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Fried dumpling details daquan

Fried dumpling is a famous traditional snack in Luoyang, which is distributed in other parts of the country, mainly belonging to fried and stuffing snacks. Exquisite production and delicious taste. Mix different fresh vegetables according to the season. The shape of the pot stickers varies from place to place, usually in the shape of a slender jiaozi, but the pot stickers in Tianjin are similar to those in the fire.

Pot stickers are generally half-filled and half-crescent. The bottom of the pot sticker is dark yellow, crisp, soft and tough, and the filling is delicious. In a sense, what the Japanese call jiaozi is a kind of fried dumpling. Fried dumpling is a popular snack. Daoxiangju fried dumpling is famous for its rigorous selection, fine production and beautiful quality. The refined oil is yellow and burnt, which is delicious. The northeast is also called fried dumplings. Pot stickers and fried dumplings should not be confused. The two are not the same.

Chinese name: Pottie mbth: Pottie ingredients: flour, meat and vegetable shape: general jiaozi shape characteristics: soft and tough dough, delicious stuffing taste: crisp, soft and tough dough, delicious stuffing Pinyin: Guo Tie's historical origin, legend 1, legend 2, legend 3, production method, pure meat jiaozi, mushrooms, dried seaweed, leek stuffing. Legend has it that in the first month of the spring of the third year of the Stegosaurus in the Northern Song Dynasty, Song Taizu had just finished the funeral of the Empress Dowager, and was not influenced by officials to celebrate the New Year. In the afternoon, I was walking in the yard alone, and suddenly a fragrance came to my face, which made me feel relaxed and happy. I found the fragrance and went to the chef, only to find that the chef was frying the leftover jiaozi in an iron pan, but I was afraid to come out when I saw Mao coming in. At this time, Mao had not taken a good tonic for several days. At this time, the smell aroused his appetite, so he asked the chef to shovel a few. It doesn't matter if he tastes it. He felt crispy and soft, and it was delicious. He ate four or five in a row. After asking what the name is, the chef couldn't answer for a moment. Mao looked at jiaozi fried in an iron pan and casually said, Just call it fried dumpling. On the 11th day of the first month of Gengwu, Taizu went to Yingchun Garden for a banquet and archery. When entertaining the minister, he asked the chef to make this fried dumpling for everyone to enjoy. The chefs improved the taste and appearance, and all the ministers appreciated it more after eating. Later, this kind of pot stickers spread from the palace to the people, and finally became today's pot stickers after continuous research and improvement by chefs in previous dynasties. Legend 2 of fried dumpling tells that a Guangdong master accidentally ate fried dumpling in Qingdao, Shandong, China, and thought it was delicious, so he took it back to his hometown and improved it into today's fried dumpling. Legend 3: The other is that pot stickers are the product of the appearance of flat pots, and when to start remains to be discussed. However, it is recorded that Jiaodong fried dumpling settled in Dalian. 194 1 Wang Shumao, a native of Fushan, came from Shandong to settle in Liaoning. In order to make a living, the traditional pot stickers in Jiaodong combined with local customs, improved and specially made pasta with this flavor. At the beginning, we used trolleys to load stoves, raw materials, bowls, chopsticks and condiments, or set up sheds along the street, or visit the streets or go to temple fairs. Its manufacturing method is unique, the finished product is novel in shape, yellow and white in color, tender and smooth in entrance, delicious and attractive. Because of pockmarked face, it is called Wang Mazi fried dumpling. 1942, Wang Shumao bought the gatehouse and hung up the plaque of Wang Mazi's fried dumpling, so that Jiaodong fried dumpling finally settled in different places. Production method: pure meat dumplings 1. Ingredients: minced meat, dumpling skin directly bought, or freshly rolled. Then prepare other ingredients: soy sauce, salt, vegetarian dishes, onion and ginger, and add an egg. 2. Stir the eggs into the meat stuffing, add appropriate amount of water at the same time, and stir clockwise. When it feels sticky, add salt, soy sauce and a little spiced powder. You can also choose other tastes you like. 3. Spread chopped leeks on the stirred meat stuffing. Put as much leek as you eat, or the leek stuffing will stink and the rest will be wasted. The method of wrapping is very simple: pinch the dumpling skin in the middle and breathe on both sides. 5. Code in the pot, pay attention to the key steps: first add a little oil, after 3 minutes of low heat, pour in a proper amount of water, the pot will sizzle, cover the pot, open the pot for 2 minutes, and repeat this for 2-3 times. Turn the pan once in the middle, and cover it to prevent the oil from splashing, and it will be tender when it meets water. 