In fact, an important reason why jiaozi is loved by everyone is that its fillings and tastes are particularly varied! Besides leek stuffing and cabbage stuffing, jiaozi with some "unpopular" fillings is also delicious! Jiaozi stuffed with octopus is one of them!
Octopus is also called "squid". Although it is called "fish", it is an invertebrate. Octopus is delicious, Q-bomb tastes chewy and rich in nutrients! Besides being rich in protein and various minerals, it also contains "pure natural lysine" which can relieve fatigue and delay aging. It is not only a very delicious seafood commodity, but also a nourishing and dietetic product recognized by folk customs. Below, the little chef will share with you the processing method of jiaozi stuffed with octopus!
Octopus stuffing jiaozi prepares food in advance: octopus, raw pork, amaranth, wheat flour, salt, white rice vinegar, pepper and vegetable oil.
The main operation process is as follows:
Put the octopus into the basin, do not drain, immediately sprinkle with a spoonful of salt and a spoonful of white rice vinegar, and keep rubbing. After rubbing for 2 minutes, wash it with clear water, wash off the mucus, drain the water, then add a handful of wheat flour, rub it until the octopus is white and mucus-free, and then rinse it with tap water for later use.
Cut open the belly of the octopus, take out all the internal organs and throw them away, then uncover the skin of the octopus, including the skin inside the eight legs, and remove all as much as possible. The fish's eyes should be simply cut off, and then the octopus should be hidden in the teeth in the center of eight legs by hand and squeezed out and thrown away. Wash the octopus again, drain the water, cut it into pieces first, and then chop it into meat sauce with a knife.
Prepare half of the pork belly of the octopus in advance, put the minced meat and the octopus together, divide it into several meals, add cold Jiang Shui, and stir with wooden chopsticks until Jiang Shui is absorbed in the dumpling stuffing every time. Prepare a handful of amaranth in advance, remove the dead leaves and yellow leaves, clean it up, drain the water, cut it into hard particles, put it in a pot, add a proper amount of salt, a small amount of soy sauce and sesame oil, and then add a proper amount of cooking oil, and stir well, so that the filling is ready!
Take a dumpling wrapper in your hand, pour the appropriate dumpling stuffing, fold it up, pinch the middle part first, then pinch the sides, and jiaozi will be wrapped! Add water to the pot and bring to a boil. Boil the water and put it into jiaozi. Push jiaozi with a shovel to avoid jiaozi sticking to the pot. Then cover it, add a little water after boiling, boil it again, and cook the dumpling skin until it bulges, and you can take it out.
Tip: Many people give up wrapping jiaozi with octopus because it smells fishy. Octopus often smells like fish because of its skin and teeth. When operating, just remove those two positions.
When you put fish in the jiaozi, the batter should be smaller. And the dumpling skin will be bigger than usual. Because the fish stuffing is soft, the dumpling skin is too small to be stuffed. Jiaozi with fish stuffing is easy to make. After the water is boiled again, stew for another minute and it will be cooked. If it is cooked for a long time, the octopus will be cooked for a long time.