Everyone likes to eat jiaozi on holidays. What kind of dumpling stuffing is the best?

I prefer shrimp, leeks and eggs to jiaozi. This kind of jiaozi is very refreshing. The method is simple, but the shrimp is not easy to peel, and it is easy to prick the hand. Here's how this flavor of jiaozi is made.

First go to the supermarket to buy the necessary ingredients and buy fresh live shrimp. Don't buy frozen shrimps and shrimps, which will affect the taste and contain a lot of preservatives. After buying fresh shrimp, buy leeks, mainly emerald green. If there are no eggs at home, go and buy them. There is no requirement for eggs. Get down to business when the ingredients are ready.

Put the fresh live shrimp in warm water, find a pair of scissors to cut the shrimp line on the shrimp back, and clean the black line from beginning to end. Cut off the shrimp head, too. Start peeling shrimp, because the shrimp must be hard, and pay attention to the prick when peeling. In this way, peel off the shrimp meat bit by bit and put it in a basin. After peeling, cut into small pieces with a kitchen knife. The general ratio of shrimp meat to leek is 1: 10, which makes it taste better. The next step is to deal with leeks.

Wipe off the dirty part of leek root by hand, clean up the slightly yellow head, and then start washing it with water repeatedly. Be sure to spread it out after washing. This step is to dry the water, because there is moisture in jiaozi that affects the taste. After drying, chop the leek, cut it with a knife, and cut it again and again.

Next, scrambled eggs. About five eggs, crushed with a lot of salt. Try to put all the salt that jiaozi needs into the eggs. Put the fire into a wok, heat the wok, add oil, fry the eggs, and fry the eggs until they are cooked. Try to break the eggs with a frying pan knife and smooth them in a frying pan for cooling.

Find a big pot, put chopped leeks and shrimps into one side of the pot, and then put eggs into the other side of the pot. Add thirteen incense, sesame oil, monosodium glutamate and pepper. When everything is ready, stir together or add a raw egg. This is the whole process of making dumpling stuffing. Dumpling skins can be bought outside and then opened for eating. Jiaozi will never get tired of eating this stuffing.

I personally like pork and green onions, pork and mushrooms, mutton and green onions, as well as pork, green onions, white radish and celery. This mixture is what we often eat, and it is also our characteristic. I don't like jiaozi with fennel stuffing, and I can't get used to the taste of fennel. Let me talk about the way our family keeps jiaozi. Bao jiaozi is actually the same, so I won't say much.

Pork, green onions, pork and mushrooms are all similar, but the ingredients are different. Pork should be half fat and half thin. Now a lot of them are mixed meat, but I don't like that. I don't feel chewy and tasteless. Family members usually buy a piece of fat and thin meat and cut it into pieces when they go home. Although it is troublesome, as a foodie, this little thing is nothing, and my own meat is better than the machine. Add some salt, soy sauce and other seasonings. At this time, get some green onions, put a sparerib, and then the basic meat stuffing of pork and green onions is ready. Pork and mushroom stuffing is based on this. Add some boiled mushrooms and cut into cubes. If you fry them in oil and eat them with meat, they will taste better. The same is true of mutton and green onions.

There are many people eating stuffing, pork, onion, white radish, white radish, shredded, blanched in water for a few minutes, squeezed dry, cooled, put some oil in the pot and stir-fry, add some seasoning, and mix well the minced meat and onion. If the oil is low, pour some hot oil and stir.

As the saying goes, delicious but jiaozi, the happiest thing to go home is to eat a jiaozi wrapped by my mother.

As a traditional food in China, jiaozi is cooked by almost every household, and there are many kinds of dumplings. If we go to the dumplings to eat jiaozi, we can see that there are a dozen or twenty kinds of dumpling stuffing waiting to be selected.

I am a person who loves jiaozi very much. When I don't have to go to work on weekends, I will mix my own stuffing, make my own noodles and make my own jiaozi. Speaking of my favorite dumpling stuffing, it is definitely leek and egg stuffing, ranging from snacks to large ones. My mother used to cook it for me. When I grew up, my mother wasn't around often, so I tried it myself. I have learned more times.

