The skill of frying jiaozi's non-stick pan is that there will be residual water with the big spoon just brushed. Sit the big spoon on the stove, fire and let the water evaporate. Then turn it to low heat and pour the oil. The amount of oil should be as little as possible, but make sure that the bottom of the pot is lightly paved with a large spoon and a thin layer. This amount of oil should be specified: "as little as possible" because if there is more oil, the oil on the fried dumplings will be large, which will be a little greasy; The purpose of "spreading a thin layer lightly" is to prevent jiaozi from blackening and pasting without oil. However, it is better to use less oil than more, because if there is less oil, the oil can be evenly distributed on jiaozi noodles by shaking a large spoon. When the oil is hot, you can put jiaozi in the pot.

2. When mixing with jiaozi noodles, adding 1 egg per 500g of noodles can increase the content of protein. When cooking, the protein shrinks and solidifies, and the dumpling skin becomes firm and not easy to stick. Fry jiaozi a little with oil, add a little noodle soup (or rice soup), cover the pot, fry with low fire, turn the pot from time to time, and fry until the handle of the pot is shaken and the whole jiaozi can slide, and the fried dumplings are ready.

3, put oil, sprinkle a little salt, and then put the dumplings, slide the pot to make the dumplings move, as long as the bottom of the dumplings is slightly crusted, it is almost enough to pour the soup out of the pot, so it will not stick to the pot.

Production method:

Food preparation

Flour, minced meat, salt, chopped green onion, sugar, chicken essence, cooking wine, pepper, onion ginger juice.

Production step

1. Add warm boiled water to flour to form dough, knead it thoroughly, then rub it into strips and pick it into blanks, and roll it into round skins (as thin as possible) for use.

2. Put the meat stuffing into the dish, add salt, chopped green onion, sugar, chicken essence, cooking wine, pepper, onion ginger juice and a little water and mix well to form the stuffing.

3. Pinch the stuffing pericardium into the leather and put it in the refrigerator to cool it.

4. Pour an appropriate amount of oil into the flat-bottomed non-stick pan, first burn it on the fire, turn off the fire when the oil is a little hot, put jiaozi neatly in the pan, add water to jiaozi's bust, cover it with a big fire and turn to medium heat. After the water is boiled dry, open the lid and add some water until it is flat on the bottom of jiaozi. Cover it and simmer over medium heat. When the water is dry, the bottom of jiaozi will be crispy, then get out of the pan and put on the plate.