What food is delicious in jiaozi?

Question 1: What food is good for jiaozi ■ jiaozi is the best match for the balance of main and non-staple foods.

When an American nutritionist came to China, he was full of praise for jiaozi, steamed stuffed bun and pie in China. Indeed, jiaozi provides almost all the nutrition for people.

Jiaozi powder mainly provides the most economical heat source-about 73% carbohydrate and 9% plant protein. If the flour is standard flour, it can also provide rich B vitamins and some minerals. Although the fat content is low (below 2%), it is mainly unsaturated fatty acids with high value.

Meat, fish, seafood, eggs and other non-staple foods. Providing rich and high-quality protein, supplementing the deficiency of some amino acids in staple food flour, fully embodies the complementarity between staple food and protein. It is worth mentioning that the center of the stuffing is mainly leeks, which makes people feel refreshed and taste quickly.

Since ancient times, China people have had the custom of eating delicious food and tasting spring dishes in early spring, which means "welcome the new year". Fresh leeks in early spring are crisp, tender and refreshing, which is a seasonal delicacy for people to "taste spring". "Spring leeks are fried in the rain at night, and brown rice is cooked fresh" is Du Fu's admiration for spring leeks. Leek is tender and spicy, and it is especially delicious to make dumplings. Has the effects of invigorating stomach, refreshing mind, warming middle warmer, lowering qi, promoting blood circulation and removing blood stasis. It is also called "Dayangcao" in Pharmacopoeia because it warms and tonifies the liver and kidney, helps yang and fixes essence.

Modern medical research has proved that leek contains volatile essential oil, sulfur-containing compounds and other special components, which are the flavor components of leek and have the functions of stimulating appetite and sterilizing.

Chinese cabbage is the king of dishes and the main course of northerners in winter. A nutritionist said that if a person can eat 400 grams of fresh cabbage a day, then vitamins, minerals and dietary fiber are enough for one day.

As for mushrooms, shiitake mushrooms, auricularia auricula and other fungi and algae, they can not only provide rich protein, sugar and minerals, but also contain more plant active substances, which are more therapeutic. Flour and animal food belong to physiological acid food, and fresh vegetables of plant food belong to physiological alkaline food. Jiaozi, a stuffing made of vegetables and some animal raw materials, was refreshing, delicious and comfortable.

■ Tip: Eat in moderation.

No matter how delicious jiaozi is, you should eat it in moderation, not in excess, so as not to get angry. If the stuffing you eat is mainly made of animal materials, it is best to eat it with refreshing and delicious side dishes such as sesame kelp, sesame spinach, hot and sour Chinese cabbage, white fairy, shredded tofu and shredded green pepper. If the dumpling stuffing you eat is mainly plant-based raw materials, it is best to eat it with special meaty or semi-meaty side dishes such as dried tangerine peel beef, crispy crucian carp, smoked fish and sweet and sour pork ribs.

Question 2: What dumpling stuffing is delicious? Introduction of dumpling stuffing

How to bring out tender and smooth meat stuffing

Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into chopped green onion and ginger. If the meat is thin, you can add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times.

The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs.

Dumpling stuffing:

Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.

Carrot pork stuffing: carrots are cut into filaments and mixed with prepared meat stuffing.

Mushroom meat stuffing: fresh mushrooms are diced and mixed with prepared meat stuffing.

There are too many kinds of fillings, so it is enough to mix vegetables with meat. However, it should be noted that some vegetables contain more water (such as Chinese cabbage and tomatoes). ), so go to the water first. Chop the Chinese cabbage, sprinkle some salt for a while, and then squeeze out the water by hand. And don't drain when mixing meat stuffing, because Chinese cabbage has a lot of water and the stuffing is easy to dilute. The seeds of tomatoes should be removed, otherwise the stuffing is not only easy to dilute but also sour.

Method for make dumpling stuffing

Dumpling stuffing is mainly divided into meat stuffing and vegetarian stuffing.

Before cooking, add a little water to mix the bought meat stuffing, and then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, monosodium glutamate, salt, a little soy sauce, cooking wine, etc. If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save some, then stir it evenly in one direction, and then adjust the salinity. You can also add sesame oil if you like, depending on your personal taste.

Chicken and winter bamboo shoots stuffing

Ingredients: chicken breast 750g, clean winter bamboo shoots100g, chopped green onion 50g, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.

Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry in the oil pan for a while. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times.

Fish and leek stuffing

Ingredients: 700g peeled fish, 50g fat, 200g leek, 50g chopped green onion, and proper amount of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.

Practice: Rinse the fish with clear water, remove the coarse thorns and chop them into fine mud on the chopping board. Cut the fat into fine grains and chop the leek. Take a deep pot, add fish paste and stock, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek.

Coriander dumpling stuffing

Ingredients: 250g coriander, pork stuffing150g.

Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.

