2

Cut the eggplant into pieces and stir-fry until fragrant.

three

Prepare pork belly and chop it into minced meat.

four

Add eggplant and seasoning and stir well.

five

When the meat is done, wrap it in a jiaozi.

six

Boil the water and put it in the jiaozi. After boiling, wait for 2 minutes to take out and eat.

Uncle Bao told his friends that jiaozi with eggplant and meat is delicious. The jiaozi with eggplant meat stuffing is not only delicious, but also has the effects of preventing cancer, calming nerves, resisting aging and softening blood vessels. Since there are so many benefits, prepare the ingredients quickly.

I. Ingredients and seasonings

1, eggplant, flour, pork.

2. Appropriate amount of ginger, cooking wine, green onions, edible salt, sugar, soy sauce, sesame oil, pepper and sesame oil.

Two. Steps and practice

The first step is to clean and chop the pork, then put the minced meat into a container, pour a proper amount of seasonings, including soy sauce, pepper, edible salt, sugar and cooking wine, and stir well for later use.

After cleaning, peeling and shredding the eggplant, we put the eggplant shreds into a container, and add a proper amount of edible salt to stir. Marinate shredded eggplant for a few minutes, and then control the moisture inside. Ginger can be chopped, and green onions can be washed and chopped for later use. Next, we put the chopped ginger and onion into the pork and stir it. After that, we put the shredded eggplant into the container and stir it. Then we pour in the right amount of sesame oil and stir it. Then the eggplant meat is ready.

Step two, after the eggplant stuffing is done, let's mix the noodles. To make dough, we need to take a big container and pour a proper amount of flour into it. After pouring the flour, we will take warm water and pour it into the flour to stir. But when pouring warm water, you must slowly pour it in and keep stirring until the flour and warm water are mixed into pieces. Don't splash warm water below. Next, we can stir the dough directly by hand. It takes some effort to stir the dough until it becomes a big dough. There is Three Lamps District in the dough. I wonder if my friends know that there are no basin lamps, face lamps and hand lamps. After we make these three lights, the dough is ready. Then after the dough is mixed, we only need one last step. We put the dough in a container and sealed it for half an hour.

Step 3: After the dough has been fermented for half an hour, we take it out of the container, sprinkle it with proper amount of flour, and then stir it for a while. After the dough is mixed, we will cut it into several parts with a kitchen knife and knead it into slender strips. If the dough is not big, we don't need to separate it. We can knead the dough into a thin strip. After kneading into strips, we will cut the strips into small noodles with a kitchen knife. After the noodles are cut, we will sprinkle some flour on them. Then we will flatten all the cut facets with our palms. Why should we flatten them for our good rolling? Then we will take a rolling pin and roll them into round dumpling skins with moderate thickness after noodles are squashed. When everything is ready, we will do it below.

In the end, jiaozi is actually very simple. We just need to put a dumpling wrapper in our hands and then put the prepared eggplant stuffing into the dumpling wrapper. Then we fold the dumpling skin in half with our fingers and pinch it tightly, which makes a beautiful jiaozi. Then we can wrap all the dumpling skins and cook them before serving them to enjoy this delicious eggplant stuffing jiaozi. Let's eat something first. It's really indescribable. So our eggplant meat here is really super awesome.

1, I choose round eggplant, peel it and break it with a blender, put salt to stop water, and squeeze out water with gauze.

2. Chop pork, put it into eggplant, add cooked oil, chicken essence, soy sauce, salt and thirteen spices and fry until cooked, and then wrap jiaozi's wit.

Hello, I am a quiet poem, a distant place. I'm glad to meet you. Summer is the season for eggplant production. Eggplant stuffed in jiaozi, which I usually make.

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[Cucumber] Filling:

Pork stuffing (three fat and seven thin) 1 kg

Round eggplant 1

A little onion

Jiangyidian

Salt 1 1 g (8 g meat, 3 g eggplant)

A little seafood soy sauce

Consume a little oil

A little pepper

Thirteen smells better.

