Never worry about not mixing dumpling stuffing again ~

Come to jiaozi this weekend!

Pork stuffing

Raw materials: pork belly

Seasoning: soy sauce, cooking wine, salt, sesame oil, chopped green onion and ginger paste.

Exercise:

1, chop pork belly into mud, and add a little soy sauce, cooking wine, salt, sesame oil, chopped green onion and Jiang Mo.

2. If the meat stuffing is thin, add some vegetable oil and stir well, then add a little water to the meat stuffing, continue stirring until the meat stuffing is elastic, and then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic.

Tips:

Remember to add less water every time,

How many times should I add it?

This kind of meat stuffing.

The stuffing and meatballs are tender and delicious.

Beef paste

Ingredients: 500 grams of beef.

Accessories: white radish 1000g, onion 50g, egg 1 piece.

Seasoning: 50g of ginger juice, 5g of tender meat powder, 5g of refined salt 10g, 5g of pepper, 25g of cooking wine 15g, 25g of soy sauce, 25g of monosodium glutamate 15g, 25g of sesame oil, 30g of refined oil and 50g of dried starch.

Exercise:

1. Remove fascia from beef, wash it, grind it into fine velvet, mix it with tender meat powder, cooking wine and refined oil, stand for about 40 minutes, then add ginger juice and 250 grams of water and mix well; Peel and wash the white radish, cut it into thick slices, cook it in a boiling water pot, take it out, put it on a vegetable pier and chop it into fine particles with a knife, then wrap it with gauze to squeeze out the water; Cut the onion into fine powder.

2. Add radish and minced onion and mix well, then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dried starch and egg liquid and mix well.

Tips:

1. There should be no fascia in the beef, and the beef should be ground very finely.

In order to eat more water and make it tender.

2. Tender meat powder can also be replaced by baking soda powder.

But the dosage should not be too much.

3. The white radish in the ingredients can also be replaced by leeks and celery, or green onions if there is no onion.

Shrimp stuffing

Raw materials: fresh meat stuffing 100g, shrimp 12g.

Seasoning: 1 tsp salt, 2 tsp white pepper, 1/3 tsp cooking wine.

Exercise:

1. Shell the head and body parts of the shrimp, but leave the tail, wash and drain the intestinal sludge, and then dry it for later use.

2. First, put the seasoning into a container filled with fresh meat and stir it evenly until it feels sticky. Divide the meat stuffing into 12 parts and knead it into a circle, then put a shrimp on the meat stuffing.

Sam sun stuffing

Raw materials: 200g of fresh shrimp, 0/00g of sea cucumber/kloc-0, 50g of winter bamboo shoots/kloc-0 and 200g of pork head.

Accessories: egg white 1.

Seasoning: ginger slices 10g, onion 20g, Jiang Mo 20g, minced onion 50g, refined salt 10g, pepper 3g, cooking wine 30g, monosodium glutamate 10g, chicken essence 10g, sugar 10g, and sesame oil 25g.

Exercise:

1. Wash and chop shrimps into mud, add salt and egg white and mix well; Add ginger slices, scallion, cooking wine, chicken essence and broth to the pot, pick it up and cut it into fine particles; After cutting the winter bamboo shoots into fine particles, put them in a boiling water pot and soak them in clear water.

2. Wash the pork before the pig, grind it into minced meat, add refined salt, pepper, cooking wine, white sugar, monosodium glutamate and appropriate amount of water, and then add shrimp paste, water-soaked sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil.

Tips:

1, shrimp must be fresh; Water-soaked sea cucumbers must be fed in advance to prevent astringency; The ratio of fat meat to lean meat in pig sandwich meat is 6∶4.

2, three fresh stuffing can also be seafood such as chicken; If there are no winter bamboo shoots, mushrooms can be used instead;

If you don't put pork in the stuffing,

Pig fat or melted lard should also be added.

To increase the moisturizing taste of the filling.

There is a restaurant next to our school to buy jiaozi. They specialize in making two kinds of fillings. Tomato egg stuffing and celery lotus root stuffing. Other fillings are also available, but only these two fillings sell best.

