Taro jiaozi is a traditional pasta in Jiangxi, Fujian, Zhejiang and other places. Taro jiaozi is delicate, soft, tender and very delicious. They are very popular with everyone. Taro jiaozi is made of taro jiaozi, and the cooked stuffing is delicious. They are slippery, delicious, fresh and juicy. Our hometown also likes to eat jiaozi. I ate it for the first time in Zhejiang, and then I went back to my hometown and tried it myself.
I. Production steps 1. Ingredients: taro and cassava starch.
Stuffing: pork, mushrooms, onions, ginger, eggs, pepper, allspice powder, oyster sauce, salt, soy sauce, sugar and sesame oil.
2. Rinse the pork several times, wash and drain, and chop it into meat stuffing. The stuffing you chop is better, or you can mince it with a meat grinder, put it in a basin, soak the pepper in water in advance, wash and chop the onion and ginger, and add it to the meat stuffing.
3. Select, clean and chop mushrooms, put them into the meat stuffing, add salt, allspice powder, oyster sauce, soy sauce and white sugar, add an egg, adjust the stuffing with pepper water, add them several times, stir in one direction, stir until the meat stuffing is thick, add sesame oil and stir evenly, and put them in the refrigerator for half an hour.
4. Wash the taro and steam it in a steamer. After steaming, remove the taro skin while it is hot, mash it in a basin, and then add cassava starch. The amount of tapioca starch depends on the hardness of dough. If it is too dry, you can also add some water.
5. After mashed taro and tapioca starch are kneaded evenly, cover with plastic wrap and let it relax for a while. After the dough is relaxed, continue to knead it into smooth dough, then knead it into strips and divide it into small noodles with uniform size.
6. Cover the noodles with plastic wrap to prevent them from drying. Take a flour noodle, knead it into a ball by hand, then knead it into a straw hat, add too much meat, and knead it into a triangle or crescent shape according to your own preferences. After all, I started cooking.
7. Add the right amount of water to the pot. When the water boils, put the wrapped taro jiaozi in. When the taro dumplings become bigger and float on the water, the color of the taro dumplings becomes brighter, indicating that they are ripe.
8. Add coriander segments, chopped green onion, laver, salt, vinegar, chicken essence, etc. To the bottom of the bowl, according to your own preferences, fish the cooked taro jiaozi into the bowl, scoop a little soup and take a bite. Taro jiaozi is tender and smooth, and the stuffing inside is tender and smooth and delicious. It's really good and enjoyable.
Second, taro jiaozi delicious tips
1, the choice of taro is also very important to make taro jiaozi. Be sure to choose small taro, also called taro, and choose older, pink small taro, so that the skin of taro jiaozi is better.
2. Taro jiaozi should be steamed and peeled, and cassava starch or sweet potato starch should be added while it is hot. Taro dumplings made of cassava starch are more transparent, while taro dumplings made of sweet potato starch are more powerful. You can choose according to your own preferences.
3. Don't knead the dough of taro jiaozi too dry, it will crack easily. The stuffing can be adjusted according to your own preferences. When mixing stuffing, mix the stuffing with pepper water or onion Jiang Shui and stir in one direction until the meat becomes hard and sticky. The stuffing made in this way is tender, smooth and delicious.
4. When making taro jiaozi, when filling, be sure not to pack too much stuffing, otherwise it will easily break the skin. When making taro dumplings, be sure to cook them, and then eat them with coriander segments, chopped green onion, laver, salt and vinegar. It is really delicious.
Summary: Delicate and soft glutinous, tender and smooth, delicious and juicy taro dumplings are ready. It's delicious and enjoyable Taro jiaozi's approach is also very simple. Be sure to choose small taro, a little bigger and pink, and add sweet potato starch and cassava starch according to your own preferences. Taro jiaozi's dough should not be too dry, and the stuffing should not be too much. Jiaozi must make taro.