How to make jiaozi with leek meat stuffing delicious?

Jiaozi, who makes pork stuffing with leeks, should remember "four points". Leek doesn't come out of water, so jiaozi is delicious.

Spring has come, and you can eat the freshest leeks again. Although you can buy leeks all year round, leeks in spring are the best, so take the time to eat more and taste the taste of spring. Don't miss it. Jiaozi is best with fresh leeks as stuffing. Every bite smells good. That's great.

Leek is the most popular stuffing, one is egg stuffing and the other is pork stuffing. No matter at home or in jiaozi, there are always people who like to eat. Pork stuffing with leek is the most popular in jiaozi. The aroma of leek and pork blends with each other, which is more fragrant and particularly attractive.

How to make jiaozi with leek and pork stuffing? Knowing how to mix stuffing is the key. Learn how to season leek pork stuffing without water. When these problems are solved, the filler can be adjusted.

Let me share my experience in making jiaozi with pork and leeks. Remember "4 o'clock", leeks are not watered, and jiaozi is delicious! Let me share with you how to wrap leek and pork in jiaozi. Look at the detailed steps and you will understand how to do it. The "4 points" are summarized later. Take a quick look.

The making steps of jiaozi stuffed with Chinese chives and pork:

Step one:

Prepare a handful of fresh leeks, first pick them clean and don't get wet, then wash them with clear water, wash them with clear water several times, and then soak them in alkaline water for a while. This can remove pesticide residues and make it more comfortable to eat.

After the leek is cleaned, put it in a vegetable basket to control the water, preferably in a perforated basket.

Step two:

The meat stuffing should be mixed well first, so that the stuffing is fragrant. Never mix leeks directly.

Add Jiang Mo, salt, soy sauce and soy sauce into the meat and stir in the same direction.

Then add a proper amount of onion, ginger and pepper water to stir, and then add sesame oil to stir and marinate for a while.

Step 3:

Chop the dried leek on the chopping board, put it in an empty basin, add sesame oil and stir to avoid the leek from coming out of the water.

Then pour the leek into the meat stuffing and stir, still in the same direction, and stir evenly, and the stuffing will be ready.

Finally, roll the dough prepared in advance into a leather bag and cook jiaozi in boiling water.

Remember four things:

First: When mixing leek pork stuffing, don't add some over-flavored seasonings, such as thirteen spices and spiced powder. This condiment has a strong flavor. If added, it will mask the aroma of leeks and pork, and make the prepared jiaozi unpalatable. When adding seasonings, just use salt, soy sauce, soy sauce and Jiang Mo. Simple seasoning can make the filling taste better.

Second: when adjusting the leek pork stuffing, you should adjust the meat stuffing first, and then cut the leek. You can't do it backwards, otherwise the leek will easily come out of the water, resulting in stale meat.

Third: After the leek is cut, add oil and stir at the first time. This can lock the water in the leek and prevent it from losing. Leek tastes freshest without water.

Fourth: When mixing leek pork stuffing, add a little onion Jiang Shui to the meat stuffing, which can remove fishy smell and enhance fragrance, and make the stuffing more tender. If you don't add onion Jiang Shui, the filling will be a little hard. To get rid of the fishy smell, you only need to use Jiang Mo and onion Jiang Shui instead of cooking wine. If you use it, it will make jiaozi smell strange. Remember this.

Pay attention to making onion Jiang Shui and using onion Jiang Shui;

Make onion Jiang Shui, soak it in ginger, onion and hot water, and then use it after cooling.

Jiang Shui onion should be added several times, not too much at a time. In order to wrap the dumpling stuffing, we only need to add three or two waters to the meat stuffing, and it is difficult to wrap it if there are too many.