Exercise:

1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use.

2. Put the pork stuffing into the pot, add all the seasonings and stir well.

3. Finally, add coriander powder and mix well.

Tip:

1. After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be kept as stuffing.

2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the boiled dumpling stuffing will be fragrant.

Watermelon skin dumpling stuffing

The specific method is as follows: peel the watermelon, cut it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, add seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil, and finally add shrimp (not too much) to make the dumpling stuffing. Jiaozi is crisp and refreshing, with moderate sweetness and saltiness.

My watermelon skin is not shredded, but chopped. The previous practice was to mix coarse salt with meat stuffing (no different from normal dumpling stuffing), and the jiaozi made was particularly refreshing.

Pork stuffing

Ingredients: 500g pork belly, lotus white1000g Jiang Mo15g chopped green onion, 30g refined salt15g pepper, 5g cooking wine, 25g monosodium glutamate15g sesame oil, 25g refined oil.

Method:

1 Pork is peeled, washed and cut into fine particles; Wash lotus root, cut into fine powder, and mix well with refined oil.

2 Mix pork with Jiang Mo, chopped green onion, salt, pepper, cooking wine, monosodium glutamate and sesame oil, then add lotus white and mix well.

note:

The ratio of fat to lean meat of 1 pork is 4∶6.

Lotus white can't be added directly to pork, it must be mixed with oil before adding it.

If the ingredients are Chinese cabbage, you must first marinate the Chinese cabbage, and then squeeze out some water before adding it.

Mutton stuffing

Ingredients: 500g of clean mutton, 250g of leek and 50g of Jiang Mo >>

Question 3: Can you tell me what is delicious for Bao jiaozi? The most important time to mix jiaozi food is the taste and your favorite meat, leek, scallion, cabbage, leek, eggs, mushrooms and meat.

Question 4: What dish is better for mutton in jiaozi? Cabbage is a hundred dishes, and everything is delicious; If you like to highlight the delicious flavor of mutton, it is best to add only onions or mix them with squash, wax gourd, cucumber and other melons; If you pay attention to nutrition and harmony between yin and yang, you should match radish (carrots are not counted)! !

Question 5: What does jiaozi eat? Delicious garlic paste, or cold dishes mixed with garlic.

Question 6: What is the best dish in jiaozi? I like to eat only with black vinegar. Jiaozi and black vinegar are more delicious. It's delicious to sprinkle some coriander in it

Question 7: What vegetables and mutton is good for jiaozi? We recommend leeks, carrots and celery with detailed instructions:

Mutton leek jiaozi

condiments

Onion salt

Leek soy sauce

Mutton vegetable oil

Pepper and eggs

Shisanwei chicken essence

Ginger carrot

Steps of yangjiaozi

1. Chop mutton into stuffing, pour in soy sauce and stir well.

2. Heat the star anise pepper in the vegetable oil, pour it into the mutton stuffing and stir well, then add salt, chicken essence, thirteen spices and pepper water and stir well (be sure to stir clockwise).

3. Add chopped green onion, ginger, carrot and leek in turn and mix well. Add 1-2 eggs according to the wet and dry conditions of dumpling stuffing and mix well.

4. Knead the flour into dough with water, cut it into long strips (preferably 2 hours in advance), cut it into small pieces, flatten it, roll it into a circle, and wrap it in jiaozi.

5. Boil the water in the pot and put it in the jiaozi. After the water boils, order cold water three times and it will be OK.

Mutton dumplings

The carrot stuffed in the claw is cool and sweet, which has the effects of digestion, heat clearing and detoxification, and is a perfect match with mutton.

food

Main ingredients: mutton 500g, pork 200g, carrot 500g, auxiliary materials: pepper 20, onion, ginger, peanut oil, 3 spoonfuls of oil and salt soy sauce.

step

1. Mutton is soaked in clear water for a period of time to soak out blood.

2. Rinse and cut into small pieces.

3. The ratio of pork to mutton is 3:7. Put the small pieces of pork and mutton with fat and thin alternately into a meat grinder and mince them into meat stuffing.

4. Soak a small amount of pepper in boiling water, cool and skim the pepper, leaving only pepper water.

5. Beat the water in half a bowl of pepper into the meat stuffing for 5-6 times, and draw water while beating.

Add soy sauce, salt, one teaspoon sesame oil and three tablespoons oil to the beaten meat stuffing and stir well.

Wash carrots

Cut into silk

8. After chopping, squeeze out the excess water by hand and put it with the meat stuffing.

Chop the onion and ginger, pour them into the meat stuffing and stir well together.

9. The ratio of flour to water is 2: 1, and water is poured into flour for many times to form soft dough. Wake up in half an hour, knead flour, add dosage, and roll skin.

