Question 2: What kind of fish package is the best for jiaozi to eat fish stuffing: grass carp or mullet 1 treaty1000g, pork fat100g, leek 300g, egg white 2, salt15g, pepper 5g and cooking wine 200g. Method 1, grass carp is slaughtered, cleaned, head and tail, bone spurs and skin are removed, and the clean fish is ground into velvet; Chop pig fat meat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well. 2. Put the fish head and bones in the pot, add water, add pepper, cooking wine and chicken essence, boil on fire until the soup color is milky white, and filter off the residue to get the fish soup. 3 Add the fat meat paste to the minced fish, then add the salt, monosodium glutamate and egg white and stir. Add the cold fish soup while stirring until the stirring is strong and the fish soup is finished. Then mix well with the leek. Note 1, fish must be cleaned of bone spurs to ensure the safety of eating. It is best to choose larger fish or fish with fewer bone spurs. 2. Both the minced fish and the fat meat paste should be minced, so that you can eat more water and the filling will be tender. 3. Leek can only be added last. Ingredients: (about 4-5 people) 2 sticks of Spanish mackerel (the bigger the Spanish mackerel, the more delicious it tastes, the more delicious it is), 250g of pork belly, a handful of leek, a pinch of pepper, 5 tablespoons of soy sauce, cooking wine 1 teaspoon, 2 bowls of boiling water, 2 teaspoons of salt, a little shredded ginger, 4 tablespoons of scallion oil. Practice: 1, wash Spanish mackerel thoroughly, pay attention to the black objects in the abdominal cavity, and clean them all up, as shown in the figure, insert the knife along the girder bone. 2. Under the horizontal slice, there are two pieces of fish and the middle fish steak. Then remove a row of thorns on both sides and in the middle. With the skin facing down, scrape off the fish with a knife or spoon. Throw away the fish skin and tendons. No. Scrape off the remaining meat from the fish steak, too. Throw away all the fish bones. 3. Two Spanish mackerels always * * take more than 600 g of fish, add pork belly and mix well. Because water needs to be drawn later, the overall volume will become larger, and it can be changed into a slightly larger container. 4. Put pepper into a bowl, pour it into boiling water, stir it for a few times, then let it cool, add soy sauce and cooking wine, and pour a small amount into the mixture of fish and pork belly at a time, stirring in one direction. Always * * * stir in 2 bowls of water (5-inch bowl in the figure), and after stirring a little, add it again. Until the filling looks very wet and sticky. (Authentic Spanish mackerel dumplings need to be mixed with more water until the stuffing is flowing, but because we don't like the taste of too much water, we have adjusted it according to our own taste. The dumplings made at this level are tender but will not dilute the fish taste because of too much water. Mixing stuffing is a hard work. It is recommended that two people work together, otherwise, their hands will be broken. 5. Stir the stuffing, add onion oil, salt and ginger, and continue to mix well. When the noodles are ready to be wrapped, add chopped leeks and sesame oil and mix well. 6. After adding leeks, it is not necessary to stir too much to prevent the taste of leeks from being destroyed. Close-up, the whole stuffing is very soft, much softer than the usual meat stuffing, with light pink embellished with leek green. 7. Knead the noodles in advance. Jiaozi noodles should be soft. For this amount of stuffing, 500-550g flour is needed, and the water is about 60% of the flour. Of course, it also depends on the size of each dumpling stuffing. Then roll the baked noodles into pieces. First take a piece, roll it into a strip with a diameter of about 2cm, and cut it. 8. Press flat, roll skin and wrap stuffing. 9. Packaged green jiaozi. Jiaozi stuffed with Spanish mackerel is suitable for thin skin and big stuffing, and the whole dumpling is slightly bigger. The wrapped jiaozi should have a faint color of the stuffing. Boil the water and cook jiaozi. Just boil it three times. Dip in your favorite juice. The key to making Spanish mackerel dumplings without fishy smell: first of all, when handling fish, it must be very clean, and all the internal organs and black objects in the internal organs should be washed clean. Then be careful when taking the fish, and don't take the skin or the red meat near the skin. Finally, when fetching water, you should soak the cooled pepper water and add some cooking wine, so that the dumplings made are only fishy, not fishy. Don't add too much leek, otherwise it won't be squid dumplings, but leek dumplings with a little fish flavor.
Question 3: How to wrap jiaozi with fish to eat leeks?
1, put the Spanish mackerel flat on the chopping board, slice it in half, remove the fishbone, take out the fish slices, peel them, and crush them with a meat blender.
