Exercise:
1. Wash pork and chop it into paste. Wash onion and ginger and chop them separately.
2. Wash and chop Chinese cabbage and mix well with oil.
3. Pour minced meat, chopped green onion and Jiang Mo into the cabbage, beat in the eggs and stir at a constant speed clockwise.
4. Beat until the filling is gelatinous, add cooking wine, salt and sesame oil, mix well and wrap jiaozi.
Note: Why should Chinese cabbage be washed, chopped and mixed with oil? Chinese cabbage contains a lot of water, so it is easy to produce water when filling. An effective method (suitable for all kinds of vegetables): first, put a little edible oil (vegetable oil or sesame oil) into all kinds of cut vegetables and stir well, then add seasonings such as meat, onion and ginger, so that the mixed stuffing is not easy to get water and the nutrition will not be lost. The reason is that the edible oil wraps the vegetables, so the water is not easy to flow out, and the water in the vegetables is squeezed out. It is a pity that the nutrition is lost too much. Also, don't cut Chinese cabbage too finely.
Method for making jiaozi stuffed with pork and cabbage
Pork dumpling stuffing is best to choose meat stuffing with seven points lean meat and three points fat meat. Generally, Jiang Mo is chopped first, and then water is drawn. A catty of meat can be poured with three or four waters. Look at the draft of the meat stuffing and stir it vigorously. After eating the water, add soy sauce (Cantonese add soy sauce, soy sauce or seafood soy sauce, and northerners add ordinary soy sauce) to see the color of the meat become darker. Chopped green onion, monosodium glutamate, chicken essence (jiaozi flavoring essence can also be added) and sesame oil.
Chop the vegetable stuffing, squeeze out the vegetable juice and put it into the pot. When mixing meat, add soy sauce one after another, stir well, so that the vegetable juice penetrates into the meat, and then put it on the dish and mix well. For vegetarian dumplings, you can also chop the stuffing of the dish first, pour it into a pot (basin), add cooking oil (rapeseed oil) and stir it gently, so that the oil wraps the dish, and then add salt and seasoning.
In this way, the nutrition will be preserved, and the dumpling stuffing will be tender and delicious. For leek meat stuffing, after the vegetable stuffing is mixed with oil, pour in the mixed meat stuffing (add enough salt) and mix well.
The vegetable stuffing is mixed with oil first, and then wrapped with an oil film, so it is not easy to dehydrate when it meets salt. Jiaozi wrapped with this stuffing tastes fresh and has a little juice.
The meat should be soft. The meat used for stuffing is chopped with a knife or minced with a meat grinder to make velvet.
When there is a lot of lean meat, you can add vegetable juice or water in moderation; When there is too much fat, you can add less vegetable juice or water and stir in one direction. After the meat becomes sticky, add appropriate amount of pepper powder, spiced noodles, salt, minced fresh ginger, monosodium glutamate and sesame oil, and continue stirring.
Meanwhile, soy sauce should be added bit by bit. If you have stock, you'd better add stock, stir it until it is blurred while dripping, then add the vegetable stuffing and stir it evenly.
Jiaozi soup wrapped with this dumpling stuffing is full, fresh and delicious. Add a little sugar to jiaozi, and jiaozi will have delicious sea.
Filling method of Chinese cabbage jiaozi
Ingredients: half a cabbage, six mushrooms, a carrot and a ginger (more people can increase the amount of two people).
Production method: 1. Chop the cabbage, wrap it in gauze, and squeeze it until no more water flows out. 2. Remove the hard stems of the watered mushrooms and chop them up. It's best to rub carrots into filaments with a fine eraser, and then squeeze the water a little. Then put two spoonfuls of peanut oil in the oil pan, add 7 or 8 pieces of pepper, stir-fry and take it out. Add a few drops of soy sauce and a little sugar to the chopped mushrooms and stir for later use. 3, ginger can be more or less according to taste, chopped for later use; 4. Put the cabbage and carrot into a big container, pour a spoonful of sesame oil and stir well. Make sure that all the vegetables are evenly coated with oil, then add the fried mushrooms and Jiang Mo, add salt, a little mushroom essence and spiced powder, stir well, and a pot of dumpling stuffing is ready! When wrapping, it doesn't matter if the stuffing comes out of the water. As long as one side of the stuffing bowl is raised, the water will naturally flow to the bottom. Because Bao jiaozi is very skilled, he always likes to use water as stuffing, so it's really delicious to leave oil in his mouth after making it! .
Method for making jiaozi with Chinese cabbage meat stuffing
Pork dumpling stuffing is best to choose meat stuffing with seven points lean meat and three points fat meat. Generally, Jiang Mo is chopped first, and then water is drawn. A catty of meat can be poured with three or four waters. Look at the draft of the meat stuffing and stir it vigorously. After eating the water, add soy sauce (Cantonese add soy sauce, soy sauce or seafood soy sauce, and northerners add ordinary soy sauce) to see the color of the meat become darker. Chopped green onion, monosodium glutamate, chicken essence (jiaozi flavoring essence can also be added) and sesame oil.
Chop the vegetable stuffing, squeeze out the vegetable juice and put it into the pot. When mixing meat, add soy sauce one after another, stir well, so that the vegetable juice penetrates into the meat, then put it on the dish and stir well. For vegetarian dumplings, you can also chop the stuffing of the dish first, pour it into a pot (basin), add cooking oil (rapeseed oil) and stir it gently, so that the oil wraps the dish, and then add salt and seasoning. In this way, the nutrition will be preserved, and the dumpling stuffing will be tender and delicious. For leek meat stuffing, after the vegetable stuffing is mixed with oil, pour in the mixed meat stuffing (add enough salt) and mix well. The vegetable stuffing is mixed with oil first, and then wrapped with an oil film, so it is not easy to dehydrate when it meets salt. Jiaozi wrapped with this stuffing tastes fresh and has a little juice.
