1
Add water to the flour to form a smooth jiaozi dough (or knead it by hand) and bake it aside.
2
Horse meat and pork stuffing are ready (it is best to choose fat pork stuffing, which just neutralizes the thinness of horse meat and tastes neither hard nor fragrant)
three
Cut the horse meat into small pieces, put it in a cooking stick, add a little pepper water, and grind it into meat (or chop it by hand)
four
After mixing minced meat and minced meat, add a little pepper water and stir clockwise, then add minced onion and ginger, thirteen spices, peanut oil, cooking wine, soy sauce and salt and stir clockwise.
five
Prepare some parsley and onions.
six
Chop onions and parsley with a cooking stick.
seven
Put them into the meat stuffing pot and stir them clockwise, and the dumpling stuffing will be ready.
eight
Take out the dough, make a preparation, and roll the skin.
nine
Pick up the dough, fill it, and wrap it in a jiaozi.
10
Jiaozi's side pocket is replaced with a gap.
1 1
Boil the water in the pot, and then cook jiaozi. After boiling for three times, take out the pot with cold water twice. Add a little dip when eating. The ratio is: 2 soy sauce, 1 rice vinegar, a little minced garlic, a little chicken powder, and a few drops of Chili oil for spicy food. Eat, very, very delicious!
Question 2: How to package the main ingredients of jiaozi jiaozi video?
flour
250 grams
spinach
20 grams
Hangju
20 grams
Mushroom
6 flowers
bamboo shoots
30 grams
Dried shrimp
20 grams
condiments
salt
Proper amount
sugar
3g
Light soy sauce
10ml
pepper
2g
chicken essence
2g
sesame oil
10ml
boiling water
Proper amount
oil
Proper amount
step
1. Get all the materials ready.
2. Divide the flour into two parts, one part is added with spinach juice to form green dough, the other part is added with boiled water to form scalded dough, and the two kinds of dough are allowed to stand for15min.
3. Wash and chop chrysanthemums and cabbages.
4. Put it in the pot, add a little salt and marinate for a while.
5. Chop the soaked mushrooms and bamboo shoots.
6. Pour the oil into the wok and stir-fry the shrimp.
7. Add mushrooms and bamboo shoots and stir fry for a while. Turn off the heating.
8. Squeeze out sauerkraut and put it in a big bowl with mushrooms and shrimps.
9. Add salt, sugar, soy sauce, pepper, chicken essence and sesame oil.
10. Stir evenly to make stuffing.
1 1. Knead the dough evenly again.
12. The dough is rolled into a square.
13. Put the white dough on it.
14. Roll into strips and seal both sides.
15. Cut into equal parts.
16. Take one copy and roll it into a round skin.
17. Wrap the stuffing, knead it into jiaozi and put it in a steamer.
18. Steam on high fire for 8- 10 minutes.
Question 3: Are there any videos of jiaozi? Thank you! Steps/methods
1
1. Noodles: a cup of warm water, some salt in the water, and an egg in the noodles. Water should be slowly poured into the basin, and chopsticks should be constantly stirred. When you feel that there is no dry flour, it is a pimple, you can start working. You should use force to reach the surface of the surface. At this time, a stable basin is the best state. Note 1: Dough should be mixed well in advance, because there is a "wake-up" process, so it is best to mend it in the morning and bag it in the afternoon. Note 2: Cover the noodle pot to prevent water from evaporating.
2
2. Mix stuffing: If four people eat it, about 500 grams of stuffing is enough. Add salt, ginger foam, soy sauce, cooking wine, sesame oil, water (broth is best), and you can also add some pepper or something. It doesn't matter what you like anyway. Stir clockwise and feel everything merge together. Note: It is best to leave the mixed meat for half an hour. This is called simmering. At this time, the ingredients are mixed and more delicious. Note: Ginger slices are delicious.