2. Put the fish in the basin, add appropriate amount of cold water and stir well, then add a little salt and continue stirring. Add water, continue to stir, and repeat for three or four times.
3. Beat two egg whites into the stirred meat stuffing and mix well.
4. Add appropriate amount of chopped green onion and Jiang Mo into the fish stuffing, then mix well, and add peanut oil, sesame oil and monosodium glutamate.
5, add the right amount of leek powder, and the fish stuffing will be done ~ ~! !
Take Spanish mackerel as an example!
Ingredients: grass carp or mullet 1 treaty1000g of pork fat100g, leek 300g, egg white 2, refined salt15g, pepper 5g, cooking wine 20g, monosodium glutamate/kloc-0.
Method:
1, grass carp is slaughtered, cleaned, head and tail, bone spurs and skin are removed, and the clean fish is ground into minced meat; Chop pig fat meat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well.
2. Put the fish head and bones in the pot, add water, add pepper, cooking wine and chicken essence, boil on fire until the soup color is milky white, and filter off the residue to get the fish soup.
3 Add the fat meat paste to the minced fish, then add the salt, monosodium glutamate and egg white and stir. Add the cold fish soup while stirring until the stirring is strong and the fish soup is finished. Then mix well with the leek.
note:
1, fish must be deboned to ensure the safety of eating. It is best to choose larger fish or fish with fewer bone spurs.
2. Both the minced fish and the fat meat paste should be minced, so that you can eat more water and the filling will be tender.
3, leeks can only be added last.
Question 4: Fish and what to wrap jiaozi fish dumplings Raw materials: 500g of flour, 500g of fresh fish (herring or carp), 50g of leek/kloc-0, 75g of fat pork. Ingredients: sesame oil 30g, soy sauce 40g, refined salt15g, monosodium glutamate 5g, cooked peanut oil 25g and cooking wine 5g.
System:
1) Remove scales, fins and gills from the fish, gut it, wash it, remove the fish, chop it together with the fat, chop it into a velvet shape, add 250g of chicken soup and stir it into a paste, then add refined salt, soy sauce and monosodium glutamate, and when it continues to stir into a thick paste, add leek (washed and chopped), sesame oil and cooking wine, and mix well to form a filling.
2) Mix flour with 25g of peanut oil and 230g of warm water, knead into dough, grind into flour agent of 50g (dry flour) 10, roll into small round skin, add stuffing and pack into small jiaozi for later use.
3) Pour the water into the pot, put the dumplings in after boiling, and slowly push them around with a spoon at the bottom and side. When the dumplings float, the stuffing and skin bulge, and take them out. Production key: jiaozi should be small, with thin skin, and boiled more. When taking fish, be sure to clean the fishbone and skin, and chop up the stuffing.
Question 5: What kind of dishes can fish serve? jiaozi can make leek, Spanish mackerel and jiaozi.
Ingredients: two pieces of Spanish mackerel, one piece of fat pork and a small bundle of leeks.
Accessories: 20g of salt, 20g of oil, a spoonful of soy sauce and 400g of flour.
Practice:
1. Two Spanish mackerels, one piece of fat pork and a small bundle of leeks.
2. Boning the Spanish mackerel, scraping off the fish with a spoon and picking out the fishbone.
3. Chop the fish into mud with a knife
4. Chop the pork.
5. Add salt, oil and a little soy sauce to the stuffing.
6. Wake up with a noodle 10 minutes.
7. Cut it into small dosage forms, roll it into skin, and wrap it into jiaozi.
Question 6: Octopus and what package jiaozi good long-legged octopus jiaozi?
20 14-05-04 15:42 essence
1 1 10 14 14
In this seaside town, jiaozi exists in the form of all kinds of delicious seafood jiaozi, which every household can cook and like.
However, for me, this kind of raw material is hard to come by. I don't like buying seafood from fishmongers. Merchants who have no moral bottom line usually soak seafood in formalin to prevent things from going bad and rotting. This formalin-soaked thing looks fresh but tastes bad. Even if you try to smell it with your nose, there is no unique flavor of fresh seafood.
Basically, I only buy things brought back by fishermen dragging their fishing nets. When I buy them, I just pick fresh things from the fishing nets.
Besides, it must be the kind of seafood hanging on the fishing net. Look at the different varieties picked online with your own eyes, and you can buy them in different sizes.
Pay attention to it today. There are two long-legged octopus in the picked things. Just two. Do not hesitate to buy it.
Over here, octopus, the octopus with long legs, is called Octopus Octopus.
I like this long-legged octopus very much. It tastes fresh and tender. Especially the kind of killing octopus that is slightly scalded and eaten with horseradish.
