A good dumpling stuffing is not only essential, but also nutritious, and the ingredients must be fresh enough to eat the dumpling skin at the first bite. It can be said that the quality of dumpling wrappers can determine diners' first impression of jiaozi. Good dumpling wrappers can't be boiled in jiaozi for a long time, with rich wheat flavor and delicate taste. This kind of jiaozi can be said to be a good jiaozi in everyone's mind.
Introduction to Jiaozi's background
High-quality dumpling wrappers originated in ancient jiaozi, formerly known as Jiao 'er, and were first invented by Zhang Zhongjing, a doctor in Nanyang, China. It has a history of 1800 years. It is a traditional special food deeply loved by China people, also known as jiaozi, a folk staple food in China and local snacks, and also a New Year food. There is a folk song called "Xiao Han eats New Year's Eve jiaozi".
Jiaozi is an ancient traditional noodle dumpling skin of Han nationality. You can also use hot noodles, crispy noodles, egg steps or rice noodles. The stuffing can be vegetarian, sweet or salty. Cooking methods can also be steamed, roasted, fried, fried and other meat stuffing, such as three fresh shrimps, crab roe, sea cucumber, fish, chicken, pork, beef, mutton and so on. Vegetarian stuffing is divided into assorted vegetarian stuffing and ordinary vegetarian stuffing.
Jiaozi is characterized by thin skin, tender stuffing, delicious taste and unique shape. The cooking method of raw materials made in jiaozi ensures less loss of nutrients, which conforms to the connotation of color, flavor and food culture in China.