three
3. Cutting vegetables: I usually use Chinese cabbage+a little leek. Cut the leek into small pieces, chop the Chinese cabbage, and finally feel that the dish is very thin, and then squeeze the water out with gauze. Stir with leeks. The taste is salty and light. If it's light, add some salt and the dumpling stuffing will be fine. Note: just cut the leek into granules, don't chop it up, or it will be broken!
four
4. Pull the dough: Take out the proofed dough and divide it into four parts (several parts are ok, as long as they are equal parts) to prevent the dough from drying in the process of wrapping. Take one first, put the rest back into the basin and cover it to prevent the water from evaporating. Cut this small portion of dough into small pieces (2.5cm wide) with a knife, just pay attention to turning the dough in different directions after each cut: it is best not to drop the dough together like me. This is the first part. Turn around: Look closer.
five
5. skin rolling: at this time, there are many cut pieces on the table, and the hands are flat, which looks a bit like a flying saucer. When rolling with a rolling pin, pay attention to the thick middle and thin edges. Thick in the middle prevents stuffing from leaking, and thin in the side tastes good. Note: Don't roll many dumpling wrappers at a time. It depends on the speed of Bao jiaozi. Generally, five or six dumpling wrappers are enough, otherwise the wrappers will dry up after a long time. Roll up the skin.
six
6. Wrap jiaozi: Put the dumpling stuffing into the skin. Don't put too much stuffing if you are not skilled. Pinch the sides again, and then squeeze the edges of the dumpling skin from the middle to both sides, so that jiaozi won't leak soup when cooking. Then find a big plate and put it on it. Note: When each jiaozi is done, a little surface should be painted on the bottom of jiaozi to prevent jiaozi from sticking to the plate. Note: Be sure to put more noodles. When jiaozi entered the pot, many jiaozi sticks together. First, the weather is too hot. Second, the skin is thinner.
seven
7. Boil jiaozi: Boil a pot of boiling water. When the water boils, put jiaozi in and stir it in time (clockwise) to prevent jiaozi from mixing in the water. Cover and cook until jiaozi becomes fat and floats on the water. You're finished. Hot jiaozi is the best. Add some old vinegar and spicy oil.
Question 4: Make a video of how jiaozi mixes noodles. Finally, add water hyacinth fungus, stir well, cook, and add dumpling stuffing. Ginger slices and onions
Ground meat stalls are used for mashing.
After stirring evenly.
Sit in rows.
Put the pork belly in a delicious cooking machine. The pot is out.
Boil water, cover the refrigerator with a damp cloth and relax for half an hour. After that, salt and water continued to beat, including jiaozi and eggs, but the texture was very uniform and elastic.
Chop coriander, cut it, and drain it with water. Roll the skin round and add soy sauce.
Although the color is not very beautiful, jiaozi is filled with flour.
The surface should be smooth and even.
Question 5: Put 500 grams of jiaozi powder into jiaozi teaching video bag, add 50 ~ 60% warm water and 2% refined salt, fully knead, wake up for 30 minutes, and start operation. Putting salt in noodles will not only increase gluten, but also make jiaozi not stick to his hands.
Add 35-40% warm water to 500 grams of flour, add 2% refined salt and a little edible alkali, and sober up for 30 minutes before operation. This will not only increase the strength of the tendon, but also make it smooth and not easy to break.
500 grams of steamed bread flour is added with about 50% warm water, yeast is added with 1%, and a small amount of white sugar can be added, which can be fully kneaded in a warm place and fully proofed to make steamed bread soft and fragrant.
500 grams of pancake powder with 50-60% warm water, wake up and knead for 20 minutes. The effect is excellent.
