Do you want to blanch fennel? It seems that many people have done something wrong. Let me teach you something. Fennel in jiaozi doesn't need to be blanched, because fennel tastes weak after blanching. This step should be added when mixing fillings just before repackaging. The wrapped jiaozi is more fragrant, and the more you eat, the more you want to eat, and your appetite increases greatly. The methods and skills of kneading dough are at the end of the article. Don't miss it if you like it. 1 minute to learn!
The first fennel stuffing
Ingredients: fresh fennel, pork belly stuffing, onion Jiang Shui, spiced powder, very fresh, soy sauce, onion oil, sweet noodle sauce.
Practice: Pork belly stuffing is marinated with the above seasoning, onion and ginger are added twice, and marinated for 20 minutes.
2. Fennel is soaked in light salt water, then washed, dried and cut into fine powder.
3: Mix fennel and minced meat in one direction, then add onion oil and stir in.
The second fennel stuffing
Ingredients: fresh fennel seedlings, eggs, salt, pepper, vermicelli and scallion oil.
Practice: Wash fennel and cut into fine powder, stir-fry eggs in advance, and cut vermicelli into powder.
2: Add onion oil to the above prepared ingredients and mix well.
3: putting sesame oil tastes good, you can try it.
Five skills of making fennel stuffed jiaozi:
1: the consumption of fennel should not be too much, which is easy to cause people's allergies.
2. jiaozi or steamed buns stuffed with fennel do not need to be blanched, but should be cut into pieces. Blanched fennel will not be green in color and taste slightly worse.
3: If you have a question, don't pack it directly! With this 1 step, it is said that adding a teaspoon of edible alkali to fennel after cutting will not only make fennel greener, but also make the cooked jiaozi more fragrant and tasty.
4. Whether it's jiaozi stuffed with fennel or steamed buns, you should put more oil when cooking to prevent water from coming out. Besides, fennel absorbs oil and tastes better.
5: Fresh fennel can be frozen with water after it is bought, and it is fresh when it is thawed when it is eaten.
Jiaozi dough mixing method:
1: It's best to mix flour with cold water, and add a little salt and egg liquid, so that the cooked jiaozi is smooth and delicious.
2. Personal suggestion: add a handful of starch to the dough. Jiaozi tastes stronger. You can try.
3. Good dough, it is best to cover it with a wringing wet cloth and wake it for 20 minutes before use.
4. The golden ratio of dough is 500 grams of flour and 250 grams of water, which is absolutely great.