When it's cold, I pack jiaozi. Jiaozi, which eats the most, is cabbage, radish and celery. My family especially likes jiaozi with celery stuffing. It's not celery meat buns, it's jiaozi with celery stuffing. This method of wrapping jiaozi with celery was learned from my sister. My elder sister works in a restaurant, and her main job is to make jiaozi, so the jiaozi she mixed is very delicious. I learned a lot of stuffing skills from her. Let's take a look at jiaozi's filling with celery.
First, prepare a proper amount of flour, add 1 teaspoon of salt, then pour clear water into the middle of the basin and stir until it is flocculent. Then, wet it with water and knead it into a smooth dough. When kneading dough, you can add proper amount of starch. jiaozi will be slippery, and the wrapped jiaozi will not stick together, and it will not stick for a long time after cooking.
After washing celery, cut it into several sections without picking leaves, then blanch it in a pot 1 min, and take out the supercooled water. The purpose of blanching celery is to remove oxalic acid from celery, and the blanched celery looks better in color and taste, but the blanching time of celery should not be too long. 1.
Soak mushrooms and edible fungi in warm water, then blanch, then put the blanched celery, edible fungi and edible fungi into a stuffing machine, and then squeeze the water by hand to prevent water from coming out when wrapping jiaozi.
Knock three eggs into a bowl in turn, add a few drops of vinegar to remove the fishy smell, stir well, then pour them into the pot and fry them into tiny pieces of eggs, then pour a handful of shrimps into the pot and stir them over low heat, and then get out of the pot. Eggs and shrimps are the soul of jiaozi, and celery is plain stuffing, so eggs and shrimps should be put in the stuffing of Sanxian jiaozi, which tastes particularly fragrant! Shrimp must be fried in a pot before use, so that the packaged jiaozi is not fishy and more fragrant!
Then put the minced celery stuffing, chopped eggs and dried shrimps together, add a little more chopped green onion, then add a proper amount of salt, pepper powder and cooking oil, and stir well. The dumpling stuffing that smells delicious is ready.
After waking up, knead the dough evenly and finely, pull it into a small dose of uniform size, and then roll it into a dumpling skin with a little thickness in the middle and around. Try to wrap the stuffing thinly in the middle and wrap it into jiaozi. The jiaozi I wrapped is very ugly. I think it depends on talent to make jiaozi look good.
Add more water to the pot, and jiaozi can't easily break the skin by boiling it in wide water. Add a spoonful of salt to prevent jiaozi from sticking to the pot, then enter jiaozi, stir the jiaozi several times against the edge of the pot, cover the pot, add half a bowl of water when the water boils, add water twice, roll the jiaozi three times, jiaozi floats, and then it is cooked, and the steaming celery stuffing jiaozi is ready.
The celery wrapped in vegetarian stuffing in jiaozi is so delicious, and stuffing adjustment is the key. A family of three stutters, delicious! My son and daughter-in-law still want to eat after eating two bowls. Daughter-in-law said that she accidentally ate too much and failed to lose weight again! Ha ha laugh ... what could be happier than eating? Let's talk about losing weight later.