Question 6: Twenty kinds of jiaozi stuffing videos 1. Hold fishy glutinous rice balls with your left hand, and your thumb and forefinger naturally extend. Take a dumpling wrapper, put it into the stuffing, fold it in half, fold it inward about 1-2CM, pinch it tightly, then fold it to 1-2CM, then repeatedly pinch it to the other side, and finally close the mouth. 2. Triangular jiaozi holds dumpling wrappers in his hands, and his thumb and forefinger are clenched symmetrically in the middle, so the wrapped jiaozi is beautiful and unique, but it takes up a lot of space. 3. Small lock jiaozi (this is commonly used in restaurants because of its high speed) Take a dumpling skin and put it in the palm of your hand, add a proper amount of stuffing, fold the dumpling skin in half and stand up. Pinch the forefinger and thumb of both hands from the left and right ends of the dumpling skin to the middle, naturally leave a mouth in the middle, fold it left and right, and pinch the left mouth firmly in half, forming a crease on both sides. 4. Crescent jiaozi (this is the most commonly used method at home) makes a fist with his left hand, which is big. Take a dumpling skin and put it into the stuffing, pinch the right corner, gently push out the endothelium with your right thumb, fold the skin with your index finger and pinch it with your right thumb. Repeat the above steps for the left jiaozi edge, and firmly pinch the sealing parts at both ends. Does it look like a crescent moon? 5.Bobo jiaozi takes a dumpling skin and puts it in the palm of his hand, and puts in a proper amount of stuffing to fold the dumpling skin and seal it into a semicircle. Pinch the forefinger slightly in front of the thumb, push the dumpling wrapper forward, fold it slightly at the edge of jiaozi with the forefinger, and push it straight to the top of the right end to let go, so that a Bobo jiaozi is completed. 6. Wallet jiaozi Take a dumpling skin and put it in the palm of your hand, put in a proper amount of stuffing, fold the dumpling skin in half and seal it into a semicircle, hold the upper right corner with your right thumb, pinch it thin, press down the thinned top, and continuously pinch it downward to form a twisted pattern until the left end is finished! 7. Sunflower dumpling wrapper (this wrapping method is a bit like turning a box) Take a dumpling wrapper on your palm, put in a proper amount of stuffing, enclose the stuffing in a circle, cover the other dumpling wrapper, gently press the topmost dumpling wrapper for molding according to the shape of the stuffing, cover the overlapping edges of the two dumpling wrappers together and pinch it thin, and continuously press down the thinned top to form a sunflower shape. 8. Sixi Steamed Dumplings Take a dumpling skin and put it in the palm of your hand. Knead the dough into a "Tian-shaped" square (that is, a square with empty corners and bonded in the middle). You can stick your fingers in a little water, put in the soft-cut spinach, stir-fry the cut egg skin, put the soft-cut mushrooms and minced meat into four small mouths, steam them in the pot for about 8 minutes, and take them out. The so-called "four happiness" means that there are four dishes with different colors on the steamed dumplings, which can be changed according to your own preferences!
Question 7: What kinds of wrapping methods are there in jiaozi? Can you send a video? Jiao zi's method.
I. General jiaoziNo. 1
1
Exercise:
1. Dumplings are laid flat on the table.
Put in stuffing
3. Pick up the dumpling skins on both sides from the middle.
4. Pinch the sides again.
Second, the general jiaozi 2.
Number two.
Exercise:
1. Spread the dumpling skin flat and add the stuffing.
2. Fold in half, don't stick together, and hold it with your hands.
3. Then pinch out wrinkles along one side
4. Until it is rubbed.
Number three.
Third, Bobo jiaozi.
Exercise:
1. Spread the dumpling skin flat and add the stuffing.
2. Fold both sides of jiaozi in half, and then press it.
3. Press the jiaozi out of the ripple with a scraper (there are also hand presses, but the scraper is more convenient).
4. Repressed jiaozi.
Number four.
Fourth, jiaozi.
Exercise:
1. Spread the dumpling skin flat and add the stuffing.
2. Fold the skins on both sides in half and move closer to the middle.
3. Clamp both sides again
4. Knead into ripples. The following is the kneading method of jiaozi pattern.
Number five.
Five, horseshoe jiaozi:
Exercise:
1. Spread the dumpling skin flat and add the stuffing.
Pinch both sides
3. Bend both sides of jiaozi and move closer to the middle.
4. pinch it again.
