1. Steam the hot noodles in jiaozi 10-20 minutes.

2. Instant noodles jiaozi is a kind of steamed dumplings and a famous snack in Wu 'an, Handan, Hebei. Take some white flour and mix it with boiled water or boiled broth, so it is called noodle soup jiaozi. This makes the noodles sticky, and the steamed noodle soup jiaozi is slightly yellow and transparent. Then adjust the stuffing, the main ingredients are eggs (lean meat), leeks and vermicelli, and then assist other seasonings.

How long does jiaozi steam?

There is also a kind of cooked meat stuffing that is more fragrant. The main ingredients are pork belly, fresh lotus root and leek. First, pork belly is cooked with pepper aniseed and ginger, then cooled and cut into cubes the size of soybeans. Fresh lotus roots are also cut into squares of the same size, leeks are chopped, and blanched vermicelli is less used. Mix the four ingredients with cooked oil and sesame oil, and add monosodium glutamate and salt. The skin is slightly thicker than that of jiaozi. Finally, put the wrapped instant noodles jiaozi on a steamer and steam for 65,438+00 minutes. Don't take too long, so the steamed jiaozi is quite beautiful in color, with almost transparent skin and bright green leeks. The dumpling skin in noodle soup is dry, thin and big, and has a unique taste.

2. What's the difference between jiaozi and fried dumplings?

Actually, it's all jiaozi. The two are just different. The real difference between fried dumpling and fried dumpling is that the authentic method of fried dumpling is raw jiaozi instead of cooked jiaozi! Pot stickers, also called frying, are made by directly frying raw jiaozi in a pot. Fried dumplings are steamed dumplings before frying. As far as taste is concerned, the toughness of skin is different. One is fried and the other is cooked, which is the biggest difference.

Jiaozi, an instant noodle, is a kind of steamed dumpling and a special snack in Yanqing. Take some white flour and mix it with boiling water, so it is called noodle soup jiaozi. This makes the noodles sticky, and the steamed noodle soup jiaozi is slightly yellow and transparent. Then mix the stuffing. The main ingredients are sour radish strips (pickled kimchi, also pickled with vegetables such as cabbage, radish and carrot) and lean meat, and other seasonings are added to make the taste more chewy than that of jiaozi.

Because the dumpling skin of instant noodles is slightly darker in color, I didn't use boiled water, but used hot water that can accept heat by hand, so that the dumpling skin won't be dark in color and has a certain chewiness. The amount of flour and stuffing is adjusted according to your own taste and food intake. The following doses are for reference only.