Yaomei likes jiaozi best. If she wants to eat, she can cook it herself. Today, we specially invited our chefs with decades of experience to teach you how to make jiaozi! Yaomei likes colorful jiaozi best. I'll teach you how to make dumpling wrappers first!
The first kind: orange dumpling skin.
Go to the garden and pick a ripe pumpkin.
Peel, remove seeds and tendons, then cut into small pieces and steam over high fire. Then take it out and mash it and mix it with flour.
The second kind: purple dumpling skin
Wash the purple cabbage, shred it, boil it in water, and don't put too much water.
After simmering for a while, filter out the purple water and then use it to make dough.
The third kind: green dumpling skin.
Wash the spinach, boil the water in the pot, fry the spinach for about one minute, take out the spinach, put it in cold boiled water, let it cool, and put it in a blender to break it into mud.
Jiu mixed noodles
Mix the dough as above.
The fourth kind: colorful dumpling skin.
Rub the dough of each color into a round strip, then put all the round strips together and rub them into a round strip. After being cut one by one, it becomes such a colorful dough piece.
Roll the dough well, and it becomes such a "gossip" dough.
Fifth: Jade dumpling skin.
Part of the flour is mixed with spinach juice to make green flour, and the other part is mixed with water to make white flour.
Roll spinach into pieces with water and flour, and rub them into strips.
Wrap the spinach noodles tightly and cut off the excess with a knife.
Cut into small pieces
Press it and scroll it.
The dumpling skin is ready, and whether jiaozi is delicious or not depends on whether the dumpling stuffing is delicious or not. Now the chef teaches everyone to make dumpling stuffing, which is 100 times more delicious than that in the store.
The first type: beef bean stuffing.
Ingredients: beef, beans, fungus, onion, ginger, salt, monosodium glutamate, soy sauce, sugar, etc.
1. Chill the beans and chop them, chop the onion and ginger, and shred the fungus for later use.
2. Chop the beef, and add minced onion and ginger, minced cowpea, shredded fungus, salt, monosodium glutamate, pepper, soy sauce, sugar, etc. And stir evenly.
Remember to take six spoonfuls of water three times and let it stand for half an hour to wrap jiaozi.
The second kind: leek and egg stuffing
Ingredients: leek, eggs, prickly heat or vermicelli, salt, pepper, thirteen spices, cooking oil, broth essence, etc.
1. Fried eggs, chopped leeks, crushed by jiaozi with a rolling pin, cooked and chopped vermicelli.
2. Mix the raw materials and add salt, pepper, thirteen spices, edible oil, broth essence, etc. And stir evenly.
The third kind: beef celery stuffing
Ingredients: 200g beef, 500g celery, 200g beef, onion ginger, soy sauce, salt, etc.
Practice: Chop and mix all the ingredients, and add three spoonfuls of cooking oil, salt, soy sauce and thirteen spices to taste. Pay attention to the beef must put a little more cooking oil to avoid the stuffing being too dry and affecting the taste.
The fourth kind: pork and green onion stuffing
Ingredients: 750g pork belly stuffing, eggs, green onions, ginger, salt, monosodium glutamate, chicken essence, thirteen spices, pepper, sesame oil, scallion oil, soy sauce and soy sauce.
1. Add Jiang Mo, eggs, soy sauce and soy sauce to the meat stuffing, stir, then add salt, monosodium glutamate, chicken essence, thirteen spices and pepper, and stir again.
2. Prepare a small bowl of onion Jiang Shui, add water and stir until the filling is soft. Finally, add scallion oil, sesame oil and scallion, and stir well.
The fifth kind: three fresh fillings of shrimp.
Ingredients: 300g fresh meat stuffing, 200g shrimp, 500g winter bamboo shoots, chopped green onion, salt, monosodium glutamate, egg white, and proper amount of raw flour (shrimp sizing).
1. Cook and dice the winter bamboo shoots, and starch the shrimps with raw flour for later use.
2. Mix minced meat, shrimp, winter bamboo shoots and onions. , then add seasoning and stir well.
The sixth kind: pork and cabbage stuffing
500g of pork, 450g of Chinese cabbage, ginger, salt, soy sauce, raw flour and sesame oil.
1. Grind pork into minced meat, add ginger, salt, soy sauce and raw flour and stir well.
2. Add 250ml of water in batches, stir the meat stuffing until gelatinized, and then put it in the refrigerator for half an hour.
3. Wash and chop Chinese cabbage, add salt and stir evenly, let stand for 15 minutes to squeeze out water, add sesame oil and stir, and finally stir Chinese cabbage and minced meat evenly.
The seventh kind: Chinese cabbage and tofu stuffing
Ingredients: half a cabbage, 200g dried bean curd, vermicelli 100g, coriander, soy sauce, sugar, bean curd and sesame oil.
1. Chop the cabbage, squeeze the water with gauze, and chop the dried bean curd and vermicelli for later use.
2. Pour 2 spoonfuls of peanut oil into the oil pan, add seven or eight peppers and stir-fry, then add the cut dried bean curd and vermicelli, add soy sauce and a little sugar, and stir-fry a few times.
3. After the stuffing is out of the pot, add bean curd and sesame oil and mix well. It is very important to pay attention to bean curd and sesame oil, otherwise the stuffing is too light to taste.
After the stuffing is ready, we will start wrapping jiaozi. If Yaomei likes beef and celery stuffing, then she will only be the darling of beef and celery stuffing.
Colored steamed dumplings
Emerald steamed dumplings
White steamed dumplings
Sour Soup jiaozi
The practice of sour soup bottom:
1. Add onion, chopped coriander, shredded laver and dried shrimps into a bowl, which is especially delicious.
2. Add 2 tablespoons salt, monosodium glutamate and oil to the bowl.
3. Add soy sauce and vinegar according to the ratio of 2: 1.
4. Put the cooked jiaozi into a bowl, and finally add jiaozi soup.
I like sour soup jiaozi. It's appetizing and enjoyable!