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Do you need to stir-fry the meat wrapped in jiaozi?
20 18. 1. 1 That's a good question. Most of the jiaozi we often eat is made of raw meat or vegetables mixed with stuffing, but some people who like to explore and pursue delicious food have made different attempts, such as fried stuffing wrapped in jiaozi. Everyone in China has eaten jiaozi, and jiaozi is the most representative Chinese national reunion food. According to legend, jiaozi has a history of 1800 years, but it has also produced many boutique shops.

When it comes to jiaozi, there are many famous or delicious jiaozi restaurants in China, such as Laobian jiaozi, Hongmao jiaozi, Daqinghua jiaozi, Oriental jiaozi King, Auntie Dumplings ... and the newly opened Manjie jiaozi next to our hospital is also good, among which Laobian Dumplings are dumplings made of fried stuffing.

Stir-fried stuffing, exactly called stir-fried stuffing. Jiaozi, the old frontier, is famous for its thin skin and juicy stuffing. Everyone has always wondered how to make the skin thin but not broken, and the meat tender and delicious. After liberation, Bian Lin, the third generation descendant of jiaozi in Laobian, presented the unique skill of stuffing, and the jiaozi Pavilion in Laobian also started its new glory with the support and publicity of national leaders and celebrities.

Lao Bian jiaozi is good at stir-frying stuffing, that is, stir-frying dumpling stuffing to make it fragrant, and then wrapping it into jiaozi. The advantage of this is that it can make the meat stuffing fragrant and make people who like to eat jiaozi feel different. In fact, we have cooked eggs and vegetables in jiaozi, and everyone knows that fried eggs will be fragrant. If you beat raw eggs directly into vegetables, it will not only have no fragrance, but also produce soup. This is mainly because when food is heated over 120, it will produce sulfur-containing aromatic substances, which can also explain why boiled fish soup is delicious, while dry fried hairtail or small yellow croaker is crisp and fragrant.

There are also some problems in making jiaozi with fried stuffing. We all know that fried meat stuffing will denature and shrink in protein, and the juice in it will evaporate or drain. Then, if you still want jiaozi to take a bite of delicious soup, you can try adding a little jelly residue in it, so that no soup will come out when you wrap it, but there will be a lot of juice when you cook it, and the stuffing is very fragrant.

Thin-skinned stuffing is a food standard in jiaozi, but it is not a nutritional standard, because the proportion of carbohydrate dumplings is too small, and there is too much meat. If you are used to treating potatoes, beef and ants climbing trees as a dish, why should jiaozi with thin-skinned stuffing be regarded as a staple food? Don't forget that the carbohydrate content in potatoes and vermicelli is also very high. Just because of the word "jiaozi", it can't be defined as a staple food in the sense of nutrition, can it? !

This reminds me of jiaozi, who was eaten at home during the Spring Festival when I was a child. At that time, my grandmother would prepare more noodles when rolling dumplings. jiaozi is still a jiaozi with thin skin and big stuffing, but the extra noodles will be cut into long, thin and wide strips, cooked together with jiaozi, and put on jiaozi when loading, which is called "string ingots", which not only brings good luck, but also makes the nutrition more balanced!

The pictures in this article are all from the internet, and I would like to express my gratitude to the picture authors!

Do you need to fry jiaozi's meat? How to say this question? Generally, it is unnecessary!

Ordinary version of jiaozi, whether it's jiaozi, who makes daily bread at home, or most jiaozi sold in dumplings outside, or frozen jiaozi sold in supermarkets, or jiaozi in jiaozi stalls on the street, their meat stuffing is not fried, so it doesn't need to be fried.

Chop the fresh meat directly into powder (the ratio of fat to thin to seven), or stir it with a blender, then put it into a big bowl, add salt, soy sauce, oyster sauce, pepper, seasoning you want to add, then add a little starch and a little water, and stir hard in the same direction. If you feel dry in the process of stirring, add a little water, and then continue to stir until the meat is sticky and gelatinous. This step is the key to the whole jiaozi meat. You must add leeks, Chinese cabbage, celery or other fillings to mix, so that the meat will taste good when you eat it later, and it will be delicious, smooth, juicy and chewy.

I think of frying the meat in the dumpling stuffing in advance, probably because I'm worried that it won't be cooked easily when I eat it, right? In fact, the meat has been chopped into minced meat, which is easy to cook. If you pay attention to it, you will find that, as usual, if you fry a dish that needs minced meat, the minced meat will be cooked immediately after being poured into the pot and turned over twice. SO, there is no need to worry about this problem at all.

