What's the practice of stuffing jiaozi with pork and radish?

materials:? 4g radish, 8g pork stuffing, salt, salad oil, sesame oil, thirteen spices, fresh chicken juice, soy sauce, black pepper

ginger and chives

radish peeled and washed, and chives and ginger were washed for later use. Pork stuffing is ready

The ratio of radish to meat is about 1:1.

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Chop the radish into stuffing, sprinkle a little salt and mix well, marinate out the water, and throw it away by hand

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The ratio of squeezed radish to meat is about 1:2, that is, there is more meat, so it is delicious.

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Put the meat and radish in a pot, only sprinkle salt on the meat, and the amount should be based on the amount of meat, because the radish has been sprinkled with salt. Then sprinkle the seasonings mentioned above, mix the radish and the meat well, and the dumpling stuffing is finished.

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dough. The ratio of water to dough is about 2:3. For details, you can also follow your experience. It is not a big problem to be soft and hard. Wake the dough for about 1 minutes, take a piece and start rubbing it into strips, cut it into noodles with the same size, sprinkle with some raw flour, and roll it into dumpling skin.

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Take a dumpling skin, a mass of meat, fold it in half, pinch all the sealed parts of the dumpling skin to death, and then slightly bend it into a crescent shape to make a very good package. It's just that jiaozi should be small but not big.

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Boil water in the pot, put the boiled water into the pot, and slightly push jiaozi away with a spoon to avoid sticking to the pot. Cover, after the water is boiled, pour in half a bowl or a bowl of cold water (the amount is based on how much jiaozi you cook), cover and continue to boil, and repeat this twice, and jiaozi will cook it after one * * * boiling for three times.

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Tips

1. Radish must choose the small white radish. When it is most suitable to eat this season, the big white radish or the big green radish in winter is not the best taste.

2. Fresh chicken juice can be found everywhere to sell condiments, which can be bought for daily cooking or used.

3. The ratio of sesame oil to salad oil is just 1:1, and the total amount of oil you want to fry these dishes is just 1/3 less than that amount.

4. If jiaozi is to be delicious, the choice of meat is very important. I don't think it's a big problem to choose fat and thin, and it must be at least 6:4 compared with fat and thin, that is, it needs four layers of fat to be delicious.