Jiaozi is rich in varieties and fillings. Whether jiaozi is delicious or not has a lot to do with the correct collocation and deployment of fillings. Dumpling stuffing will get twice the result with half the effort. The soup of dumpling stuffing should be fresh and tender, but the first task is to reduce the moisture in the stuffing if it is tender and juicy. Moreover, there is too much water in the stuffing, which is difficult to knead, and it is easy to break when jiaozi cooks.
The most common measure to remove water from dumpling stuffing is to add salt, which forces the water out of the stuffing, but this method will inevitably lose nutrition, especially in vegetarian stuffing jiaozi, where the water in vegetables is already high and there are many soluble nutrients. It is really unwise to squeeze out water and nutrition at the same time. Although there is no water in jiaozi, its nutrition and taste are also lost.
If you want to keep the dumpling stuffing dry, you must master the correct method. Today, I will teach you a few tricks, which can not only maintain nutrition, but also keep the dumpling stuffing from flowing! Don't worry about too much water in dumpling stuffing anymore!
Vegetables contain a lot of water, but because the density of water and oil is very different, oil can be used to prevent dumpling stuffing from dehydration. Chop vegetables, add sesame oil or peanut oil, so that the surface of vegetables is covered with an oily protective film, which not only does not produce water, but also retains the nutrition of vegetables, and the dumpling stuffing wrapped in oil tastes smoother and tender. Similarly, adding eggs is also a good choice. When an egg is heated, protein will solidify. Adding two or three eggs to the stuffing can fully lock the water, and it is more nutritious and smoother.
Dumpling stuffing is easy to come out, or you may have made a mistake in the order of stuffing! Many people like to prepare vegetables first and then add meat to them. This method makes the dumpling stuffing easier to drain! Adding vegetables to meat and then stirring can make water penetrate into the meat, which can not only fully mix vegetables and meat, but also effectively avoid water.
Water will evaporate, but the nutrients in the water will not evaporate. According to this principle, we can chop vegetables and fry them for a while. The fried stuffing is more fragrant, and most of the water has evaporated, so there is no need to worry about the water problem at all.
Dumpling stuffing is also a good way! Fried dough sticks are very absorbent. Dicing them and stirring them with the dumpling stuffing can not only effectively absorb water, but also make jiaozi collide with the fried dough sticks to produce a different kind of delicious food. If it is jiaozi with pure meat stuffing, the problem of water yield is generally not big. If there is a lot of water in the pure meat packaged in your home in jiaozi, it is very likely that you bought water-injected meat!
These methods save time and effort, and can also lock in nutrition. They can be finished simply by seasoning, and there is no need to worry about irrigation.