In jiaozi, the most important thing is dumpling stuffing. We often eat leek stuffing, pork stuffing, lotus root stuffing, three fresh stuffing and so on. These fillings are very rich. However, regarding fillings, Bian Xiao has always had a question, that is, which of the three delicacies in jiaozi refers to? Is it mainly meat or vegetables?
I don't know if you have thought about these problems. Anyway, Bian Xiao has been thinking about it for a long time, so I also asked the chef for advice. After such a question, Bian Xiao realized that the so-called "three fresh" can not only refer to three specific ingredients, but also many methods. Look down.
As far as three fresh fillings are concerned, in fact, we often divide them into three types, namely, three fresh vegetables and three fresh meat. Generally, three fresh vegetables are eggs, dried shrimps (or dried shrimps, the same below), leeks and fungus (fungus is also an ingredient, mainly the other three).
Besides this, there are cucumbers, eggs, shrimps and some fungus. This kind of three fresh stuffing is sometimes called cucumber fresh. Generally speaking, three fresh vegetables are mainly eggs and shrimps. In other words, try to choose fresh vegetables that don't conflict with each other. As for auricularia auricula, it's all the same whether it's put or not.
Three fresh meats are generally pork, shrimp skin, leek and a little fungus. Although there are leeks here, this filling also belongs to three fresh meats. Another collocation is pork, eggs, shrimps and fungus, which is quite worthy of the name.
The above three delicacies are reasonably matched. If you want to wrap three fresh jiaozi, you can't mix them casually. Otherwise, jiaozi will not taste fresh, and it may have a heavy smell when wrapped.
Of course, in addition to meat, vegetables, vegetables, there are actually land, water, trees and so on, but although these are also called three delicacies, they are basically not used to make stuffing bags in jiaozi, so Bian Xiao won't say much.