Let's say our home. Last week, in order to improve my family's food, I cut mutton and spent two hours wrapping jiaozi. As a result, my husband ate one, my son ate several, and he didn't eat any. Do you think I will feel sorry for my kung fu or meat when I face so many leftover jiaozi?
My husband says it's not as delicious as clear oil potatoes, and my son says leek eggs are delicious, so I say everything others give me is delicious.
At noon today, I put some shallots in a jiaozi stuffed with clear oil potatoes. Look at the smell of their food, and you will know that it is really delicious.
But for her mother-in-law, as long as jiaozi is delicious, except jiaozi, she can't get enough to eat, so she will pack when she is free. Basically, she eats jiaozi four days every five days.
Speaking of jiaozi, I think everyone is familiar with it. It is a traditional food in China, and it is also a kind of food that many families must prepare for the New Year.
Dumpling stuffing is also found in many parts of the country, including meat stuffing, vegetarian stuffing, soup stuffing and sugar stuffing. So what's the best stuffing in jiaozi?
I can only say that it varies from person to person. I often eat several kinds of dumpling stuffing, which I find particularly delicious. If I have to choose one, I personally think it is "jiaozi with Chinese cabbage and pork stuffing". Maybe you think it's ordinary, no! The composition and practice of this jiaozi are unusual. After many explorations and improvements, I put two unique ingredients to enrich its taste and taste.
Ingredients: 800 grams of pork, 500 grams of Chinese cabbage, half of white radish, 2 eggs, 30 grams of green onion, and 0/0 gram of ginger/kloc.
Seasoning of ingredients: salt 8g, pepper 10g, cooking wine 25ml, sesame oil 30ml, monosodium glutamate 5g and pepper 20g.
Specific practices:
The first step: buy fresh pork from the market, preferably fat meat and lean meat, so that the dumpling stuffing will not be old, but delicate and juicy. Then wash it and cut it into small pieces.
Step 2: Prepare radish and cabbage, wash them and cut them roughly. Find a bigger chopping board and put the diced meat, cabbage and radish together to continue chopping. Cut as much as possible. Although it takes time to chop stuffing, it is best not to use a meat grinder, because mechanical extrusion will destroy the texture of meat and cannot crush crude fiber and fascia, so chopping by hand tastes better than chopping with a meat grinder.
Step 3: put the chopped stuffing into the seasoning and stir it clockwise to make the stuffing look gelatinous and sticky.
Step 4: Make dumpling wrappers. To tell the truth, making dumpling wrappers is troublesome, and it needs to be mixed with flour for fermentation for a period of time. Sometimes the dough is too hard to put down and can't be pinched on both sides when wrapped, so kneading dough is a technical job.
You have to roll the dumpling skin, cut the fermented dough into long strips, and then round it by hand. Then cut it into small pieces and roll it into circular slices with moderate thickness with a rolling pin.
Note that the rolled dumpling skin should not be too thick, which will affect the taste, nor too thin, which will break in the pot. It is best to have a moderate thickness, so you can practice more. But now there are rolled dumpling wrappers in the supermarket, which are definitely different from homemade ones, but they are more convenient and you can choose when you are busy!
Step 5: Wrap the jiaozi and you can boil the water.
Step 6: Boil the water in the pot and pour the wrapped jiaozi into it. At this time, arch the bottom of the pot with a spoon to prevent jiaozi from sinking and breaking the pot. When the water boils for the second time, pour half a bowl of cold water to prevent the added jiaozi from floating and peeling. After the water boils, add half a bowl of cold water for the second time, and repeat this for three times. There is a formula for cooking jiaozi called "Three Up and Three Down".
Step 7: Dish the cooked jiaozi, put a little Shanxi mature vinegar in another bowl, and try to eat. Of course, those who like the original flavor can stay put, and those who like Chili can be added to the vinegar!
Through the above personal experience, I think everyone knows how to make jiaozi with delicate taste, delicious taste and rich nutritional value!