You can adjust the jiaozi meat stuffing according to the above method. Although it is raw meat, when cooking jiaozi, the water will be boiled three times. When jiaozi swells and floats to the surface, the meat stuffing inside will be cooked. The same is true for making fried dumplings and steamed dumplings, which will be cooked quickly. You don't have to worry about food safety hazards at all, and it can preserve the umami flavor of the meat stuffing to the greatest extent. This method is also the most commonly used, common and popular.

Of course, if you really want to fry the meat first, it's ok. It's hard to buy a thousand dollars and you like it, but basically, you should also be prepared that the meat is not fragrant.

Best wishes to Cheyenne!

Jiaozi's meat can be fried or not because we are pursuing different flavors. Generally, there is no need to stir-fry. It is easier to wrap raw meat as stuffing, and more jiaozi soup is wrapped. However, the fried meat stuffing also has its special flavor, and it is also a good innovation on the Chinese New Year table.

There is no particular stress on whether the meat stuffing needs to be fried, so you can choose according to your own needs.

Generally speaking, in jiaozi, we usually choose to use raw meat to adjust the stuffing directly. Pork usually uses pork belly as the bottom filling, ground into mud, or cut into small pieces by hand, or chopped into paste. Add chopped green onion, Jiang Mo, soy sauce, salt, sesame oil, aniseed water (such as pepper and star anise brewed in boiling water) to taste, and mix with favorite vegetables to make leek pork jiaozi, cabbage pork jiaozi, lotus root pork jiaozi, kidney bean pork jiaozi, etc.

The stuffing made of raw meat has high moisture content, and cooked jiaozi is more likely to burst juice, with thin skin and more juice, which is very delicious.

The stuffing made of raw meat has a certain viscosity, so it is easier to wrap jiaozi with thin stuffing when wrapping, and the cooked dumpling stuffing is meatball-shaped, which has a more solid taste.

Fried meat stuffing will have a different flavor.

Of course, jiaozi wrapped in fried meat also has a different flavor. After stir-frying, the meat will be more fragrant, and the packaged jiaozi is also very delicious.

It's just that the fried meat stuffing has a relatively low moisture content, and the packaged dumpling stuffing is not easy to agglomerate and is scattered, but this does not affect the flavor of jiaozi.

Stir-fry the meat stuffing, and add the favorite vegetables and seasonings for seasoning. Or the vegetables can also be processed, or the vegetables can be fried and mixed with the stir-fried meat stuffing, so that the packaged jiaozi is fragrant and delicious.

In the north, fried dumpling stuffing is often used in the process of making vegetarian stuffing jiaozi.

In Shandong, fried dumpling stuffing is also common. It is usually used when making vegetarian jiaozi.

For example, Susanxian jiaozi, the common materials are: fungus, eggs, leeks and shrimp skin.

When making, the fungus is blanched, the egg is fried into small particles, the shrimp skin is fried to crisp, mixed with leeks, and seasoned with salt and sesame oil. Use jiaozi leather bag to make Su Sanxian jiaozi. It is very delicious.

There is also the innovative tomato and egg jiaozi in the hotel, and both tomatoes and eggs have been stir-fried in advance.

Whether jiaozi meat stuffing needs to be fried or not depends on your own taste!

Do you need to stir-fry the meat wrapped in jiaozi? Do you need to fry the meat wrapped in jiaozi? I want to talk about the initial feeling of seeing this question first. Although I am from the south, my staple food is rice, but I occasionally eat jiaozi. Although it is not a frequent occurrence, I occasionally cook jiaozi for my parents at home for a change, so I will basically eat jiaozi.

Do you need to stir-fry the meat wrapped in jiaozi?

The first case: when the meat wrapped in jiaozi is minced meat, it is not necessary to fry it in the pan;

When wrapping jiaozi, if it is raw meat stuffing, such as pork and cabbage stuffing, pork and leek stuffing in jiaozi, and meat in jiaozi, it will basically not be fried after being chopped into minced meat;

Generally, jiaozi's meat stuffing is raw. The method of preparing meat stuffing is roughly as follows: pork belly is chopped into fine minced meat by hand, with less fat and more thin. To the raw meat stuffing, add appropriate amount of water, salt, Jiang Mo, chopped green onion and vegetables that you like, such as leeks and Chinese cabbage, add appropriate amount of salad oil, and stir the dumpling stuffing evenly, then you can start to wrap jiaozi;

If jiaozi is wrapped with meat stuffing and vegetables are added to the meat stuffing, the meat stuffing in jiaozi is raw and does not need to be fried;

