In summer, with the propagation of mosquitoes, leeks are easy to lay eggs on their leaves, so they can't be picked clean, and their taste is not so fresh and tender. There used to be a saying that "chives smell fragrant in spring and stink in summer", so at this time, because leeks are no longer popular, vegetable farmers will no longer continue to harvest. At this time, they will "grow up" and prepare to bloom and bear seeds, and their flower stems are very popular vegetables. July and August are the most tender times. If the leeks are in bloom after autumn, their stems will not be eaten, I think.
Leek moss is rich in vitamin A, various minerals and a certain amount of crude fiber, which has the effects of moistening the lungs, regulating the stomach, preventing constipation and preventing cold. Today, I made jiaozi with leek moss as the main ingredient, and also with eggs and shrimp skin, which changed the traditional three fresh fillings of leek, egg and shrimp skin, and was more crisp and delicious than leek stuffing.
As for whether to dip in vinegar or not, it depends on the stuffing. jiaozi with three fresh fillings like this is delicious, but dipping in vinegar destroys its umami flavor, so there is no need to dip in vinegar. Here are the specific practices of jiaozi with three fresh chives.
Jiaozi with chives and Sam Sun.
? Ingredients required: 250g of flour, 3 eggs, leek moss 1 bar (about 200g), 50g of shrimp skin, 0/0g of ginger 1 0g of pitaya skin, 3g of salt, 3 ml of oil15ml of soy sauce/kloc.
1, and noodles. Today's dumpling skin is made of flour and pitaya peel juice as plant pigment, which not only increases nutrition, but also improves the value of the face. The method is to tear off the outermost thin skin of pitaya, then cut it into small pieces, put it into a cooking machine to make juice, then pour it into the prepared flour to make a medium hard dough, cover it with plastic wrap and wake up.
2. Prepare stuffing. Wash leek moss, remove the bud at the top, tidy it up, chop it up, and put it in a basin for later use; Wash the shell of the egg, beat it into a bowl, pour a little oil into a hot pot, pour the egg liquid when the oil temperature is 60% hot, and quickly divide it into egg pieces. The smaller the particles, the better. After frying and cooling, pour it into a pot filled with leek moss. Clean the shrimps, chop them, mince the ginger, put them in a pot together, and finally add salt and light soy sauce, because leek moss has a strong taste, so it is unnecessary to add other seasonings, otherwise it will cover up its delicious taste.
3, including jiaozi. After the stuffing is prepared, the dough is already very soft. Take it out of the pot and knead it for a few times, then knead it into long strips, then pull it into a flour paste with the right size, roll it into thin slices and wrap it in the prepared stuffing.
4. Cook jiaozi. In the process of wrapping jiaozi, the water in the pot has been burned, and the water has been boiled when jiaozi has wrapped it all.
Add a teaspoon of salt to the pot to prevent jiaozi from breaking the skin, put in the wrapped jiaozi, gently push it with the back of the spoon to prevent it from sticking to the bottom of the pot, cover the pot cover and continue heating, and the pot edge can't be separated from people. Boil the water twice, and jiaozi will be cooked when it floats up and presses it. Jiaozi is the most delicious, and it is delicious without dipping in vinegar.
The above is my response to "What do you think is the best stuffing in jiaozi? Do you need vinegar? " The answer has been related to the specific practice of jiaozi, and I hope it will be useful to you. Thank you for reading.