According to legend, it is related to the medical sage Zhang Zhongjing. According to legend, Zhang Zhongjing, a doctor in Nanyang, was originally a medical official, and it was a snowy winter when he retired. He saw that the villagers in Nanyang were hungry and cold, and many people's ears were frozen. So, he asked his disciples to set up a medical shed in Guandong, Nanyang, and cooked mutton, peppers and some herbs for dispelling cold in a pot, fished them out and chopped them up, kneaded them into ears with leather bags, and then put them down to cook them in a pot to make a soup for dispelling cold and correcting ears for the villagers to eat. After the villagers took the food, their frozen ears were cured. Later, on the winter solstice, people imitated this way of eating by pinching their ears, saying that eating jiaozi on the winter solstice would not freeze people.
Good-looking jiaozi
On the solstice of winter, every household has different dumplings. Now, take fennel jiaozi as an example to make a delicious winter solstice jiaozi!
Fennel jiaozi
Ingredients: 2kg fennel, 1 kg pork (pork belly), pepper water, salt, chopped green onion, Jiang Mo and salad oil.
Step 1: First, pick fennel. This is a work that needs patience. It takes a little effort to connect the roots with scissors. You must pick them one by one, so you must buy very fresh fennel. Don't buy fennel if it doesn't sell well. Fennel is too wet to pick, so you can only throw it away!
Soak the picked fennel in a pot, clean it, control the moisture, cut it into powder, and sprinkle water on the fennel before cutting.
Fennel jiaozi
Step 2: When I bought it, the store twisted the pork stuffing. Now it's too late to roll dumpling skins and chop meat after work. I bought it from the market, which saved a lot of time and energy, but I still want to do it myself during the break.
This time, I used my own pepper water to mix meat stuffing, which was taught by a chef who has been in business for more than 30 years! The minced meat mixed with pepper water is particularly fragrant and has a unique taste.
About 20 pepper grains are soaked in a cup of boiling water for two or three hours, which is a bit like brewed strong tea.
This is just the beginning of soaking, and it will be used in three hours.
Add water to pepper for three times, add chopped green onion and Jiang Mo, mix well, add salt and oil, mix well, and finally add fennel powder.
Step 3: Take a dumpling wrapper on the left, put a little fennel stuffing in it, close the edge and press it tightly, and a jiaozi will be wrapped.
After wrapping all the bags, start to cook jiaozi, and boil jiaozi with water for three times!
Adding water for the first time: boil water in the pot, and the water should be more than half of the pot. When cooking jiaozi, push the water with a colander when going to jiaozi, let the water turn, and then pour it into the jiaozi, so as to prevent the pan from sticking. Cover the pot. When the pot is boiled again, pour a bowl of water and cover the pot. This is the first watering.
Water for the second time: the water in the pot boils again, then pour in a bowl of water, gently push jiaozi with a colander to prevent the pot from sticking, and cover the pot.
Add some water for the third time. After the water boils again, finally pour in the water in the bowl. Do not cover it. Cover the pot and cook the stuffing and skin. After the water boils again, turn off the fire and take it out.
Delicious fennel jiaozi has just come out of the pot. Come and have a taste! It tastes best when it's hot!
Jiaozi from winter to day.
Jiaozi with pepper water, full of soup, not firewood at all.
Knock on the blackboard and get down to business: fennel is too hard for some old people to eat. After fennel is chopped, sprinkle a little edible alkali into fennel, which will make the taste soft and slightly yellow, and the taste will not have a great impact!
Try not to put fennel stuffing. Fresh and fragrant fennel won't mix together, so don't let it go!
Ok, try to do it, I hope I can help you!