Remove the head, peel and wash the prawns;
Wash and chop leeks;
Beat the eggs into a bowl and stir well until cooked;
Cut the shrimp into large pieces;
Add salt, pepper noodles and chicken essence to the minced pork to taste;
Put the minced meat, eggs, shrimps and leeks into a pot and mix them in one direction .......100g of shrimps ...............................................................................................................................
Practice: 1, wash all three raw materials and chop them into mud;
2. Add all seasonings into the chopped raw materials and mix well to form stuffing;
The trick of cooking jiaozi: "Boil the skin in an open pot and cover the pot to cook the stuffing". When boiling in an open pot, the water temperature can only be close to 100℃. Because of the boiling action of water, the jiaozi keeps turning, and the skin is cooked evenly and is not easy to break. After the skin is cooked, cover the lid again, the temperature will rise, and the stuffing will be cooked easily.
Materials:
Mutton 1 50g, fresh shrimps, water-soaked sea cucumber 75g each, chopped green onion 20g, Jiang Mo 5g, cooking wine10g, refined salt and chicken essence 3g each, monosodium glutamate10g, pepper and shisanxiang powder 0g each, soup 30g, sesame oil/kloc.
Practice: Mutton, sea cucumber and shrimp are all chopped into powder.
Add soup, cooking wine, thirteen spices powder, refined salt, chicken essence, monosodium glutamate and pepper into minced mutton, stir well, then add minced sea cucumber, minced shrimp, Jiang Mo, chopped green onion and sesame oil, and stir well to form stuffing materials;
Fresh pork paste 1 kg, 2 eggs, pepper, salt, a spoonful of salad oil, onion, Jiang Mo, water-borne auricularia auricula granules, and water-borne mushrooms. Practice: 1. 1 kg Fresh pork paste, add 2 eggs, pepper, salt and a spoonful of salad oil and stir evenly in one direction (2 minutes
2. Add chopped water-borne auricularia auricula granules and water-borne mushroom granules respectively (you can add them according to your taste preference).
3. Stir the three ingredients evenly in the same direction, and finally make up the salt (because it is used for stuffing, the salty taste can be slightly stronger than usual, so the taste of jiaozi is more appropriate).
One: How much water should I put in cooking jiaozi?
The water for boiling jiaozi must be wide, which is more than three times the volume of jiaozi. When the water is boiling, roll jiaozi along one side of the pot, and stir it in the same direction with a wooden spoon or a strainer to make jiaozi rotate in the water. Until jiaozi floats on the water, this process is completed under the condition of covering the pot, which can increase the air pressure in the pot and make the water open as soon as possible.
Two: How to see if jiaozi is ripe:
There are two ways to check whether jiaozi is cooked. One way is to measure it by the number of times it is boiled. After the water is boiled, click it with cold water. When it is boiled again, continue to add some cold water. After three times, open the pot and cook for a while. When the white flour becomes bright, it can be eaten. Another way is to continue heating after the water boils. When jiaozi swells up, take out a few with a spoon and press them with your fingers. If jiaozi bounces up at once, it proves that jiaozi is ripe. Watch the water surface during cooking. If it is too open, turn down the fire to prevent the jiaozi from spilling over and causing danger.
Three: Pour some water in the jiaozi:
When jiaozi is cooked, put it into a leaky basin, pour it on the jiaozi with cold water, and then put it on a plate. Jiaozi treated in this way, the dumpling skin becomes delicate and smooth, and will not stick together at the end of eating.