Then go back to the kitchen and continue to work.
There are several kinds of jiaozi, and the steps are as follows: Look.
Noodles: a cup of warm water, some salt in the water and an egg in the flour. Water should be slowly poured into the basin, and chopsticks should be constantly stirred. When you feel that there is no dry flour, it is all acne, you can start working. Rub the noodles hard until the noodles are smooth and happy. At this time, a stable basin is the best state.
Pay attention to 1: live ahead of time, because there is a process of "waking up". It is best to live well in the morning and pack your bags in the afternoon.
Note 2: Cover the noodle pot to prevent water from evaporating.
2. Mixed stuffing: If four people eat it, about one catty of meat stuffing is enough. Add salt, monosodium glutamate, ginger foam, soy sauce, cooking wine, sesame oil, water (broth is best), and you can also add some pepper or something. It doesn't matter what you like anyway. Stir clockwise and feel everything merge together.
Note: It is best to leave the mixed meat for half an hour. This is called simmering. At this time, the meat and seasoning are mixed together, which is more delicious.
Note: I think Jiang Mo is delicious. I used to rub it into powder with vegetable cleaner, and it tasted worse.
3. Cutting vegetables: Choose your favorite vegetables. Generally, Chinese cabbage is added with a little leek. Cut the leek into small pieces, chop the Chinese cabbage, and finally feel that the dish is very thin, and then squeeze the water out with gauze. Add leeks to the meat and stir. The taste is salty and light (I hate eating raw meat, and I always throw up after a symbolic taste). If it's light, add some salt and the dumpling stuffing will be fine.
There are only leeks here, but no cabbage. I forgot to take a picture of the cabbage, hehe!
Note: just dice the leek, don't chop it up, or it will rot in Xiba!
4. Pull the dough: Take out the proofed dough and divide it into four parts (several parts are ok, as long as they are equal parts) to prevent the dough from drying in the process of wrapping.
Take one first, put the rest back into the basin, cover it with a lid, or cover it with a towel to prevent the water from evaporating. Knead this small portion of dough into a long strip (cylindrical) and cut it into small pieces (2.5 cm wide) with a knife. My mother always pulls by hand. I have no ability, and neither can I use a knife. Just pay attention to turn the dough in different directions after each cut. Note: it's best not to drop the dough together like me, it will stick. I'm taking pictures, hehe.
This is the first part.
Turn around:
Look closer.
5. skin rolling: at this time, there are many cut pieces on the table, and the hands are flat, which looks a bit like a flying saucer. When rolling with a rolling pin, pay attention to the thick middle and thin edges. Thick in the middle prevents stuffing from leaking, and thin in the side tastes good.
Note: Don't roll a lot of dumpling wrappers at a time. It depends on the speed of wrapping jiaozi. Generally, 5 or 6 wrappers are enough, otherwise it will be difficult to wrap dumpling wrappers after a long time.
6. Wrap jiaozi: Put the dumpling stuffing in the center of the skin. Don't put too much stuffing if you are not skilled. Pinch the middle first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking. Then find a big plate. Northerners usually use a curtain (made of bamboo) and put it neatly on it.
Note: When each jiaozi is done, a little surface should be painted on the bottom of jiaozi to prevent jiaozi from sticking to the plate.
Note: Be sure to put more noodles.
7. Boil jiaozi: Boil a pot of boiling water. After the water boils, put jiaozi in and stir it in time (clockwise) to prevent jiaozi from sticking together in the water. I remember my mother used to water jiaozi three times. Now she has improved, instead of pouring cold water, she just changed the big fire into a small fire, covered the pot and cooked it until jiaozi was fat and floating on the water.
Let's eat at this time Hot jiaozi is the best, with a little old vinegar and spicy oil, but I usually eat it without anything at first. It should also be noted that when jiaozi is put into the dish, it should be turned over later, so as not to stick to the dish, and jiaozi will not taste good if it is broken.
kind
1. Sixi steamed dumplings
Take a dumpling skin and put it in the palm of your hand, and add a proper amount of meat. Knead the skin into a square with empty corners and a square stuck in the middle. The square can be stuck with a little water with your fingers and put soft cut spinach. Stir-fry the sliced egg skin, put the soft-cut mushrooms and barbecued pork into four small mouths respectively, steam in the pot for about 8 minutes and take them out. The so-called "four happiness" means that there are four dishes with different colors on the steamed dumplings, which can be changed according to your own preferences!
2. Small lock jiaozi
1. Triangle angle
This is relatively simple, so I won't say it. I don't know how to face the wall.
Sixi steamed dumplings
Take a dumpling skin and put it in the palm of your hand, and add a proper amount of meat. Knead the skin into a square with empty corners and a square stuck in the middle. The square can be stuck with a little water with your fingers and put soft cut spinach. Stir-fry the sliced egg skin, put the soft-cut mushrooms and barbecued pork into four small mouths respectively, steam in the pot for about 8 minutes and take them out. The so-called "four happiness" means that there are four dishes with different colors on the steamed dumplings, which can be changed according to your own preferences!
2. Small lock jiaozi
Take a dumpling skin and put it in the palm of your hand, add a proper amount of stuffing, fold the dumpling skin in half and stand up. The index finger and thumb of both hands are pinched from the left and right ends of the dumpling skin to the middle, leaving a mouth in the middle naturally, and the left and right sides are folded in half, and the left part is folded in half and pinched firmly, forming creases on both sides.
3. Crescent jiaozi
Make a fist with your left hand, and your thumb and forefinger will stretch out naturally. Take a dumpling skin, put it into the stuffing, pinch the right corner, gently push out the inner dumpling skin with your right thumb, fold the outer dumpling skin with your index finger, and pinch it with your right thumb. Repeat the above steps for the left jiaozi edge and tighten the seals at both ends.
4. Fish jiaozi
Make a fist with your left hand, and your thumb and forefinger will stretch out naturally. Take a dumpling skin and put it in the stuffing. Fold the dumpling wrapper in half, with one side folded inward by about 1-2CM, then folded inward by 1-2CM after extrusion, then extruded, and repeated to the other side. Finally, when you close your mouth, pinch your tail up a little.
5.wallet jiaozi
Put a dumpling skin in the palm of your hand, put a proper amount of stuffing in it, fold the dumpling skin in half and seal it into a semicircle, hold the forefinger slightly in front of your thumb, push the dumpling skin slightly forward and fold it in half at the edge of the dumpling skin with your forefinger, repeatedly fold it to the top of the right end and let go, and a bobo jiaozi will be completed.
6. Clam jiaozi
Take a dumpling skin and put it in the palm of your hand. Add a proper amount of stuffing. Fold the dumpling skin in half and fold both sides inward. Hold the folded edge and hold the folded mouth on both sides. Hold the upper right corner with your right thumb and pinch it thin. Press down the thinned top and continue to press down to form a twisted edge pattern until a jiaozi in the shape of a clam appears at the left end.
7. Chinese cabbage jiaozi
After filling, divide the edge into five equal parts, fold it tightly and push it up to make it into a leaf shape (it will look better if it is made of spinach juice)
8.