In addition, leeks and eggs are also delicious. Mutton and green onions. Mutton and coriander are all good. It would be better if there were shrimp! Whether it's fresh shrimp, leek eggs or chicken with mushrooms. In fact, there are several kinds of seasonings, such as onion, ginger, soy sauce, salt, monosodium glutamate, pepper noodles and cooked oil, which are basically the same. You can see the details of practice.
If you buy ready-made, it is very delicious at Wan Chai Pier! ! ! ! Missing you is not as good as the three. Especially fresh shrimps and leeks are very delicious! ! ! ! The skin is also very strong! ! ! It doesn't feel like freezing jiaozi at all. This brand of wonton is also delicious, and the fresh shrimp is very good, with a large piece of shrimp in it. More expensive than other brands, but absolutely! ! !
And dumpling stuffing.
There are all kinds of beautifully packaged quick-frozen dumplings in the supermarket, many of which are delicious. For busy migrant workers, it is really a good way to save time and effort to buy a few bags and put them in the refrigerator for instant cooking. However, if you really need to enjoy the delicious food and taste of jiaozi, you must do it yourself. In fact, there is no need to cook a meal or two of jiaozi to buy processed meat stuffing and dumpling wrappers on weekends, if you are interested.
Whether jiaozi is delicious or not depends on whether the stuffing is jiaozi, which tastes delicious and can be used to make soup. This is the top grade. And the raw materials of dumpling stuffing are very simple: meat stuffing (pork or beef), ginger, onion, salt, vinegar, sugar, monosodium glutamate and cooking wine. Some people like to mix the stuffing with raw flour because it is tender. If the stuffing is used to make meatballs, it is ok, but it is not suitable for making jiaozi, because there is no soup. I usually use boxed tender tofu instead, so I can kill two birds with one stone. Ginger, as an ingredient, should not be too old, and it should be chopped, because there is still a lot of silk in the chopped ginger, which tastes bad. If you don't cut it finely enough, one piece of ginger at a time is a bit presumptuous. Onion is the most indispensable, and both the "fragrance" and "soup" of the stuffing have its contribution. Pay attention to these little details. jiaozi is cooked. What will you taste? Next thing you know, you can't wait to put it in your mouth one by one.
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Pay attention to the stuffing in jiaozi.
Jiaozi is first mixed with dumpling stuffing. Jiaozi is full of meat and vegetables. Strictly speaking, it is different in some places, but it is more a mixture of meat and vegetables. Jiaozi in 30 years should be enough for the whole family to eat for 30 nights and the first morning. On New Year's Eve, jiaozi is usually mixed with meat and vegetables. Cut pork or mutton into small diced meat, marinate with seasoning, then chop the tender leaves of Chinese cabbage into coarse grains with a knife, squeeze out some water, and add human flesh and seasoning to mix. In the process of stuffing, the most important thing is chopping stuffing, that is, chopping Chinese cabbage with a knife. When cutting vegetables, the knife collided with the chopping board and made a powerful "bang" sound. Because of the constant change of force, this sound gives people a rhythmic change of strength and rhythm, like a particularly beautiful music, which spreads to all neighbors. People hope that the chopping sound at home is the loudest and longest in the village. Meat and vegetables are mixed with stuffing, which is homophonic "rich". The stuffing has the loudest sound and takes a long time, which means "more money takes a long time". The longer you cut vegetables, the more jiaozi you have, which symbolizes the abundance of life.
Jiaozi fresh meat xian
[Raw material/seasoning]
Ground meat 300 grams
2 onions
Ginger10g
1 tablespoon soy sauce
Salt 1/4 tbsp.
1 tablespoon sugar
1 tbsp sesame oil
2 tablespoons salad oil
1/3 tablespoons white pepper.
[production process]
1. Mash ginger with a knife, then cut it into fine powder, cut onion into fine powder, and put it in a container for later use.
2. Put the minced meat into a large container, add Jiang Mo, chopped green onion and all seasonings, stir by hand and knead until the meat thickens.
Pork stuffing
Ingredients: 500g pork belly, lotus white1000g Jiang Mo15g chopped green onion, 30g refined salt15g pepper, 5g cooking wine, 25g monosodium glutamate15g sesame oil, 25g refined oil.
Method:
1? Peel and wash pork, and cut into fine particles; Wash lotus root, cut into fine powder, and mix well with refined oil.
