Therefore, jiaozi has become the common preference of many people. Like me, I am a veritable jiaozi control, and a dumpling feast once a week is essential.
There are many ways to eat in jiaozi, such as frying, frying, steaming and boiling, but the best way to reflect the delicacy of jiaozi is to cook jiaozi in water. Boiled jiaozi is original. You only need to boil jiaozi with clear water, and you don't need to add any auxiliary materials, so you can get the most original taste of jiaozi. And this, the test is dumpling stuffing.
There are many ways to make dumpling stuffing, and the most widely known is leek stuffing, which has a pleasant aroma and can convey an aromatic taste no matter what it is mixed with. Our family often uses leek and pork stuffing. The leek is delicious, and the pork is tender and refreshing. Although this collocation is very common, it takes some skills to taste good, not only to keep the leek crisp, but also to ensure the pork smooth and tender. What do you need to pay attention to when making leek pork stuffing? Today, I will share with you the practice of our family. Friends who like to eat jiaozi might as well learn!
1. leeks should be fresh and pork should be tender.
Leek is a common vegetable, which can be planted all year round. But there are many leeks in the market. How can I choose the right leek?
First, leek leaves can stand upright, so that leeks are fresher; Second, the root of leek is flat and there is no new part; Third, leeks have few yellow leaves and the leaves are turquoise; If these three points are met, it is fresh leek.
Pork needs three parts fat and seven parts thin, fat and thin alternately, and the taste is more tender and smooth.
2. Chop pork paste by hand
Although many people use meat grinder directly now, the minced pork by hand is thicker. If time permits, choose to chop pork paste by hand!
3. Put oil and salt when appropriate.
Leek contains a lot of water, so after chopping leek, you should add a proper amount of cooking oil first. Cooking oil can help leek lock in water and make the filling fresher; Secondly, edible salt needs to be added after the stuffing is completely mixed, so that the leek stuffing is not easy to come out.
Of course, some friends may care about the taste of raw pork and add some cooking wine or spiced powder to taste. This will not only avoid fishy smell, but also affect the original flavor of leeks. In fact, you can add some Jiang Mo or ginger juice directly, which will not only remove the fishy smell of pork, but also increase the taste of jiaozi. Pork is not fishy and tender, and leek is fragrant and refreshing, which is the most attractive taste of pork dumpling stuffing. Like a friend, try it quickly!
I am a thin monkey. If you like the food I shared, please like it, collect it and forward it for support! Welcome to the pencil monkey kitchen. I will share various food practices with you every day for your reference. The three of us must have a teacher! If you have a better idea, please share it in the comments section. See you tomorrow!