Half a catty of leek, 3 eggs, 300 grams of flour, sesame oil, peanut oil, salt and chicken essence.
working methods
Stuffing practice
1. Pick leek, wash and dry, cut into fine foam, pour in sesame oil and mix well for later use.
2. Beat the eggs into the bowl and stir evenly in one direction.
3. The oil in the pot is hot, pour the stirred eggs into the pot, stir with chopsticks, and turn off the fire after seeing the eggs solidify.
4. After the eggs are naturally cooled, pour them into the well-mixed leeks, add salt, chicken essence and sesame oil, and stir evenly in one direction.
The practice of dumplings
1. Put the flour into a pot, add water and knead until the surface is smooth, and simmer for half an hour.
2. Knead the cooked noodles for a few more minutes and pinch a small hole in the middle.
3. Take it out from the small circle in the figure repeatedly along the small hole.
4. Break the small round rod into small pieces with uniform size by hand.
5. Press a small dose into a round cake with the palm of your hand.
6. Use a rolling pin to roll into a small round cake with a thin side and a thick middle.
7. Pick up a small round cake, put the mixed stuffing on it, and wrap it in the shape of jiaozi.
8. After the water in the pot is boiled, add a little salt, roll it up and put it into the jiaozi. After boiling, add a little cold water. After the pot is boiled for three times, you can see jiaozi floating.
skill
1, pour sesame oil and leeks before filling to prevent leeks from coming out of soup!
2, flour must be rubbed more, so that the skin will be more delicate, and the packaged jiaozi is delicious and not easy to break.
3, pinch a small dose of the amount can be cut with a knife.
4. Put salt before cooking to prevent jiaozi from boiling. When cooking jiaozi, you must cook it three times. This is called "Phoenix Three Drinks". The purpose of adding some water is to prevent water from boiling, so that jiaozi can be cooked in stable water, and jiaozi will not roll up and down to cause boiling!