Eggplant jiaozi
Materials: 2 eggplant, carrot 1 root, 5g dried auricularia.
Dumpling skin: 500 grams of ordinary flour, a little salt and a proper amount of water.
Seasoning: 5 grams of salt, 3 grams of soy sauce, 2 grams of sesame oil, 2 grams of thirteen spices and 3 grams of oyster sauce.
Production steps
1 First of all, let's prepare the ingredients needed to make this jiaozi: I have prepared two long eggplants, although they are quite big, and they have shrunk seriously after frying, about half of them. Eggplant contains a lot of water, so you should prepare half more stuffing than usual when making stuffing.
2. Wash the prepared long eggplant, peel it with a scraper first, and then cut it into dices. Cut it as small as possible, it will be easier to cook when frying. Add a proper amount of cooking oil to the wok, and stir-fry a little more than usual, so that the fried eggplant diced is fragrant enough. When the oil is hot, pour in diced eggplant and stir-fry slowly over low heat. At first, the oil will be completely absorbed by the eggplant, continue to fry until the eggplant is soft and rotten, and then the oil will be completely fried. Then turn off the fire and let it cool.
3, carrots are also washed and peeled, and twisted into filaments with silk scarves, which can be cut with a knife and as thin as possible. Add a little salt to marinate for a while and marinate the water. After about 10 minutes, the shredded carrot becomes soft, wrapped in gauze and washed with clear water. After holding it, move it to the chopping board, cut it into squares and put it on a plate for later use.
4, dry fungus should be soaked in advance 1 hour, and cold water can be used in summer. If the weather is cold, warm water should be used. The black fungus soaked in this way is thick, moist and full, and is black. Remove the old terrier from the soaked fungus, wash it repeatedly with clear water, and then chop it up with a knife and put it on a plate for later use.
5. Prepare a large pot, add the fried diced eggplant, diced carrot and diced auricularia, then add 5g of salt, 3g of soy sauce, 2g of sesame oil, 2g of thirteen spices and 3g of oyster sauce, and stir well to make dumpling stuffing for later use.
6. Add a little salt to ordinary flour and mix well. The purpose of adding salt can increase the gluten of flour. Add a small amount of water in several times, stir with chopsticks until there is no dry flour, knead into smooth dough with moderate hardness, cover and stir 10 minutes to let the dough relax for a while.
7. Take a waking piece of dough, knead it into a long strip, cut it into small doses, roll it into a round dumpling wrapper with a rolling pin, wrap it with a proper amount of dumpling stuffing, and knead it into your favorite jiaozi shape. No matter what shape jiaozi is wrapped in, remember to pinch the closed part tightly to avoid exposing the stuffing when cooking.
8. After jiaozi is wrapped, you can cook in the pot. Add water to the pot, add a little salt and bring to a boil. Then put them into the wrapped jiaozi in turn. When jiaozi floats and his abdomen is round, he can take out the water control.
Eggplant jiaozi is ready, and beginning of autumn eats jiaozi. This kind of stuffing is the first choice, which can reduce fire and eliminate autumn dryness, and it is delicious and satisfying. If you like it, you might as well have a try!
Cooking skills:
1. When frying diced eggplant, dry the water as much as possible, so that the soup will be less and easier to wrap.
2. The amount of clear water should be determined according to the water absorption of flour until the hardness is moderate. The freshly kneaded dough may not be smooth easily. Let it stand for a period of time, so that the dough is completely mixed with water. It will be very easy to knead again, and it will be smooth and effortless.
3. Add some salt when cooking jiaozi to prevent the cooked jiaozi from sticking together.