On New Year's Eve 12 o'clock, I was awakened from my hazy sleep by my mother to have a New Year's Eve dinner-jiaozi. Jiaozi, who has been turned over in boiling water one by one, has revealed a snow-white belly, and the fragrance has floated out, which is delicious.
Plates of jiaozi are put squarely on the table, and when the whole family is here, they can eat. There is money in jiaozi on New Year's Eve, including candy and brown sugar. My brother sat next to me and couldn't help it any longer, staring straight at jiaozi.
"It's time for dinner," grandma said, and a local accent spread all over the house. So everyone laughed and ate. "Ah, it's money." My brother is full of pride. When he saw that jiaozi, who had coins, was eaten by his brother, he was very worried. When my brother showed off to others, I put chopsticks on his plate, picked up one and put it in his mouth. My mother saw it and almond eyes looked at me with a smile. I waved my hand gently. "I have one, too." I opened my mouth and a shiny shadow coin flashed.
After a pause, my brother looked back and looked surprised. By the time I got the second coin, I had swallowed several pieces of brown sugar. Jiaozi must be careful when eating brown sugar, because jiaozi's stomach is bitten, and the red juice inside will overflow. Sometimes it will bubble in the hot mouth, sometimes it will flow in the corners of the mouth, and a funny face will be drawn. Grandma wrapped some red dates for her aunt. After eating, her face turned red and she asked me to sit on her lap. "Aunt, I wish you an early birth." The whole family laughed. Jujube is red. Grandma, take out the core and wrap it. Sometimes I wonder if the Jia family in A Dream of Red Mansions can cook such delicious dishes. After thinking about it, probably not, because it contains a local flavor, not like the taste of wealth.
I will be 14 years old when I eat jiaozi, another member of the dumplings. I haven't been back to my grandmother's house for two years now. I not only miss her, but also miss the local flavor of jiaozi.
2. How to describe the taste of jiaozi jiaozi is characterized by its thin skin and tender stuffing, delicious taste, unique shape and wide appetite.
Dumpling skin can be made of dough, instant noodles, crispy noodles or rice flour; The stuffing can be vegetarian, sweet and salty; The method of ripening can also be steaming, roasting, frying, frying, etc. Meat stuffing includes three delicacies, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef and mutton. Plain stuffing is divided into mixed plain stuffing and ordinary plain stuffing.
Jiaozi has various names due to different fillings, such as pork jiaozi, mutton jiaozi, beef jiaozi, Sam Sun jiaozi, red oil jiaozi, glutinous rice balls, flower jiaozi, fish jiaozi and crystal dumplings. In addition, there are fried dumplings and steamed dumplings, because they mature in different ways.
At noon on Saturday, I ate jiaozi's detailed composition, and my parents were busy for a long time. Dad smiled and said to me, "At noon today, let's eat jiaozi and make bags together, ok?" I was secretly happy and thought: What's so difficult about jiaozi? I can do it without learning. So, I washed my hands and wrapped them up like my mother.
I saw my father skillfully rolling his skin on the chopping board. I took one and made some stuffing with a spoon. According to my mother's appearance, I rubbed the edge of the dumpling skin bit by bit and then put it on my hand and pressed it hard. Ah! Not good! It's leaked I quickly picked up another dumpling skin and covered it. Just as I was about to put it down, the stuffing flowed out of my fingers. In this way, it took three or four dumpling wrappers to make a jiaozi. On the chopping board, the more I look at it, the more I feel that it is different from my mother's package. But I didn't get discouraged, and continued to pack the second jiaozi.
This time, I learned the last lesson, and I dare not put any more stuffing. When I press it with my hand, I dare not push too hard. As a result, the bag is not two-thirds as big as my mother's bag, just like a "thin man" with malnutrition. I can't even stand still, watching my parents wrap it up, just like it came out of the same mold, neat and beautiful.
It didn't take long for jiaozi to wrap it, thinking: wrapping jiaozi is not as good as them. Being jiaozi isn't enough? So I scrambled to be jiaozi again. I put half a pot of water on the burning gas stove, and soon the water boiled. I threw jiaozi into the water. Ah! After jiaozi entered the pot, water splashed everywhere. Fortunately, I hid quickly, otherwise I would definitely burn myself. Mother heard the voice and said, "Hello! Jiaozi should put it in the pot like this. " Jiaozi said, wiped the pot and pushed it into the pot. Great! Jiaozi like sitting on a slide, firmly into the pot. I waved it in the water with a spoon and covered the pot. After a while, the water boiled, and jiaozi began to run unsteadily, sometimes floating on the water, sometimes diving into the bottom, sometimes gathering together, and sometimes spreading out ... At this time, the bigger the splash, the higher the water in the pot. No, the water will overflow the pot. It's no use shaking with a spoon or blowing with your mouth. It seems that they are ripe. I shouted that jiaozi was ripe and took out a mouth to taste. No, it is raw. Mom looked at it and said, "How to cook it when it's open?" Mom, go on.
