Accessories: oil, salt, 1 egg, shrimp skin, 500g dumpling skin, 150g leek, 250g pumpkin.
Homecooked steamed dumplings
1. Prepare ingredients: chop pork belly, pour in a spoonful of oil and mix well, then add some salt and mix well for later use. Pour a spoonful of oil into the planted pumpkin and towel gourd and mix well, then add some salt and mix well for later use. Chop leek, pour in a spoonful of oil and mix well, then add some salt and mix well for later use. Chop the baby cabbage, pour in a spoonful of oil and mix well, then add some salt and mix well for later use. Eggs are fried into egg rice, and shrimps are mixed into baby dishes and leeks.
2. Wrap the stuffing with dumpling skin.
3. Put the steamer cloth into the steamer and put it into the wrapped jiaozi for steaming 15-20 minutes.
skill
Pour a spoonful of oil first, then add salt to prevent cucumber and vegetables from dehydration.
There are many kinds of jiaozi in China, with a wide range of materials and various production methods. Especially the dumpling banquet, one jiaozi and one hundred jiaozi, has five grades and fifteen series, including peony banquet, hundred flowers banquet, eight treasures banquet and court banquet, which has been well received by Chinese and foreign guests. Really make jiaozi delicious and memorable!
People in northern China think that eating jiaozi is very grand. Northerners regard jiaozi as a delicacy for important festivals such as the Winter Solstice, and jiaozi is the staple food. People in southwest Chengdu often snack on jiaozi for a change and a change of taste. But compared with the north, jiaozi in Chengdu is not inferior at all. As far as the production methods are concerned, there are dumplings, steamed dumplings, fried dumplings, fried dumplings, roasted dumplings and so on. As far as leather materials are concerned, there are flour zongzi, zongzi, steamed rice zongzi and egg skin zongzi. As far as fillings are concerned, there are vegetarian dumplings, meat dumplings and dumplings. There is also a bell-shaped jiaozi with seasoning as the main material; As far as modeling is concerned, there are crescent, goldfish, triangle, crown and greedy, Yu Tu and jiaozi. There are many varieties and great changes, at least two or three hundred varieties. There is a famous shop in Xi 'an called Shengli jiaozi, and there is a famous shop in Chengdu called Yuelai jiaozi. Walking out of Shengli jiaozi Store, you will have a basic understanding of Xi 'an's jiaozi types and its grand occasion; Walking into Chengdu Yuelai jiaozi Store, you can also learn about the types of jiaozi in Chengdu. Although jiaozi from Yuelai jiaozi Store is not as representative as Zhong jiaozi, their "fancy steamed dumplings" are very distinctive. A cage of steamed dumplings has many forms and tastes, mainly instant noodles, soft and glutinous, full and diverse fillings, such as pork, seafood, sauce, pumpkin, cabbage and so on. A variety of feelings in jiaozi, Sichuanese eat well, and foreigners eat well, which has been widely praised. The "Fancy Steamed Dumplings" in Yuelai jiaozi Store was named "Chengdu Famous Snack" by Chengdu Municipal People's Government in 1990 and 65438+February.
Special steamed dumplings
The youngest jiaozi, jiaozi, a chrysanthemum chafing dish pearl of Empress Dowager Cixi, is the youngest jiaozi in jiaozi. When making this kind of jiaozi, you can roll out 160 dumpling skins on one side and two sides, each as thin as paper and as small as a penny coin, then wrap the stuffing and knead it into the shape of a flower, so that jiaozi is only the size of a pea.
The largest jiaozi-Shuanglong steamed dumpling is the largest jiaozi in the dumpling feast. It is 60 cm long and consists of more than 100 jiaozi's traditional Erlong play beads, weighing 10kg.
Jiaozi is the hardest to do-jiaozi with a Tao Ren roof and jiaozi in a dumpling house are the hardest to do. The operation procedure is complicated. Each jiaozi has thirteen holes shaped like the side of a lotus leaf. The inner and outer three layers are smaller than fingernails, and they are carefully kneaded by hand. Only experienced and ingenious old technicians can make it.
Jiaozi-jiaozi is the most wasteful and uses the most materials. Jiaozi is made of eggs, mushrooms, fried dough sticks, fungus and other raw materials.
The most expensive shark fin in jiaozi-jiaozi is jiaozi. It goes without saying that shark fin is used as stuffing, and a cage of jiaozi 12 costs more than RMB 100.