Six, other overlapping methods
Sixi Steamed Dumplings: Take a dumpling skin in your palm, add a proper amount of meat stuffing, and knead it into a square with four empty corners and a square corner stuck in the middle. You can dip your fingers in a little water to stick the soft-cut spinach, stir-fry the cut egg skin, put the soft-cut mushroom powder and barbecue powder into four small mouths respectively, and steam for about 8 minutes to take it out. The so-called "four happiness" means that there are four dishes with different colors on the steamed dumplings, which can be changed according to your own preferences!
Fish-shaped jiaozi: The fist is clenched in the left hand, and the thumb and forefinger are naturally extended. Take a dumpling skin and put it in the stuffing. Fold the dumpling wrapper in half, fold one side inward about 1-2CM, pinch it, fold it inward again 1-2CM, pinch it again, and repeat to the other side. Finally, when you close your mouth, pinch your tail up a little.
Yuanbao jiaozi: Take a dumpling skin and put it in the palm of your hand. Add a proper amount of stuffing and fold it into a semicircle. Pinch the middle to seal the right half of the dumpling skin and also seal the left half of the dumpling skin. Then bend both ends of jiaozi to the middle, pinch the edge of jiaozi at both ends, and make the edge of semicircle slightly upward.
Crescent jiaozi: The left hand clenched fist, and the thumb and forefinger naturally extended. Take a dumpling skin and put it into the stuffing, pinch the right corner, gently push the endothelium outward with your right thumb, fold the skin with your index finger, and pinch the folds with your right thumb. Repeat the above steps for the left jiaozi edge, and firmly pinch the seals at both ends. Does it look like a crescent moon?
Wallet jiaozi: Take a dumpling skin and put it in the palm of your hand, put in a proper amount of stuffing, fold the dumpling skin in half and seal it into a semicircle, hold the upper right corner with your right thumb, pinch it thin, and press the thinned top down, and keep pressing it down to form a hemming pattern until the left end is finished!
Question 8: Twenty methods to wrap jiaozi in ordinary jiaozi.
1
Take a dumpling skin and put 20 grams of meat in it.
2
Then fold the dough in half and wrap it.
three
Squeeze the wrapped jiaozi from both sides to the middle.
four
Until it forms a jiaozi shape.
end
Bao jiaozi's wrapping method
1
Take a dumpling skin and put 20 grams of meat in it.
2
Then fold the dough in half and wrap it.
three
Pinch the edge of jiaozi with your fingers.
four
Twist it into an ingot shape from the middle of jiaozi.
end
The wrapping method of goldfish jiaozi
1
Take 20 grams of stuffing and put it on the dough.
2
Fold the dough from three corners to the middle.
three
Pack in a triangle
four
Then knead it into a goldfish shape.
end
The wrapping method of four-eyed jiaozi
1
Take a piece of dough and add 20 grams of stuffing.
2
Fold the dough from four corners to the middle.
three
Pinch it into a quadrilateral first.
four
Then wrap the edge of the dough and knead it into a four-eye shape.
end
Wrapping method of wave jiaozi
1
Take a dumpling skin and put 20 grams of meat in it.
2
Fold the dough in half
three
Then wrap the edge of the dough and knead it into a jiaozi shape.
four
Then twist the edge of jiaozi into a spiral.
end
Wrapping method of cross jiaozi
Take a dumpling skin and put 20 grams of meat in it.
Fold the two corners of the dumpling skin in half towards the middle.
Fold it into a cross and pinch it.
Then knead the dough on the side into waves.
Question 9: How to package good-looking videos in jiaozi? Jiaozi introduced the cuisines and their functions in detail: fine staple food.
Jiaozi's production materials: main ingredients: pork, flour, vegetables, salt, monosodium glutamate, ginger foam, soy sauce, cooking wine, sesame oil, water, etc.
