How does jiaozi store refrigerators?
1, the first refrigerator storage method in jiaozi.
After jiaozi is wrapped, put it in a plastic bag or container, sprinkle some dry flour and mix well. Sealed plastic bags or containers, no air, stored in the freezer. When you want to take it out, it's as fresh as when you put it in. jiaozi can keep it like this, and it tastes just as delicious.
Sprinkle some dry flour and put it in the freezer, which will not completely absorb water. Its main function is to prevent noodles from dipping into each other and not to sprinkle other noodles.
2. Method 2 for storing refrigerators in jiaozi
The wrapped jiaozi is frozen in the refrigerator drawer. Ice for a while, just make sure that the jiaozi is hard, and don't freeze into ice cubes (otherwise it will go with the ice for a long time, which is easy to break). After freezing for a while, jiaozi became hard. Break up the arranged jiaozi, seal it with a fresh-keeping bag, and then refrigerate it. Will not stick together, because it is difficult to separate, but also difficult to freeze into a ball, because there is no water vapor.
3. Method 3 for storing refrigerators in jiaozi
Sprinkle some dry flour first, then pick up a pile of dumpling skins and shake them to make them disperse evenly, then wrap them with semi-dry clean towels to avoid water loss, put them into fresh-keeping bags and put them in the refrigerator for preservation. It should be okay to put it for 3-5 days. One thing to note is that the temperature of the refrigerator must be low, so that it can be preserved for a long time. As long as the dumpling skin is not frozen.
Jiaozi practice collection
Shrimp dumpling stuffing
Material: 500g shrimp,150g grass carp. Seasoning: A little salt, Jiang Mo.
Practice: First, the blood of grass carp is squeezed out, peeled and put into Jiang Mo to make fish glue. If you have a blender at home, you can put it directly into the blender to mix. At the same time, it is best to add ice cubes to make the fish tender and chewy. Take the shrimp out of the line, press it directly with a knife, and grind it, and the shrimp sauce will come out. Add an appropriate amount of Jiang Mo. Shrimp and fish glue are put into a basin according to the ratio of 3 1, and a spoonful of salt is added and stirred evenly. After the shrimps are wrapped in jiaozi, they can be picked up in one minute after the water is boiled. Put them in a bowl and sprinkle with a little chopped parsley or seasonal vegetables.
Note: It is suggested that jiaozi should not put other materials in the shrimp, and try to use less auxiliary materials, because the shrimp is very fresh. If you must put it, you can put the meat sauce made of fish. Fish must be bled to remove fishy smell. In addition, the dumpling skin must be rolled thin.
Jiaozi with cucumber stuffing.
Cucumber is one of the vegetables often eaten in summer. If you are tired of eating fried cucumber or cold salad, try a fresh way: jiaozi with cucumber stuffing. It can not only cool and relieve summer heat, but also prevent heatstroke, lower blood pressure and prevent cardiovascular and cerebrovascular diseases.
When making stuffing, rub the cucumber into filaments, then cut it slightly to squeeze out the water. Don't pour out the squeezed water, leave it in the basin for later use. Stir-fry two eggs in an oil pan with a proper amount of salt, and mash them while frying. The more crushed the better, fry and cool. If you like to eat rich stuffing, you can also put a little tofu. Then add the cold eggs, tofu and shredded cucumber into chicken essence and minced onion and ginger, and stir well for later use. Putting cucumber water into the dough will not only make the dough stronger, but also taste better.
Chinese Cabbage Pork jiaozi
Ingredients: flour, pork stuffing, green onions, Chinese cabbage; Seasoning: ginger, soy sauce, sugar, pepper, monosodium glutamate, chicken essence, dried seaweed, corn starch, sesame oil and soy sauce.
