Today, I will teach you how to make jiaozi with pork and green onions. Many people don't know the ratio of green onions to pork, even their parents don't know. Because at home, mom and dad never make jiaozi with pork and green onions, right?
I want to find out the ratio of green onions to pork, but I can't find the answer. It seems to be a mystery, so I have to ask the old chef (my uncle).
The proportion of pork and green onions is wrong, and the taste is worse than a little. How can onions be fragrant, delicious but not greasy, and taste just right? Today, the old chef will share his experience with you. In addition to the proportion of pork and green onions, jiaozi needs to add a bowl of water to make it more delicious. Let's study together.
Pork and onion stuffed with jiaozi
Ingredients: 500g pork stuffing, 250g onion and a little ginger.
manufacturing method
1. The old chef said that a bowl of water is Chili water.
Boil a bowl of Chili water in advance for more than 30 minutes. Or cook for 3-5 minutes, turn off the fire and cool for later use. Both methods can be used.
2. soak the pepper water and mix the meat stuffing.
Pour in soy sauce, soy sauce, oyster sauce, sugar, allspice powder, salt, Jiang Mo, sesame oil and eggs, and stir well in one direction. White sugar can be fresh to make the taste softer. If you haven't put it down yet, you can try.
3. fetch water for the meat stuffing.
Take out the peppers in the soaked pepper water and divide them into several parts and add them to the meat stuffing. Don't add too much at a time. Stir the meat in one direction every time. When the pepper water and meat are completely blended, pour in the pepper water. There is no fixed amount of pepper water. Add water when the meat is sticky.
Since it's jiaozi with pork and green onions, green onions are definitely the leading role. Many people make jiaozi with pork and green onions, but only a little green onions are put in. How can it be jiaozi with pork and green onions? Some people dare not put more, for fear that it won't taste good. In fact, they haven't found the right proportion yet.
The old chef told me that the ratio of pork to onion is 1:0.5, one catty of pork and half a catty of onion. People who think there are too many green onions must have misunderstood the weight of half a catty. In fact, half a catty of green onions is not much. I specially asked the salesman to weigh half a catty of green onions and a catty of pork in the supermarket. Cut green onion into chopped green onion, mix with oil, and leave it for more than 10 minute.
6. Finally, put the green onions into the prepared meat stuffing.
The old chef tells you the skill of cutting chopped green onion: pat the chopped green onion flat with the back of a knife and pull a knife in the middle. The purpose of this is to make chopped green onion and meat more integrated and have a stronger flavor.
7. Stir evenly in the opposite direction, and you can start wrapping jiaozi.
8. jiaozi used to be said to be ugly, but this time it's not bad.
According to the ratio of the old chef, jiaozi with pork and green onions is really delicious. Delicious and juicy, with strong onion flavor, delicious but not greasy.
My husband and I seldom eat jiaozi outside, and both feel that jiaozi outside is not as delicious as home cooking. As long as you want to eat jiaozi, you must have it.