crystal jiaozi

relieves ulcers

regulates menstruation

calms the nerves

relieves inflammation and relieves internal heat

protects joints

strengthens bones and heals wounds

Ingredients

main ingredient

flour p>2

chicken breast

auxiliary material

potato. 2g

mushrooms

right amount

eggs

one egg

cowpea

right amount

seasoning

salad oil

salt

ginger

right amount

. Description

1. Wash and peel a 2g potato, and cut it into small pieces with a knife

2. Put the cut potato into a fresh-keeping bag, and heat it in a microwave oven at high heat for about 4 minutes until the potato is cooked and softened

3. Take out the fresh-keeping bag, and press the potato into mud with the back of a knife

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4. Put 2g of wheat flour in and. Pour about 1 grams of hot boiled water in batches

5. Stir the boiled water and flour with chopsticks into a flocculent dough

6. Put mashed potatoes on the flocculent dough

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7. Sprinkle 2 grams of potato starch into the basin

8. Knead the potato starch, mashed potatoes and flocculent dough together by hand

. Put it aside and restrict it for about 3 minutes

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the preparation process of the mushroom stuffing with jar beans:

1. Wash the jar beans and cut them into cubes with a knife

11. Then cut them into minced jar beans with a knife

12. Take a clean scouring pad, put the minced jar beans on it, and lift the four corners with one hand to form a net bag. The other part holding the lower part of the canned bean powder squeezes out the water

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13. Put the canned bean powder in a clean bowl

14. Soak the mushrooms in cold water in advance until they soften and swell

15. Wash the swollen mushrooms with clean water and cut them into shredded mushrooms with a knife

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16. One hand lifts the four corners to form a net bag shape, and the other hand holds the lower part containing the minced mushrooms to squeeze out the water

18. Put the minced mushrooms and the minced beans together

Please click on the input picture to describe the mixing process of the chicken meat:

19. Wash the chicken breast with clear water and put it on the chopping board, press the chicken breast with the left hand, and tilt the knife toward the outside of the body with the right hand. Gently scrape the chicken into a paste

2. Chop the scraped chicken paste with a knife.

21. Put the chopped chicken paste in a bowl, knock in an egg, and stir it evenly in one direction with chopsticks.

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22. Add salt, allspice powder, soy sauce, homemade pepper water, and soy sauce to the egg paste. Stir hard

23. Put the prepared mushroom powder and jar bean powder into a bowl

24. Stir evenly in one direction with chopsticks

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25. Put a proper amount of cooking oil into the pot, add the pepper particles and fry until the pepper changes color and smells

26. Filter out the pepper particles. Pour hot oil on the meat stuffing

27. Use chopsticks to stir evenly in one direction.

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the preparation process of the agent:

28. Sprinkle a small amount of potato starch on the chopping board for face flapping

29. Place the baked potato dough on the chopping board

3. Divide the potato dough into even grades with a knife. Rub both sides vigorously until it is a slender strip with a thickness of about 3cm

32. Hold the noodles in your left hand and the knife in your right hand, and divide the noodles into small doses with appropriate and uniform size

33. Sprinkle a small amount of potato starch on the doses, gently press the doses with your palm, and roll the doses back and forth several times in your palm, so that the surfaces of the doses are evenly covered with a layer of potato starch

Please click to enter the picture description. Gently pinch the powder with the thumb and forefinger of your right hand, and knead it into a powder with a slightly round cut while rotating

35. Press the round powder into a round cake with your palm

Please click on the input picture to describe the wrapping process of jiaozi:

36. Take a round powder, hold one end of the powder with your left hand, and press the rolling pin under your palm with your right hand. Push the rolling pin back and forth

37. Slowly roll the round agent into a round dumpling wrapper with a diameter of about 7cm

38. Take a dumpling wrapper, put it on the four fingers of your left hand, and put in a proper amount of dumpling stuffing

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39. Fold both ends of the dumpling wrapper to the middle position. By the way, press the stuffing downward and inward with your fingers

4. Hold the right end of jiaozi with your right hand

41. Push the inner skin (the skin facing the body) vertically and gently with your right thumb, and gently knead the outer skin into folds with your index finger, and then pinch the folds tightly with your right thumb

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42. Repeat the actions in steps 5 and 6 to make dumplings. Seal the left port with your thumb, and make a little plastic surgery to wrap the jiaozi.

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44. Spread a layer of oil-absorbing paper in the steamer of the rice cooker, and place the wrapped jiaozi on the oil-absorbing paper at intervals.

45. Add a proper amount of water to the inner container of the rice cooker, and electrify it to boil.

46. Steam for about 15 minutes until jiaozi is cooked

48. Open the lid and take out jiaozi.

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Cooking skills

1. The ratio of flour, potato and potato starch to potato dough is generally flour: potato: potato starch = = 1: 1, so that a good dough can be made.

2. The potatoes must be steamed thoroughly, and the mashed potatoes should be ground slightly to avoid potato pieces in the dough.

3. The flour must be boiled with boiling water, so that the finished jiaozi can be crystal clear.

4. Generally, the ratio of flour to boiled water is flour: boiled water = = 2: 1.

5. Pouring an egg into the chicken stuffing can add moisture to the chicken and prevent it from getting dry.

6. When making dumpling wrappers, starch should be used, and it is best to use potato starch in the same way as the starch used for dough mixing, so that the dough is not easy to stick to the chopping board, and the prepared jiaozi has the same color.

7. When steaming dumplings, you must boil them before putting them into jiaozi, so as to ensure that the steamed dumpling skin is crystal clear.

Characteristics of dishes

Glass jiaozi is a local flavor food when people are invited to celebrate the New Year in the surrounding counties and districts such as Lanxian, Datong Xinrong, Zuoyun, Lingqiu, Guangling and Hunyuan in Luliang, Shanxi. Glass jiaozi can be called "the unique skill of women in Shanxi". It is cooked with potatoes rich in Shanxi, peeled and crushed into mud. It should be repeatedly crushed until the potatoes become paste, and the same weight of white flour is boiled with boiling water to mature dough. Then the mashed potatoes, white flour and potato starch with the same weight are kneaded together to form a smooth dough, which is kneaded into long strips and divided into agents, rolled into dumpling skins, wrapped in meat stuffing or vegetarian stuffing, kneaded into jiaozi, and steamed in a pot. The skin of jiaozi dumplings is milky white and translucent. From the outside, it can be vaguely seen that the stuffing is crystal clear, like a work of art, so it is called "glass jiaozi", also known as "crystal jiaozi", which is tender, fragrant, loose and soft and unique. Shanxi people are always used to matching the old vinegar with Shanxi specialty, and then some garlic paste, which is very sweet.