Teach you how to make jiaozi and jiaozi delicious. 1. Mixed flour: a cup of warm water, some salt in the water and an egg in the flour. Water should be slowly poured into the basin, and chopsticks should be constantly stirred. When you feel that there is no dry flour, it is all acne, you can start working. Rub the noodles hard until the noodles are smooth and happy. At this time, a stable basin is the best state. Pay attention to 1: live ahead of time, because there is a process of "waking up". It is best to live well in the morning and pack your bags in the afternoon. Note 2: Cover the noodle pot to prevent water from evaporating. 2. Mixed stuffing: If four people eat it, about one catty of meat stuffing is enough. Add salt, monosodium glutamate, ginger foam, soy sauce, cooking wine, sesame oil, water (broth is best), and you can also add some pepper or something. It doesn't matter what you like anyway. Stir clockwise and feel everything merge together. Note: It's best to leave the mixed meat for half an hour. This is called Wei. At this time, the meat and seasoning are mixed together, which is more delicious. Note: I feel that chopped ginger is delicious. I used to rub it into powder with vegetable cleaner, and it tasted a little worse. 3. Cutting vegetables: Choose your favorite vegetables. Generally, Chinese cabbage is added with a little leek. Cut the leek into small pieces, chop the Chinese cabbage, and finally feel that the dish is very thin, and then squeeze the water out with gauze. Add leeks to the meat and stir. It's better to taste salty (I hate eating raw meat and always spit it out symbolically). If it's light, add some salt and the dumpling stuffing will be fine. Note: just dice the leek, don't chop it, or it will rot. 4. Pull the dough: take out the dough that has been proofed and divide it into four parts (several parts are ok, as long as they are equal) to avoid the dough from drying in the process of wrapping. Take one first, put the rest back into the basin, cover it with a lid, or cover it with a towel to prevent the water from evaporating. Knead this small portion of dough into a long strip (cylindrical) and cut it into small pieces (2.5cm wide) with a knife. My mother always pulls by hand. I can't do the same thing with a knife. I just pay attention to turning the dough in different directions after each cut. 4. Pull the dough: Take out the proofed dough and roughly divide it into four parts (several parts are ok, as long as they are equal parts), so as to avoid the dough from drying during the wrapping process. Take one first, put the rest back into the basin, cover it with a lid, or cover it with a towel to prevent the water from evaporating. Knead this small portion of dough into a long strip (cylindrical) and cut it into small pieces (2.5 cm wide) with a knife. My mother always pulls by hand. I have no ability, and neither can I use a knife. Just pay attention to turn the dough in different directions after each cut. 5. skin rolling: at this time, there are many cut pieces on the table, and the hands are flat, which looks a bit like a flying saucer. When rolling with a rolling pin, pay attention to the thick middle and thin edges. Thick in the middle prevents stuffing from leaking, and thin in the side tastes good. Note: Don't roll a lot of dumpling wrappers at a time. It depends on the speed of wrapping jiaozi. Generally, 5 or 6 wrappers are enough, otherwise it will be difficult to wrap dumpling wrappers after a long time. 6. Wrap jiaozi: Put the dumpling stuffing in the center of the skin. Don't put too much stuffing if you are not skilled. Pinch the middle first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking. Then find a big plate. Northerners usually use a curtain (made of bamboo) and put it neatly on it. Note: When each jiaozi is done, a little surface should be painted on the bottom of jiaozi to prevent jiaozi from sticking to the plate. Note: I must put more noodles. This time, I failed. By the time jiaozi entered the pot, many jiaozi sticks together. First of all, it's too hot and humid. Second, the skin is a little thin (I have always coveted thin skin and big stuffing, but I don't have the ability). 7. Boil jiaozi: Boil a pot of boiling water, put it into jiaozi after boiling, and stir it in time (clockwise) to prevent jiaozi from sticking together in the water. I remember my mother used to water jiaozi three times. Now, instead of pouring cold water, she turns the big fire into a small fire, covers the pot and cooks it until jiaozi becomes fat and floats on the water.
Question 10: Some people claim that jiaozi is dirty and unsightly. Why is he on the Iqiyi video? Is it possible for anyone to surf the Internet? Haha, that's because all users who have registered the iQiyi account can upload videos.