2? Mix pork with Jiang Mo, chopped green onion, salt, pepper, cooking wine, monosodium glutamate and sesame oil, then add lotus white and mix well.
note:
1? The ratio of fat meat to lean meat in pork is 4∶6.
2? Lotus white can't be added directly to pork, it must be mixed with oil before adding it.
3? If the ingredients are Chinese cabbage, you must first marinate the Chinese cabbage, and then squeeze out some water before adding it.
Pork, leek and jiaozi
2 kg of pork with skin (pork belly or front buttock tip), 2 kg of leek (choose green vegetables and small ones with purple roots), a small piece of ginger, salt and cooking wine.
Exercise:
Wash the pork and cut it into large pieces. Add a piece of ginger and cook until it turns white. Don't put too much water.
Boil the pot to remove foam, open the lid and cook on low heat;
Cook with chopsticks until the meat is cooked thoroughly, leaving a little white thick broth;
Dice the pork, put it in the pot, pour the broth, mix well, and let the soup be absorbed into the meat. It's best not to make soup. If there is more broth, you can leave some.
Add a little cooking wine (not too much, too much soup will also affect the taste), Jiang Mo;
Pour chopped leeks (7 or 8 mm long) and stir well, then pour some olive oil or cooked peanut oil and mix well; Before wrapping, add salt and mix well; Oil wraps the water in leeks and pork, and it is not easy to beat the water out with salt. ) add an egg to the dumpling skin and mix the dough, which is a bit hard. Make it as thin and big as possible. After wrapping, make boiled water and put it in the jiaozi. Boil it a little and the skin will be cooked. Leek will be cooked by itself after it is cooked, so don't overdo it.
Fresh meat sweet glutinous dumplings
Ingredients: (1) 1 serving cold water dough (about 2 cups of flour) (2) 300g pork stuffing (3) 1 bowl of broth, 2 leeks, 1 root parsley.
Seasoning: (1) 1 tbsp wine, 4 tbsp onion and Jiang Shui, half a teaspoon salt, a little pepper (2), half a teaspoon salt and a little sesame oil.
The way of doing things
1. Divide the dough into small pieces and roll them into dumpling wrappers. 2. Chop minced meat and mix with seasoning (1) to make stuffing. 3. Put a little stuffing into each jiaozi bag, knead it into jiaozi, boil it in boiling water until it floats, and take it out after adding water twice. 4. Boil the broth, add seasoning (2), wash the shallots and cut them into small pieces, put them into the broth together with jiaozi, and finally sprinkle with the washed and chopped parsley and a little sesame oil.
The New Practice of Vegetarian jiaozi;
One cucumber (water melon), one big green pepper, half a carrot (carrot), 2-3 slices of Chinese cabbage (with leaves) and 5-6 mushrooms. Chop it all. . . . . Chinese cabbage (with a spoonful of salt) and cucumber should be dried by hand, and the fillings should be combined: mix them together, and add vegetarian chicken essence (more points), vegetarian oyster sauce (the fillings will stick together), a little soy sauce, pepper noodles and vegetable oil. . . . . It's over (you have to put the noodles together first to be hard ~ ~). This ratio can make 40 small jiaozi.
Cucumber Pork jiaozi
Ingredients: 250g pork fat and lean meat, 250g cucumber, 250g jiaozi noodles, appropriate amount of minced onion and ginger, appropriate amount of minced auricularia, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of vegetable oil, appropriate amount of sesame oil and appropriate amount of mashed garlic.
Exercise:
1. Chop fat meat and lean meat, shred cucumber and chop. Put the minced auricularia, soy sauce, minced onion and ginger, salt, monosodium glutamate and vegetable oil into a pot and stir them evenly to make the stuffing. 2. Add cold water to flour to make jiaozi noodles, bake for 1 hour, make 60 pills, roll them into dumpling skins, wrap them with cucumber and pork stuffing, and boil them in water. 3. Serve with garlic juice (garlic juice is mashed garlic, soy sauce, vinegar and sesame oil).
Radish Sam Sun jiaozi
Ingredients: 250g of jiaozi powder, 250g of pork fat and lean meat, 0/00g of dried seaweed/kloc, 50g of dried auricularia, 200g of shredded radish, 4 eggs, 50g of minced onion and ginger, vegetable oil, salt, soy sauce, monosodium glutamate, pepper, mashed garlic, sesame oil and vinegar.
