The hanging melon used today is also planted in my own home, and there is no pesticide. It is pure green food, which my husband picked in his yard when he went back to his hometown at the weekend. It turned out that my father-in-law once went back to his hometown to see that his yard had been idle for too long and was overgrown with weeds, so he planted some hanging melons that could grow naturally without taking care of them. This hanging melon grows naturally in the yard without putting up a shelf, so each one grows a little curved, but the taste is still particularly fresh and delicious. I used half a gourd to make a pot full of jiaozi, and I like to eat jiaozi in August. Wrapped, cooked and served on the table, jiaozi's son, who loves to eat, couldn't stop eating, and even couldn't stop eating 20, saying it was delicious while eating. Below, I will share the practice of jiaozi with you. If you like it, don't forget to collect and share it. If you like it, please like it. Thank you very much!
Guagua Pork jiaozi
material
Half a gourd, 300 grams of pork stuffing, 400 grams of flour, 240 grams of water, 4 tablespoons of peanut oil, 2 tablespoons of sesame oil 1 spoon, 2 tablespoons of soy sauce, 3 grams of salt, five-spice powder 1 gram, cooking wine, onion 1 tree, and ginger 1 small piece.
Practice:
1, just picked the gourd to a picture, some bending, jiaozi only used half.
2. Add cooking wine, soy sauce, salt, spiced powder, peanut oil and sesame oil to the pork stuffing and marinate for a while.
3. Add water to the flour to make dough, cover it with plastic wrap to wake it up for half an hour, and then knead it smoothly. I want to save trouble and use the bread machine directly to make dough.
4, hanging melon peeled and rubbed into filaments, sprinkled with a spoonful of salt and chopped.
5. Squeeze out the water with gauze, because it is too tender and has too much water. If it is older, don't use it.
6. Add the marinated meat stuffing to the gourd stuffing and add the chopped onion and ginger.
7. Heat the oil in the pot and turn off the fire. Pour the soybean sauce into a little stir-fry.
8. Pour into the stuffing and mix well to make the stuffing.
9. After the dough is smooth, knead it into long strips, cut into small doses, and roll it into a thin dumpling skin.
10, add stuffing and make jiaozi.
1 1, wrap them in turn and put them on the pot pat.
12. Boil the dumplings in the pot, scoop them up along the edge and bottom of the pot with a spatula, pour a small amount of cold water after the water boils, and repeat this for three times until all the dumplings float. Cook them and take them out.
Tips: 1, it is best to marinate the pork stuffing in advance, and get rid of the smell and taste; 2. When frying soybean sauce, heat the oil first. After turning off the fire, fry soybean sauce with the residual temperature of the oil. Never fry while burning, which is particularly easy to paste; 3. After jiaozi enters the pot, shovel it out along the edge of the pot with a spatula to prevent it from sticking to the pot; 4. When cooking dumplings, wait for the water to boil and pour cold water three times to cook the dumplings.