Celery is stuffed in jiaozi because it has a unique fragrance and crisp taste. Plus, you can pack beef, which is a very good choice for people who like to eat jiaozi. Celery belongs to vegetables and fruits that are easy to age, so you must choose crisp and gluten-free applications. In the case of scalding celery, the celery can be fished too cold as soon as it fades. Don't blanch celery for a long time to turn rotten and yellow, which will damage the taste and taste. In order to ensure the green of celery, you can drop a small amount of vegetable oil when blanching, so that the celery after blanching looks good. I think it is better to wrap celery in jiaozi or blanch it than to kill water with salt. Some pesticide residues in celery are easier to wrap and remove.

Celery prefers the taste of ginger, so in the case of celery dumplings, the amount of ginger foam is greater. Jiaozi packaged like that tastes better, and eating more Jiang Ye in winter is good for dispelling cold and dampness. Celery as stuffing can go well with beef and tastes good. I think Zanthoxylum bungeanum oil can especially enhance the unique aroma of celery, so I can choose to fry it with Zanthoxylum bungeanum granules myself. In the case of frying Zanthoxylum bungeanum oil, you can choose sesame oil and other edible oils to mix and fry, and the taste will be stronger. As the mother stuffing of celery dumplings, pork stuffing can be gently blended, so that you can enjoy the fragrance of celery. Everyone eats jiaozi stuffed with celery, which is very fragrant.

It's not good to put shallots in at this time. Mixed with the aroma of celery will make this jiaozi taste wrong, but I just don't like it very much. The application of celery is simple. After cleaning, chop celery, put it into pork stuffing, add egg white, edible oil, white pepper, edible salt and spiced powder, and stir well. If it is celery, it will be relatively inconvenient. This celery must be soaked in water, even if it is cut into pieces, it is hard. If it weren't for soaking in water, jiaozi would be rugged and skinny. If cooked in a pot, it will peel off easily, endangering the beauty and elegance of jiaozi.

The benefits of celery blanching are more obvious, especially celery, which tastes milder, dumpling stuffing is easier to taste, and the taste is more secure; However, after celery is soaked in water, the aroma of celery will be reduced a lot, and relatively speaking, nutrients will flow out, not the original ecology; How much celery? My approximate proportion is that 500 grams of pork stuffing can be matched with 2-3 kilograms of celery. This set meal has more celery in jiaozi and less dumpling stuffing. If you like to eat more meat, you can replace it, 500 grams of celery and pork stuffing 1000 grams. Boil water and add a little salt to prevent jiaozi from sticking together. When jiaozi water is boiled, add half a bowl of cold water at a time, and add it to jiaozi for three times to float and eat for the third time.