What kind of stuffing does Fu Tou eat, jiaozi?
People in Liaoning love to eat jiaozi all year round, and the varieties and fillings used in jiaozi in dog days are also varied. But in traditional culture, jiaozi tries to eat with meat and vegetables, such as mushrooms, lettuce or cucumbers, which are light but delicious.
What kind of stuffing does Fu Tou eat, jiaozi? Here I recommend five jiaozi practices suitable for dog days:
1, cucumber stuffing jiaozi
Cucumber is one of the vegetables often eaten in summer. If you are tired of eating fried cucumber or cold salad, try a fresh way: jiaozi with cucumber stuffing. It can not only cool and relieve summer heat, but also prevent heatstroke, lower blood pressure and prevent cardiovascular and cerebrovascular diseases.
When making stuffing, rub the cucumber into filaments, then cut it slightly to 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.
2. Mushroom stuffing jiaozi
Mushroom is one of the "four great delicacies" and has the reputation of "the queen of plants", which has a conditioning effect on people with insufficient qi and blood and frequent fatigue. Compendium of Materia Medica records: "Mushrooms can benefit the stomach, resolve phlegm and regulate qi".
Prepare a cabbage, an appropriate amount of mushrooms, an appropriate amount of thirteen spices, an appropriate amount of salt, two spoonfuls of soy sauce, an appropriate amount of cooked cooking oil, and a spoonful of chicken essence. Chop cabbage; Wash and chop mushrooms; Adding proper amount of cooked edible oil; Adding thirteen fragrant powders; Adding a proper amount of salt; Add a little chicken essence. Drop a little soy sauce and stir well, and the Chinese cabbage and mushroom stuffing will be ready.
3. Watermelon skin dumpling stuffing
The biggest difference between melon peel and stuffing is that it tastes crisp, with a faint fragrance and refreshing breath. It tastes cool and really suits this sultry dog days.
The specific method is as follows: peel the watermelon, cut it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, add seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil, and finally add shrimp (not too much) to make the dumpling stuffing. Jiaozi is crisp and refreshing, with moderate sweetness and saltiness. Watermelon skin is not shredded, but chopped. In the previous practice, roughly adding salt and adding meat stuffing (no different from normal dumpling stuffing) made jiaozi particularly refreshing.
4, cabbage stuffing jiaozi
Of course, Chinese cabbage is indispensable for making dumplings. Chinese cabbage is rich in dietary fiber, which can not only promote gastrointestinal peristalsis, but also reduce blood sugar. Chinese cabbage is a low-sugar vegetable, which is very suitable for diabetics because it will not cause drastic changes in blood sugar.
Wash the pork and chop it into paste. Wash onion and ginger and chop them separately. Wash and chop Chinese cabbage, and mix well with oil. Pour minced meat, chopped green onion and Jiang Mo into the cabbage, beat in the eggs and stir at a constant speed clockwise. Beat until the filling is gelatinous, add cooking wine, salt and sesame oil, mix well and wrap jiaozi.