Every family has the custom of eating jiaozi during the Spring Festival holiday, and it is customary to cook more jiaozi in case they are not full that day. I am not afraid of leftovers. Leftovers can be made into fried dumplings, which are delicious. I went back to my mother-in-law's house to eat jiaozi yesterday. Before leaving, my mother-in-law made jiaozi stuffed with Chinese cabbage and pork, and let us take it home. She also said that frying is better than just cooking jiaozi. However, jiaozi brought too much. 1 There are seventy or eighty barrels. I sighed in my heart, "mother-in-law, I'm afraid my daughter is hungry." .
When it comes to firing jiaozi, I'm good at it. My hometown is Heilongjiang, and it is very cold in winter. Every household put the leftover jiaozi directly outside the house, and it soon froze. It won't break after a few days, which is better than the refrigerator. Take it back to the house in advance when eating, and then fry two golden crispy fried dumplings in oil, which is especially delicious.
Today, Brother Qi will share with you some tips for frying leftover jiaozi. He fried jiaozi with scallion oil, leaving 1 noodles on both sides. Jiaozi tastes crisp, tender and fragrant, and finally sprinkled with black sesame seeds. In operation, there are several small coup. Everyone can collect whatever they like.
Fried dumplings-delicious in an instant in jiaozi-features: crisp and tender, golden in color, easy to operate and easy to learn.
The ingredients used are jiaozi, scallion oil, black sesame and refined salt.
-Start making-
1. jiaozi dried the water and separated them one by one with chopsticks.
2. Add onion oil (the same is true for salad oil) to a cold pot, and evenly sprinkle 2g of salt into the oil by hand.
3. Put jiaozi in a big spoon and fry it on low heat.
4. Stir a tablespoon with low fire, so that jiaozi is heated evenly, and the bottom of jiaozi will turn golden in about 2-3 minutes.
5. Turn jiaozi to the side for frying with chopsticks. After 2 minutes, it is golden and crisp. Put the pot on a plate and sprinkle with black sesame seeds.
Making picture: such a plate of crispy fried dumplings will do. Do you want a plate?
The "technical tips" summarized by fried dumplings;
1. Turn on the small fire in jiaozi when the oil in the cold pot is cold, so that it won't stick to the pot or paste. The oil can be salad oil, onion oil, Chili oil, etc. Fried jiaozi has its own characteristics.
2. Add a little salt, because jiaozi's skin is a little tasteless. There is another function. If jiaozi breaks the water, it won't splash when it meets oil.
3. Fry the side after frying the bottom. When the bottom is set, the edge will explode. If you like to eat crispy whole, you need to fry it on three sides, not for a long time. If the time is too long, the water in jiaozi will dry up, and the fresh and tender effect will not be achieved.
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Jiaozi is a traditional food, and the leftover jiaozi is delicious after frying. I didn't expect to simply fry jiaozi. There are many doorways here. Next time there is jiaozi left, try it according to Qi Ge's method and make sure you like it. I am a journalist, and I love food, fitness and photography. This article is about the originality of Ziggy's food. If reading this article is helpful to you or you like it, you can click the red+sign to pay attention to "Ziggy says food". I will update and share more food life, food knowledge and skills for you every day. If you have any comments or suggestions, you can comment below and interact with me. Ziggy thanked everyone who read. See you tomorrow!
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