A little vegetable oil

A little sesame oil

Water 100 ml

[Cucumber] dough:

Flour 1 kg

Water 250 ml

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First, mix noodles.

1 kg flour, add 250ml of clear water in batches, and stir into a flocculent state while adding. The remaining 10ml water is used to adjust the hardness of cotton wool. After the cotton wadding is soft and hard, it is kneaded into a ball, covered with plastic wrap and kneaded into 10 minute, which is easy to knead into smooth dough.

Second, mix the stuffing.

1, pour oil into the pan, add pepper and fry until cooked, filter out pepper oil and let it cool for later use.

2. Add the onion, shredded ginger and pepper into 100ml water, and grasp the onion Jiang Shui by hand for later use.

3. Peel the eggplant, cut it into peas-sized dices, marinate for a while, wrap it in gauze to squeeze out the water, pour it into a basin, and mix with pepper oil for later use.

4. Add onion and ginger into the meat stuffing in the moisture stage, stir while adding until the water is completely absorbed, add salt, sesame oil, seafood soy sauce and thirteen spices, then add eggplant and continue to stir evenly.

cut up

Hello, target. I am happy to answer this question.

When the eggplant is put into the pot to wrap jiaozi, it is very important to clean the water in the eggplant as much as possible, so it is more convenient and delicious to wrap jiaozi. The following are the steps for individuals to make pork eggplant stuffing jiaozi with eggplant, which is delicious. You can refer to:

1, and dough: the ratio of flour to water is 2: 1, for example, 500 grams of flour and 250 grams of water are mixed, or you can beat an egg, and the dough is more powerful. (Different flours have different water absorbability, so it should be increased or decreased as appropriate on the basis of 2: 1. After the dough is formed, cover it with plastic wrap and wake it for half an hour.

2, eggplant treatment: eggplant cut into small dices, while stirring, sprinkle with appropriate amount of salt, stir evenly, marinate for half an hour.

3. Pork processing: chop the pork into stuffing, add a little salt (eggplant has been salted, so you can put less here to avoid being too salty), cooking wine, spiced powder, soy sauce, soy sauce and chicken essence, and mix well for later use.

4. Preparation of jiaozi noodles: Knead the proofed noodles several times, cut a hole in them, arrange them into long strips, and cut them into small doses, each weighing about 9 grams.

5. Dumpling stuffing: Squeeze out the water in the pickled eggplant, and add the prepared pork stuffing into the extruded eggplant and mix well for later use.

6. Wrap jiaozi: Roll the dough thin and wrap it with stuffing. Put some water on the edge of the dumpling skin and wrap it tightly.

7. Boil jiaozi: Add enough water to the pot, bring it to a boil, and then put it in jiaozi. After the water boils, add half a bowl of cold water to continue cooking; After boiling again, add half a bowl of cold water to continue cooking; After the water is boiled, add half a bowl of cold water to continue cooking. (Always add cold water three times) Bring it to a boil, take it out of jiaozi and eat it immediately.

Cut the eggplant with less pepper and season.

How to make a bag of eggplant, jiaozi?

Hello, everyone. I'm Sister Xia. Jiaozi with eggplant flavor is more delicious than meat, and the soup is full in one bite. Let's take a look at the tutorial and try it at home.

? ● Composition:

Eggplant, flour, meat stuffing, salt, pepper powder, oil consumption, soy sauce, bean paste.

1. The first step in making jiaozi is to stir the flour, and the ratio of flour to water is 2: 1. Adding a little salt can increase the toughness of flour. In order not to stick your hands, don't stir the flour by hand when you start pouring water, and don't add water at one time. Add a few times. Stir the flour into a flocculent shape, and then knead it into a smooth dough. At this time, it won't stick to your hands. After the dough is smooth. (Xia Jie's homepage has a video of Bao jiaozi's process. )

2. While waking up, adjust dumpling stuffing: pork is chopped into meat stuffing, and the ratio of meat stuffing to eggplant is 2:3. Chop the minced meat directly with chopped green onion, so that the minced meat will be more tasty. Chop the minced meat, add appropriate amount of salt, pepper powder, oyster sauce and soy sauce, and then add a small amount of pepper water to a half bowl, and stir it fully for three times. Marinate 10 minute after stirring, so that the minced meat will be more tasty and have no fishy smell.

