Jiaozi is a must-eat food during the Spring Festival. Many friends will take advantage of the holiday before the Spring Festival to pack some jiaozi at home and put it in the refrigerator for quick freezing, waiting for the arrival of the Spring Festival to taste. Jiaozi, as the most classic Chinese cabbage stuffing, is an indispensable flavor. But seeing the reaction of many friends, the dumpling stuffing made of Chinese cabbage is not fresh and tasteless, and the stuffing is easy to get wet. So when preparing Chinese cabbage jiaozi, how do you mix the seasonings?

Jiaozi's stuffing mixed with cabbage, remember the seasoning "2 1 but not". The stuffing is delicious and juicy, and the taste is classic. The two necessary seasonings are: the first ingredient is to put oil when mixing Chinese cabbage, which can prevent Chinese cabbage from killing water, and then kill water again under the action of salt, which has the function of locking water; The second ingredient is to add onion and Jiang Shui when mixing the meat stuffing, which can not only eliminate the fishy smell of pork and make the meat stuffing more tender, but also increase the tenderness of the meat stuffing and make the meat stuffing in jiaozi fresh and juicy.

1 The seasoning that cannot be put is oyster sauce. The main seasoning method of oyster sauce is refreshing, and the main ingredient is "sodium glutamate". However, the delicious oyster sauce needs to be blended and volatilized to stand out. If you use oyster sauce to make pancakes, it will be delicious, but after it is wrapped in jiaozi, the stuffing is too fresh to spread, and it will be particularly strange to get together in the stuffing. In addition, jiaozi with Chinese cabbage meat stuffing is fresh and delicious, which is unnecessary.

◇ "Classic Chinese cabbage meat jiaozi &; Bill of materials:

500g minced pork (the ratio of fat to thin is preferably 3:7 or 2:8), 300g Chinese cabbage and dumpling skin.

Onion Jiang Shui (30g of minced onion and ginger, respectively, soaked in150g warm water for 20-30min, and then the minced onion and ginger are taken out after the taste, and then100g of water is used).

Stuffing (5 pieces of chopped horseshoe/1 tablespoons of cooking wine /3 tablespoons of light soy sauce/proper amount of salt/a little spiced powder/1 egg /2 tablespoons of sesame oil)

◇ "production process":

Step 1 | Wash and dry the cabbage, cut it into small strips first, then cut it into pieces, put it in a pot, sprinkle with 2 tablespoons of salt, grab it evenly, marinate it for 20 minutes, kill the water in the cabbage, then squeeze out the juice with gauze or hands, and then mix with appropriate amount of oil and mix well.

It is a key step that Chinese cabbage is crushed with salt to kill water and then mixed with oil. Salt kills chinese cabbage juice, reduces water content, and mixes with oil to lock water. Mix it with meat, and when it comes to salt, there will be no more soup. )

Step 2 | Chop the pork, inject 100g onion ginger water into minced meat for three times, stir clockwise to make the pork and water fully blend, then add onion ginger powder, horseshoe slices, eggs, allspice powder, cooking wine, soy sauce and salt when soaking onion Jiang Shui, and stir evenly.

(Before seasoning, the pork stuffing must be completely absorbed by onion and Jiang Shui, otherwise the water will not be fully absorbed and the stuffing will be wet. )

Step 3 | Pour the chopped Chinese cabbage, add a little sesame oil to enhance the fragrance, and mix and stir.

Step 4 | Stir evenly to the following state, and the sweet and tender Chinese cabbage meat stuffing is ready. The meat stuffing is dry but not wet, without a drop of extra water.

Step 5 | Finally, according to your own preferences, wrap the meat stuffing into beautiful and neat jiaozi embryos, which can be used to make steamed dumplings or boiled dumplings. Near the Spring Festival. I suggest you wrap a large number of jiaozi embryos in your spare time before the Spring Festival, put them in a large fresh-keeping box and put them in the refrigerator for quick freezing. It can be used as breakfast and staple food for the Spring Festival, which is convenient and quick.

Share the basic practice of cooking jiaozi and steamed dumplings;

Boil jiaozi in water: After the soup pot is boiled, add salt and oil, gently put jiaozi or quick-frozen jiaozi into the pot, pour half a bowl of cold water to cool down, and continue to cook over medium heat until jiaozi begins to float on the noodle soup. Adjust the soup base until it floats completely, cook it thoroughly and then take it out.

Steamed dumplings: jiaozi, which has just been wrapped, let go of water and steam on the pot 10~ 13 minutes. After arriving, stew in the pot with hot air for 3~5 minutes and then take it out. Boil the quick-frozen jiaozi in cold water, steam it on high fire15min, stew it in hot air for 3-5min, and take it out.

When mixing Chinese cabbage dumplings with stuffing, remember the seasoning "2 put 1", the stuffing is delicious and juicy, and the taste is classic. When mixing the stuffing of Chinese cabbage jiaozi, remember not to add oyster sauce, which will not only make the stuffing fresh and tender, but also make the stuffing taste fresh and strange.

When the broken cabbage is prepared separately, the water in the cabbage should be locked with edible oil to prevent the soup from coming out; Minced meat should be seasoned with onion and Jiang Shui. If you master the stuffing collocation and put the skills in place, you can basically make a fresh, juicy and classic Chinese cabbage jiaozi.