The dining table of China people is not only limited to simple recipes, but also reflected in the stuffing of dumplings. From the common pork stuffing, beef stuffing, to the unusual stuffing made of various precious seafood, each one makes people want to stop!
Among many dumpling fillings, I think many people have a special liking for three fresh fillings, including meat, vegetables and seafood! However, do you know what the real three delicacies are? What's the best way to cook? Today, let's talk about this topic, and then teach you a secret of tender and smooth dumpling skin. Don't miss it ...
Three fresh stuffing, which three fresh stuffing is it? Many people must have done something wrong. No wonder jiaozi is not fragrant and has a strong smell! Strictly speaking, the three fresh fillings are divided into three fresh meats and three fresh vegetables!
Three fresh meats refer to three kinds of ingredients, namely pork, eggs and seafood, and a little chopped leek is added to improve the taste.
Susanxian refers to three kinds of eggs, leeks and vermicelli, and a proper amount of dried seaweed, or shrimp, shrimp skin and so on can also be added.
This is the authentic jiaozi with three fresh fillings. To tell the truth, I just found out today, but I have done it wrong before! However, if you want to cook delicious food, you still need to work hard. Let's take Su Sanxian as an example and have a look together ...
Ingredients: leek, egg, shrimp skin, vermicelli, fungus, salt, scallion oil.
Practice, 1: First, soak the picked and washed leeks in light salt water for a while, then cut them into powder, and mix in a proper amount of scallion oil for later use.
2. Knock the eggs into the bowl, add a little water starch and stir well, fry them in hot oil, take them out and let them cool naturally.
3: Soak the shrimp skin for a while, then wring out the water, soak the vermicelli until soft, cut into pieces, soak the fungus until soft, and chop it.
4: Mix the prepared ingredients, then add salt, onion oil and oyster sauce and mix well.
5: Add water to the flour to make a smooth dough, then roll it into small doses and wrap it up with your own skillful methods.
Summary of technical essentials:
1: Don't change the knife immediately after picking leeks, soak them in light salt water for a while first, so as to remove pesticide residues.
2. In order to avoid the leek coming out of the water, add cooking oil and mix well after cutting, and then add salt to taste at last.
3. When scrambled eggs, first add a little water starch and stir well, and then fry in the pan, so that the scrambled eggs are more tender and soft.
4: Shrimp skin can also be replaced with dried seaweed, but if dried seaweed is used, it must be steamed before use, and the effect will be better.
5. When seasoning, don't lose oyster sauce, it can not only refresh but also improve the taste, whether it is vegetarian stuffing or meat stuffing, you can add a little.
Why does jiaozi in dumplings taste so strong and won't break the skin? There are many skills in dough mixing. Here's a common dough mixing ratio for dumplings: 500 g flour +250 g cold water +5 g salt+1 raw egg +20 g starch. After reconciliation, don't use it immediately. Cover it with plastic wrap and wake it up for 30 minutes before using it to ensure that the cooked jiaozi is stronger.
Summary: No matter whether it is three fresh fillings or other fillings, oyster sauce, eggs and cooked oil, these seasonings are essential, so you must remember them! Ok, that's all for today.