Fire, just calm the creature began to exercise again, and the water rose again. Mother took her time to add some cold water. It was really a coincidence that the pot suddenly calmed down. Mom said that jiaozi needs to add cold water twice to make it!
After adding water for three times, jiaozi was cooked chubby, whisked and full of belly, so cute. I fished jiaozi into the plate and put it on the table.
This time eating jiaozi, I not only personally tried to be jiaozi and jiaozi, but also made me understand that, in any case, it was not as easy as I thought, so I shouldn't brag.
4. If you want to write a good sentence about the taste of jiaozi, you need to use croaker stuffing about folk customs.
I am used to eating jiaozi with pork, beef and mutton stuffing. Although I can mix many kinds of fillings, which are comfortable and safe, I need some changes occasionally, or I have a distinguished guest at home. Although I want to show my sincerity to you with jiaozi, ordinary jiaozi is not welcome. I hope some expensive fillings can be used to curb it. Jiaozi, who ate a kind of yellow croaker stuffing in Qingdao, chopped it with good yellow croaker and seasoned it with less leek. The cooked jiaozi is delicious and moist, which is not only delicious, but also especially high-grade.
Lobster stuffing
Lobsters from Australia, restaurants often have sashimi, salt and pepper, head and tail porridge three kinds of lobsters. If jiaozi with lobster meat is added, it will not only increase the cooking method of lobster, but also improve the grade of dumpling stuffing, making jiaozi, which was originally more homely, another choice for expensive dishes. Actually, it is found that lobster meat is very suitable for making meat stuffing, because the shelled lobster does not need to be boned and chopped, and it does not need to be processed again, so it can be wrapped directly. Jiaozi flavor of lobster meat stuffing will be very elastic, and Guangdong steamed dumplings will be more delicious.
Crab stuffing
Crab-yellow steamed buns are very famous, but there are not many jiaozi dumplings wrapped with crab-yellow, which may be because the crab-yellow is loose and requires high toughness of dumpling skin. You should make sure that it won't break when you cook in the pot, which is more realistic. Every year when autumn crabs are on the market, eating a fresh crab yellow bag will make Jiao Zi feel very extravagant. It's best to mix some minced meat in the crab roe stuffing, so that it's not easy to produce so much soup when jiaozi cooks.
5. Composition describing jiaozi's color and fragrance "Yun Yun, let's eat jiaozi today!" Mom said to me in the kitchen. I answered the phone, and soon there was a hurried voice in the kitchen, and my mother seemed to be as busy as a bee. Hearing the sound, I can't sit still. I really want to run over and join in the fun. My mother usually packs jiaozi and I eat it directly, but I never pack jiaozi once. Out of curiosity, I really want to try it.
All right! Do it.
My mother became my master. First, she learned how to roll dumpling wrappers. It looks simple, but it's really difficult to do. The dumpling skin rolled by my mother is round and big, with thick middle and thin sides! I really envy you. But that series of movements became stiff in my hand, and the rolled dumpling skin was thin and long. My mother said, "This kind of dumpling skin breaks as soon as it enters the pot." I want to give up after the pain, and my mother seems to read my mind. She began to teach me hand in hand. It's not easy to learn, but it's much better than at first. The motivation of success greatly increased my interest. After some persistent efforts, my level has been greatly improved.
Next, it's time to learn from jiaozi. My mother wrapped the dumpling stuffing in dough, folded her hands and jiaozi wrapped it. She looks like a general, but I am wrapped like a thin old man. But at this time, I didn't give up easily. I pondered and pondered patiently. Many things happen. After hard work, I finally learned. Although my face is covered with flour, my heart is still full of joy.
A pack of simple jiaozi contains countless philosophies. I want to say here that the first time is actually the beginning of success. As long as you take bold steps, you have the possibility of success.
6. Eat jiaozi's composition in 300 words: 65438+1Sunday, October 22nd, and celebrate the New Year on a sunny day! It's New Year! Our family is finally reunited.
Mother said, "Let's eat jiaozi today!" "good!" My sister, my father and I said in unison. Our family has a division of labor.
Dad put meat stuffing, mom and sister wrapped jiaozi, and I put dumpling wrappers. My smiling face was made like a flower cat by the white powder on the dumpling skin, which made everyone blush with laughter. I laughed with them and painted my sister's face with white powder.
Soon we wrapped jiaozi, so we put jiaozi in the pot and waited for it to ripen. Soon, the fragrance of dumpling stuffing spread out, and I couldn't wait to open the pot.
But my mother said it was not ripe yet, so I had to keep silent and continue to wait. Five minutes later, Jiaozi finally turned on the stove.
Mother let me have a taste first, and the attractive fragrance has puzzled me. I ate jiaozi in one breath, and my tongue burned and I lost my sense of taste. My elder sister is reading my joke and snickering while covering her mouth. So my mother divided jiaozi into four bowls and let us eat slowly.
The family ate their own jiaozi, let alone how happy they were. Two: Bao jiaozi On the occasion of the New Year, Bao jiaozi is the most traditional custom in China.
