Jiaozi's stuffing requires meat and vegetables to be 5:4, and the vegetables must not come out of the water, otherwise they will be drained; Secondly, the meat should be thin 7, fat 3, without fat, and the meat at the tip of the buttocks is the best, and the front slot is also ok; Third, there must be vegetable oil, not less. Vegetable oil must be cooked oil, and it must be fried with pepper (don't smoke it, fry it for a long time, take out the pepper and pour the hot oil on the chopped green onion, but you can't throw the onion into the oil and fry it completely into chopped green onion oil. Fourth, soy sauce is one to two.
To put it simply, take a stainless steel basin, cut 820 leeks and throw them in, put a catty of meat on it, throw them in the end of Jiang Mo, cover them with chopped green onion, and boil the pepper oil (about two eggs are fried, remove the pepper and pour it on the chopped green onion, one spoonful of soy sauce, two spoonfuls of soy sauce, one spoonful of sugar, one spoonful of chicken essence and a little less salt, and start stirring with chopsticks until they are all mixed together.
If there is too little vegetable oil, the soup will lose its flavor in one bite. If you use half fat and half thin broth, it will be too greasy. Sugar is indispensable, but it must not be sweet. If the food comes out of the water, it's completely over. Mustard mustard tuber can suck in a lot of gravy and oil, and those with sesame oil can be pulled out and slaughtered. If you like sesame oil, you can dip it in. There is no need to put it in the stuffing. It is possible to put bright oil on peppers without frying them, but it will lose the fragrance of spices.
To sum up, even in jiaozi, which is very homely, the trick of cooking is to pay attention to balance. The dishes should be fragrant and fleshy, and the elements of meat and oil should be fragrant, salty, sweet and rare. But any kind of auxiliary materials can't be the main flavor, but they all set off the flavor of meat stuffing. Everyone wants to merge, and the final taste is a bite, a thin sauce.
This is the essence of this food in jiaozi. If you can't do this, instead of letting the auxiliary materials and seasonings give full play to the original flavor of the main material, it is better to become a taste, and it is better to eat steamed bread with a dish.
The jiaozi of most jiaozi shops in the north can't reach this level. The food is too juicy or the meat is too fat and there is too much meat oil. Too much water is stirred in the stuffing, or the soup stock is bitten into a soup bag, or it is fresh but not strong, or vice versa. Even if you look at those Beijingers and Liaoning natives who show off in an ostentatious manner on the Spring Festival Evening every year, to be honest, few really know how to make a good jiaozi and let southerners go to the North Hotel for dinner. What kind of rubbish is this? Completely ruined jiaozi's reputation.