3. Take two pieces of eggplant, remove the tail and skin, shred with a chopping board, and then chop a few times. Don't chop it too finely, or it will be tasteless. When the oil temperature is 50% hot, put the oil, add 2 spoonfuls of bean paste, stir-fry the sauce, then add the eggplant, stir-fry the eggplant until soft, turn off the heat, take it out, let it cool, pour it into the marinated meat, and stir it evenly. The filling is ready. Because salt is added when marinating the meat stuffing and sauce is added when frying the eggplant, there is no need to put oil and salt.

◆ This 1 step is the key to the taste of eggplant. After stir-frying, the eggplant will be wrapped in oil, thus locking the water in the eggplant from losing, and the dumpling stuffing will be more delicious and juicy. Eggplant and astragalus collocation, taste particularly good! When eggplant is wrapped in jiaozi, don't mix the stuffing directly. With this 1 step, eggplant will taste better without water.

4. At this time, the noodles woke up. After kneading into long strips, cut into small doses of equal size, then roll them into dumpling skins with a little thickness in the middle and thin on all sides, and wrap the prepared stuffing with both hands.

5. Add more water to the pot, bring it to jiaozi after boiling, and add half a bowl of cold water when the water is boiled again. After boiling water three times and twice, the average jiaozi will get fat, bulge and float. By this time, jiaozi will be ripe, and you can enjoy it beautifully by taking out the water and putting it on a plate.

Eggplant jiaozi is delicious and has a knack. Add 1 steps to the population. Dumpling stuffing is fragrant and juicy, not out of the pot! The key to the delicious eggplant jiaozi is to add the step of sauce frying, which not only locks the moisture in the eggplant, but also increases the taste of the eggplant. When you take a bite of the juice, it is very fragrant.

Hello, I'm glad to answer your question.

How to wrap eggplant in jiaozi?

The first is the preparation of ingredients.

Eggplant, onion, ginger, pork, flour.

The following is the preparation work before opening the bag.

knead flour into dough

When kneading dough, there is an accent here. Add a small amount of water many times. Pour the flour into the basin, with chopsticks in one hand and water in the other, and stir with chopsticks while pouring water. Don't add water too quickly. When the flour is stirred into a flocculent dough, we will start kneading it to prevent it from sticking to our hands. You can put some cooking oil on your hands, knead the dough into smooth dough, cover it with plastic wrap and put it aside to wake up.

Filling adjustment

When we wake up, we can make dumplings. Peel eggplant, even if you are afraid of trouble. Cut eggplant into pieces and marinate with salt. After the water in the eggplant comes out, we pinch it a few times with our hands to make it more permeable. Chop onion and ginger, put them into eggplant, and add chopped pork.

Start seasoning, add salt (not too much, eggplant itself has a salty taste when pickled), consume oil, pepper, chicken essence and monosodium glutamate, which are extremely fresh. Pick up chopsticks with your industrious little hands and stir them in one direction.

make dumplings

After waking up, knead the dough a few times, exhaust, cut into uniform preparations, and roll it into dumpling skins with a rolling pin. Like other jiaozi, jiaozi shouldn't make the dumpling skin too thin, otherwise it will easily break when cooking.

Well, that's how eggplant jiaozi does it. If you don't like meat stuffing, you can also pack vegetarian stuffing. Eggplant, eggs and fungus are delicious and nutritious.

Simple cooking, happy life. I hope it helps you.

My hometown is in the countryside. I used to have vegetable fields at home, and I often made eggplant jiaozi! My mother did this: peel and dice the eggplant, add some salt and let it stand for a while, wrap the cut eggplant in gauze and squeeze out the water. Add minced meat (minced meat is chopped by yourself, personally, minced meat is better than meat grinder), and just add seasoning and stir! Seasoning depends on personal taste.