In a year, it seems that only winter eats jiaozi the most. In many solar terms and festivals in winter, there are customs of eating jiaozi, such as winter solstice, beginning of winter, off-year, New Year's Eve and Spring Festival. In these festivals, all kinds of dishes on the table of every household may be different, and the only thing that is the same is to eat jiaozi.

Jiaozi is delicious, and the key lies in the preparation of dumpling stuffing. Many people make jiaozi dry but not fragrant. A large part of the reason is that dumpling stuffing is not done well, and the reason why dumpling stuffing is not done well is probably that the order of dumpling stuffing is wrong. A relative of Bian Xiao opened a shop in jiaozi City. Bian Xiao learned some skills of jiaozi from him. Jiaozi is tender and juicy, and the filling sequence and several skills are very important.

The following small series will share the detailed steps and skills of dumpling stuffing for everyone. Don't get it wrong!

-Pork and celery stuffed with jiaozi-

Ingredients: 500g of pig foreleg, 500g of celery, Jiang Mo, chopped green onion, 20g of dried seaweed, salt, chicken essence10g, oyster sauce10g, soy sauce10g, and 30g of sesame oil.

Practice steps:

1. First put 20g of dried seaweed into a bowl, then add about 150g of boiling water, and soak the dried seaweed for more than 1 hour to taste.

2. Wash celery and cut it into small pieces, then chop it. Celery leaves can also be chopped together. Add a teaspoon of edible salt and stir well. After the celery comes out of the water, squeeze out the water for use.

3. Peel the pork and cut it into small dices about 0.5 cm, and then chop it with a knife a few times, not too broken.

4. Next, season the meat stuffing, add Jiang Mo, salt, chicken essence, oyster sauce and soy sauce, and stir well. You can make the meat salty, because the salty taste will be lighter after jiaozi is cooked.

5. After the meat stuffing is seasoned, pour the seaweed soaked in advance and water into the meat stuffing, pour it three times, and stir while pouring, so that the meat stuffing can absorb enough water and umami. Each catty of meat stuffing absorbs about 3 Liang of water, which is the key to the freshness and juiciness of dumpling stuffing.

6. The meat stuffing with water looks very full and shiny.

7. Finally, add celery powder and chopped green onion into the meat stuffing, stir well, add 30 grams of sesame oil and stir well again.