Mumuya | Wen
Her kitchen | editor
As a woman who is losing weight, it is really difficult to insist on not eating pork, beef and mutton for several days. Every day my family satirizes me, saying that I don't eat pork, and chicken must be boiled and fried. It turned out that chewing my elbow after two days was really delicious. I can't help it Pork smells so good that I really can't resist it. Then there must be some meat dishes on the table every day, whether it's stewed pork ribs or pig's trotters with sauce, or some fried meat dishes, otherwise it will be tasteless.
If you love meat so much, do you have a meal that doesn't eat red meat? There is only one way to think, and that is to eat jiaozi. After all, some people in the family don't eat red meat. Jiaozi, who eats two kinds of stuffing at a time, is too troublesome. Just eat shrimp stuffing. The whole family can eat it. Just mix one filling. Usually, jiaozi is wrapped with fresh shrimp, Chinese cabbage or fresh shrimp and green pepper, which happens to be hydroponic sprouts. Chinese cabbage can be eaten, but it can't be eaten even if it is mixed with several plates. Let's wrap jiaozi. It's really delicious, and it's the best time to eat sprouts in early spring.
Jiaozi stuffed with shrimp, cabbage, seedlings and lotus root.
Ingredients: Chinese cabbage bud (Chinese cabbage, green pepper and rape can also be used instead), lotus root, fresh shrimp, onion ginger, salt, sesame oil, pepper and cooking oil.
Exercise:
1. Wash the fresh shrimp, peel off the shell, pick out the shrimp line, pat it flat with the back of a knife and cut it into small pieces. I prefer the feeling of shrimp biting down, so I didn't cut it too much. Wash the lotus root and rub it into silk, then cut it a few times; Chinese cabbage sprouts are simply washed with clear water and chopped;
2. Prepare a large bowl, first add chopped shrimps, then add minced onion and ginger, appropriate amount of sesame oil and a small amount of pepper, and stir well;
3. Hand-wring the lotus root shreds and Chinese cabbage buds, put them into a shrimp bowl, add a proper amount of cooking oil and stir well, and then add a proper amount of salt before wrapping jiaozi (to prevent the stuffing from coming out of soup);
4. When the stuffing is ready, you can start wrapping jiaozi. My jiaozi bag is relatively small, and it's just a bite.
You don't need to prepare for cooking to eat jiaozi. Just a few cold dishes and cooked food. The mixture of cherry radish and radish tassel can stimulate appetite and relieve summer heat. The more you eat the chives dipped in the sauce, the more fragrant they get. Have some pine nuts and a small belly, and a plate of soybean dishes will live together. Let's focus on this soybean dish, which is particularly simple but delicious. Perfect as a side dish. There are not many ways to eat soybeans. This is definitely suitable for all ages.
First, soak the dried soybeans in water, wash them twice and put them in a stainless steel pot. Then, add chopped dried water bumps, two fragrant leaves, one star anise, 15 pepper and two pieces of crushed dried pepper. Add more than half an inch of soybean water, cover and cook for 20 minutes, add appropriate amount of soy sauce, cover and continue cooking for 20 minutes to half an hour until the soybeans are soft.
Jiaozi, the stuffing of fresh shrimp, bite it down. Every jiaozi can see rosy fresh shrimp, which is delicious. Dip in soy sauce vinegar, sesame oil, Chili oil and garlic, and you can eat at least 20 in one breath.
Happy Life of Three Girls Answer, I like to eat wild vegetable jiaozi best, and what wild vegetable jiaozi is delicious? Personally, I'd say it's gray, jiaozi. Wash the cut gray vegetables several times, then boil the water in the pot, blanch it with cold water, and squeeze out the water by hand after cooling, but not too dry. As long as you squeeze it properly, chop it on the chopping board, chop some pork belly and put some seasoning, the wrapped jiaozi tastes particularly delicious. This kind of grey vegetable is a good wild vegetable with high nutritional value. Eating grey vegetables can prevent anemia, promote children's growth and development, and also have a certain health care effect on middle-aged and elderly people with calcium deficiency!
