1. Prepare mushrooms, black fungus, lotus root, onion, ginger and garlic.
2. Wash the onion, ginger and garlic, chop them into powder and put them in a bowl for later use.
3. Wash and chop mushrooms, black fungus and lotus root.
4. Stir the mushrooms, fungus and lotus root together, add onion, ginger and garlic, and use appropriate amount of oil, salt and sesame oil.
5. Stir well to wrap jiaozi.
Lotus root can be stuffed without water.
It is possible to use lotus root as dumpling stuffing with or without blanching, which saves time, but after blanching, some astringency of lotus root itself is lost, and the taste of dumpling stuffing will be better. When making lotus roots, you must use an eraser, which will rub it badly.
3 How to wrap jiaozi delicious pork lotus root stuffing with lotus root jiaozi materials: pork, lotus root, flour, cooking wine, soy sauce, pepper, pepper powder, salt, chicken essence, minced onion and ginger, blended oil, oyster sauce, sesame oil,
1. Wash and chop pork into meat stuffing, and add seasoning to make stuffing.
2. Peel and wash the lotus root, and knead it into filaments with a scraper.
3. Squeeze out the water by hand and put it into the meat stuffing.
4. Stir well and the dumpling stuffing will be ready.
Lotus root is rich in starch, carbohydrates, dietary fiber and minerals, which can be eaten frequently and can enhance satiety! Lotus root also has the functions of promoting fluid production, cooling blood to stop bleeding, strengthening spleen and regulating stomach.
4 jiaozi tip of lotus root stuffing 1. Egg dumpling skin is stronger and tastes better. If you add two eggs to every 1000 gram of flour, the dumpling skin is quite slippery and not sticky. Of course, so is flour without eggs.
2. Cold water dough tastes good. The ratio of noodles to water is two bowls of flour and one bowl of water. If you want to make noodles softer, add more water and keep it for a while, and remember to add yeast powder.
3. Add salt when cooking jiaozi. When cooking jiaozi, put an onion in the water or add some salt after the water is boiled, and then add jiaozi. Jiaozi is delicious and not sticky.