The second case: if the meat wrapped in jiaozi is not minced meat, it may need to be fried in the pot;

Is it time to fry jiaozi's meat? Yes, if it's shredded pork, it's not minced meat. For example, jiaozi, which is stuffed with shredded pork with fish flavor, and shredded pork wrapped in jiaozi need to be fried in the pot. The minced pork with fish flavor is prepared like this:

1, after the fungus is soaked, it is cut into relatively thin shredded fungus;

2. Choose pork tenderloin for jiaozi, cut it into shredded pork, stir it evenly with soy sauce, water starch and salad oil, and let it stand for 15 minutes, so that when frying in the pot, the shredded pork will be more tender and smooth;

3, put a small amount of salad oil in the pot, slightly heat it, add the shredded pork we just stood, stir-fry until it changes color, and serve it out;

4. Clean the wok, add salad oil, heat it slightly, add chopped bean paste, stir-fry red oil, add chopped shredded auricularia and green beans, stir-fry a lot, add just-fried shredded pork, finally add salt, white sugar and a little white vinegar, stir-fry and serve out, and a plate of dumpling stuffing with fish-flavored shredded pork is prepared;

The third case: when the stuffing of jiaozi has no meat and is vegetarian, it needs to be fried in the pot;

For example, in jiaozi with green pepper and egg stuffing, eggs are put into a bowl, and the egg liquid is fried in a pot to make broken eggs. Then, they are put into the bowl with broken green peppers, mixed with salad oil, and finally seasoned with salt. A plate of dumpling stuffing with green pepper and egg stuffing is prepared, and the eggs here need to be fried in the pot;

The fourth case: if it is meat stuffing, the raw meat stuffing is used to wrap jiaozi, and it is ok to fry it in the pot;

I think this is a special situation. When people wrap jiaozi, most of the time, they use raw meat stuffing with leeks, Chinese cabbage and other vegetables to prepare the meat stuffing. If you fry the prepared meat stuffing in oil, then add leeks, Chinese cabbage and other vegetables, stir well and season, and wrap jiaozi as dumpling stuffing, it is definitely possible;

It's just that I think this is a rare case. If you like to wrap jiaozi's minced meat and fry it in the pan, it's no problem. It's just that at last, we have to evaluate whether the taste of raw minced meat in jiaozi is delicious or fried minced meat is delicious. This is treated separately according to everyone's taste, but under normal circumstances, the meat wrapped in jiaozi does not need to be fried;

Do you need to stir-fry the meat wrapped in jiaozi?

At the end of the paper, I would like to say a few words. Do you need to stir-fry jiaozi's meat for this question? According to the actual situation in life, we summarize the following four situations:

1, when the meat wrapped in jiaozi is minced meat, there is no need to fry it in the pan;

2, the meat wrapped in jiaozi, in the case of shredded pork, needs to be fried in the pot;

3. There is no meat in the stuffing of jiaozi. When it is a vegetarian stuffing, it needs to be fried in the pot;

4. If it is meat stuffing, the raw meat stuffing is used to wrap jiaozi. You must fry it in the pot, which is ok;

Rarely seen Bao jiaozi to fry the meat for stuffing, at least I haven't done it. Of course, there will be ingenious ideas. I will fry the meat for stuffing, thinking that it is not necessarily delicious, and say three reasons:

1. Meat jiaozi wants a fresh one. The essence of freshness lies in the freshness of the ingredients. When the meat is cooked and stuffed, the specified freshness is gone, and the original meaning of jiaozi is lost. It is better to make noodles with minced meat and eat it readily.

2. What jiaozi wants is a bomb. The taste of the bomb lies in the Q bomb of the stuffing. Raw meat is mixed with stuffing, beaten with tendons, cooked into a ball, and bitten off with elastic teeth. It feels great. Stir-fried meat can't have this effect when it is filled with stuffing. It's loose and lumpy, and it's hard to say that it can't play its teeth. It's hard to say whether it can be wrapped properly.

[14] Meat jiaozi wants a fragrance. The essence of fragrance lies in the soup in the stuffing. The secret of meat stuffing preparation is to add water in the process of stuffing preparation, and raw meat stuffing can contain water. Two kinds of water can be added, onion Jiang Shui or broth. In the process of cooking jiaozi, onion Jiang Shui absorbed the release of meat stuffing and became a broth. Not to mention the added broth, it is full of fragrance. Stir-fried meat can't contain water when it is stuffed, and it tastes rough and tasteless.