Exercise:
1. Chop lean meat into fine mud, chop auricularia into powder, blanch shredded radish thoroughly with boiling water, dry and chop into fine powder. 2. Add minced onion and ginger, soy sauce (a little), salt, monosodium glutamate and pepper (a little) into the pork pot and mix well, then add minced radish, dried laver, eggs, vegetable oil, salt and monosodium glutamate and mix well to make stuffing. 3. Add water to jiaozi powder and mix well. 1 hr, making 60 capsules, rolling into thin bags, and cooking.
Method for making delicious meat stuffing jiaozi
There are still many people who don't know how to make jiaozi, how to mix meat together to make dough taste better, and how to make dough taste better. Now let me introduce how to cook good food in detail, jiaozi!
1, determine the dumpling stuffing to be wrapped, and then prepare the dishes according to your requirements. General jiaozi is divided into meat stuffing and vegetarian stuffing. This depends on personal preference. Let me briefly introduce the practice of minced meat jiaozi.
2, go to the vegetable market to buy good meat, you can let people help you wring the meat directly, or you can take it home and cut it out with a knife or cut it into small pieces to see your personal preferences. Generally, people who like to eat meat and eggs in jiaozi will grind the meat into stuffing, and people who like to eat more vegetables will cut the meat, so the meat becomes an ornament here.
3. Take the meat stuffing home, put it in a bigger container and marinate it with oil, salt, soy sauce, ginger and pepper powder. It will take at least an hour or so. Never put onions at this time, or they will be salted and have a strange smell. Personally, if you want to eat delicious meat, it is best not to put spiced powder and star anise powder, but some people like to eat strong flavor, which depends on their own preferences. Chu Jiu can buy pepper powder and grind it into powder. You can also buy ready-made ones.
4. After curing the meat, if you want to roll the dough yourself, you should prepare the dough at this time. When mixing dough, first put the water in the basin, then add salt and egg white. If it is two kilograms of noodles, put a flat spoon of salt (this spoon comes with the seasoning box, don't think it is a spoon for eating), put two egg whites and egg yolks in the meat stuffing. The dough sprinkled with salt and egg white is not fragile, and it should not be fragile next time it is frozen in the refrigerator.
After mixing the noodles, if you feel that the noodles are dark, you can stick your hands wet, then spread them evenly on the surface of the noodles, and then press them hard with your fists. Never pour water directly on the surface. Then find a pot cover or plate or plastic wrap to cover it tightly to prevent air leakage. Let it stand until your stuffing is well mixed and the noodles are moderately soft and hard.
5. After the noodles are mixed, put them aside. At this time, you can prepare other side dishes with meat stuffing. Because it is meat and egg dumplings, the simplest way is to put onions and coriander. The ratio is one catty of meat and three onions. I like coriander. Just right. If you don't want to eat the whole meat, you want to eat beans, cabbage, radish, cucumber and celery. At this time, the ratio of meat to vegetables can be 2: 1 or 1: 1. But the ratio of ground meat to vegetables should not be too large, otherwise the stuffing will be scattered and not delicious.
6. Then briefly introduce how to deal with meat dishes in jiaozi. For example, jiaozi stuffed with beans should first wash the beans and scald them in a pot with boiling water. After seeing the color change on the surface of the beans, cook for at least 8 minutes. Pick it up and blanch it in cold water several times, so the beans won't be too bad. If mung beans are not cooked, it is easy to produce toxic alkaloids, which is very dangerous. Moreover, if jiaozi is wrapped in raw beans, the heat of cooking jiaozi alone is not enough to cook the beans. So be sure to deal with it first.
Other vegetables with high water content, such as Chinese cabbage, cucumber, radish, celery, etc., can be cut first, then added with salt, stirred slightly, left for about 30 minutes, and then squeezed dry with gauze. This does not mean that the drier the water is squeezed, the better. It can be handled according to experience.
Vegetables such as leeks and shallots, which have a taste and are easy to lose moisture when exposed to salt, must be cut and mixed now after other work is completed, and don't leave them for too long after cutting. It goes bad easily.
7. When filling, just put all the prepared meat dishes together, then add soy sauce, salt and oil and mix well.
8. When rolling the dough, it is best to be thick in the middle and thin on both sides, otherwise the dough must be uniform in thickness. If you want to freeze quickly, the dough should not be made too thin.
9. When you put the wrapped jiaozi, you must sprinkle a thin layer of raw flour or flour under it. Don't leave it too long, wrap it and cook it directly. If you want to put it for more than 1 hour before eating it, it is recommended to pack it and freeze it quickly, so that the taste of jiaozi will not change and the water will not stick to the chopping board.
