Although this chef Lin is an amateur, his sense of variety is quite good, and he is very good at driving the atmosphere, and he has a good relationship with Andy, Huang Xiaoming and Amanda. The point is that chef Lin's cooking is really great. I like everything he makes!
In the recent program, we found that they were hiring jiaozi. And diners like it very much, but strangely, this kind of jiaozi is called Zhong jiaozi. Is this "Zhong jiaozi" different from our ordinary jiaozi?
First, make red soy sauce, put brown sugar and soy sauce into the pot according to the ratio of 1: 1, then add a little fennel, a fragrant leaf and two star anises, and simmer slowly. When cooking, be sure to use a small fire. Cook slowly for about 20 minutes and you can take it out.
After the red soy sauce is cooled, add the garlic paste, pour in the spicy red oil (or a tablespoon of oily Laoganma), mix this sauce well, put it on the cooked jiaozi and mix well. Jiaozi has made this delicious bell.
Actually, it's a little different! The stuffing of Zhong dumplings is the same as that of all pork dumplings we usually eat, but the main difference of this Sichuan style is the sauce! This bell jiaozi is wrapped in the same way as ordinary pork jiaozi, so I won't say much. Let's see how this jiaozi sauce is made. You'll like it after reading it.
We usually eat ordinary jiaozi dipped in garlic juice or vinegar juice, but this is the difference between Bell jiaozi. Its dip is different. This sauce tastes spicy and appetizing, and it is delicious with delicious jiaozi. No wonder foreigners like this way of eating bell jiaozi! If you like jiaozi, you can really try this method of eating Bell jiaozi. This jiaozi is the most famous traditional snack in Chengdu, Sichuan.