There are nearly 65,438+00,000 students in our school. It is no exaggeration to say that almost everyone has eaten jiaozi stuffed with tomatoes and eggs. In my own home, my mother used to pack jiaozi, usually leek eggs or cabbage meat, which is quite common. Or shrimp stuffing. Once, it occurred to me that I wanted my mother to wrap tomato and egg stuffing once. As a result, I tried it and it was all water. Finally, it was directly fried into tomato eggs.

Therefore, I have never tasted the stuffing of West Red Egg, because I decided that this stuffing could not be successful since I was a child. So all the way to college.

I went out to eat with my classmates for the first time after I went to college, and I arrived at this restaurant. Seeing this, Jiaozi with a red egg ordered one without hesitation. After coming up, I still remember the taste when I first tasted it. This is a taste of life, a taste you once dreamed of but never got. It's a smell that goes deep into the bone marrow. It's just the first time, it makes me feel like this. Follow-up to eat, just feel delicious, but there is no feeling for the first time.

I think this taste is very similar to our life. The feeling of seeing my girlfriend's heartbeat for the first time, holding hands for the first time and blushing for the first time are the same as the secret feeling of being a father when the child is born for the first time. Nothing can be replaced, nothing can be compared. I don't know. Does anyone feel the same way?

There must be three spices in jiaozi's stuffing, without which it will not smell good. Jiaozi praised me for eating them!

When I mixed dumpling stuffing for the first time, my mother took a bite and shook her head: it's not fragrant at all, and you ruined the meat. My mother conveniently gave me three seasonings: oyster sauce, sugar and sesame oil. Unexpectedly, in the process of stirring dumpling stuffing, the stuffing is already fragrant, but it's strange that the stuffing is not fragrant!

This is my leek mushroom leek pork jiaozi. Chop mushrooms and leeks, and mix with oyster sauce, sugar, sesame oil, Jiang Mo, cooking wine, soy sauce, thirteen spices, salt and eggs. Finally, add a teaspoon of soy sauce and stir it clockwise.

Many people put a lot of soy sauce in the dumpling stuffing. The color of the stuffing is not only ugly, but also not fresh at all. Put half a spoonful or a spoonful of soy sauce in the dumpling stuffing, which is mainly used for color matching. Put 2-3 spoonfuls of oyster sauce and sugar in the dumpling stuffing, both of which play a fresh role and have a richer taste. I'll put more sesame oil, and the stuffing is especially fragrant. The amount of all ingredients should be put according to the amount of meat stuffing.

After the stuffing is mixed, another important step is to "fetch water" for the dumpling stuffing. Dumpling stuffing that doesn't draw water tastes solid and not soft. Even if the stuffing is delicious, the cooked taste is not good, and the taste will be greatly reduced.

This is my radish and pork dumpling stuffing. After the meat is mixed, you should draw water for the meat first. It is best to use pure water, and don't add too much water at a time. I add water three times each time, and every time I add water, I stir it clockwise. Meat absorbs water quickly. After the meat is firm, I add water for the second time and repeat the action. The minced meat stirred in this way is soft and delicious.

After the meat stuffing is beaten, add other ingredients, such as celery, radish, leek and fennel. , mix well to make jiaozi.

Finally, summarize the important details of making jiaozi incense: three kinds of seasonings must be put, oyster sauce, sugar and sesame oil. And draw water for the meat stuffing and stir it clockwise.

Ever since my mother taught me the trick of wrapping jiaozi, my mother has praised whatever stuffing is wrapped in jiaozi, even my best friend has eaten it. Partners who can't mix dumplings must look carefully. If you learn, you can pack a table of delicious and juicy jiaozi for your family and have a bite.

What is the most fragrant dumpling stuffing?

I have read several answers, all of which are very interesting, but I can't agree with some of them. Maybe my skills need to be improved. Now the topic is fragrant, not fresh, not salty, not to mention strong taste, so I answer what material is the most fragrant dumpling stuffing.

1: salt. The top of the hundred flavors, nothing smells good without salt.