Chinese New Year is coming soon. It is a tradition in China to eat jiaozi on New Year's Eve. According to the old man, if they are married daughters and children who have not come back from working outside, they should set aside a bowl of jiaozi on New Year's Eve and put it in the refrigerator for them to eat, which is beside the point. What is delicious in jiaozi depends on the taste.
Some people like vegetarian leek eggs.
Some people like to eat meat and vegetables
Some people like to eat meat with scallion oil.
Right? Everyone eats differently. In fact, I like meat best, or the smell of meat.
As far as I'm concerned, all the jiaozi I've packed are delicious. A little boastful, hehe!
Vegetarian dumpling stuffing.
1. leek and egg stuffing. Egg stuffing of leek, chop leek and put it in the pot. Stir-fry the eggs, chop them up and put them in the pot. You don't need to cut the onion, ginger and garlic, because the leek itself is very fragrant. You don't need to add onions, ginger and garlic to taste. Put less salt, leek is very salt-absorbing, spiced powder, stir-fry in oil and wrap it in jiaozi.
2. Broccoli, broccoli and carrot stuffing. This kind of stuffing tastes particularly fresh, mainly because vegetables should be chopped with a knife, onions chopped, seasoned with salt, spiced powder and oil, and then wrapped in jiaozi.
3. Vegetarian mushrooms. I asked the owner of the dumpling shop. Slice Coprinus comatus and Lentinus edodes, blanch, take out and juice, chop, put in a bowl, add salt, seasoning, flour and oil, and stir well to make jiaozi.
4. Eggplant stuffing. When I was a child, I ate little meat, so my mother used eggplant to wrap jiaozi, not only eggplant to wrap jiaozi, but also chopped celery, sweet potato stuffing and lotus root stuffing. You haven't eaten any of these, have you?
Meat stuffing.
Compared with meat stuffing, it is relatively simple. Leek, celery, lotus root, Chinese cabbage, pure meat, and mutton, which smells like mutton and is wrapped in jiaozi with onions. I won't eat a bite. It's really terrible, but everyone likes it.
Of all jiaozi, I like leek and egg stuffing best.
The custom of eating jiaozi in the Spring Festival has become a necessity for us, forming a sense of ceremony. Without it, it's like something is missing. Especially in the Spring Festival Evening every year, jiaozi is the protagonist of the New Year's Eve. The custom of eating jiaozi has become a form of family reunion.
With the growing strength of the motherland, China people have gone to all corners of the world, and jiaozi culture has also brought them to all parts of the world. China is changing the world step by step.
There are many kinds of dumplings. From a single variety in the past to a variety of stuffing combinations now, it can be said that only you can't think of it, and you can't do it without it.
The shapes made from jiaozi noodles to jiaozi are quite different. Originally, the wrapping paper in jiaozi was only white. Now dumpling wrappers can be made of vegetables of various colors and cooked in brightly colored pots, which will increase the visual sense and appetite. Jiaozi's production has also changed from the original single package method to the present diversified changes. There are lace, gold ingots and different special-shaped jiaozi wrapping methods.
Speaking of it, my favorite jiaozi stuffed with leeks and eggs is a must for my annual New Year's Eve dinner. Green leeks are full of infinite vitality, and a touch of green in the cold winter makes people full of confidence in the new year. Chinese chives homonym "Jiucai" means beauty. This is one of the reasons why I like it. Also known as "Qiyangcao", it is one of the few vegetables that tonify kidney and strengthen yang, and it is also liked by most male friends.
The leek and egg stuffing is delicious, but it still needs a little skill to make it well. Let's share some stuffing methods of leek eggs with me.
condiments
One leek, five eggs and shrimp skin.
condiment
Salt, thirteen spices, chicken powder, sesame oil.
manufacturing method
Picking leeks, washing and drying, and cutting into small pieces.
Beat the eggs into a bowl, pour in a little salt and a little water, and mix well.
Pour oil into the pan, heat it, pour in the egg liquid, fry the eggs until cooked, pour them out and chop them for later use.
