Jiaozi, who usually cooks vegetables and meat in my family, will choose pork, mutton and beef as meat, so there will be more vegetables, and whatever vegetables are available at home will be used.
This time, jiaozi, stuffed with kidney beans and pork, is delicious and nutritious. I even ate more than 20 pieces.
Below, I will share its practice with you.
Jiaozi with Kidney Bean Meat
Preparation materials: flour 1000g, kidney bean 1000g, pork stuffing 500g, onion 1, ginger 1, 2 tablespoons soy sauce, 2 tablespoons cooking wine, spiced powder 1g and pepper/kloc.
Specific practices:
Pour flour into warm water, stir it with chopsticks while pouring, then knead it into smooth dough, cover it and wake it up for a while;
Soak kidney beans in salt water for a while, pick out the ones that are too old to eat, wash the others to turn around, tail and tendons, and see some spots, but it will not affect eating;
Boil water in a pot, add a little salt and a few drops of oil, blanch kidney beans until they are 80% ripe, take them out, drain them with cold water, and chop them on a chopping board;
Pour soy sauce, cooking wine, spiced powder, pepper, oyster sauce, salt and sesame oil into the pork stuffing and mix well. After stirring in one direction, cover and marinate for half an hour.
Heat the peanut oil in the pot, turn off the fire, quickly stir the bean paste evenly, pour the chopped kidney beans and chopped green onion Jiang Mo into the pork stuffing, pour the fried bean paste, stir evenly in the same direction, and prepare the kidney bean pork stuffing;
Take out the dough, put it on the chopping board, sprinkle some dry flour, knead it evenly and exhaust it, knead it into long strips, then cut it into small pieces, and roll it into dumpling skins with thick middle and thin edges;
Take a piece of dough, put a proper amount of stuffing into it and wrap it in jiaozi. Wrap the rest and pat it on the pot.
Pour half a pot of water into the pot to boil, put jiaozi into the pot one by one, and gently shovel jiaozi along the edge and bottom of the pot with a spatula to prevent adhesion. Boil the fire, then pour cold water twice until jiaozi floats. Take it out and eat it It is really delicious.