2. If it is meat stuffing, the ratio of fat to thin is 3:7 or 4:6.

3. Put soy sauce to increase the sauce flavor. It's the same as smoking all the time

4. Put onions to increase the spicy taste of onions and remove fishy smell.

5: Put ginger, add ginger spice and remove fishy smell.

6. Put spices to increase the fragrance of spices and remove the fishy smell. It smells really good.

7: Put sesame oil to increase sesame fragrance.

8: Put spice oil or cooking oil (oil boiled with peanut oil or rapeseed oil on a small fire), which is really fragrant. At the same time, prevent vegetables from coming out.

9: Broth is added to increase the fragrance.

10: adding chicken oil to enhance flavor and freshness.

1 1: Add vegetables to increase the flavor and umami taste of vegetables. If it's meat, it's still greasy.

12: The artificially chopped stuffing has large particles, good taste and fragrance.

13: Add mushrooms to increase flavor and umami taste.

The following functions have been added.

1: Add oyster sauce to enhance fragrance.

2. Add chicken essence and monosodium glutamate to enhance the umami flavor.

3. Add cooking wine to remove fishy smell and increase freshness.

4: Add eggs for stuffing, and the taste is moist.

5. Add soy sauce to enhance the umami flavor, which is a little maotai.

6: Add starch to make meat or fresh.

7: Add sugar to refresh and taste.

8: Add shrimps and seafood to refresh.

As the saying goes, mistakes are inevitable.

Don't forget-

Delicious dumpling stuffing should be smooth, not dry or fishy, which is the best! Let's see how dumpling stuffing is cooked and delicious.

Materials:

Minced meat, chopped green onion, Jiang Mo, Chinese cabbage.

Exercise:

1 Wash the cabbage, cut it into fine powder, put it in a basin, add some salt and mix well. Marinate the water and drain it for later use.

2. Put Jiang Mo in a small bowl, add appropriate amount of water, mix well, soak out Jiang Shui (half bowl), and filter out Jiang Mo.

3. Pour minced meat into a basin, add Jiang Shui several times, and stir evenly every time until all Jiang Shui is absorbed into minced meat.

4. Add a proper amount of salt, a little cooking wine, peanut oil, soy sauce, oyster sauce, pepper, spiced powder, a little sugar and an egg and mix well.

5. After completely stirring, finally pour in the minced cabbage and stir well, and you can start wrapping jiaozi.

Sharing points:

1, mixing meat stuffing with Jiang Shui can not only remove fishy smell, but also make the meat stuffing more tender and smooth.

2, vegetable powder must be marinated, and must be added at the end. It is best to add it when preparing the startup package.

There are still some skills to bring out delicious dumpling stuffing. Doesn't mean everything tastes good with seasoning. It's impossible. The only possibility is to put additives, so the stuffing mixing should not be sloppy from beginning to end. Let's take jiaozi with pork stuffing as an example.

The first is the choice of pork. In fact, it is best to use pork ribs, pork belly, followed by front and rear leg meat. Moreover, we should pay attention to the fact that fat should not be too little, too little is not fragrant enough and not moist enough. It's better to be fat, three thin, seven or fat, four thin and six. If you have time and strength, it is best to chop the stuffing with your own knife. Chopped stuffing smells best, which is better than using a machine. This illustrates an eternal truth.

Next, cut some Jiang Mo into the meat, and then add salt. This salt should be enough to make the filling taste in place. Then we will add some soy sauce, pepper and oyster sauce to stir, and then add some water soaked in pepper. This water is very important. One is to remove the odor, and the other is to make the taste softer. Pepper water should be poured into the stuffing bit by bit, not all at once.

In fact, although the seasoning mixed with dumpling stuffing is important, the curing time is also very important. If pickled for a period of time, the dumpling stuffing will be very tasty, so it will taste delicious.

The last step is to put some chopped green onion and sesame oil in the stuffing, more sesame oil, mix well, and then wrap the dishes you want to put together, such as leeks and fennel. Don't put the dishes in advance, because there is salt in the meat stuffing, which will force the water out of the dishes, so the soup will be produced, and the overall taste and taste will be wrong.

I hope I can help you.