But for me, a southern child, the Chinese New Year's jiaozi can even be compared with those bird's nest abalones. Today is the festive New Year's Day, and we can finally get what we want. I can not only taste delicious jiaozi, but also get rid of jiaozi addiction by myself.
My family of five is busy preparing jiaozi's raw materials in the kitchen: minced fresh meat, leek powder, glutinous rice noodles, thin skin, salt, monosodium glutamate and other seasonings. After grandpa's cooking, these raw materials finally turned into a pot of delicious meat.
Then, after I learned from my grandmother, it was very easy to wrap jiaozi: first, I picked up a white leather and spread it in my palm, and put some meat in the center of the leather with chopsticks; Then pinch the edge of the leather tightly and let the meat lie tightly in the leather like a sleeping bag; For the sake of beauty, the edge of the leather should be concave and convex-a small and exquisite jiaozi is ready. Although it looks potbellied and unstable, this is the first jiaozi I personally reported.
Then, I rolled up my sleeves and carefully wrapped the second and third ones ... Before long, a table full of steamed buns jumped out of the aluminum pot one after another and tossed up and down happily in hot water.
7. Eat 500 words of jiaozi's composition. Today is Sunday. Grandma said, "Shall we go to jiaozi for dinner today?" Grandpa said yes, and I even raised my hand in favor.
Grandma bought some pork and a Chinese cabbage. Grandma chopped the pork into paste, chopped the cabbage, added salt and soy sauce, and stirred it into delicious dumpling stuffing.
Grandpa rubs flour. He poured snow-white flour into the basin, added some water, and kneaded the flour into a ball like playing with mud when he was a child.
Next, he rubbed the dough into strips, cut the strips into small pieces, and then pressed these small pieces of dough into pieces of dumpling skins with a rolling pin. When wrapping jiaozi, everyone will work together, put the stuffing in the center of the dumpling wrapper, wrap the stuffing with the dumpling wrapper, and pinch it tightly, and jiaozi will be ready.
My jiaozi is like a pillow, my grandfather is like a peach, and my grandmother is the most beautiful, like a closed shell. The water in the pot boiled, and grandma poured the wrapped jiaozi into the pot. Like a diver, jiaozi jumped into the water one by one.
After a while, jiaozi cooked. Grandma picked up jiaozi floating on the water with a colander, put it on a plate, added some soy sauce, sesame oil, mashed garlic and chopped pepper, and served it on the table. I can't wait, my mouth sticks to the plate, and a smell comes to my nose. As soon as my tongue touched jiaozi, I couldn't help saying, "Oh, it's delicious!" .
8. jiaozi's shape and raw materials are all used for dinner, and the origin of taste is written in the composition, which reveals the true feelings-jiaozi, China traditional cuisine.
Jiaozi is a traditional food in China, and it is also a kind of food that everyone is familiar with. Every year on New Year's Eve, every family will pack a lot of jiaozi. Jiaozi's approach is simple: First, prepare the stuffing from jiaozi. There are many kinds of fillings, such as pork stuffing, Chinese cabbage stuffing, celery stuffing and beef stuffing. ............................................................................................................................... has jiaozi stuffing, how can it be without dumpling skin? Dumpling skins are very good, and you can buy them in all kinds of vegetable markets, so you don't have to cook them at home. When all the materials are ready, you can start packing. First put the stuffing on the dumpling skin with a spoon, and then knead it into the shape of an ingot and cook it. As soon as the cooked jiaozi is served, you can smell the meat stuffing. As soon as I smell this fragrance, my mouth is watering! Its surface looks particularly white, just like a baby's skin, not to mention how attractive it is! Hmm ~ The cooked jiaozi not only looks attractive, but also tastes smooth and tender, and it also has a feeling of melting in the mouth, which makes people want to eat more. Seeing this, you may ask, why do you want to eat jiaozi for every New Year's Eve dinner? What is the moral of jiaozi? In fact, everyone can see that every jiaozi is wrapped like an ingot, which means making a fortune. As for why you eat it every New Year's Eve, it must be to make a lot of money in the coming year. Guess what? There is another legend in jiaozi! According to legend, at the end of the Eastern Han Dynasty, Zhang Zhongjing, a "medical sage", served as the magistrate of Changsha, then resigned and returned to his hometown. Just in time for the winter solstice, he saw that the people in Nanyang were hungry and cold, and their ears were frostbitten. At that time, typhoid fever was prevalent and many people died. As soon as Zhang Zhongjing saw it, he wrapped mutton, peppers and herbs for removing cold and heat in dough, kneaded them into the shape of ears, cooked them and distributed them to the poor. Later, people ate from the solstice of winter until New Year's Eve to resist typhoid fever and cure their frozen ears. Since then, villagers and future generations have imitated it, calling it "jiaozi Ear" or "jiaozi", and some places called it "flat food" or "instant noodle jiaozi". Jiaozi has a history of 1400 years, which is really a traditional food in China!