Jiaozi is the most distinctive traditional food in China. No matter the south or the north, no matter which nationality, jiaozi will be invited to dinner on holidays and happy events at home. For us, jiaozi cooked by my mother is the best jiaozi we have ever eaten. Usually, our family eats more pork and leek stuffing. In winter, if the Chinese cabbage planted in our family has a bumper harvest, we will eat pork and cabbage stuffing. My mother likes to cook some lard and add a tablespoon to the stuffing, which is especially delicious.

Different condiments will be added when preparing different stuffing for dumplings. Some dumpling fillings are added with condiments, which not only do not add flavor, but also make vegetable fillings lose their original flavor. Today, I would like to share with you some common condiments that we need to add in the production of jiaozi, such as leek, pork and cabbage, mutton and beef stuffing.

As soon as I heard the name, jiaozi stuffed with three fresh leeks knew that its original ingredients were very fresh. There is no need to add seasonings such as onion and ginger. Just add some salt, cooking oil and soy sauce and simply stir. If you add too much seasoning, the stuffing will not be fresh. Is dumpling stuffing forbidden? It? Nine times out of ten, people don't know how to add vegetables indiscriminately. No wonder jiaozi tastes terrible, just like the chef said? It? Do people often use it when cooking? Spiced powder? And then what? Thirteen incense? Do you know that there are pepper and star anise in these two seasonings? Pigs don't have peppers and sheep don't have octagons? Don't add pepper to the seasoning when cooking pork, and don't add star anise when cooking mutton, so don't add spices such as spiced powder and thirteen spices when mixing dumplings.

For example, when mixing pork and cabbage stuffing, you need to marinate pork belly with chopped green onion, Jiang Mo, cooking wine, soy sauce and salt to remove the fishy smell of pork belly, then add chopped cabbage, oil and salt to taste. Don't add spiced powder or thirteen spices, it will mask the umami taste of Chinese cabbage, which is really hard to swallow.

Let's start with mutton stuffing and beef stuffing. First of all, we should pay attention to the reciprocity between ingredients when making ingredients. It is best to add carrots to mutton stuffing, which is delicious and has high nutritional value. Put the minced onion into the beef stuffing. Many friends say that jiaozi made of these two kinds of meat stuffing without spiced powder and thirteen spices won't smell fishy? Share with you a little trick to remove the fishy smell. Adding pepper water to these two fillings can not only remove the fishy smell, but also dry the meat.

Is dumpling stuffing forbidden? Spiced powder? And then what? Thirteen incense? If you used to always add stuffing, don't put it next time. Try something delicious.