Whether jiaozi is delicious or not depends on the stuffing in jiaozi. All meat stuffing and vegetarian stuffing can only be made into two flavors: original flavor and compound flavor. Phuket advocates the original flavor. This paper describes the making method of dumpling stuffing from the perspective of ingredient principle, and the menu content is not repeated. Knowing the following truth, you can mix delicious dumpling stuffing at will and know what is the most fragrant in dumpling stuffing.

First of all, we need to know how to mix the most fragrant jiaozi, not what's in it. There is a basic principle for mixing dumpling stuffing, which is called "the main taste comes first". Just like writing an article, a good article must have a prominent theme, sufficient arguments and a complete narrative. When mixing dumpling stuffing, we must adhere to the basic principle of "the main flavor comes first", otherwise jiaozi will fail to eat celery-flavored jiaozi and jiaozi will eat egg-flavored leek-flavored jiaozi.

Another is to understand the relationship between main ingredients and side dishes and seasonings. Another basic principle of preparing dumpling stuffing is "clear hierarchy". A good dumpling stuffing must reflect the primary and secondary relationship between main ingredients, side dishes and seasonings. Also said that pork celery stuffing. Pork is mainly supplemented by celery, and the purpose of stuffing adjustment is to mobilize the flavor of pork. But only by inhibiting the fishy smell of pork first can the meat taste be extracted. This is the clear purpose of blending pork celery stuffing. First choose seasonings to suppress the fishy smell of pork, and then decide the amount of celery. The dumpling stuffing made in this way has its own advantages and disadvantages, distinct layers and outstanding main flavor, which is successful.

The same is true for vegetarian stuffing. Eggs and leek stuffing, with eggs as the main ingredient and leeks as the supplement. Eggs have a fishy smell, and leeks are too strong. The purpose of reconciliation is not only to inhibit the fishy smell of eggs, but also to inhibit the rushing taste of leeks, so that the five flavors can be reconciled, which is the successful dumpling stuffing.

According to the basic principle of dumpling stuffing, a good plate of dumpling stuffing should meet three conditions: ① The ratio of material to oil should be kept at 7:3, and the materials should be divided into three parts, including two parts of animal oil and one part of cooked sesame oil. According to the main ingredients, choose animal oil, butter for beef stuffing, sheep oil for mutton stuffing and lard for others. The total amount includes the fat contained in the meat. ② Meat stuffing seasonings only have two functions of "removing fishy smell" and "refreshing", and there are seven essential seasonings: onion, ginger, soy sauce, cooking wine, sugar, pepper and salt. Cooking wine and sugar can be replaced by sweet wine, and soy sauce is soy sauce, with flexible dosage; (3) Side dishes must highlight the nature of "accompanying the village" and cannot take the lead. One is to grasp the dosage, and the other is to rely on seasonings to set off the main ingredients instead of replacing the taste of the main ingredients.

What is the most fragrant in dumpling stuffing?

Jiaozi represents festivals and reunions. The whole family get together neatly to pack jiaozi and eat jiaozi. This is a festival.

I love jiaozi who eats leek and pork. Besides leek can nourish liver and kidney and prevent constipation, my mother also taught me how to make jiaozi with leek and pork. Maybe because of my work, my mother will be an authentic northern jiaozi, but maybe I think so myself. After all, I haven't been to the North, and I haven't eaten the authentic ordinary family package in jiaozi and the North. Most of the time, I have eaten jiaozi in every food street in the city under a small shop with a jiaozi sign in the north.

But I still don't think these jiaozi dishes are as delicious as my mother's. My mother can chop up the minced meat at home, roll out jiaozi's leather bags, and then put them in the refrigerator. If she is hungry, she will take out a bag and cook it.

Therefore, based on the above reasons, I think leek is the most fragrant in jiaozi with meat stuffing, and it must be the kind wrapped by my mother.

For delicious food, I hope I can learn and cook it very delicious. With this in mind, I repeatedly asked my mother for advice, and I gradually learned the trick of keeping jiaozi with my mother. After learning it, I found that jiaozi with leek and pork stuffing was not so good. When we mix leek stuffing, leek comes out easily, and jiaozi with leek stuffing is not delicious, so my mother taught me the trick of wrapping jiaozi with leek pork stuffing without water. Only in this way can jiaozi be fresh.

