Ingredients: 400 grams of pork stuffing, two or three leaves of Chinese cabbage, three spinach, green onions 1 root, eggs 1 root, two spoonfuls of soy sauce, three or four spoonfuls of cooked peanut oil, a little sesame oil, salt and flour.
Specific practices:
1, mix noodles first. Jiaozi noodles must be mixed in advance, and then let it relax for a while. A few spinach, choose yellow leaves, wash and cut into sections.
2. Use the cooking machine or other high-end kitchen utensils at home to make spinach juice with a little water and a little salt. I made it exquisite, without filtering. If your vegetable juice is rough, be sure to filter it before using it.
3. Mix noodles with spinach juice to make green dough; Put it in a food bag with white dough of the same size to prevent air drying, let it stand and let it relax for a while.
4, noodles and good, and then adjust the stuffing. Pork stuffing, the lean meat I use, you can also use two fat and eight thin or one fat and nine thin, add soy sauce and a little salt, stir well, marinate for a while to make the bottom taste, and add a background color at the same time.
5. Then add the eggs, which play a tender and smooth role here.
6. After the eggs are added, you need to keep stirring in the same direction with chopsticks until the meat has eaten all the eggs and the meat has become very sticky.
7. A little cabbage, washed and chopped. If you put a lot of cabbage, you need to squeeze out some water after chopping, but if you only put a little cabbage like me, you must omit the squeezing process, one is to avoid the loss of nutrients in cabbage, and the other is to moisturize the meat.
8. Put the chopped cabbage into the meat stuffing, stir well, and then chop the green onions into it.
9. After mixing well, pour in cooked peanut oil and mix well, sprinkle a little salt, add sesame oil, and finally mix well.
10, arrange the dough into a cuboid, roll it out, rub the white dough on the chopping board and put it on the dough, as shown in the figure.
1 1. Wrap the white dough with green dough, pinch it at the joint, and then knead it into long strips with uniform thickness, as shown in the figure.
12, cut into jiaozi agent with the same size.
13. Roll into dumpling wrappers respectively. Pay attention to using some dry noodles when rolling dumpling skin to prevent adhesion.
14. Is it particularly attractive and appetizing to wrap jiaozi?
15. Boil water, add a little salt after boiling, then go to jiaozi and cook jiaozi.
16 Do you think this cooked jiaozi color is particularly beautiful? It hardly changes color. Who will eat a bowl when seeing such a beautiful jiaozi?
17 However, have you seen the secret of cooking jiaozi without discoloration? If you don't see it, continue to read the prompt.
1. It is best to blanch the spinach before juicing. I omitted this step and should win. Because spinach contains high oxalic acid, blanching can be removed.
2. When the spinach is juiced, you must add a little salt, which has a good color fixing effect.
3, jiaozi before the pot, also want to add a little salt in the water, the same is to fix the color, to prevent the green part of the dumpling skin fade too ugly.
I have told you my ace in the hole, so you must pay more attention when you are jiaozi!