It can be said that dumpling skin can wrap all kinds of stuffing. Whether jiaozi is delicious or not depends on its stuffing, whether it is meat stuffing or vegetarian stuffing, as long as it is prepared, it is full of flavor. In autumn, jiaozi, bitter gourd and egg are undoubtedly a natural couple, with comprehensive nutrition and delicious taste.
Bitter gourd is cold in raw meat and warm in cooked meat. It contains protein, mineral vitamins, in addition to momordicoside and quinine. Cooked vegetables can replenish qi and blood, nourish the liver, clear the heart and improve eyesight, nourish the stomach, and eat them with eggs in jiaozi. It is a delicious food that can't be missed in autumn. Here is a detailed introduction to the practice.
Bitter gourd jiaozi prepares food in advance: bitter gourd, black fungus, raw eggs, carrots, soy sauce, sesame oil, salt and vegetable oil.
The specific method is as follows:
Prepare three bitter melons in advance, clean them, cut them in half, then remove the bitter melon pulp and cut them into filaments. If the knife skill is not good, it can also be brushed into filaments with steel wire. Prepare a carrot in advance, clean it, peel it and cut it into filaments. Boil the pot with water, add a little salt, drop a little vegetable oil, stir until it dissolves, add shredded bitter gourd and shredded carrot, soak for 20 seconds, then take it out and put it in a cold water basin. It's too cold. When filling with bitter gourd, enough water can eliminate the bitter taste of bitter gourd.
Prepare a handful of black fungus in advance, clean it and soak it in warm water. Then cut that soaked auricularia auricula into small piece for later use. Beat 2 eggs in a bowl, add salt and mix well. Cool the pan to get oil. After the oil is boiled, pour in the egg liquid. Stir the egg liquid quickly with chopsticks until it is fried into small pieces. Turn off the fire and let it cool for later use.
Put that prepared shred bitter gourd, shredded carrot, auricularia auricula and broken eggs into a large basin, adding salt, soy sauce and sesame oil, stir well, adding a proper amount of edible oil, and stirring well, so that the delicious bitter gourd egg stuffing is finished.
Add 200 grams of wheat flour and 3 grams of salt into the pot, stir well, add cold water, knead into batter, wake the batter for 15 minutes, take it out, knead it into strips, cut it into agents, spread it out with a rolling pin, take a dumpling wrapper in your right hand, add appropriate stuffing, fold the dumpling wrapper in half, preform it in the middle, and then preform it on both sides respectively.
Add water to the pot and bring to a boil. Boil the water and put it into jiaozi. Push it with a shovel to avoid sticking to the bottom of the pot. Cover the lid, bring it to a boil, then open the lid and add half a bowl of cold water. After the water in the pot is boiled again, if jiaozi floats on the water and the dumpling skin has bulged, it can be fished out.