Clean leeks, cut off the roots of leeks, rinse them, and soak them in water for a while.

It is best to choose pork belly, peel it and chop it into minced meat by hand. Chopped pork stuffing by hand is more fragrant and delicious than chopped by machine.

Put chopped pork stuffing into a bowl, add appropriate amount of water, salt, chopped Jiang Mo, chopped green onion and soy sauce, mix well and marinate for 15 minutes. I use pork belly, which is much fatter. Marinate it to make the meat more delicious.

Finally, we chop the leeks, put them in another bowl, add salad oil and sesame oil, and stir the leeks evenly, so that each chopped leek can be wrapped with salad oil and sesame oil. This step is very important. This is the secret of keeping leeks away from water. Why?

When leek meets salt, it comes out of the water. We coated the leek with salad oil and sesame oil. If the salt does not touch the leek, the leek will naturally not come out.

Then put the leek into the meat stuffing, add an egg and salt to taste, and finally stir the meat stuffing evenly to make jiaozi.

Leek doesn't come out of water, so pork stuffing wrapped in leek is naturally delicious in jiaozi. What is the most fragrant in dumpling stuffing? I said pork stuffing with leeks is the most fragrant jiaozi.

As for the subject's supplement to the question, he said, "Why does jiaozi in the dumplings always smell better than at home?"

In my opinion, Bao jiaozi's practice has its own set of strict standards or experience, such as the trick that I just introduced to you, jiaozi stuffed with leeks can't get water. These experiences and tips determine that jiaozi in jiaozi will taste better.

Jiaozi with leek and pork stuffing is the most fragrant.

This kind of jiaozi has only appeared in five-star hotels! Now the chef will teach you how to do it!

Shinto Nature 20 18-09-04 09:30:00

Jiaozi with celery and meat.

Ingredients: pork stuffing, sesame oil, chopped green onion, Jiang Mo, dumpling stuffing seasoning powder, soy sauce, salt, celery and vegetable oil.

Material 2 (dough): flour and water.

Practice 1 (stuffing): 1) Wash celery, mince onion and mince garlic and ginger. 2) blanch celery with boiling water, remove cold water, control water, cut into fine powder, and wring out water.

3) Add sesame oil, garlic Jiang Mo, dumpling stuffing seasoning, soy sauce and salt into the pork paste, and stir in one direction.

4) Put chopped green onion and celery into the meat stuffing and stir evenly in one direction. 5) put oil in the pot. When the oil is 50% hot, add chopped green onion and minced garlic and stir-fry, then pour into the mixed stuffing and stir well again. I learned this for my mother, and I feel that the stuffing mixed like this is more fragrant and delicious.

Method 2 (Dough): 1) Add water to the flour, stir it into a flocculent shape, and then knead it into a dough. (My family usually mixes flour, and the ratio of flour to water is 100: 60, which means 100 grams of flour, plus 60 grams of water. )

2) Mix the dough, bake for a while, knead the baked dough into strips, and cut it into dosage forms with a hob. 3) Sprinkle a thin layer of flour on the dosage form and flatten it by hand.

4) Roll the dumpling skin with a rolling pin. 5) Put the stuffing into the dumpling skin, knead it on both sides, and knead it separately on both sides. Jiaozi, it's wrapped.

Crystal shrimp dumplings

Ingredients: 300g pork stuffing, prawn, flour, onion, ginger, pepper, lard, salt, pepper, chicken essence, sugar and cooking wine.

Practice: 1) Peel prawns, remove shrimp lines and chop them into shrimp paste. 2) Chop the pork into minced meat. (I used pork belly stuffing) 3) Mix the cooked noodles with starch. Boil the water in the pot. 4) Add the powder, stir while putting it, and cool until there is no dry powder.