Practice: Add ginger, soy sauce, sugar, pepper, monosodium glutamate, chicken essence, dried seaweed, corn starch and dried seaweed soup into the pork stuffing and stir well, then add chopped green onion, garlic oil, sesame oil and soy sauce to taste; Put the cut cabbage in water first, then take it out and drain it with polyester cloth. Put the drained Chinese cabbage into the meat stuffing and stir evenly; Roll out the dough and wrap it in a jiaozi; Boil the wrapped jiaozi in boiling water until the skin bulges out.
How long does jiaozi steam?
1. How long does it usually take to steam dumplings depend on whether you are stuffing meat or vegetarian dishes. Vegetarian jiaozi has less time, only 15 minutes. If it's jiaozi with meat, it needs to be steamed for a long time, so that the stuffing inside won't be cooked. It takes 20 minutes.
2, steamed dumplings with hot water and noodles, steamed out will be very soft, but pay attention. It sticks easily. If you use hot water and noodles to make steamed dumplings with vegetarian stuffing, it will take 20 minutes. If you make meat stuffing, it is safer to steam it for 25 minutes and then cover it 10 minutes.
3. It depends on whether you are steaming large steamed dumplings or small steamed dumplings, as well as the heat and stuffing. Generally, a fire is needed. If it's meat, it takes about 20 minutes for the big one and 15 minutes for the small one, depending on how small you are.
How to make quick-frozen jiaozi?
After the quick-frozen jiaozi is taken out of the refrigerator, it can be boiled in boiling water without thawing. If it is thawed first, the skin will be very wet and easily stick to the rag. Boil the water, add some salt and oil, and then put it in the jiaozi. Stick chopsticks on the bottom of the pot and stir them around, so jiaozi won't get together. Cook for a while and then stir, so that the jiaozi that suddenly freezes and sticks together will automatically separate, because there is oil in the water, and it will not stick together again. If you use a spatula or spoon to stir, it is easy to hurt the dumpling skin, so use chopsticks to stir. But it can make flour tough, so add salt first.
Many quick-frozen dumpling wrappers, especially those with wrinkles, are not easy to cook, so it is best to cook them three times, that is, put them in jiaozi and cook them three times, adding a spoonful of cold water each time. How to make quick-frozen jiaozi? The following small series teaches you specific methods.
One is to boil sanshui. Specific operation method: cook jiaozi in cold water and medium fire; In the process of this step, the back of the spoon must be attached to the edge of the pot and gently stirred clockwise, so that jiaozi can keep rotating and jiaozi will not stick together. After the water boils, cook for about 1 min, and add a small bowl of cold water to continue cooking; It is best to stir this step. After the water is boiled again, add a small bowl of cold water to continue boiling; There is basically no need to stir this step. After the water is boiled again, add a small bowl of cold water to continue boiling; This is the third water, turn off the fire and eat!
Two points: don't cover the pot! If, in case, the third water is still a little immature, then do the same thing and have another water, but 99% will not be immature!
The second is to boil the water first, not too little water, or not stick to the bottom of the pot. After the water is boiled, put the quick-frozen dumplings into the pot (without freezing) and stir them along the edge of the pot with a spoon to prevent the dumplings from sticking to the pot. (The back of the spoon faces jiaozi, to avoid cutting into jiaozi, you can eat noodle soup instead. ) When the water in the pot boils, add cold water and boil it again. (Cook the meat for 2 to 3 times; Cook the vegetarian stuffing twice) and then take it out.
How to do jiaozi without breaking the skin?
How to cook jiaozi without breaking the skin Want to master the cooking temperature in jiaozi and let jiaozi not break the skin, now I will teach you a few tricks:
1, jiaozi should add more water and salt to increase the boiling resistance of dumpling wrappers.
2. Boil the water, then put jiaozi into the pot, and fully stir it from time to time to prevent jiaozi from sticking to the pot.
Don't let the water boil too much, or the jiaozi will break easily. Add a little cold water after the water boils, and then add cold water after the water boils. Repeat this action three times.
4. Boil and freeze jiaozi. Observe the shape of jiaozi. jiaozi will soften slowly after cooking. If jiaozi floats on the water and the dumpling skin is uneven, it means that jiaozi is ripe.