6. Regarding the stuffing inside, it's actually good to use all the meat stuffing. Or the three fresh stuffing of shrimp and egg meat stuffing is also very good, mainly depending on everyone's taste. Fried dumpling with mushroom, laver and leek stuffing 1. Stir-fry and mash eggs, chop mushrooms and dried seaweed, add them to eggs, and then cool. At this time, chop the leek washed in advance and add it to the front material. At this time, add some oil, olive oil and sesame oil and mix well. This is done to prevent leeks from coming out of the water, and the stuffing is better. 2. Add seasoning, salt, chicken powder, ginger powder, Chili powder, pepper powder, pepper powder and cooking wine, and stir well. Don't put so much material, just put it according to your personal preference. 3. Next, start packing. After wrapping, start frying: put a little oil in the pot, don't burn it very hot. Add jiaozi, heat the oil and fry for about 3 minutes. 4. Next, add water. The authentic way is to add a little water, so that after frying, there will be a crispy layer below, which is delicious. Water just doesn't live in jiaozi. After boiling water, turn to low heat and cover it. It should be ready in 10 minutes. At this time, the water was gone. Then open the lid and fry for 2 or 3 minutes, and then you can go out. Fried dumpling with shrimp and millet stuffing Ingredients: shrimp, pork stuffing, sweet corn kernels, leeks, dumpling wrappers, various seasoning tools: flat-bottomed non-stick pot. Steps: Use shrimp, pork stuffing, leek, seasoning and good dumpling stuffing, preferably sweet corn kernels, and mix well. Jiaozi is wrapped up as jiaozi. Place the edge on a non-stick pan and set it. Pack it and tidy it up, pour oil into the non-stick pan and add some water. Because oil can fry the bottom of jiaozi, but the upper and middle parts of jiaozi need to be steamed with water. Pour the oil first, then the water. Cover the pot and cook for 3 minutes, and jiaozi will be cooked, but it has not formed a beautiful golden color at the bottom of the pot stickers. Use flour and good water and pour it around the pot (be careful not to pour it directly into the jiaozi). Cook for another 2 minutes, bring to a boil, and the delicious fried dumpling will be ready. Features of pot stickers: Add leeks and corn to make pot stickers not greasy. Delicious prawns and sweet corn make the taste more unique and delicious. Pot stickers also have leeks and pork, but the wrapping method is different. Wrap it and fry it in a pot until golden brown. You can eat it. It is worth mentioning that the fried dumpling here is not accompanied by shredded ginger. Tip: After the pressure cooker is heated, put a proper amount of oil to wipe it evenly, and put the wrapped raw pot stickers at the bottom of the pot. After half a minute, sprinkle some water into the pot, cover the pot, add the pressure limiting valve, take the lower limit to press the pot after two minutes, let out the air, and the pot paste will be cooked. Pot stickers can also be eaten cold, not necessarily soda, soy milk and Wang Laoji are also good. Ingredients of onion meat pot stickers: wheat flour 300g Accessories: onion (white skin) 50g leek 150g pork (fat and thin) 200g seasoning: salt 3g pepper 2g sesame oil 2g vegetable oil 20g step 1. Wash leek, peel onion and cut into powder; 2. Chop the pork, add salt, pepper and sesame oil and mix well in the same direction; 3. Add leeks and onions and mix well to make meat stuffing; 4. Spread the dumpling skin, add the meat stuffing and knead it into a long strip, and gently press both ends; 5. Pour 15g oil into the pot, heat it, and slowly fry it; 6. When the water is dry, fry it for a while, pour 10g oil, and serve. Tips for making 1 Dumpling skin: add a proper amount of water to flour, knead it evenly, knead it into long strips, divide it into small balls of equal size, and roll it into thin slices; 2. You can also go to the supermarket to buy finished products with the same effect. The fried dumpling with beef stuffing contains 200g minced beef, 1/2 cups chopped green onion, 1 and 1/2 tablespoons Jiang Mo, 1 tablespoon minced garlic, 15 dumpling wrappers, 2 tablespoons salt, 1 tablespoon soy sauce paste and 2/4. Hot water 1 cup step 1. Mix the material 1 and the seasoning 1 evenly until the filling feels sticky, then lift the filling and pat it several times to make it elastic. 2. Take a proper amount of stuffing and wrap it in the dumpling skin in sequence, stick it in the middle with water, pull the sides slightly to the left and right, wrap it in sequence and put it in an oiled flat plate for later use. 3. Preheat the pot, pour in the right amount of oil, flatten the bottom of the pot stickers, and then put them into the pot neatly. Leave a gap between jiaozi and jiaozi to avoid sticking. Pan-fry over medium heat until the bottom of the pot sticker is golden, then pour in 1 cup of hot water, heat to dryness over high heat, turn the lid off to medium heat, and pan-fry until the bottom of the pot sticker is golden and a little burnt. Turn off the heat and serve. Mutton pumpkin stuffing pot stickers Ingredients: mutton stuffing, honey pumpkin, salad oil, flour (you can mix appropriate amount of corn flour or buckwheat flour according to your own preferences), and prepare seasonings such as pepper noodles, ginger, green onions, soy sauce, edible salt and miso. Pumpkin tools produced in Xinjiang: frying steps: 1, flour is alive and ready for use. 2. Ginger and green onions are shredded and chopped, then mixed with mutton stuffing, and then marinated in soy sauce for a few minutes. 