Jiaozi, what kind of stuffing do you eat in summer?
1, watermelon skin stuffing [a little lean meat]
2, fenugreek stuffing [any meat can be]
3. Cucumber stuffing [meat and eggs]
4. Tomato stuffing [lean egg]
5, Chinese cabbage stuffing [add a little shrimp skin. Add meat]
? 6, coriander stuffing [fat lean meat]
What is the best filling for jiaozi in summer?
Jiaozi with cucumber stuffing is the best place to eat in summer. Fresh and delicious, appetizing and lowering blood pressure, helping digestion.
How to make it: When making stuffing, rub the cucumber into filaments, cut it slightly and squeeze out the water. Don't pour out the squeezed water, leave it in the basin for later use. Stir-fry two eggs in an oil pan with a proper amount of salt, and mash them while frying. The more crushed the better, fry and cool. If you like to eat rich stuffing, you can also put a little tofu. Then add the cold eggs, tofu and shredded cucumber into chicken essence and minced onion and ginger, and stir well for later use. Putting cucumber water into the dough will not only make the dough stronger, but also taste better. You can try jiaozi with broad bean stuffing, and the filling method is also very simple. What you need to prepare are: fresh broad beans, well-developed mushrooms, dried fragrant herbs (that is, dried fragrant herbs smoked by yellow, which are usually sold in large supermarkets), onions, five-spice powder, salt and chicken essence.
The practice is as follows:
1. Peel fresh broad beans, break them in half, and then boil them in cold water. Boil the water for 10- 15 minutes, take it out and drain it. The broad beans are cold, put them on the chopping board and crush them with the back of a knife. Put it in a bowl, add chopped green onion and a little salt and mix well (this is to remove the broad beans and let them out after cooking).
2. Cut the developed mushrooms and dried mushrooms into cubes for later use;
3. Put a little base oil in the pot. After the oil is hot, stir-fry the diced mushrooms and diced mushrooms in a pot, add salt, spiced powder and chicken essence, and stir-fry to give a special fragrance.
4. Finally, put the fried diced mushrooms into the bean paste and mix well again.
At this point, the filling is ready.
The practice of wrapping Chinese cabbage in jiaozi
1, first prepare the material: wash and chop the Chinese cabbage, and then squeeze out the water; Chop the meat stuffing; Prepare onion, ginger and garlic, and chop them for later use.
2, followed by stuffing: take a small pot for standby, enlarge the cabbage and meat stuffing, and add onion, ginger, garlic, pepper aniseed, soy sauce, sesame oil and salt again.
3. Finally, evenly stir the stuffing in one direction. You can start packing at this time! It's delicious!