Color jiaozi method
Jiaozi color noodles need to be mixed with vegetable juice. Let's take a look at the steps of three white color noodles:
No. 1 species: Green jiaozi: Formula of spinach dumpling noodles.
A catty of flour, 250g of spinach juice, 5g of salt and an egg white.
Production process:
(1) Wash the spinach, then put it into a juicer, add a small amount of water, squeeze out the juice with the juicer, and then filter it with a strainer for later use.
(2) Put the flour into a pot, add salt and egg white, stir well, then add spinach juice to make noodles, then wake up for five minutes to knead the noodles, then wake up for five minutes to knead the noodles again, and then wake up for ten minutes to make jiaozi.
Type 2: yellow jiaozi: pumpkin juice jiaozi noodles.
One catty of flour, five grams of salt, one egg white and 250 grams of pumpkin juice.
Production process:
(1) Add150g of steamed pumpkin to100g of water and mix well with a juicer for later use.
(2) Put the flour into a pot, add salt, mix the egg whites evenly, then add pumpkin juice and knead the dough, then wake up for five minutes and knead the dough again, then wake up for five minutes and then roll the dough to make jiaozi.
Type 3: black jiaozi: formula of jiaozi noodles with cuttlefish juice.
One catty of flour, five grams of salt, one egg white, ten grams of cuttlefish juice and about 230 grams of water.
Production process:
(1) Put the cuttlefish juice in water and mix well for later use.
(2) Put the flour into a basin, add salt, mix the egg whites evenly, then add cuttlefish juice to make dough, then wake up for five minutes to knead the dough, then wake up for five minutes to knead the dough again, and then take it out for 10 minutes, then roll the skin and make jiaozi.