Jiaozi with leek and egg stuffing needs the following materials: appropriate amount of leek, appropriate amount of eggs, appropriate amount of vermicelli, appropriate amount of shrimp skin and appropriate amount of ham sausage. First, you need to buy fresh leeks, pick and wash them, and then drain them. In the process of draining leek, you can put the vermicelli in the pot and cook it. When the vermicelli becomes soft, take out cold water, chop it up and put it in the kitchen utensils. Then there is the ham sausage, which can be put down according to personal taste. The reason why I chose to put ham sausage is because the red of ham sausage is mixed with the green of leek, and the combination of color and eyes greatly increases my appetite. You can chop the ham sausage and put it with vermicelli.

After the above two steps are completed, you can cut the filtered leek into small pieces. Be careful not to cut the leek into too big pieces here. Chopped leeks can be mixed with vermicelli ham sausage; After that, you can add hot oil to the pot. Before heating the oil, put some eggs in the pot and add some salt. When the oil is hot, pour in the eggs and stir. Stir constantly during cooking. Don't stir into egg pieces, which will affect the taste. And if you want the dumpling stuffing to taste delicious, put more oil in the scrambled eggs. After the egg is fried, pour the sliced vermicelli, ham sausage, leek and shrimp skin into the egg and stir.

Salt, chicken essence, spiced powder and sesame oil need to be added before stirring. After stirring evenly, the fragrant jiaozi with leek and egg stuffing is baked.

I like two kinds of jiaozi, one is jiaozi with Chinese cabbage and pork, and the other is jiaozi with pork and leek. It may be because the jiaozi of these two fillings is more common and easier to make. Most people in my family usually pack jiaozi with these two kinds of stuffing. I have eaten many other fillings in jiaozi. I don't know if I'm used to eating these jiaozi made at home, but I always think other fillings are delicious, but these two are the best to my taste.

First, jiaozi with Chinese cabbage and meat. Actually, the stuffing is not difficult to make. It is very important to choose Chinese cabbage when buying good Chinese cabbage, pork and dumpling wrappers. If you don't choose Chinese cabbage well, jiaozi will get a big discount. I usually choose smaller Chinese cabbage, because there are not many people at home, so sometimes I simply buy it as a doll dish, which is sweeter and more in line with the taste of my family. After buying the ingredients, you can prepare the stuffing.

Wash and chop the cabbage first, sprinkle some salt, and remove some chinese cabbage juice, otherwise it will easily break the dumpling skin if it is too wet. Then chop up the pork and add some seasonings. My family usually adds some spices such as pepper. Finally, I mixed cabbage and pork, poured some oil and stirred. The salinity can be determined according to my family's taste. When you are ready, you can start to pack jiaozi. The shape of my jiaozi is arbitrary. You can wrap it as you like, as long as it doesn't come apart when cooking.

Second, jiaozi with pork and leek stuffing. Actually, it's similar to jiaozi's practice of wrapping Chinese cabbage. At first, of course, it was also the choice of ingredients. After all, if the ingredients are well chosen, jiaozi is half the battle. Then chop the pork, pour in some spiced powder, salt, oil and eggs, and finally pour in leeks and stir together. Unlike Chinese cabbage, leek tastes heavier and more fragrant, and the family still likes to eat it.

I prefer these two kinds of stuffed jiaozi, probably because it has the taste of home. Jiaozi of these two fillings is actually very common, but every time someone goes out to eat jiaozi, I will unconsciously order jiaozi of these two fillings.

I have eaten many flavors of jiaozi since I was a child, and then every one is delicious. I especially like to eat two kinds of jiaozi, one is pork and green onions, and the other is three fresh leeks. Every time I go home, my mother will make me jiaozi with these two kinds of stuffing.

First of all, let's talk about how to make pork and green onions, that is, mix the noodles first, don't let him open them, then mix the stuffing immediately, chop the green onions, mix them with the pork stuffing bought in the store, add some oil, salt and seasoning, and the dumpling stuffing will be mixed. Then you can make the noodles into long strips, cut them into circles, and finally roll them into dough with a rolling pin, and then wrap them up.

After that, let's talk about how to make three fresh leeks. The dough is actually the same as pork and green onions, but the stuffing is a little different. Wash the leek first, then cut it into small pieces, and then put the eggs in it. Of course, eggs are fried. In addition, I personally prefer to put a little shrimp skin, because I prefer the taste of seafood, and the rest of the steps are the same as pork and green onions.