5) Put into a bowl and add cooking wine, salt, chicken essence, sugar and pepper powder. 6) Scallion, ginger and pepper are seasoned with boiling water and cooled. Filter the water, slowly stir it into the minced meat, stir it several times, and slowly add it. Stir in one direction and beat hard until the minced meat is sticky. 7) Dry until it is not hot, add a little lard and knead into a smooth dough. (If you don't use it directly, wrap it in a fresh-keeping bag and let it stand. ) 8) Grind it into a batter of the right size.

9) Roll into pancakes with a rolling pin, the thinner the better! Forming with a mold. This is round. If not, you can find a small bowl instead. 10) Take it off the chopping board and put in a little stuffing. (Not too much, where there is stuffing, it is not easy to stick) 1 1) Starting from the right, knead it one fold at a time and turn it into a crescent jiaozi. 12) A microwave pot with a little water at the bottom. Put a steam grate on it and mark it jiaozi. 13) Cover the lid and put it in the microwave oven. Put it on fire and microwave for one minute and ten seconds. (depending on the size of jiaozi and the power of its own microwave oven) 14) Just take it out then.

Sixi steamed dumplings

Ingredients: 220g hot dough, 150g meat stuffing, appropriate amount of oil, appropriate amount of salt, appropriate amount of eggs, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of peas, appropriate amount of corn, appropriate amount of ham, appropriate amount of fungus and appropriate amount of carrots.

Practice: 1) add a little salt and boiling water to the flour and knead it into a smooth hot dough, and wake it for about 20 minutes. 2) Add eggs, cooking wine and soy sauce to the meat stuffing, and then add chopped green onion and Jiang Mo. 3) Prepare cooked peas, cooked corn kernels, fungus powder and ham kernels.

4) Divide the proofed dough into small portions and roll it into thin dough. 5)) Wrap the meat. 6) pinch in the middle. 7) Hold the other end. 8) Fill in different fillers. 9) Boil hot water in the pot, put carrots in the bottom of the pot and then add steamed dumplings. 10) steamed out of the pot to eat.

Jiaozi holds eggs.

Ingredients: 20 dumpling skins, minced meat 100g, 2 eggs, 50g red pepper, 50g sesame, 20g shallot, 500g Chinese cabbage, appropriate amount of oil, salt, cooking wine and monosodium glutamate.

Practice: 1) Chop Chinese cabbage and meat, add salt, monosodium glutamate and cooking wine, and mix to form a coating. 2) Take a dumpling skin and lay it flat on the palm of your hand. 3) Put the wrapping material in the middle of the dumpling wrapper. 4) Dip the sides in water, and the planes overlap to form a quadrilateral jiaozi. 5) Repeat the above steps until all the jiaozi are wrapped. 6) Put jiaozi into the pot and arrange it. 7) Line up.

Fried dumplings with iced flowers

Ingredients: flour 300g, carrot 250g, oil, salt, auricularia auricula, corn starch 1 spoon, egg 1 serving, onion and mushroom powder.

Practice: 1) Knead the flour into a soft and moderate dough with warm water for use. 2) Wash and peel carrots, shred and dice. 3) Put oil in a hot pan and cool it, then fry shallots with oil. 4) Add diced carrots and stir fry thoroughly. 5) Spread the omelet and dice it for later use. 6) Wash the fungus and cut into pieces. 7) Put the three grains together, pour in the oil, add the salt and stir well. 8) Add mushroom powder and stir well. 9) Knead the dough evenly and mash it into a preparation with the same size. 10) "stuffing. 1 1) shall be discharged neatly without sticking. 12) put oil in a hot pot to cool, put the oil in a jiaozi, fry for 1 min, and turn to low heat. 13) Mix starch and water according to the ratio of 1: 10, and pour into the pot. 14) Collect juice from the fire and put it on a plate. All right!

Fried dumplings with radish and prawns

Stuffing: prawns, cooking wine. Radish tassel, pork stuffing, green onion, Jiang Mo, soy sauce, salt, oil, white pepper and monosodium glutamate.

Skin: flour, clear water. (The ratio is about 250g of water and 450g of flour. Under normal circumstances, twice as much flour and noodles are hard and suitable for rolling; Less flour is suitable for steaming steamed bread; Less suitable for jiaozi.