The meat should be soft. The meat used for stuffing is chopped with a knife or minced with a meat grinder to make velvet. When there is a lot of lean meat, you can add vegetable juice or water in moderation; When there is too much fat, you can add less vegetable juice or water and stir in one direction. After the meat becomes sticky, add appropriate amount of pepper powder, spiced noodles, salt, minced fresh ginger, monosodium glutamate and sesame oil, and continue stirring. Meanwhile, soy sauce should be added bit by bit. If you have stock, you'd better add stock, stir it until it is blurred while dripping, then add the vegetable stuffing and stir it evenly. Jiaozi soup wrapped with this dumpling stuffing is full, fresh and delicious.
Add a little sugar to jiaozi, and jiaozi will have the delicious sea.
How to make Chinese cabbage and pork dumpling stuffing delicious in jiaozi?
First, mix noodles.
1. Add a little salt to the flour and mix well.
2. Inject warm water, pour it and stir it with chopsticks into a flocculent shape.
3. Slowly add water and knead into dough, cover and set aside.
Second, adjust the filler.
1. Wash Chinese cabbage, control the moisture, and shred first.
Step 2 cut into powder again
3. Sprinkle a little salt and rub it by hand, then squeeze out the water by hand. You can also use gauze. I don't like it. I just use my hands.
4. Add cooking wine, soy sauce and other liquids to the meat stuffing.
5. Add a little more to the big chinese cabbage juice, and hit it in one direction with chopsticks while pouring.
6. Stir hard.
7. Add minced onion and ginger, pepper, chicken essence and salt and mix well.
8. Add some oyster sauce and mix well.
9. Add appropriate blending oil and a little sesame oil and mix well.
10. Finally, add the Chinese cabbage stuffing and mix well, and the stuffing is ready.
Third, Bao jiaozi.
1. At this time, the dough is almost cooked. Take a piece of dough and knead it into long strips.
2. Divide it into small doses by hand. You can cut it with a knife. I am used to pulling by hand. I can't change the habits handed down from my family.
smashing
4. Roll into a round dough
5. Put a proper amount of stuffing on the round dough.
Step 6 Knead into jiaozi
7. Bao jiaozi
8. Add some salt to the water in the pot to boil, then pour it into jiaozi in turn, gently push it with a colander, and cover the lid after jiaozi floats. After boiling, put a small bowl of cold water in it and boil it again. Cook it twice, and jiaozi will be cooked.
Fourth, adjust the dipping juice.
1. Garlic was squashed with a knife.
Peel garlic
3. cut a little and put it in a small bowl
4. Mash garlic with a rolling pin (I have two garlic mashers at home, and those things don't work well, so let's use the method I learned from my mother when I was a child)
5. Pour in soy sauce, balsamic vinegar, a little sesame oil and Chili oil.
6. A bowl of delicious dipping juice is ready.
Cooking tips
1. Adding less salt to the dough can make the dough more elastic, and the cooked jiaozi is not easy to break or stick.
2. Don't add too much water at a time when mixing dough. First, stir with chopsticks while pouring, and then add a little water to make dough with moderate hardness.
3. Generally, jiaozi should mix the dough first, because the dough has to go through a process, and this time is just used to adjust the stuffing, so it is not a waste of time. This is the application of overall planning method in daily life.
4, Chinese cabbage first cut into silk, as thin as possible, and then cut into the end, the stuffing will soon be good, so there is no need to "Dangdang" stuffing, so as not to disturb the people.
5, many vegetables are out of water, remember not to pour out all the vegetable juice, it is all nutrition, but when water is added to the meat stuffing and stirred.
6. Generally, first add liquid seasoning and vegetable juice to stir the meat stuffing. If there is no vegetable juice, add water. Remember to add it little by little, and stir it in one direction with chopsticks as you add it, so that the minced meat cooked by jiaozi can hold the group together.
7. Cabbage is love the water, so be sure to put it last, and wrap it immediately after you put it in. Or adding oil to Chinese cabbage in advance can also effectively reduce the yield of Chinese cabbage.
8. Adding salt to the boiled jiaozi water can also effectively prevent the pan from sticking.
9. Cooking jiaozi follows the principle of boiling the skin and covering the pot to cook the stuffing. Boil the pot first, and then cover it when jiaozi floats, so that no matter how jiaozi cooks it, it is unbreakable.
10, the easiest and quickest way to peel garlic is to squash the garlic first, so that the garlic skin can be peeled off easily.
How to make pork dumplings? How to make Chinese cabbage and pork dumplings?
Main ingredient wheat flour 500g Chinese cabbage 600g pork 400g auxiliary ingredient olive oil salt soy sauce monosodium glutamate onion ginger sesame oil step 1. Premixed wheat flour.
2. Add olive oil, soy sauce, monosodium glutamate, onion and ginger to the pork stuffing and stir clockwise. 3. Wash the Chinese cabbage.
4. cut cabbage. 5. Stir the minced meat.
Stir the meat thoroughly, the better. 6. The water squeezed from Chinese cabbage and the meat stuffing are put in the same container.
7. Add salt and sesame oil and stir into jiaozi. 8. Make the noodles into noodles with uniform size.
9. Roll the dough into a circle and wrap it in jiaozi. 10. jiaozi with stuffing in the middle.
1 1. Squeeze the front and rear pieces tightly, and the jiaozi will be wrapped. 12. Add water to the boiling pot and boil it. When jiaozi is cooked in the pot, you can enjoy it.
Tip: Cooking jiaozi requires wide soup and fire. When cooking jiaozi, add some cold water after boiling, and jiaozi will be cooked soon.