Legend has it that it is related to the medical sage Zhang Zhongjing. According to legend, Zhang Zhongjing, a doctor in Nanyang, was originally a medical officer, and it was a snowy winter when he retired. He saw that the villagers in Nanyang were hungry and cold, and many people's ears were frozen. So he asked his disciples to set up a medicine shed in Guandong, Nanyang. They cooked mutton, peppers and some herbs for removing cold in a pot, fished them out and chopped them, kneaded them into ears with leather bags, and then put them down to cook them in a pot to make a soup for removing cold and correcting ears for the villagers to eat. After the villagers had eaten, their frozen ears were cured. Later, on the solstice in winter, people imitated this way of eating by pinching their ears, saying that eating jiaozi on the solstice in winter would not freeze people.
Good-looking jiaozi
On the solstice of winter, every household has different dumplings. Now, take fennel jiaozi as an example to make a delicious winter solstice jiaozi!
Fennel jiaozi
Ingredients: 2kg fennel, 1 kg pork (pork belly), pepper water, salt, chopped green onion, Jiang Mo and salad oil.
Step 1: First, pick fennel. This is a work that needs patience. It takes a little effort to hinge up the roots with scissors. You have to pick them one by one, so you have to buy very fresh fennel. Fennel is hard to sell, so don't buy it. Fennel is too moist to pick, so you can only throw it away!
Soak the picked fennel in a pot, clean it, control the moisture, cut it into powder, and throw water on the fennel before cutting.
Fennel jiaozi
Step 2: When I bought it, the store twisted the pork stuffing. Now it's too late to roll dumplings and chop meat after work. I bought it from the market, which saved a lot of time and energy, but I still want to do it myself for the rest of the time.
This time, mixing meat stuffing with my own Chili water was taught by a chef who has been in business for more than 30 years! The minced meat mixed with Chili water is particularly fragrant and has a unique taste.
About 20 pepper grains, put a cup of boiling water and soak for two or three hours, which is a bit like brewed strong tea.
This is just the beginning of soaking, and it will be used in three hours.
Add water to pepper for three times, add chopped green onion and Jiang Mo, stir well, add salt and oil, stir well, and finally add fennel.
Step 3: Take a dumpling wrapper on the left, put a little fennel stuffing in it, close the edge and press it tightly, and a jiaozi will be wrapped.
After wrapping all the bags, start to cook jiaozi, and boil jiaozi with water for three times!
Water for the first time: boil water in the pot, and the water should be more than half of the pot. When cooking jiaozi, when you go to jiaozi, push the water with a colander, let the water turn, and then pour it into jiaozi, so as to prevent the pot from sticking. Cover the pot. When the pot is boiled again, pour a bowl of water and cover the pot. This is the first time to come to the water.
Water for the second time: the water in the pot boils again, then pour a bowl of water, gently push jiaozi with a colander to prevent the pot from sticking, and cover the pot.
Add water for the third time, and after the water boils again, finally pour in the bowl of water, without covering the lid, cover the lid to cook the stuffing and peel, and wait until the water boils again, turn off the fire and take it out.
Delicious fennel jiaozi just came out of the pot. Come and have a taste! It tastes best when it's hot!
Jiaozi from winter to day.
Jiaozi with Chili water is all soup, not firewood at all.
Knock on the blackboard and get to the point: fennel is too hard for some old people to eat. After fennel is chopped, sprinkle some edible alkali in fennel, which will make the taste soft and yellowish, and the taste will not be greatly affected!
Try not to put fennel stuffing. Fresh fennel does not blend, don't let go!
Ok, try to do it, I hope I can help you!