Eating jiaozi on the solstice in winter, these six kinds of dishes are the most fragrant, freshest and juicy, and the last one is not eaten by many people.

The winter solstice, also known as the winter festival, is the 22nd of the 24 solar terms. The winter solstice is the culmination of the sun's southbound journey. On this day, the days are shortest and the nights are longest in all parts of the northern hemisphere. After the winter solstice solar term, the sun rises and the days become longer and longer. As the saying goes, "If you serve a bowl of noodles in winter, a thread will grow every day." The ancients believed that the solstice in winter was an auspicious day and should be celebrated. In winter solstice in southern China, there are customs of ancestor worship, eating glutinous rice balls, Ciba and rice cakes. In the northern region, it is a traditional custom to eat jiaozi on the solstice in winter.

As the saying goes, "Nobody cares if you freeze your ears when jiaozi bowls run amok from winter to morning." . As a northerner, when it comes to Bao jiaozi, it is just a wave of his hand. As long as there are edible ingredients at home, you can pack jiaozi and jiaozi. The most common are pork stuffing with Chinese cabbage, pork stuffing with Chinese chives and celery stuffing. And there are also some relatively small "exotic" dishes, but they can't be matched casually, such as "cows don't have leeks, sheep don't have ginger" and so on. Eat jiaozi on the solstice in winter. These six dishes are the most fragrant, fresh and juicy, and many people have never eaten the last one!

Pork and leek stuffing jiaozi

Ingredients preparation: pork, leek, flour, soy sauce, Jiang Mo, salt, edible alkali and edible oil.

Specific practices:

1. Take a proper amount of pork belly and grind it into meat stuffing, put it into a pot, sieve it, pour the fried scallion oil into the pot filled with meat stuffing, add a proper amount of salt, add a proper amount of soy sauce, add a proper amount of cooking wine, stir it evenly in one direction, and marinate it for 20 minutes to let the meat stuffing taste in advance.

2. After the leek is cut into small pieces, add an appropriate amount of edible alkali, grab it evenly, add an appropriate amount of edible oil, and stir well. Note: Be sure to add cooking oil before adding salt. After adding edible oil, the moisture in leek can be locked. When adding salt, leeks are not easy to come out and the color will not turn yellow.

3. Put the marinated meat stuffing into the pot filled with leeks, add appropriate amount of salt, and stir evenly in one direction, and the vegetable stuffing will be adjusted.

4. After wrapping jiaozi, scald it with boiling water. After boiling, add cold water twice. Dumplings can be cooked after the skin bulges.

Beef Cabbage jiaozi

Prepare ingredients: beef, cabbage, flour, onion, ginger, pepper water, salt, cooking wine, soy sauce, sesame oil and cooking oil.

Detailed practice:

1. Chop the beef into a paste, add two spoonfuls of pepper water, 10g cooking wine, 15g soy sauce, a proper amount of Jiang Mo and chopped green onion, add 5g salt, stir until the beef stuffing is thick, let stand and marinate for 20min, and marinate the beef to taste.

2. Take a cabbage head, clean it, control the moisture, and chop it up. Wrap the cabbage powder with clean gauze and squeeze out the water from the cabbage.

3. Put the Chinese cabbage into a pot filled with beef, first add a proper amount of cooking oil and stir well. First, add oil to lock the water in the Chinese cabbage and adjust the filling in this way. At the end of the package, the stuffing won't come out. Add the right amount of salt, stir well and season the filling.

4. After the dough is proofed, knead it into long strips, cut into noodles with even size, roll it into dumpling skins with thick middle and thin sides, take a proper amount of meat stuffing, fold the dumpling skins in half and pinch them tightly, and wrap them in jiaozi.

5. Add enough water to the pot and bring it to a boil. Put jiaozi in the pot and let it stand 10 second. Then gently push jiaozi along the edge of the pot with a shovel to prevent jiaozi from sticking to the pot. Put the lid on. After the fire boils, add water twice. When the dumpling skin bulges for the third time, jiaozi is ripe and ready to eat.

Jiaozi stuffed with mutton and radish

Prepare ingredients: mutton, pumpkin, flour, pepper, chopped green onion, Jiang Mo, cooking wine, soy sauce, oyster sauce, pepper, salt, sesame oil and cooking oil.

The steps are as follows:

1. Put the chopped mutton into the pot, add the pepper water soaked in hot water in advance, and stir while adding it until the pepper water is completely absorbed.

2. Add appropriate amount of chopped green onion and Jiang Mo, add cooking wine, soy sauce, oyster sauce, pepper and salt, stir well, and marinate for 10 minute.

3. Add carrot powder, add proper amount of peanut oil, drop two drops of sesame oil, add a little salt, stir well again, and the filling will be ready.

4. Take a dumpling skin in your hand, add a proper amount of vegetable stuffing and wrap the vegetable stuffing. After all the jiaozi is wrapped, put it in boiling water, boil it for 3 times, add cold water for 2 times, and cook until the dumpling skin bulges, and serve.

Jiaozi with chives and Sam Sun stuffing

Prepare ingredients: flour, leeks, prawns, diced scallops, fungus, salt, cooking wine, soy sauce, cooking oil and sesame oil.

The practice is as follows:

1. Remove shredded shrimp and shrimp head, take out shrimp meat, wash it, cut it into small pieces, wash the diced scallops, control the moisture, add appropriate amount of salt, cooking wine and chopped green onion, and marinate the shrimp and diced scallops for 10 minute.

2. Chop the soaked fungus, wash the leek, cut it into small pieces, and put it in a basin filled with shrimps and scallops.

3. Add the right amount of cooking oil, stir well, add the right amount of salt, stir well again, and the three fresh fillings will be ready.

4. After jiaozi is wrapped, boil until the dumpling skin bulges, then turn off the fire and take it out.

Jiaozi stuffed with Spanish mackerel

Prepare ingredients: Spanish mackerel, pork belly, leek, flour, cooking oil, pepper, eggs, leek, cooking wine, salt and soy sauce.

Production method:

Jiaozi stuffed with sea sausage and leek.

Prepare ingredients: flour, sea sausage, leek, soy sauce, salt and cooking oil.

The specific steps are as follows:

1. Cut the sea sausage from the middle, clean up the silt in the intestine, and cut it into small pieces with scissors.

2. Put the cut sea sausage into a basin, add appropriate amount of soy sauce and salt, stir well, and marinate for 15 minutes.

3. Clean the leek, control the moisture, cut it into small pieces, add a proper amount of edible oil, stir well, lock the moisture, then add the marinated sea sausage, add a proper amount of salt and stir well.

4. Hold the dumpling skin in your hand, put in a proper amount of prepared stuffing, lift it in the middle and knead it, then knead it with both hands, and a jiaozi will be wrapped.

5. Add water to the pot and bring it to a boil. Put it into jiaozi fire and bring it to a boil. After cooking for more than ten seconds, push jiaozi with a shovel back to prevent adhesion, cover the lid and cook over high heat. After boiling, add some cold water, then boil, and you can go out of the pot. Note: sea sausages and leeks don't eat fire, so they don't have to be cooked three times.