3. Peel the pumpkin, shred it, pour in a proper amount of salad oil according to the amount of shredded pumpkin, then mix shredded pumpkin with mutton stuffing, sprinkle with a proper amount of salt, pepper noodles and miso, mix well until the fragrance overflows (which proves that the salt taste is appropriate), and continue to marinate for about ten minutes, and then package the pot stickers. Generally, the pumpkin pot stickers made by families in Xinjiang are two or three times larger than those made in jiaozi, which not only saves production time, but also has delicious fillings, so you can have a full meal after eating two or three. 4. Frying: First put a little oil in the frying pan. When the oil temperature is 50% hot, paste the pot into the pot. Then, add a proper amount of raw water, cover the pot and simmer over medium heat. After hearing the sound of boiling raw water, turn it over and stew the other side. When both sides are golden yellow, you can eat out of the pot. 5. People in Xinjiang usually eat vinegar+oil spicy seeds+garlic mixed with fragrant juice. Three-fresh pot stickers Three-fresh pot stickers, like jiaozi, can be vegetarian dishes, pork and mutton, seafood and game, all of which are in people's hobbies. Xi 'an fried dumpling is made of pork and leek, mixed with yellow batter and sesame oil, which is fragrant and fresh. You can add a little more eggs and shrimp skin to increase the taste. If you are interested, you might as well have a try. Sanxian fried dumpling is a famous flavor snack. Among them, Daoxiangju's Sanxian fried dumpling is famous for its rigorous selection of materials, fine production and exquisite quality. The finished product has tender skin, yellow color and delicious taste. Step 1: Prepare ingredients. If there is no fresh shrimp, scallops and shrimp skin can be added. 2. Add water into the meat stuffing and stir until it becomes thick, then add Jiang Mo, chopped green onion, salt, cooking wine and soy sauce, and chop dried seaweed and scallops and stir evenly. 3. Chop the leeks and mix well. 4. Make noodles with warm water, which will be delicious. 5. After the noodles are cooked, knead them evenly for 30 minutes. Cut the noodles and peel them, which are bigger than those in jiaozi. 6. Heat the oil in the pot and put the wrapped pot stickers away. 7. Add a little flour to the water, pour it into the pot, and cover the pot with fire until the water is dry. 8. Add oil to the pot until the bottom of the pot sticker is knotted. The making technique of pot stickers is exquisite. You should use a pan, lightly oil it, and arrange the pot stickers neatly, one by one. Sprinkle some water evenly when frying. It is best to sprinkle water with a kettle with a small mouth to let the water penetrate into the bottom of the flat pot. Cover the pot and fry for two or three minutes, then sprinkle with water. Bake for another two or three minutes, and then sprinkle water. You can put a little oil on it at this time. You can finish it in about five minutes. When you take it out with a shovel, it is best to connect five or six pieces together, the bottom is golden yellow, and the periphery and upper part are slightly soft and steaming. When eating, the skin is crisp and cotton, the stuffing is rotten and crisp, the aroma is tangy and the aftertaste is endless. This is a wonderful enjoyment. Like jiaozi, the stuffing of pot stickers can be vegetarian dishes, pork and mutton, seafood and game, all of which are in people's hobbies. In the past, there was an old shop specializing in pot stickers at Zhuba Market in Anxi Street, Xi 'an, which was very popular. Xi 'an fried dumpling is made of pork and leek, mixed with yellow batter and sesame oil, which is fragrant and fresh. I want to add some eggs and shrimp to add flavor. If you are interested, you might as well have a try. Fried dumpling is a famous snack. Among them, Daoxiangju's pot stickers are famous for their strict selection of materials, fine production and beautiful quality. The finished product has tender skin, yellow color and delicious taste. Many people can't tell the difference between fried dumplings and fried dumplings. They think they are the same. In some places, fried dumplings are even called fried dumplings, but in fact, there are essential differences between the two methods of making. The biggest difference between fried dumplings and fried dumplings is that fried dumplings need to be fried before cooking, or boiled before frying. In short, this process is indispensable (in fact, fried dumplings in many places are directly fried in jiaozi without cooking). Moreover, the fried dumplings were successfully covered with the pot cover at one time, while the pot stickers can only be fried and must not be cooked. During this period, it is necessary to constantly turn over the pot, uncover the lid and pour water, which is the biggest difference between fried dumplings and pot stickers.