10, when cooking jiaozi, be sure to boil water. When boiling, put jiaozi in the pot to ensure that jiaozi will not stick to the bottom of the pot at first. Three open, wait until jiaozi floats up, jiaozi's white belly bulges out, and you can carry it out. At this time, you can go to the delicious jiaozi.
Beef paste
Ingredients: beef 500g, onion 1000g, egg 50g, ginger juice 1, tender meat powder 50g, refined salt 5g, pepper 10g, cooking wine 5g, soy sauce 15g, monosodium glutamate 25g and sesame oil 15g.
Method:
1? Remove fascia from beef, washing, mincing, mixing with tender meat powder, cooking wine and refined oil, standing for about 40 minutes, adding 250 grams of ginger juice and clear water, and mixing well; Peel and wash the white radish, cut it into thick slices, cook it in a boiling water pot, take it out, put it on a vegetable pier and chop it into fine particles with a knife, then wrap it with gauze to squeeze out the water; Cut the onion into fine powder.
2? Add radish and onion powder into minced beef and mix well, then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dried starch and egg mixture and mix well.
note:
1? There can't be fascia in beef. Beef should be chopped and drunk more water to be tender.
2? Tender meat powder can also be replaced with baking soda powder, but not too much.
3? The white radish in the ingredients can also be replaced by leeks and celery, or green onions if there is no onion.
Mutton stuffing
Ingredients: clean mutton 500g leek 250g Jiang Mo 50g chopped green onion 50g pepper 5g eggs 2 refined salt 5g pepper 3g cooking wine15g soy sauce 20g sesame oil 25g peanut oil 25g.
Method:
1? Wash mutton and chop it into fine particles; Wash leek and cut into fine powder; Zanthoxylum bungeanum is boiled into Chili water.
2? Mix minced mutton with Jiang Mo, chopped green onion, salt, pepper, cooking wine, soy sauce, pepper water and egg liquid, then add sesame oil and peanut oil, and finally add chopped leek and mix well.
note:
1? Mutton has a strong fishy smell, so we need to add pepper water to remove the fishy smell, and at the same time, we should increase the dosage of Jiang Mo.
2? Leek powder should be added last. If there is no leek, you can also use celery and coriander instead.
Chicken and winter bamboo shoots stuffing
Ingredients: chicken breast 750g, clean winter bamboo shoots100g, chopped green onion 50g, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry in the oil pan for a while. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times.
Sam sun stuffing
Ingredients: 200g of fresh shrimp, 20g of sea cucumber 1 00g, 50g of winter bamboo shoots150g, 20g of ginger slices, 20g of scallion10g, 20g of Jiang Mo, 20g of chopped green onion, 50g of egg white, 3g of salt1g of pepper, and seasoning.
Method:
1? Wash and chop shrimp into mud, add salt and egg white and mix well; Add ginger slices, scallion, cooking wine, chicken essence and broth to the pot, pick it up and cut it into fine particles; After cutting the winter bamboo shoots into fine particles, put them in a boiling water pot and soak them in clear water.
2? Peel the pork before the pig, wash it, grind it into minced meat, add salt, pepper, cooking wine, sugar, monosodium glutamate and appropriate amount of water, mix well, and then add shrimp paste, water-soaked sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil.
note:
1? Shrimp should be fresh; Water-soaked sea cucumbers must be fed in advance to prevent astringency; The ratio of fat meat to lean meat in pig sandwich meat is 6∶4.
2? Three fresh stuffing can also be seafood such as chicken; If there are no winter bamboo shoots, mushrooms can be used instead; If you don't put pork in the stuffing, you should also add pig fat or lard to increase the moisturizing taste of the stuffing.
make dumplings
Material: dumpling skin 3 kg+1.5 kg.
2 Jin of pork, mashed.
2 Chinese cabbages
6 eggs
Raw flour, onion ginger, salt and other seasonings.
Exercise:
1, egg meat stuffing
Beat 4 eggs in a larger container, stir, add a little salt, stir fry in the pot for a long time, and be sure to keep them fresh and tender. After taking out the pot, add a proper amount of minced meat and stir, add some seasonings such as raw powder, onion ginger and salt, and stir well.
