How time flies! In the blink of an eye, I will go to beginning of autumn the day after tomorrow. As the saying goes, "Summer decreases, beginning of autumn makes up". After a hot summer, many friends lost a lot of weight because of poor appetite. In early autumn, we should replenish nutrition to our bodies in time to make autumn full of vitality.
Delicious but not as good as jiaozi. Although people's living standards are better now and all kinds of delicious food are at a loss, jiaozi has always been the deepest love of many people. On holidays, you can't live without jiaozi, but when you are away from home, what you want most is jiaozi wrapped by your mother, and all kinds of solar terms can't live without jiaozi. There is the custom of beginning of autumn eating jiaozi's autumn fat.
Beginning of autumn ate jiaozi and shared six kinds of simple and delicious dumpling stuffing, all of which were carefully prepared after learning beginning of autumn, with various patterns:
1. Plain stuffing jiaozi
Prepare a handful of mung bean sprouts and leeks respectively, and cut them into pieces for later use; A carrot is shredded first, and then chopped for later use; Beat two eggs evenly, put them in a pot and fry them into egg pieces with uniform size for later use; Wash three or five shiitake mushrooms, blanch them in water 1 min, then control the water to dry, and cut them into pieces for later use; First soak a handful of auricularia auricula in warm water, then blanch for 1 min, and then cut into pieces for later use; Blanch an old tofu in water 1 min to remove the beany smell, then cut it into thin slices, then fry it in a pot until both sides are golden, and then cut it into thin slices for later use. Finally, put all these materials in the same pot. (The above ingredients can be increased or decreased at will according to your own preferences. )
Stir-fry the secret scallion oil in a wok again, which is the key to the delicious jiaozi vegetarian stuffing: add oil to the wok, add the scallion, scallion, pepper and ginger slices when it is 70% hot, turn off the fire after frying, filter out the scallion oil and pour it into the dumpling stuffing.
Then add the right amount of salt, oyster sauce, pepper powder and a little sesame oil and mix well. Dumpling stuffing mixed with scallion oil is delicious!
2. Sauerkraut jiaozi
Rinse the sauerkraut several times first, then squeeze out the water. Don't be too dry. Leave some water to wrap jiaozi fresh and juicy, and then cut the sauerkraut into pieces.
Then prepare the meat stuffing, and the pickled jiaozi made of fat pork belly will be more fragrant. Chop the minced meat, add more chopped green onion, appropriate amount of Jiang Mo, salt, soy sauce, oyster sauce, pepper and 1 spoon soy sauce, stir well and marinate for 20 minutes. Finally, mix the sauerkraut with the meat stuffing, add more cooking oil and stir well. Jiaozi with sauerkraut and appropriate amount of soy sauce tastes very special!
3. Bayu Jiaozi:
First clean the Spanish mackerel, remove the viscera and head, then remove the fishbone along the fish tail, scrape off the fish with a spoon, and then chop it up for later use. Be careful not to bring fish skin. Fish bag jiaozi has a fishy smell.
Pour a small amount of pepper water into the chopped fish several times, stirring while pouring, until the fish makes a squeaky sound and becomes sticky and elastic.
Seasoning begins again: add proper amount of salt, pepper and 1 tablespoon lard, stir well and marinate for 10 minute. If there is no lard, you can chop some pork belly stuffing and add it. Dumplings are especially fragrant!
Finally, add a handful of leeks to the fish stuffing and stir well. Leek is the soul of squid dumpling stuffing, don't miss it!
4. Kelp jiaozi:
Marinate the minced meat first: chop the pork properly, then add the chopped green onion and Jiang Mo, then add the appropriate amount of soy sauce and spiced powder, stir well, then pour a small amount of pepper water for several times, stir until the minced meat is thick, and then marinate for 15 minutes.
First shred the radish, then boil it in water for 2 minutes to remove the spicy taste, and then take it out with cold water and chop it up for later use.
Boil the water in the pot again, add clean kelp blanching water to remove mucus and impurities on the surface of kelp, take out kelp after 2 minutes, cool, chop, and add radish and meat stuffing. Add 2 tablespoons of cooked oil and mix well, then add 1 tablespoon of salt and mix well again.
Many people in jiaozi have never eaten kelp. It is really delicious!
5. Zucchini jiaozi:
First, remove the pulp of the zucchini and knead it into filaments, then put it into a bowl, add a spoonful of salt, mix well and marinate for 15 minutes.
Take a few fresh shrimps, peel them, remove the shrimp lines, cut them into cubes, put them in a bowl and marinate them with cooking wine to remove the fishy smell.
Then take 2 eggs and break them up and fry them into eggs of uniform size.
15 minutes later, you can see that the shredded Cucurbita pepo is pickled with a lot of water. Rinse with clear water several times to remove excess salt. After squeezing out the water, put it together with chopped eggs and shrimps, add appropriate amount of chopped green onion, add oil and mix well, and then season: add appropriate amount of salt, pepper and oyster sauce and mix well. Too fresh! Remember not to add spices such as spiced powder and soy sauce to the filling of zucchini.
6. Chinese chive scallop jiaozi:
Wash leek and cut into pieces, add appropriate amount of oil and stir well for later use. The purpose is to lock the water in the leek, so that no water will come out when jiaozi is wrapped.
Then clean the scallops, steam them in a steamer until the scallops open, take them out, remove the shell and black internal organs, chop them into pieces, put them in a bowl, add appropriate amount of salt, cooking wine and soy sauce for pickling, and remove the fishy smell.
After five minutes, put the marinated scallop meat and leek together and stir well. Leeks and scallops are particularly delicious, and wrapped jiaozi is extremely rare, so you don't need to put monosodium glutamate in the stuffing.