It is no wonder that the mushrooms who ate the wedding banquet in jiaozi that day smiled happily and got the treasure. They all said that they would come to our house to learn from the scriptures. I'm afraid they have to prepare their unique skills to show off after marriage in the future.
Jiaozi's predecessor was meat, vegetables and dumpling wrappers.
Generally, meat stuffing is fresh pork belly or semi-fat meat. After the butcher peeled and minced it, he went home with ginger and chives, adjusted the oil and salt sauce and stirred it clockwise. Meat stuffing pays attention to pulling water. Chop all the materials, add seasonings and stir with even force until they become sticky. This is a job that needs kung fu. When the meat is stirred until it is thick and elastic, add some soup and continue stirring. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember not to add too much soup at a time, but add it several times. Boiled water without soup is ok. However, some vegetables with more moisture, such as Chinese cabbage, need to be squeezed out in advance to prevent the wrapped jiaozi from being empty. The best dish with pork stuffing is leek zucchini, the best dish with mutton stuffing is melon leek, the best dish with beef is fennel tomato, the best dish with fish is leek, and the best dish with shrimp is mushroom.
All kinds of flavors are versatile, which is the essence of jiaozi.
The stuffing should be fresh leafy vegetables, washed and dried, chopped and mixed with a little cooking oil. Vegetable powder is wrapped in an oil film, which is not easy to come out when it meets salt.
The proportion of meat and vegetables in dumpling stuffing should be appropriate. Generally speaking, the ratio of meat to vegetables is 1: 1, and it is better if you add some mushrooms, Marty or carrots. . Mix the meat stuffing and vegetable stuffing separately, mix them together, and stir them evenly until they are wrapped in jiaozi, so that the wrapped dumpling stuffing is tender, juicy and delicious.
Dumpling skins should be soft and flat. Find a noodle shop in the market and buy a catty of dumpling skin, generally 60 yuan, which is almost the same as a catty of meat. This kind of dumpling skin is made of flour and flour. It should be a handicraft after waking up. Jiaozi, my father's generation used to eat this kind of handmade noodles! It is said that when mixing dough, adding an egg to every half kilogram of flour can make the dumpling skin hard and not stick easily when cooking.
Jiaozi's method is simple. Put the dumpling stuffing in the middle of the dumpling wrapper, fold and press the edge, and then hold it with both hands. This package method is Northeast jiaozi. Our jiaozi is exquisite, 50% off, symmetrical and slender. It is packed in a stainless steel plate and frozen in the refrigerator.
Jiaozi, a new package, boiled in a boiling water pot, and cooked after two rolls. After the quick-frozen jiaozi is cooked, it takes a little longer to cover the pot. Be sure to stir with a long spoon to ensure that they don't stick to the bottom of the pot. As the saying goes, cover the pot to cook the stuffing and boil the skin. When the dumpling skin bulges, jiaozi's pot is a success. Our jiaozi is repackaged after quick freezing. Every time I go to jiaozi, it's delicious jiaozi!
Jiaozi served the food soon after it was ready. At the same time, remember to push the plate from time to time to move the hot jiaozi away, so as not to stick together.
Fried jiaozi tastes better! Heat the wok with a little oil, code the jiaozi, add water to cover the wok, and let jiaozi mix the oil and water in the wok. After the water wave, the pot is boiled and fried, and the oil and water are exhausted. When frying jiaozi, complete a gorgeous turn and turn into a ups and downs pizza! Remember, this fried dumpling must be poured on the plate, not only beautiful, but also delicious. Crispy dumpling skin mixed with fragrant stuffing juice will definitely make you memorable! The timing of eating jiaozi is very particular, and it is popular while it is hot; Add some vinegar when eating, fresh; Eat minced garlic soy sauce to wake up your stomach!
Therefore, the master who cooks jiaozi can't eat the best jiaozi!
However, whoever eats a good jiaozi will always remember which chef made it.