5, quick-frozen jiaozi frozen for too long, the water in the dumpling skin will evaporate, jiaozi is not easy to cook, it will be a little raw. It is not advisable to cook jiaozi with large fire, but slowly with medium and small fire.
Boiled jiaozi with onion leaves.
Boil the water in the pot first. Put two pieces of onion leaves in the pot, and you can wrap jiaozi. This is the coup. Cook jiaozi with onion leaves.
Quick-frozen jiaozi is easy to cook because jiaozi is frozen and thawed, which is caused by melting and freezing. Hot and cold will be intense, dumpling skin is the most direct stress point, and jiaozi cracking is normal.
The fat of green onions will soon dissolve in water in boiling water. After jiaozi comes out of the pot, the water-soluble fat of scallion will quickly wrap around the epidermis of jiaozi, forming a protective film that we can't see with naked eyes, so there is a lot of lubrication between jiaozi and jiaozi, so the cooked jiaozi is neither easy to stick nor easy to cook, and it will not affect the umami taste of jiaozi.
Boiling water and adding a spoonful of oil to cook jiaozi can also solve the problem of easy adhesion. Because the oil will float on the water, after jiaozi floats, the dumpling skin will stick with oil, which is equivalent to covering the jiaozi with a protective film, which is not easy to stick. However, it is not advisable to drink more jiaozi soup cooked by this method, otherwise it will easily lead to excess calories.
Quick-frozen jiaozi is a fast food that modern people choose when they are busy. When Bian Xiao is free, he still likes to make jiaozi by himself and share six kinds of dumpling stuffing with you, all of which are delicious.
First of all, Emerald Crystal jiaozi.
Ingredients: cooked noodles, spinach, shrimp, carrots, mushrooms, salt, monosodium glutamate, sugar, sesame oil and corn flour.
Exercise:
1. Mix the raw flour and the cooked flour with clear water according to the ratio of 1: 1. After the water in the pot is boiled, pour in the slurry and stir until it is thick and transparent.
2. Sprinkle some dry noodles on the chopping board, take out the dough and put it on. After kneading, wake up for a while.
3. Cook carrots, spinach and shiitake mushrooms, chop them, add monosodium glutamate, sugar, salt, pepper and sesame oil with shrimp sauce, mix well to make stuffing, take out dough, roll it into stuffing, wrap it in jiaozi and steam for 5 minutes.
Second, fish jiaozi.
Raw materials: grass carp or mullet 1 strip, fat pork 100g, leek 300g, egg white 2, refined salt 15g, pepper 5g, cooking wine 25g, monosodium glutamate 15g, chicken essence 15g and sesame oil 25.
Exercise:
1. After the grass carp is slaughtered, it is washed, the head and tail, bone spurs and skins are removed, and the washed fish is ground into velvet; Chop pig fat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well.
2. Put the fish head and bones into the pot, add clear water, add pepper, cooking wine and chicken essence, cook until the soup is milky white, and filter off the residue to get fish soup.
3. Add the fat paste into the minced fish and stir well, then add salt, monosodium glutamate and egg white and stir. Add the cold fish soup while stirring until the stirring is strong and the fish soup is finished. Then mix well with leeks.
Third, burn jiaozi.
Fire pepper is a traditional snack in Nantong, and it is relatively simple to make. Because boiling water is required for cooking and hot oil is required for frying, the finished product is similar to that of jiaozi, so it is called Huojiaozi. The method of making fire jiaozi is basically the same as that of jiaozi, but the water temperature is different when mixing the dough, so two different kinds of dough are formed. Jiaozi is cold water dough. Fire jiaozi is hot water dough. The methods of ripening are also different. The former is boiled in water and the latter is fried, thus producing different flavors. Huo jiaozi is characterized by exquisite dishes, golden color, crisp outside and soft waxy inside, fresh stuffing, rich gravy and delicious taste.
