Materials:
Dumpling skin: jiaozi flour (high gluten flour), appropriate amount of cold water and one egg white.
Meat stuffing: pork leg is 6 cents fat, 4 cents watercress 1 a handful, a little Jiang Mo, and a little leek.
Meat seasoning: thirteen spices powder, salt, soy sauce, oyster sauce, white sugar, chicken essence, sesame oil and cooked Lassa oil.
To be a jiaozi, you need to use high-gluten flour to strengthen your muscles. Because watercress is very oil-absorbing, the proportion of fat meat should be more, and you can't put too many vegetables. The ratio of meat to watercress is 3: 1.
Production method:
0 1. First, the pork is cut into small pieces, slightly chopped, and then mashed in a blender. Wash watercress and cut off the roots at the bottom.
To make minced meat, it must be mashed to absorb water easily.
02. High-gluten flour, add water and egg white, and stir with chopsticks into snowflakes. Knead the dough into a smooth bowl, cover it with plastic wrap and let it rise for 20 minutes.
03. Put the mashed meat into the bowl. Cut ginger onion and watercress into pieces, put them in a bowl and marinate in appropriate amount of salt 10 minute. Vegetables will come out of the water when they meet salt. Don't pour this vegetable water. You should put it in the meat later. The advantages of this treatment are: firstly, it will soften the vegetables, and secondly, it will separate the raw juice of the vegetables without waste. )
05. Mix water for stuffing: normal 1 kg meat stuffing can put about three or four ounces of ginger and onion water. Because the back of the vegetable water will be put here, you can only put three ounces.
First cut some ginger, put the onion in a small bowl, soak it in water for ten minutes, and grasp the taste of ginger and onion with your hands.
Slowly pour the ginger and onion water into the meat sauce for three times and stir it clockwise with chopsticks.
Then slowly pour the water in the dish into the meat sauce, stir while pouring, and finally add the meat seasoning mentioned above and stir well.
You can put a spoonful of stirred meat in a small bowl and heat it in the microwave for one minute. If it tastes a little salty, it is suitable for filling. Too salty or too light can be saved, otherwise it will be too late to regret. )
These works were made in Chinese mainland before, and now I'm still in Taiwan Province Province, and I'm a vegetarian. This jiaozi was booked by a blogger in Phoenix two months ago. She left me a message saying that she likes to eat pork with watercress at Wan Chai Pier, jiaozi, and asked me if I wanted to cook it. It happened that I didn't see watercress for sale in September. Douban season is winter, until the end of 10, when I want to go out.
Both Xiaobai and I like jiaozi in Wan Chai Wharf very much, but Xiaobai only eats cabbage and pork stuffing, and I like corn and pork stuffing ... Westerners have never bought it, and I don't know what the stuffing is like. Everyone has different tastes. I don't think this westernized dish is particularly delicious in jiaozi, but it might be better if it is replaced by Chinese cabbage ... (The same way) I saw an advertisement at Wanchai Wharf in Taiwan Province Province, saying that the selected pork is all selected pork leg meat. How is the skin specially made? I like its skin, too. Some are transparent, some are Q-shaped, which is a little different from what I did. Meat stuffing is made by the traditional method of beating stuffing with water. The stuffing made in this way is delicious and juicy, and the taste is smooth and tender. But also better retains the nutritional components of vegetables. (This kind of water-beaten stuffing was first learned from the kitchen owner Lao Mai. After I tasted it, I suddenly realized why I used to make meat stuffing.
Materials:
Dumpling skin: jiaozi flour (high gluten flour), appropriate amount of cold water and one egg white.
Meat stuffing: pork leg is 6 cents fat, 4 cents watercress 1 a handful, a little Jiang Mo, and a little leek.
Meat seasoning: thirteen spices powder, salt, soy sauce, oyster sauce, white sugar, chicken essence, sesame oil and cooked Lassa oil.
To be a jiaozi, you need to use high-gluten flour to strengthen your muscles. Because watercress is very oil-absorbing, the proportion of fat meat should be more, and you can't put too many vegetables. The ratio of meat to watercress is 3: 1.
Production method:
0 1. First, the pork is cut into small pieces, slightly chopped, and then mashed in a blender. Wash watercress and cut off the roots at the bottom.
To make minced meat, it must be mashed to absorb water easily.
02. High-gluten flour, add water and egg white, and stir with chopsticks into snowflakes. Knead the dough into a smooth bowl, cover it with plastic wrap and let it rise for 20 minutes.
03. Put the mashed meat into the bowl. Cut ginger onion and watercress into pieces, put them in a bowl and marinate in appropriate amount of salt 10 minute. Vegetables will come out of the water when they meet salt. Don't pour this vegetable water. You should put it in the meat later. The advantages of this treatment are: firstly, it will soften the vegetables, and secondly, it will separate the raw juice of the vegetables without waste. )
05. Mix water for stuffing: normal 1 kg meat stuffing can put about three or four ounces of ginger and onion water. Because the back of the vegetable water will be put here, you can only put three ounces.
First cut some ginger, put the onion in a small bowl, soak it in water for ten minutes, and grasp the taste of ginger and onion with your hands.
Slowly pour the ginger and onion water into the meat sauce for three times and stir it clockwise with chopsticks.
Then slowly pour the water in the dish into the meat sauce, stir while pouring, and finally add the meat seasoning mentioned above and stir well.
You can put a spoonful of stirred meat in a small bowl and heat it in the microwave for one minute. If it tastes a little salty, it is suitable for filling. Too salty or too light can be saved, otherwise it will be too late to regret. )
09. jiaozi dough wrapping technology: wake up the dough, knead it into long strips, cut it into small pieces, flatten it by hand, roll it into dumpling skin with a little thickness in the middle and thin around it, wrap it with meat stuffing, and shape it.
If the wrapping process takes too long, water will separate from the meat stuffing. At this time, just keep stirring with chopsticks. Be sure to sprinkle some dry powder on the bottom of the wrapped jiaozi and put it in the refrigerator as soon as possible. Don't leave it outside for a long time to avoid the water in the meat stuffing flowing out. )
Boil jiaozi: Boil a large pot of water in a pot, and put it in jiaozi. After one minute, turn the jiaozi at the bottom with a spoon to avoid sticking to the bottom. Cover the lid, boil until the water boils, add half a bowl of cold water, and cook until jiaozi comes to the surface ... Take it out and dip it in soy sauce, spicy oil and sesame oil.
If it is stored for a long time: put it in a dish sprinkled with dry flour to prevent it from sticking to the dish. Frozen into hard blocks in the refrigerator, taken out, sealed in food bags, and then stored in the refrigerator.