Pour the leek stuffing into the basin, first put some oil and mix well. Add thirteen spices, chicken powder, shrimp skin, broken eggs and a little sesame oil, and stir well to make the dumpling stuffing.
Roll out the dumpling skin, put the stuffing in your hand, put your hands together and press your thumb, and a jiaozi in the shape of an ingot will be ready. The family talked and did, and soon jiaozi was ready.
Boil water in a pot, add a little salt to the water, put it in a jiaozi, and stir slowly to prevent adhesion. Don't cook the leek and egg stuffing in jiaozi for too long. It will be cooked in three or five minutes.
Put it on a plate, and everyone can enjoy the delicious jiaozi together.
skill
Leek leaves are wide, so the juice is fragrant.
Chopped leeks are oiled first to form a protective film to prevent soup from coming out. Because there is salt in fried eggs, shrimp skin and chicken powder, there is no need to put salt in the later stuffing.
When cooking, put a little salt in the pot to prevent jiaozi from sticking to the pot.
Let's do it quickly! Be your favorite jiaozi!
Now jiaozi won't taste bad as long as the stuffing is well mixed! Mainly depends on personal preferences!
Personally, I prefer to eat whole shrimp dumplings recently. A jiaozi contains two whole shrimps, which is really super delicious and memorable!
I suggest you do it yourself. It is really delicious.
Practice and provide
The first step is to buy fresh prawns, shells, thread and heads.
Step 2, wash the processed shrimp and set it aside for later use.
Step 3, put the cooking wine, salt and egg white into the processed shrimp bowl and stir evenly. Finally, add chopped green onion and stir fry a few times.
The fourth step, jiaozi. Remember, there are two shrimps in the jiaozi.
Finally, you finished. Cook in a pot until it floats in jiaozi, and you can enjoy the delicious food!
How simple it is! Like a little friend, hurry up!
What's the best stuffing in jiaozi?
Jiaozi, a seasonal wild vegetable, is eaten this season-jiaozi stuffed with Artemisia annua.
Artemisia ordosica is a kind of food with dual functions of medicine and food, which has high nutritional value and has the effects of clearing away heat and promoting diuresis, stopping bleeding, protecting liver and promoting gallbladder function. The dumpling stuffing made from it is delicious.
Main ingredients: Artemisia argyi, pork stuffing and auricularia auricula.
1. Wash the mugwort leaves.
2. Put the water into the pot, add a little salt after the water is boiled, then add the washed Folium Artemisiae Argyi, blanch for 2 minutes, take it out and let it cool for later use.
3. Add Jiang Mo, chopped green onion, white pepper, white sugar, soy sauce, thirteen spices and cooked oil (preferably the ratio of pork belly to fat lean meat is 3: 7) and stir well. At this time, according to the thickness of the meat stuffing, a small amount of pepper water is added in stages and stirred evenly.
4. The fungus is soaked in advance, washed and chopped.
Chop the blanched Folium Artemisiae Argyi, then mix it into the prepared meat stuffing, add a little chicken essence (or not) and a proper amount of sesame oil, and stir well.
Use this food as dumpling stuffing, and the meat stuffing should not be too thin, otherwise the dumpling stuffing will feel dry and affect the taste. In addition, the cooked oil in the meat stuffing is slightly more than usual.
If you don't like to put Jiang Mo and chopped green onion in the meat stuffing, you can also soak the chopped green onion, ginger and pepper in warm water in advance. When it is used, drain the onion, ginger and pepper particles and pump water into the meat stuffing.
Bugujie gourmet diary
Recommend an unpopular filling, but it tastes really delicious. Shredded radish with minced meat, shredded radish with a grater, squeezed out astringent water with a little salt, filtered with clear water several times, drained for later use, boiled in a pot, stir-fried minced meat, and continued to stir-fry. Add some soy sauce, oyster sauce, sugar and sprinkle with chopped green onion. When the stuffing is ready, you can wrap jiaozi. We like fried food, which will taste better.