everyone knows that jiaozi is delicious! Especially in the north of China, whenever there is a lively festival, a jiaozi can be arranged. There is a saying that "it's better to be comfortable than to be upside down, but not as delicious as jiaozi", which shows how much people like it! Following the time and region, jiaozi's names are also varied, such as flat food, boiled cake, pink horn, slot, etc ...
China people's taste buds are not limited to simple recipes, but are fully embodied in dumpling stuffing. Throughout, there are dozens of kinds of dumpling stuffing, but only the most homely one is the one that suits the public's taste best. For example, the onion stuffing is one of them. The cooked jiaozi thin-skinned stuffing has a strong smell of onion. Take a bite, and the juice in it will instantly fill your mouth, and then you can enjoy a bowl of jiaozi soup all day ...
The onion stuffing jiaozi seems simple, but in fact it needs a little skill to throw it away. How to make stuffing fresh and juicy? How to make noodles taste stronger? Today, Jane tells you all about it, so that you can make a jiaozi comparable to the hotel chef at home. Let's take a look at your favorite baby ...
Ingredients: pork forelegs, green onions, ginger, pepper water, soy sauce, pepper, salt, thirteen spices, jiaozi powder and eggs.
Practice, 1: Chop the pork into minced meat, try to chop it yourself with a knife, the taste of the meat grinder will be much worse.
2: add Jiang Mo, soy sauce, oyster sauce, salt and thirteen spices to the stirred meat, and stir well, then add pepper water several times and stir until gelatinous.
3: After the green onion is washed, pat it with a knife, then cut it into fine powder, pour it into the meat and stir well, then add a little more onion oil.
4: after stirring, marinate at low temperature for 1 hour until it is completely tasty.
5: add water, eggs and salt to jiaozi flour, make dough, and cover with plastic wrap for 3 minutes.
6: wake up the dough, put it into small doses, and wrap it up with your own skillful methods.
Kitchen Jane has something to say:
1. When cutting green onions, be sure to pat them several times before cutting them into powder, which can better stimulate the fragrance of green onions.
2: The meat stuffing must be seasoned first, then watered and finally oiled, so that the meat stuffing will be more tasty and juicy.
3: A good dough must be proofed before use, because the relaxed dough is more gluten.
4: when cooking, put boiling water into the pot, and add some salt to the pot to prevent the skin from breaking.
Finally, conclusion: No matter what kind of meat stuffing is packed in jiaozi, it is wrong to directly mix the stuffing, so the step of drawing water must be added. Some people say that there is no need to draw water. Jane tells you that drawing water is just different from not drawing water. jiaozi cooked after the meat is poured into the water tastes more delicious and delicious. Hotel chefs secretly use this method. Please try it quickly ...