make the filling soft. When filling, chop up the vegetables first, mix them with oil, and then put other ingredients. It can prevent dumplings from filling with soup.
Frozen dumpling stuffing before wrapping
Before wrapping jiaozi, you can put the dumpling stuffing in the refrigerator for quick freezing for a while, so that there will be no soup when wrapping it.
Dumplings with eggs are more gluten-free
Add an egg to every 500 grams of flour, the dumpling skin will not stick, and jiaozi will not mix soup.
Cold water dough tastes good.
The ratio of flour to water is 2: 1, that is, 500 grams of flour uses 250 grams of water. If you want the flour to be softer, add a little more water.
Live a good face to wake up, it is best to rub it several times in the middle, and then wake up after rubbing.
Simple method of self-chopping meat stuffing
Freeze the meat to be stuffed in the refrigerator, take it out after it is completely frozen, and then wipe the meat with a chopping board, so that it can be easily rubbed into thin strips (shred the frozen meat with a shredding device). At this time, it only needs to be chopped gently with a knife for 5 minutes, and the made meat stuffing is fine and even.
Do you want water in the meat stuffing?
Usually, when making steamed stuffed buns and jiaozi's meat stuffing, some water should be added to make the meat stuffing soft and smooth, that is, the water soaked in clear soup or pepper should be stirred in one direction until the "strong" stuffing sticks together. But don't draw water for leek stuffing. There is a lot of water and there is no possibility of squeezing water, so there is no need to draw water for meat stuffing.
Boil jiaozi with salt.
When cooking dumplings, put a green onion in the water or add some salt after the water boils, and then put jiaozi. jiaozi tastes delicious and does not stick.
Jiaozi with different fillings has different meanings!
Cabbage stuffing: the meaning of hundred wealth; Mushroom stuffing: the meaning of drum wealth; Celery stuffing: the meaning of diligence and wealth; Leek stuffing: the meaning of long-term wealth; Pork stuffing: the meaning of living in wealth; Fish stuffing: the meaning of surplus wealth; Mutton stuffing: the meaning of foreign wealth; Beef stuffing: the meaning of cattle wealth …
Seven kinds of dumpling stuffing delicious to tears.
Shrimp and fish stuffing
, lotus root meat stuffing,
Cucumber and egg stuffing
, fungus pork stuffing,
Pork and scallion stuffing
Pork belly stuffing with sauerkraut,
Tofu vermicelli stuffing