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I usually like to eat jiaozi. I watched my mother cook it many times. You can pay attention to the following points when you package jiaozi:
1. For pork, it is recommended that three parts be fat and seven parts be thin. For beef, it is recommended to add more cooked oil when mixing meat stuffing;
2. I usually add: an egg white, soy sauce, oyster sauce, spiced powder, salted chicken essence, cooked oil and less sesame oil.
Adding cooked oil and sesame oil can play the role of firewood and can be stirred more.
Hello, everyone. I'm a chef in a private coffee kitchen. Let me answer this question.
As the saying goes, food is not as good as jiaozi. The staple food of most families must be jiaozi. Get on the bus and get off at the intersection. Whenever a relative goes on a long trip, he must buy him a jiaozi. Even if there is no reason, eating is the best reason, which shows how popular jiaozi is. Our family loves jiaozi, too. A dish with noodles and meat is rich in nutrients. They are not only delicious, but also can be frozen during breaks and cooked as usual. It's really convenient, hundreds of times more than instant noodles and instant noodles.
-How to prepare dumpling stuffing?
-How is a delicious dish of jiaozi made?
The delicacy of jiaozi depends not only on the meat stuffing, but also on the dough and the way of cooking jiaozi.
Let's share the production of jiaozi with you in coffee. I hope you like it.
Pork, leek and jiaozi
List of ingredients:
500g pork stuffing, 400g leek, 500g jiaozi powder, 1 ginger, 1 pepper, 2 shallots, 3 tablespoons soy sauce, 1 oyster sauce, 2 tablespoons cooking wine, 1 tablespoon cooking oil, a little white pepper, half a tablespoon sesame oil and 65438+.
Production steps:
Step 1: Mix the dough first. Add 1 g salt to warm water, which will make the dough firm and tough. Cover it and wake up, 20 minutes in summer and 40 minutes in winter.
Step 2: Boil the onion, ginger and pepper in water for a while, and the taste will be stronger. Finally, take 80 grams to make stuffing.
Step 3: Mix the meat stuffing: 3 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, half a spoonful of sesame oil, a little white pepper, and 80 grams of onion, ginger and pepper water. Add it in three times, stir it clockwise to make the meat stuffing stronger, and then add it again until the meat stuffing is completely soaked in water. The prepared meat stuffing is not greasy or dry, and it is delicious.
Step 4: Pick the leek, clean it and drain it. Chop, add 1 tbsp cooking oil, and grab well. Adding oil can lock the moisture in leeks.
Step 5: After the dough is proofed, knead it, rub it in pieces, cut it into pieces and roll it. The dough should be fully proofed so that it will be very delicate and elastic.
Step 6: Pour the leek into the meat stuffing and add half a tablespoon of salt to taste. Be sure to put salt in before wrapping, so that you don't need to add water when filling.
Step 7: Beat the meat into the dumpling skin and squeeze it gently with the force of escape, and a beautiful jiaozi ingot will be finished. One by one, very fast.
Step 8: Sprinkle some dry flour under the panel to prevent the bottom from sticking.
Step 9: Boil the jiaozi, add 1g salt to the water, boil the jiaozi, gently push it out from the side of the pot with a colander to prevent jiaozi from sticking to the bottom, cover the pot, and order the water in three times. Jiaozi was fished out for the third time, and the top was ripe and not broken.
Mix the juice and eat. It smells good.
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Jiaozi is divided into vegetarian stuffing and meat stuffing. This paper mainly talks about the method of making fresh and delicious meat stuffing.
Make onion Jiang Shui and pepper water before filling. 1. Soak chopped onion and ginger in a warm water bowl 10 minute. 2. Put the pepper into a bowl and soak it in boiling water for 10 minute. 3. When filling meat, put pepper water and onion Jiang Shui into the meat bit by bit for many times, and the ratio of meat to water is about 3:2, 4. Add some sesame oil and peanut oil, 5. The secret recipe for many years. Delicious meat stuffing is ready. On this basis, mix in your favorite vegetables, which are delicious no matter how you sit. The ratio of vegetables to meat is 1: 1, which is the best.
The following are my fillings: Chili, okra, shepherd's purse, colorful, leek and radish.
Shrimp dumpling stuffing
Ingredients: 500g shrimp, grass carp150g.
Seasoning: A little salt, Jiang Mo.
Methods: First, the blood of grass carp was squeezed out, peeled and put into Jiang Mo to make fish glue. If you have a blender at home, you'd better use it directly and add ice cubes to make the fish tender and chewy. Remove the shrimp line and crush it directly with a knife. Shrimp sauce will come out and add some Jiang Mo. Put the shrimp glue and fish glue in a bowl at a ratio of 3: 1. Add a teaspoon of salt and mix well. After the shrimp dumplings are wrapped, boil the water for about one minute, remove them and put them in a bowl, sprinkle with chopped coriander or seasonal vegetables.