It's just that the baby doesn't like it. He likes to eat jiaozi, so he made jiaozi with octopus stuffing.
Raw materials:
Live octopus, minced pork, leek, dough, cooking oil.
Seasoning:
Salt, fresh soy sauce, (live seafood generally does not need to put any chicken essence, monosodium glutamate and the like. It is enough to use soy sauce with a very fresh taste), ginger
Practice:
First, knead the dough.
Put an egg in the flour, knead it into a moderate hard and soft dough, and put it aside to wake it up.
The second is to prepare the stuffing.
1, octopus soaked in clear water for more than half an hour, hehe, fresh water soaking can kill octopus. It doesn't look cruel or bloody, but I'm too timid to kill myself alive.
4. When soaking the fish, pick and wash the leeks. Put a proper amount of cooking oil and salt in the minced meat, which is extremely fresh, stir well and marinate for taste.
3, wash the octopus, cut off the head, put it in 60 degrees water and cook it a little, so as to clean the mucus on the surface.
4. Wash the octopus legs, cut them into cubes and put them in the minced meat.
5. Wash and slice ginger, then chop it into fine powder and put it into minced meat.
6. Chop the washed leek, put it into the minced meat, and stir well, and the filling will be ready.
Question 7: White lotus fish can wrap jiaozi white lotus fish can wrap jiaozi.
Silver carp minced meat 500g.
250 grams of fat
Two eggs
A spoonful of starch
A handful of leeks
Appropriate amount of soup or water
500 grams of flour
Scallion Jiang Shui small half bowl
Appropriate amount of pepper water
A little white pepper
a little chicken essence
Proper amount of salt
method of work
edit
1. Squeeze fresh silver carp meat into minced meat, and process fat meat into mud. Fish: Fat = 2: 12
2. Chop the onion and ginger, add appropriate amount of water and use a cooking machine to make juice, and then filter to get the juice. Soak pepper granules in warm water in advance and take pepper water. three
3. Put the raw materials 1 2 together in a container, add an egg, then add a proper amount of salt, white pepper and chicken essence, and stir along the direction with a rolling pin. four
4. While stirring, add an appropriate amount of broth or water, and add the broth or water bit by bit until the fish starts to stir, and then add a small amount of starch until it is completely strong. five
5. Wash and chop leeks. six
6. Stir in the stirred fish, and stir in the same direction again until the fish absorbs the water oozing from the leek. seven
7. Mix the flour, an egg and salt evenly, add water little by little, stand for ten minutes after dough formation, and then knead the dough until the dough surface is smooth and not sticky. Wake up for use. eight
8. Cut a piece of dough and knead it into a strip with appropriate thickness. nine
9. Divide into doses of the same size by hand or knife. 10
10. After pressing. 1 1
1 1. Roll into a dumpling wrapper with a little thickness in the middle and thin around. 12
12. Take a dumpling skin, add a proper amount of fish stuffing, and flatten it with bamboo slices. 13
13. Fold in half and pinch together. Fish jiaozi should be packed with as much fish stuffing as possible. 14
14. The wrapped jiaozi. Fish jiaozi should be wrapped a little bigger. 15
15. After boiling water, add a spoonful of salt. 16
16. Add the wrapped jiaozi. Stamp. 17
17. After boiling, pour in half a bowl of cold water. 18
18. Repeat for three times, that is, three times and three times. Jiaozi is cooked 19
19. It is recommended to use a special dish for jiaozi, which can drain off the excess water in jiaozi.
Question 8: Which marine fish are suitable for making fish dumplings? Among marine fish, sea eel, mackerel (also called mackerel) and left-handed fish are suitable for making fish dumplings.
They are characterized by fresh and tender meat and no fine spines, and dumplings made with pork are delicious.
The practice of fish dumplings:
Raw materials: 500g flour, 200g fresh fish, 100g pork stuffing, and 0/00g leek/kloc.
Accessories: soy sauce 10ml, peanut oil 20ml, refined salt 20g, monosodium glutamate, fresh soup 2 tablespoons;
Steps:
1, wash the fish, peel and lose bones, and chop it into minced meat with pork.
2. Mix minced meat into paste with soy sauce, cooking wine and fresh soup, add refined salt and monosodium glutamate and mix well.
3. Wash and cut the leeks into pieces, and add them into the mixed stuffing and mix well.
4. Mix the flour into dough with clear water, knead it into long strips, pull it into a preparation, wrap it in jiaozi, cook it in a pot, and take it out.
Question 9: What dish does silver carp wrapped in jiaozi go with?