Practice: 1) Treat prawns first: remove the head and peel, and leave the shrimp skin in the last section. 2) Cut the shrimp back with a knife and take out the shrimp line. 3) Add a little cooking wine for pickling to remove the fishy smell. 4) Wash radish and cherry, buy ready-made pork stuffing, and use onion and ginger. 5) Join Jiang Mo. 6) add salt. 7) Add soy sauce. 8) Add white pepper. 9) Stir well.

10) Radish, cherry and onion are chopped. 1 1) Pour in oil, stir, and moisten the vegetables first. 12) Add the pickled pork stuffing and stir well. 13) Add flour and flour to clean water and let it stand for about 20 minutes. There are detailed proportions on it. Rolling noodles need hard flour, half water and twice flour, which is just right for noodles. The noodles of steamed bread are slightly soft or the same as the dough of noodles. The harder the dough is, the stronger and more chewy the steamed bread is. It is ok to use this weight. Jiaozi needs soft dough. As the saying goes, "Soft noodle soup with jiaozi hard noodle" means this. Therefore, on the basis of noodle dough, flour can be reduced, or flour can be added while kneading until it is moderate. 14) After the dough wakes up, knead it into a smooth dough and pull it into a batter of appropriate size. 15) Roll into a dough sheet with a thick middle and a thin edge. 16) Take a dough, fill it with a little stuffing, and put a prawn on it. The cooking wine on prawns should be shaken clean in advance, otherwise it won't stick well. 17) Slowly fold the dough and knead it, leaving the shrimp tail outside and pinching the shrimp tail. 18) Fold the kneaded wings one by one, so that one purpose is to make the kneading look good, and the other purpose is to narrow the mouth, so that the soup is not easy to leak. 19) put the lock pot on the fire, heat it, and pour in a little oil. Don't put too much oil because it's not sticky. Jiaozi in the pot. 20) Pour a bowl of water, which is almost less than one third of that in jiaozi. 2 1) Cover, heat over medium heat, and slowly wait until the water is dry, so that the back of jiaozi can be fried, and then serve!

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Zanthoxylum oil, mixed oil, dried shrimps or dried shrimps.

In dumpling stuffing, under normal circumstances, whether it is meat stuffing or beef stuffing, we all want our stuffing to get richer taste and rich fragrance.

Zanthoxylum bungeanum oil can show this effect.

The preparation method of Zanthoxylum bungeanum oil is as follows:

After cleaning Zanthoxylum bungeanum, add equal volume ratio of water, put it in a pot and heat it for 5 minutes, then add oil and Zanthoxylum bungeanum, and mix it with equal volume ratio of edible oil. Of course, this oil can be mixed with oil.

It's not the mixture sold in the supermarket. You might as well mix it yourself. For example, mix a catty of salad oil with one or two pieces of refined chicken oil. If it is beef stuffing or mutton stuffing, it can be mixed with lard, except for Muslims.

Put the mixture in a pot and heat it over high fire. After the mixture of oil, water and pepper is rolled up, continue to heat it with medium fire, and then slowly heat it with low fire when there is no water.

Turn off the heat and take out the pepper until it looks dark.

When the oil in the pot is cold, use this oil to prepare your dumpling stuffing! Because it is a waste of time to make pepper oil, you can make more at one time, put it in a glass bottle after cooling, and use it when cooking cold dishes or wrapping jiaozi next time.

The proportion of pepper oil in meat is one catty of pepper oil.

The function of pepper in dumpling stuffing can not only increase the thickness of stuffing, but also enrich the taste of stuffing and stimulate appetite. Add dried laver instead of monosodium glutamate, and mix with ginger juice and onion juice to remove the fishy smell and peculiar smell in the meat stuffing. By the way, cooking wine is essential, and pepper is also used to remove fishy smell. If you use too much, the spicy taste of pepper will appear. If you add a little sugar, the flavor of the meat stuffing will be improved, but if you put too much sugar, it will look sweet. You can grasp the "quantity" when cooking all this.

This is an industry secret, please don't forward it, I will delete it when you finish reading it!