Note: Shrimp dumplings are delicious, but the taste of shrimp dumplings made by ourselves is not as good as that of hotels. What is the secret? Many families like to add other ingredients when wrapping jiaozi with shrimp stuffing. But shrimp is easy to cook. Other ingredients are more difficult to cook than shrimp. If you wait until all the other ingredients are cooked, the shrimp is not tender enough. It is suggested that no other materials should be put in shrimp dumplings, and accessories should be used as little as possible, because shrimp is very fresh. If you must, you can put the fish sauce in it. Fish must be bled to remove fishy smell. In addition, the dumpling skin must be rolled thin.
Mushroom dumpling stuffing
Ingredients: 500 grams of auricularia auricula and 200 grams of pork.
Seasoning: onion, ginger, pepper, soy sauce, salt and oil.
Practice: Chop the pork into stuffing, add 2 tablespoons of pepper powder, a little soy sauce, salt, onion and ginger, and finally pour in a proper amount of cooked oil (which can be added according to your own taste) and mix well. Chop the fungus into powder, add it into the meat and mix well.
Note: It is best not to make auricularia auricula with boiling water. First, it will affect the number of auricularia auricula. Second, using hot water will be very sticky and soft. The correct way to soak hair is to use cold water or warm water. When soaking, add salt to cold water.
meat pocket
Ingredients: 750g of refined pork belly, egg 1 piece, minced onion and ginger.
Seasoning: ginger, salt, monosodium glutamate, chicken essence, thirteen spices, pepper (a little), sesame oil, scallion oil, soy sauce and soy sauce.
Practice: Add ginger, eggs, soy sauce and soy sauce to pork belly in turn. Then add salt, monosodium glutamate, chicken essence, thirteen spices and pepper and stir again. Add a small bowl of onion Jiang Shui (made of onion and ginger), add water and stir to soften the filling. Finally, add onion oil, sesame oil and onion and stir well.
Note: It must be stirred in one direction, which is beneficial for the onion Jiang Shui to soak into the filling and soften. The meat stuffing will be soft to wrap, so it can be refrigerated for jiaozi.
How to adjust dumpling stuffing to make it dry, delicious and tender? Just this morning, my family packed jiaozi with cabbage and pork, so I'll tell you what I know.
First of all, it's best to chop meat at home. Pork belly is diced and chopped into minced meat. Add chopped Jiang Mo, then add eggs, soy sauce and thirteen spices in turn and mix well.
2. Chop Chinese cabbage and green onions, add salt and mix well, squeeze out excess water, add ground sesame oil and mix well.
3. Add the mixed Chinese cabbage into the meat stuffing and mix well, and stir in the same direction with chopsticks.
4. Finally, add chopped coriander, add appropriate amount of sesame oil and mix well. In this way, delicious and tender Chinese cabbage and pork stuffing are ready!
Jiaozi is my favorite. My favorite food is mutton stuffing. I am an expert in lubricating the mouth and making it unforgettable (● u ●) ";
First, buy fresh mutton, chop it with a knife, add some water, soy sauce and minced onion and ginger in the process of chopping, and chop it repeatedly. The above seasonings are delicious! Remember not to use too much soy sauce, which is bitter and has a good proportion. 1: 1: 1. Chop it, put it in a bowl, add a little peanut oil, stir well and marinate for ten minutes.
Secondly, knead the dough and master the strength. It is neither too soft nor too hard. Remember to rub it several times, without using a machine to rub it by hand, repeat it several times and let it stand for three minutes. Then roll the bag stuffing. Remember to roll it in the middle, round but not square, and the filling should be moderate, not too much, not too much, not too permeable, not too tasteless, and remember to pinch it.
Third, the pot, usually about 50 pots, remember to add water three times in the middle, cover the pot for three times until it boils, then keep it for 30 seconds to one minute, and then put it in a bowl to eat!
The jiaozi made in this way is delicious, smooth and memorable!
Third,
The jargon is: The murderer jiaozi cuts people's faces!
Not to say that it is unsanitary or anything, but to waste more water and describe profits!
If you don't draw water, the dumpling stuffing cooked is meatballs, and the bite strength is still poor.
So how do you draw water? Many people said the method, but they didn't make it clear.
Salt, used on plants, has high osmotic pressure and drainage, so you should put salt after frying vegetarian dishes, but the salt of meat can keep moisture, so putting salt is the key.
Put onion Jiang Shui in the meat stuffing, chop onion and ginger together, just to remove the fishy smell, but add salt, add a little more salt than the normal amount of meat, knead it evenly, and then absorb water, at least half the weight of the meat, so that you can eat it. The key is to keep the stuffing when you bite the soup. Otherwise, you have to spit out how much water you put!
I usually like to eat jiaozi. I watched my mother cook it many times. You can pay attention to the following points when you package jiaozi:
1. For pork, it is recommended that three parts be fat and seven parts be thin. For beef, it is recommended to add more cooked oil when mixing meat stuffing;
2. I usually add: an egg white, soy sauce, oyster sauce, spiced powder, salted chicken essence, cooked oil and less sesame oil.
Adding cooked oil and sesame oil can play the role of firewood and can be stirred more.
Attached is a lovely photo of my usual bag of jiaozi.