Do you need to stir-fry the meat wrapped in jiaozi? Hello everyone! I'm a little girl who loves food. I'm glad to answer your questions. Do you need to stir-fry jiaozi's meat? My answer is: Whether to stir-fry jiaozi's meat depends entirely on your taste.

I like to stir-fry the meat stuffing in jiaozi, and then wrap it in jiaozi. When I first learned how to make jiaozi meat stuffing, I used the method of beating the stuffing with water, which means that the meat stuffing does not need to be fried. Soak pepper in boiling water for more than ten minutes in advance, then pour it into the meat stuffing several times, and constantly stir the meat stuffing to make the meat stuffing fully absorb the pepper juice. The stuffing juice made in this way is tender and full of flavor, but I don't like the taste very much.

In the end, I am still keen on the method of stir-frying meat stuffing, also called stir-frying stuffing. The advantage of jiaozi made in this way is that it tastes full of fragrance, so you don't have to worry about being too greasy, which will make people who like to eat jiaozi feel different. I have tried to make one kind of water-beaten meat stuffing and the other kind of stir-fried stuffing. The most popular and acceptable method here is stir-fried stuffing. That is to say, as long as it suits your taste, it is the best.

It's not perfect to make jiaozi with fried meat stuffing. We all know that after the meat stuffing is fried, protein will denature and shrink, and the juice in it will evaporate or lose. If you want jiaozi to take a bite with fresh juice, you might as well add some jelly residue to the stuffing, so as to satisfy the taste of juicy stuffing.

No matter what stuffing you make in jiaozi, you must make jiaozi with thin skin and big stuffing the standard of food!

Jiaozi has a long history and profound implications. Jiaozi must be eaten in the north during the Chinese New Year holidays, and it is no exception at ordinary times. Some of them are used as staple food or as snacks. This traditional food has influenced foreign countries in modern times, and jiaozi has been made in Korea, Japan and other places, but the practice is not quite the same.

According to our traditional practice, it is directly wrapped with raw stuffing. But jiaozi became famous overseas in modern times, partly because of the influence of Xi 'an. Because in doing jiaozi, it has broken through the traditional practice.

Different folk practices in the north and the south were explored, and a dumpling feast was created through improvement and innovation. It was made of more than 100 kinds of fillings, with one dumpling blindly and a hundred dumplings with different flavors. Among them, there are also raw stuffing packages, and more are cooked stuffing packages.

Cooked stuffing materials are also widely used, except for conventional pork stuffing, beef and mutton stuffing. There are also seafood fillings: abalone, sea cucumber, squid and so on. Game stuffing, dried fruit stuffing and the like.

Some cooked fillings are also called "stir-fried fillings". The production process is that the minced meat is stir-fried for fragrance, then stir-fried with seasoning until it is 80% mature, and then taken out and stirred evenly with ingredients, for example, raw leeks are stirred evenly to form fillings, and then packaged into jiaozi. It is said that stir-fried meat stuffing is more fragrant and easy to cook.

And it is diversified in seasoning, with sweet and sour flavor, fish flavor and spicy flavor. For example, some dumplings are filled with sweet and sour tenderloin, but the tenderloin should be cut smaller to make it easy to wrap. The production is that the tenderloin is fried, then wrapped in sweet and sour sauce, and made into jiaozi's cooked meat stuffing.

Conclusion: jiaozi's meat can be fried and then wrapped. It's not bad to try it once in a while. Although the fried meat stuffing is fragrant, it is tender and juicy. Maybe people like us are used to the traditional way of eating!

Admire! Lao Wang was shocked by the subject's question. Haha, it's such a truth. After all, it's raw meat, but, but, knock on the blackboard-jiaozi's stuffing meat doesn't need to be fried at all, including wonton stuffing. Stir-frying is gilding the lily.

If you stir-fry the meat of dumpling stuffing and mix it with vegetable stuffing, the taste of jiaozi will be greatly reduced. No matter how much sesame oil, egg white or water you add to the stuffing, the cooked jiaozi will be very dry.

The minced meat of dumpling stuffing is not the meat returned to the pot or the eggs and turtles returned to the pot, but can be returned to the pot for cooking. The raw minced meat and the vegetable stuffing are fully stirred with seasonings, so that the vegetable juice and gravy are mixed, and there is meat in the dish, vegetables in the meat, and vegetables and meat are integrated.

This way, the packaged jiaozi will be delicious. It is worth mentioning that the leek egg stuffing is jiaozi, and the egg liquid needs to be stir-fried and slippery. Eggs and meat are essentially different. Eggs are not foamed like eggs, but stir-fried moderately and very soft.

