jiaozi, a Chinese cabbage stuffing, is prepared as follows:

Ingredients: 8g flour, a little onion, five Chinese cabbages, an appropriate amount of mushrooms, two eggs, two pieces of dried bean curd, an appropriate amount of ginger, an appropriate amount of garlic sprouts, an appropriate amount of coriander, an appropriate amount of laver, an appropriate amount of shrimp skin, half a spoonful of fennel powder, 2 tablespoons of vinegar, 1 tablespoon of soy sauce, 1 tablespoon of spiced powder and 2 tablespoons of salt.

1. Chop the cabbage, sprinkle a spoonful of salt and mix well. Leave it for 2 minutes, then squeeze out the water to make the cabbage dry and cool.

2. Chop the spiced dried bean curd for later use.

3. Add a little salt to two eggs, beat well, fry and chop.

4, a little onion leaves and ginger, chopped for later use.

5. add a proper amount of salt, spiced powder, pepper powder, fennel powder and pepper powder, boil a little hot oil and pour it, let the spices fry until fragrant, and mix the stuffing well.

Tips for keeping frozen jiaozi unbreakable

1. Soak it in cold water-boil it at 4 degrees

Take out the frozen jiaozi and soak it in a bowl of cold water for 1-2 minutes (don't soak it for too long). At the same time, add water to the pot and burn it. Don't boil it. When it is about 4 degrees, you can boil the jiaozi just soaked. Boil until the water boils, and all the jiaozi floats, and it is cooked and edible.

the principle of doing this: the quick-frozen jiaozi is in direct contact with boiled water because of a large amount of water loss in the dumpling skin during the quick-frozen process, and the hot and cold collide, which is prone to the phenomenon that the kneading place in jiaozi is not cooked yet, but many places in jiaozi have been boiled.

The purpose of soaking frozen jiaozi in cold water first is to let the dumpling skin absorb some water first, and it has a preliminary thawing effect, so that jiaozi can gradually adapt to the process from cold to hot.

In this way, when the water temperature in the pot is about 4 degrees, the jiaozi is put into the pot, which not only avoids the collision between cold and hot, but also avoids the cracking of boiled and frozen jiaozi because the dumpling skin absorbs moisture.

2. Don't boil with boiling water

Don't wait until the water is boiling. Do-it-yourself fresh jiaozi just wrapped at home, be sure to wait for the water to boil before you put it in the pot, and then push the jiaozi away with a spoon (note that the spoon should always stick to the bottom of the pot when pushing, and the water should be kept in a slightly boiling state with a convex surface, so as not to boil it too much, otherwise the jiaozi will be boiled), which can make the protein in the dumpling skin solidify and take shape quickly.

Starch is dissolved in water, and jiaozi will not stick together, so it is convenient to stir with a spoon, and the cooked jiaozi is more delicious. And quick-frozen jiaozi suggested that when there are small bubbles in the boiling pot (not big bubbles in the boiling pot, about 4 degrees), put them into jiaozi one by one and gently push to prevent jiaozi from sticking to the pot. Quick-frozen jiaozi is easy to break when boiled in boiling water.