The method of filling jiaozi with Chinese cabbage;
Main ingredients: Chinese cabbage, eggs, fungus and shrimp skin.
1, clean the Chinese cabbage; Soak and wash the fungus in advance.
2. Break the eggs into a bowl, add a little salt and cooking wine, stir well and beat into egg liquid.
3. Put the oil in the pan. After the oil is hot, add the beaten egg liquid, fry it, shovel it, and put it out for later use.
4. Chop the Chinese cabbage and put it in a pot. First, add a little salt and mix well, and marinate the water.
5. Chop the pickled cabbage, remove the excess water (don't throw away the water), put it in a container, then add a proper amount of cooked oil and stir well. Do this step more to lock up the water so that the nutrition is not lost.
6. Add the scrambled eggs, cut fungus and dried shrimps with the cabbage and start seasoning:
Add chopped green onion, Jiang Mo, salt, sugar, oyster sauce, thirteen spices, cooked oil, chicken essence and sesame oil and stir well. In this way, the dumpling stuffing is ready.
7. Put a proper amount of flour into the basin, filter the chinese cabbage juice that was picked out when pickling cabbage with a fine mesh colander, pour it into the flour, and mix the flour with vegetable juice. If the noodles are too dry, add a proper amount of cold water. Cover the dough for 30 minutes.
Usually, when we make noodles with jiaozi, we need to add a little salt to the flour to increase the gluten of the dough. This time, we don't need to add salt, because there is already salt in the vegetable juice.
8. Put the baked dough on the chopping board and knead it evenly, then put it into flour paste with even size, roll the skin and wrap the stuffing (jiaozi should put as much stuffing as possible to make the stuffing more fragrant).
9. Put water in the pan, add a little salt, add the wrapped jiaozi after the water boils, and cook.
Small note:
Chinese cabbage is rich in nutrition. Besides sugar, fat, protein, crude fiber, calcium, phosphorus, iron and carotene, it is also rich in vitamins, among which the contents of vitamin C and riboflavin are higher than those of apples and pears that we often eat. Trace element zinc is even higher than meat, and contains molybdenum which can inhibit the absorption of ammonium nitrite.