Jiaozi is our traditional food, not only because it is a reunion food, but also because one hundred kinds of stuffing have one hundred kinds of flavors. If we have to stir-fry the meat, Lao Wang thinks it is too eager to drive innovation.

Jiaozi itself is a healthy food with little oil. Stir-fried meat is tantamount to gilding the lily and ruining the flavor. Lao Wang finally suggested that no matter what kind of meat stuffing, it is not as good as big meat stuffing, that is, pork stuffing jiaozi tastes good, although Lao Wang doesn't like to eat big pieces of pork!

Our family's habit is not to fry, but to wash the meat we bought now and chop the stuffing directly, which is estimated to be the case in most families in the north.

Bought pork is washed with flowing water to dry the water, and the fat fat is cut off separately and refined into fat oil. The refined oil shuttle is usually reserved for vegetarian buns at night. The remaining three-fat and seven-thin pork is finely diced, and then chopped into sticky meat stuffing. A lot of minced onion and ginger and vegetables that you like to eat are added, and salt, soy sauce and sesame oil are added and mixed well to make dumpling stuffing.

As for why fresh meat has been used instead of fried meat, I personally think it may be because fresh meat can easily absorb the flavor of onion, ginger and seasonings, especially after adding salt, fresh meat can easily absorb the juice from vegetables, making jiaozi taste delicious and juicy, while fried meat can't achieve this effect. Another reason may be that everyone pays attention to the original taste of food now. If the meat stuffing is fried first and then cooked in the pot, although it can't be called multi-processing, the umami taste of the meat will be lost in the process of frying. If you are worried that the raw meat stuffing will have a fishy smell, in addition to adding a lot of minced onion and ginger, you can also soak it in water with shredded onion and ginger, and you can put some onion and Jiang Shui in it to remove the fishy smell when mixing the meat stuffing.

Of course, we also use fried food to make stuffing, but it is generally limited to vegetarian dishes, boxes, pies and the like, especially those with eggs or shrimps, which will be fried in advance and then mixed with other vegetables to make stuffing. This method is rarely used in jiaozi.

Of course, the above only represents my personal point of view. After all, I don't know much about going out, and maybe it's also delicious to use fried meat stuffing in some places. In short, it's rare to find a suitable stuffing method as soon as possible.

Whether jiaozi's meat needs to be fried depends on the situation. In pastry, the commonly used stuffing can be divided into three types according to the raw and cooked conditions, namely "raw stuffing", "cooked salty stuffing" and "raw and cooked stuffing". Among them, "raw stuffing" and "cooked stuffing" are well understood. Raw stuffing is directly wrapped in the stuffing of the skin embryo without being cooked, while cooked stuffing is wrapped in the stuffing after being cooked, among which the representative varieties of raw stuffing are

Then what is called "raw and cooked stuffing"? Do you mean fried half-baked stuffing? Of course not. Raw and cooked stuffing means that the stuffing is generally cooked and half of it is not cooked, and then the two kinds of stuffing are mixed and wrapped in the skin embryo. Among them, Sichuan's "sprouts steamed stuffed bun" is represented.

There are buns like this, and of course there are buns like this in jiaozi. Jiaozi is mainly divided into "dumplings", "steamed dumplings" and "fried dumplings". Different methods have different requirements for stuffing, and even the same cooking method has different methods for making stuffing.

Take dumplings as an example. We often eat "leek dumplings" (raw stuffing). The main ingredients in the stuffing are leeks and pork. Production method:

1, first wash the leek and cut it into small pieces.

2, pork chopped into velvet, add ginger and onion water, pepper, fresh soup, salt, cooking wine into water to make stuffing.

3. Mix the leek and the meat stuffing evenly to form a stuffing.

The filling does not need any cooking treatment.

Taking egg leek dumplings as an example (raw and cooked stuffing), the production method is as follows:

1, wash leek and cut into powder.

2, the oil is hot, stir-fry the eggs and prepare for cooling.

3. Chop the soaked fans.

4. Add salt and oil to the vermicelli, eggs and leeks, and mix well, that is, make the stuffing.

Pumpkin steamed dumplings (cooked stuffing), which are often eaten in steamed dumplings, are made by:

1, mince pork, peel pumpkin and dice it.

2. Burn oil, stir-fry pork, add cooking wine and pepper, stir-fry and add soy sauce and salt.

3. Pour in the pumpkin and stir fry a few times. Sprinkle chopped green onion and pepper powder, and serve as stuffing.

Therefore, no matter when cooking any dish, it should be targeted, and different production methods should not be determined according to different varieties. This is the most delicious dish, and so is being a man.