Raw materials: 500g of flour, 500g of minced fresh meat, ginger, onion rice, Shaoxing wine, monosodium glutamate, soy sauce, sugar, salt, white oil1000g (actual consumption100g).
Exercise:
1, pour the flour into the barrel, pour the boiling water that is burning, stir it evenly with a wooden stick quickly, and block it. Then, pour it on the chopping board, sprinkle with cold water and divide it into small pieces. Let it release the heat from the dough, then knead it into a ball and cover it with a wet cloth for later use.
2. Put the chopped fresh meat into a large bowl, add soy sauce and mix well, then add water, ginger, Shaoxing wine, sugar and salt, stir hard, and finally add monosodium glutamate and chopped green onion and mix well. Sometimes you can add jelly.
3. Knead the dough into strips, add one or two or three doses, roll it into a round skin, wrap it in stuffing, fold it into a semicircle, and knead the pattern by hand, and it will become the blank of jiaozi.
4. Heat the pan and pour in ordinary oil. When the oil temperature rises to 80% heat, fry it again until it is golden in color and bubbles in the shell, take it out and drain it, and put it on a plate.
Matters needing attention in burning jiaozi:
1, when scalding noodles, you must use burning boiling water, correctly grasp the deliciousness of the water and stir it quickly, especially in winter, and the noodles should be cooked thoroughly. Otherwise, the wax is sticky and can't meet the requirements of the product.
2, the hot surface should be completely cooled by hot air, in order to knead the dough evenly, but not too much, in case of gluten. Otherwise, the finished product will be crusted, rough and cracked, which will seriously affect the quality of the finished product.
3. When frying fire dumplings, it is necessary to control the oil temperature, not too high, and cook with warm oil, otherwise there will be a phenomenon of tender outside.
Fourth, the oily tofu is in jiaozi.
Ingredients: water chestnut 15, oil tofu 1, celery 1, 2 tsps of salt, 2/3 tsps of sugar, sesame oil 1 2 tsp, and white pepper1tsp.
Exercise:
1. Wash water chestnut, cut into powder, and drain the juice; Dice tofu with oil; Cut celery with leaves into fine powder for later use.
2. Put the minced water chestnut, diced bean curd, minced celery and seasoning into a container and mix well.
Five, cucumber dumpling stuffing
Ingredients: cucumber 1000g, 5 eggs, coriander and shallot, refined salt, monosodium glutamate, chicken essence, oyster sauce, sesame oil, scallion oil and thirteen spices (a little).
Practice: Chop the cucumber into mung bean-sized particles, and then dehydrate it with gauze. The extracted cucumber juice can be mixed with water and flour, and can also be used for ladies' beauty. Stir-fry and chop eggs, chop parsley and shallots, then put the above three things into a container and stir, then add various seasonings in turn and stir evenly.
Note: Due to the high moisture content of cucumber, the dumpling stuffing should be put in a closed filter after being mixed, otherwise it is difficult to wrap jiaozi with high moisture content. When cooking jiaozi, boil it over low heat and add cold water twice, otherwise it will be easy to cook in jiaozi.
Six, sauerkraut dumplings stuffing
Ingredients: 500g sauerkraut, 200g pork belly, appropriate amount of green onion, soy sauce, chopped green onion, Jiang Mo, chicken essence, salt, sesame oil and cooking oil.
Practice: Chop pork belly, add soy sauce, minced onion and ginger, chicken essence, salt, sesame oil and cooking oil, and stir well (you can also add a little spiced powder or thirteen spices if you like). Wash the sauerkraut, chop it and juice it. Put oil in the pot, stir-fry a few peppers, remove the peppers and stir-fry sauerkraut in the pot. After the sauerkraut is cooled, put it into the meat and mix well.
Note: Wash sauerkraut repeatedly before cutting vegetables, because there will inevitably be stone sand before pickling cabbage, and it is difficult to pick it out after cutting vegetables.