10. jiaozi

1 1. Boil water and cook jiaozi.

skill

According to your own taste, you can add a small amount of pork to mutton and mince it together. Pork is oily, which can make meat stuffing more delicious. Of course, if you like the taste of mutton, you can also use pure mutton. If you don't like the taste of mutton, you can put more pork. We will follow the ratio of seven parts mutton to three parts pork.

Adding a little pepper water to the meat stuffing can remove the smell of mutton and make the meat stuffing more delicious. The prepared jiaozi has soup ~ ~

Radish is cold, mutton is warm, just neutral, and will not get angry in summer.

After chopping the radish, squeeze out a little water by hand, otherwise the good meat stuffing will be too thin to wrap.

Mutton celery dumplings

condiments

Mutton (moderate amount) celery (moderate amount)

condiment

Onion (right amount) ginger (right amount) soy sauce (right amount) oyster sauce (right amount) delicious fresh pepper powder (right amount) spiced powder (right amount) salt (right amount)

kitchenware

stewpot

1 Mix the stuffing first and chop the mutton into stuffing.

2 put it in a bowl, mince the onion and ginger and put it in the mutton stuffing.

Add three scoops of soy sauce, one scoop of fresh fragrance, one scoop of oyster sauce, one scoop of pepper powder, one scoop of spiced powder, two scoops of salt and two scoops of peanut oil.

4 twist hard.

5 celery is washed and chopped and put into gauze to wring out the water.

6 Add the mutton stuffing and stir well.

7 add water to the flour.

8. Mix the dough, 10 minutes later and knead it again.

9. Knead and prepare the lower surface.

10 rolled into dumpling wrappers.

1 1 wrap it up.

12 and then cook in the pot. ...& gt& gt

Question 8: What dish does Su Jiaozi go with? To be a vegetarian jiaozi, you generally need to pay attention to the stuffing of jiaozi.

According to different personal tastes, you can choose different flavors of dumpling stuffing to match in the food nutrition tower.

If you have a certain foundation, you can even cultivate your favorite taste. The quality of stuffing directly determines the quality of jiaozi.

Recommended practice 1: carrot jiaozi

Scrape carrots, chop them, add salt, celery powder, oil, vegetable essence and a little parsley, and then make them into small jiaozi.

One more thing, jiaozi and steamed stuffed buns with carrot stuffing should not be stained with vinegar, because acid will destroy carotene.

Recommended Practice 2: "Chinese Cabbage and Mushroom jiaozi"

1. Wash and chop Chinese cabbage, add a little salt 10 minute, and squeeze out water for later use.

2. cut mushrooms.

3. Olive vegetable powder (canned olive vegetable powder can be used in the market)

4. Mix the others together first, then add the mushrooms, add oil and salt, and you can make your favorite jiaozi.

Jiaozi with tomato and egg stuffing is also delicious, which is my favorite vegetarian stuffing. First, fry the eggs with salt and make them into small pieces. When frying eggs, the oil temperature should not be too hot, too hot, and the egg is too big, so it is more troublesome to change the knife before filling. Wash tomatoes (ripe, but not soft) and cut them into small pieces with a knife (don't chop them! ! ! It should be noted that the part of tomato seeds contains a lot of water, which is usually removed in restaurants to avoid soup and convenient packaging. Often this is the most delicious part of tomatoes, so jiaozi in the restaurant will feel the stuffing is dry after cooking, and there is no sour taste that tomatoes should have. You don't have to remove it if you do it at home. Jiaozi will take a bite of the juice.

And stuffing. Divide the eggs and tomatoes into several equal parts (don't use them if the amount is small), and take equal parts of the stuffing and mix well at a time. After the packaging is completed, it is mixed with the second filling.

The reason for this is to prevent tomatoes from drinking soup as soon as they are taken by the salt in the eggs, which not only loses their taste, but also is difficult to wrap.

When it's wrapped, it's time to cook.

note:

When wrapping jiaozi, try not to let the oil touch the edge of the dumpling skin, or the dumpling skin will fall off when cooking!

In addition, when cooking jiaozi, boil the water first, and then put it into the wrapped jiaozi. The water should be suitable. Wait 10 for a few minutes.

You can eat your own vegetarian jiaozi ~

Question 9: What is good for jiaozi with minced meat? O(∩_∩)O~ Personally, I think jiaozi can add many drops of pork: Chinese cabbage pork, sauerkraut pork, scallion pork, fennel pork, Chinese cabbage pork, curry pork dumpling stuffing, celery pork, pork leek, watercress pork, pork radish stuffing O(∩_∩) mutton: mutton radish, mutton parsley. Beef: beef carrot, beef green onion, beef tomato chicken: chicken mushroom, chicken fungus.

Question 10: What vegetables are delicious and nutritious in jiaozi with mutton stuffing? It is suggested to treat the mutton first, or castrate it and wrap jiaozi in mutton.

Best served with Chinese cabbage, white radish and carrot, celery and zucchini.