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Jiaozi's Foreign jiaozi
Many foreigners, like China people, eat jiaozi during the Spring Festival, but their ways and eating methods have their own characteristics.

Jiaozi, North Korea: It's filled with beef stuffing, and I especially like to add a lot of peppers to it. The wrapped jiaozi is half-moon.

Jiaozi, Viet Nam: Fish is the stuffing, and a lot of orange peel, pork and eggs are added to the stuffing. However, jiaozi, wrapped in fish, was lying on his back, in sharp contrast to jiaozi of North Korea.

Jiaozi, Russia: Russian jiaozi's stuffing is beef, carrots, eggs, onions, salt and monosodium glutamate, but they also add some chopped peppers to the jiaozi, and the buns are very big. They cooked jiaozi in clear soup made of beef bones. However, boiling jiaozi soup with water is the first course, and eating jiaozi is the second course.

Jiaozi, India: The materials and methods are similar to those of Russian jiaozi, only larger, but not boiled, but roasted.

Jiaozi, Mexico: They use onions, beef, tomatoes and Dutch celery as stuffing, and the dumpling wrappers are not rolled, but pressed into rectangles by hand. The wrapped jiaozi is not cooked with clear water, but with seasoning soup made of tomatoes, peppers and onions. After eating, jiaozi will drink soup, so that "the original soup becomes the original food".

Jiaozi: The stuffing is very different from that in China. The main ingredients are cheese, onion, egg yolk, and sometimes some spinach and beef are added. Another one is based on chicken and cheese, and the main seasonings are butter, onion, lemon peel and nutmeg. They wrap jiaozi by pressing the noodles into long strips, putting a spoonful of stuffing, dipping the edges of the noodles with water, pressing them together with the same noodles, and then cutting them one by one with a knife. Jiaozi's cooking method is the same as that of China.

Jiaozi, Hungary: Strictly speaking, the stuffing is jam, and even plums, apricots and ebony are preserved for stuffing. They used to wrap jiaozi noodles with twice as much mashed potatoes, a lot of lard, eggs, sugar and salt, and sometimes with fried bread.

Jiaozi, Japan: jiaozi, Japan is usually what we call fried dumpling. They like frying jiaozi and eating it with fish soup. The shape of Japanese jiaozi is similar to ours, and the stuffing is often a mixture of octopus and fragrant ginger, which has a strong seafood flavor and fresh fragrance of ginger.

Jiaozi, Kazakhstan: jiaozi with Kazakh flavor is a kind of steamed dumpling, steamed in a medium-sized pot. Jiaozi invagination usually uses mutton or beef, plus spices and black pepper. After steaming, pour butter, sour cream or onion juice on the jiaozi.