Four people
Raw materials: minced meat (you can buy it directly in the supermarket) 1000g, flour 1250g, a Chinese cabbage (about 1000g), Chinese chives 100g (available in Asian stores), five mushrooms and shrimps/kloc-0. (Can be increased or decreased according to the actual situation)
Seasonings: oil, salt, pepper, spiced powder, soy sauce, vinegar, ginger, onion, monosodium glutamate, sesame oil, cooking wine (red wine can be used) and soup stock (water can be used). (Because people in different places have different tastes, the specific amount of seasoning is not given.)
Practice:
1. The dough should be hard rather than soft, and put into the basin, cover and wake for 30 minutes.
2. Mix the stuffing. Put the meat stuffing into the broth and stir it counterclockwise to make it paste.
3. Add oil to the frying pan, heat it to 90%, add pepper, turn off the fire, take out pepper when the oil temperature drops, and pour the oil into the meat.
4. Chop Chinese cabbage with stuffing, add salt to kill water, squeeze out water, and add meat stuffing; Chop leeks and add meat stuffing; Mushrooms are chopped with water and added with meat stuffing; Chop shrimps and add meat stuffing; At the same time, add salt, monosodium glutamate, sesame oil, chopped green onion, Jiang Mo and allspice powder, and stir counterclockwise until fully mixed.
5. I don't need to say more about making dumplings. Make the dough into small cakes, put in the stuffing and knead them together.
6. Boil the dumpling water, put it into the wrapped jiaozi, cook until the jiaozi rises, add cold water, and fish it out twice.
Dip the seasoning according to your own taste. ※.
Here are the tips for Bao jiaozi.
Bao jiaozi saves time and effort.
Jiaozi is a popular food in China, but the production process of jiaozi is complicated. Here are two tips to save time and effort when you wrap jiaozi.
First, the dough should be "awake" so that it can be rolled, wrapped and unbroken.
Second, when mixing stuffing, if you use all the meat stuffing, you should pay attention to "beating" the water into the meat stuffing. The water should be added slowly and stirred in one direction with chopsticks while adding it. There is a lot of lean meat in the stuffing, so you can put more water; More fat should be drained less. Then add chopped green onion, soy sauce, Jiang Mo, monosodium glutamate and mix well, and finally add salt. If meat and vegetables are used as stuffing, it is best to use raw vegetables and scald them with water to prevent the loss of vitamins. If there is soup after chopping vegetables, squeeze it slightly to prevent it from oozing when wrapping jiaozi. After the chopped vegetables and meat are put together, don't stir them too much. If you stir them too much, soup will come out. After the soup, you can mix some dry noodles, and you can take it outdoors in winter to cool it, so the oil will thicken as soon as it condenses.
Make dumpling stuffing skillfully
1. The ratio of meat to vegetables in dumpling stuffing should be appropriate, and generally1:1or1:o.5 is appropriate. Adding some vegetables to the dumpling stuffing is not only delicious, but also more comprehensive in nutrition. At the same time, vegetables are all long cellulose, which can promote human gastrointestinal peristalsis and prevent excessive meat eating during festivals, which will affect digestion and absorption.
2. According to the measurement, Chinese cabbage will lose more than 90% of vitamins after counting. In order to avoid the loss of vitamins, you can chop the vegetable stuffing, squeeze out the vegetable juice first, and then mix the vegetable juice with the meat stuffing and stir it. You can also chop the vegetable stuffing, stir it with cooking oil first, and then add salt and seasoning, which can also prevent the vegetable juice from "killing".
3. The meat should be chopped or twisted into minced stuffing, and the meat should be stirred vigorously with a little water (or vegetable juice). There is a lot of lean meat in the stuffing, so you can add more water, and how much water is added to the fat meat. At the same time, add soy sauce bit by bit (it is best to add broth if there is broth), stir while dripping, and then add vegetables and mix well. The dumpling stuffing made in this way is full of soup and delicious.
4. When adjusting dumpling stuffing, add a small amount of white sugar, and when eating jiaozi, you will feel delicious and delicious.