Jiaozi is often eaten in our daily life, especially in northerners, and it will be wrapped once every few days, whether it is meat stuffing or vegetarian stuffing, and it is very delicious. The vegetarian stuffing jiaozi, which we often make, is stuffed with leeks and eggs, which is simple and delicious. It was just wrapped once a few days ago, and the children also like it very much, saying that it is better than selling it.
Some people will say that jiaozi stuffed with leek eggs is not as delicious as those sold outside. In fact, the method is not well mastered. Let's talk about how to make jiaozi stuffed with leek eggs, which is more delicious than those sold outside.
First, the leek egg stuffing jiaozi delicious tips 1, choose fresh leek, want to eat leek egg stuffing jiaozi, we must use fresh leek, choose mesophyll hypertrophy, fresh and tender color, green and shiny, fresh leek aroma is rich, and the jiaozi made is better.
2. It's better to eat local eggs. There are two kinds of eggs sold in supermarkets. Raising eggs and free range eggs and free range eggs will taste better, but now there are many eggs that are not real free range eggs, such as eggs laid by chickens raised by our family. It's safe to eat them, and free range eggs's yolk is more yellow.
3. It is very important to adjust the stuffing. If the stuffing is not properly adjusted, it is easy to produce water, which will make it difficult for jiaozi to wrap and break the skin. Wash the leek and soak it in salt water for 10 minute, mainly to make the boiled jiaozi leek do not change color, dry it and cut it into small pieces. Don't cut it into small pieces. Stir it evenly with oil first, then put salt, so that it is not easy to produce water.
4. When scrambled eggs, don't fry them too hard, which will affect the taste. When stuffing, put some shrimp skin, which is not only more nutritious, but also more delicious. When making vegetarian stuffing, the stuffing will be particularly loose. You can add some egg white, which is not only good for wrapping, but also better for eating.
5. It's best to use snow pollen as flour for making dumpling skins. Snow pollen is generally used in jiaozi stores. Snow pollen tastes strong and bright, and the wrapped jiaozi looks good and is not easy to break.
6. When cooking jiaozi, don't cook it for too long, especially the leek stuffing. If you cook it for a long time, the color of leek will not look good, and it will also affect the taste. When cooking jiaozi, open the water with some salt, and then cook jiaozi, which is not easy to stick.
Second, the production steps 1, ingredients: flour, leeks, eggs, shrimp skin.
Seasoning: salt, soy sauce, oyster sauce, pepper powder and sesame oil.
2. Pick the leek, wash it and soak it in salt water for ten minutes. After soaking, remove it and control the dry water for later use. Pour the flour into the basin, mix it with water and put it into dough for later use.
3. Beat a few eggs into the bowl, add a little salt, stir well with chopsticks, heat the oil from the pan, pour the oil into the egg liquid, quickly stir it into broken eggs, and put it out for use.
4. Cut the leek into pieces after controlling the moisture, put it in a pot, pour a little sesame oil and stir well, pour the scrambled eggs into the leek, wash the shrimp skin, drain the water and cut it slightly, add oyster sauce, soy sauce, salt and spiced powder, stir well, and the stuffing will be adjusted.
5. Knead the dough on the chopping board, knead it into long strips, divide it into small doses and flatten it. Roll the small doses into a thick dough with thin sides, add the stuffing, wrap it into jiaozi, and start cooking after all the packages are wrapped.
6. Boil a pot of water with a little salt in it, then put jiaozi in it, gently push it with a spoon to prevent it from sticking to the bottom of the pot, boil it with a big fire, add a little cold water, then boil it, and all the jiaozi will float on the water. Just press it with your hand, and the dumpling skin will be soft.