2. Chinese cabbage stuffing
Cut the leaves of Chinese cabbage into large pieces, separate the leaves from the stems, first put the stems in a boiling pot and boil them for 1 min, then pour out the leaves, soak them in water, take them out of the pot, chop them up, wrap them in white gauze cloth, squeeze out the water from the leaves, repeat twice, and then add some seasonings such as raw eggs, raw flour, onion ginger, salt, etc. and stir evenly.
Fish stuffing
Ingredients: grass carp or mullet 1 treaty 1000 g pork fat 100 g leek, 300 g egg white, 2 refined salts 15 g pepper, 5 g cooking wine, 25 g monosodium glutamate 15 g chicken essence 15 g sesame oil, 25 g refined oil, 30
Method:
1? Cleaning grass carp after slaughter, removing head and tail, bone spurs and fish skin, and mincing the cleaned fish into minced meat; Chop pig fat 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 a pot, add clear water, add pepper, cooking wine and chicken essence, cook over high fire until the soup is milky white, and filter off the residue to get fish soup.
3? Add fat paste into minced fish, then add salt, monosodium glutamate and egg white, stir, add cold fish soup while stirring until the stirring is strong, and then mix well with leek.
note:
1? Fish must remove bone spurs to ensure food safety. It is best to choose bigger fish or fish with fewer bone spurs.
2? The minced fish and fat paste should be ground fine, so that you can eat more water and the stuffing will be tender.
3? Leek can only be added last.
Fish and leek stuffing
Ingredients: 700g peeled fish, 50g fat, 200g leek, 50g chopped green onion, and proper amount of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Rinse the fish with clear water, remove the coarse thorns and chop them into fine mud on the chopping board. Cut the fat into fine grains and chop the leek. Take a deep pot, add fish paste and stock, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek.
How to bring out tender and smooth meat stuffing;
Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into chopped green onion and ginger. If the meat is thin, you can add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times.
The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs.
Dumpling stuffing:
Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.
Carrot pork stuffing: carrots are cut into filaments and mixed with prepared meat stuffing.
Mushroom meat stuffing: fresh mushrooms are diced and mixed with prepared meat stuffing.
There are too many kinds of fillings, so it is enough to mix vegetables with meat. However, it should be noted that some vegetables contain more water (such as Chinese cabbage and tomatoes). ), so go to the water first. Chop the Chinese cabbage, sprinkle some salt for a while, and then squeeze out the water by hand. And don't drain when mixing meat stuffing, because Chinese cabbage has a lot of water and the stuffing is easy to dilute. The seeds of tomatoes should be removed, otherwise the stuffing is not only easy to dilute but also sour.
Coriander dumpling stuffing
Ingredients: 250g coriander, pork stuffing150g.
Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.
Exercise:
1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use.
2. Put the pork stuffing into the pot, add all the seasonings and stir well.
3. Finally, add coriander powder and mix well.
Tip:
1. After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be kept as stuffing.
2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the boiled dumpling stuffing will be fragrant.
Plain stuffing
Ingredients: Chinese cabbage 1000g water-soaked mushrooms 150g dried bean curd 100g eggs, 4 chopped green onion 50g refined salt 1g pepper 5g sugar 15g monosodium glutamate 15g sesame oil 50g refined oil 150g.
Method:
1? Cleaning Chinese cabbage, cutting into fine powder, pickling with refined salt, and squeezing out water; Water-soaked mushrooms and dried tofu are cut into fine particles; Beat the eggs into a bowl, add salt and stir well to form egg liquid.
2? Put the wok on fire, heat it with refined oil, pour in the egg liquid, spread it evenly, fry it, take it out, let it cool, chop it up, add Chinese cabbage, water-soaked mushrooms and dried bean curd, mix well, then add chopped green onion, salt, pepper, sugar, monosodium glutamate and sesame oil and mix well.
note:
1? Chinese cabbage must be pickled first, then squeezed dry before it can be stuffed; If you don't use Chinese cabbage, you can use radish, leek and celery. If you don't use dried tofu, you can use tofu skin, water-soaked yuba and the like.
2? Eggs can also be boiled directly without frying, that is, the egg liquid is directly mixed with the stuffing. In addition, vermicelli can also be added to the stuffing.
Watermelon skin dumpling stuffing
The specific method is as follows: peel the watermelon, cut it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, add seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil, and finally add shrimp (not too much) to make the dumpling stuffing. Jiaozi is crisp and refreshing, with moderate sweetness and saltiness.
My watermelon skin is not shredded, but chopped. The previous practice was to mix coarse salt with meat stuffing (no different from normal dumpling stuffing), and the jiaozi made was particularly refreshing.