Bayu alley

50 grams of leek

Ginger amount

Onion amount

A bowl of flour

About half a bowl of water.

Steps of Chinese chive Spanish mackerel jiaozi

1

Peel the Spanish mackerel and cut it into small pieces, then chop it into fish paste for later use. Cut ginger and onion into sections and soak in half a bowl of water for later use.

2

Put the minced fish into a large bowl, add ginger and onion water several times and stir well, then add salt and stir hard clockwise until gelatinized, then add pepper and sesame oil and stir well, and finally add chopped leek to wrap jiaozi.

three

In an enlarged bowl, pour warm water and stir until flocculent.

four

Knead the dough into smooth dough and cover it for half an hour.

five

Knead the dough evenly again, then knead it into a stick and divide it into small portions.

six

Each dose is flattened and rolled into a round dough with a slightly thick middle and a thin edge.

seven

Put stuffing on each dough, fold it in half, pinch both ends in the middle, and make it into an ingot shape.

eight

The water is boiling, add a spoonful of salt and oil, put jiaozi in the pot, and scoop it up at 3: 30.

nine

Jiaozi cooked with oil and pepper is especially fragrant.

skill

1) jiaozi with warm water and bread, the belt is not easy to break. Make steamed dumplings with boiled water and flour, and the dough will not be too dry and hard.

2) Knead the dough until it feels as soft as the earlobe.

3) Add some salt and oil to the boiled water in jiaozi, so that the dumpling skin is not easy to break and stick.

4) jiaozi had better boil, and water should be boiled in jiaozi. After boiling for the first time, add cold water and boil again, and so on for three times.

Dumpling skins can be kept strong and not easily broken.

5) Stir the meat stuffing with water in the same direction, adjust the taste and add some oil to make the stuffing juicy and smooth.

6) Because leeks are easy to come out after being chopped, they should be put at the end.