1. There will be residual water in the big spoon that has just been brushed. Put a big spoon on the stove, and the fire will make the water evaporate. Then turn the heat down and pour the oil. The amount of oil should be as little as possible, but make sure that the bottom of the pot is lightly spread with a large spoon and a thin layer. This amount of oil should be stipulated: "the less the better" because there is more oil, the oil on the fried dumplings will be big and a little greasy; The purpose of "spreading a thin layer lightly" is to prevent jiaozi from blackening, pasting but not oiling. However, it is better to use less oil than more, because if you use less oil, shaking a large spoon will make the oil evenly distributed on the jiaozi surface. When the oil is hot, jiaozi can cook it.

2. Adding 1 egg to every 500g of jiaozi noodles can increase the content of protein. When cooking, protein will shrink and solidify, and the dumpling skin will become firm and not sticky. Stir-fry jiaozi in oil a little, add a little noodle soup (or rice soup), cover the lid, fry over low heat, turn over the pan from time to time, and fry until the handle of the pot shakes, and the fried dumplings will be ready.

3, put oil, sprinkle a little salt, and then put the dumplings, slide the pot to make the dumplings move, as long as the bottom of the dumplings is slightly crusted, it is almost the same to pour the dumplings out of the pot, and it will not stick to the pot.

Exercise:

Food preparation

Flour, minced meat, salt, chopped green onion, sugar, chicken essence, cooking wine, pepper, onion ginger juice.

Production steps

1. Add warm boiled water to flour and knead it into dough, knead it thoroughly, then pick it into a blank and roll it into a round skin (as thin as possible) for use.

2. Put the meat stuffing into a dish, add salt, chopped green onion, sugar, chicken essence, cooking wine, pepper, onion ginger juice and a little water and mix well to form the stuffing.

3. Pinch the stuffing pericardium into the skin and put it in the refrigerator to cool.

4. Pour an appropriate amount of oil into a flat-bottomed non-stick pan, first burn it on the fire, turn off the fire when the oil is slightly hot, put jiaozi neatly into the pan, add water to jiaozi's bust, cover the fire, and turn to medium heat. When the water boils, open the lid and add some water until it is flat on the bottom of jiaozi. Cover and simmer over medium heat. When the water is dry, the bottom of the jiaozi becomes brittle, so it can be cooked and put on the plate.

References:

Baidu encyclopedia entry fried dumplings