Dumplings: left and right structure. The radical "food" is simplified to "Xun". Save strokes and simplify according to ancient calligraphy. From the voice, the voice. Pasta and stuffing are still together, which is the paradigm of dumplings.
Original meaning: Pasta with stuffing wrapped in a semicircle. Such as jiaozi and dumplings. ?
dumplings sound jiǎo m: o. Words from food to hand in, hand in also sound. "Cross" means "alternate". The combination of "food" and "communication" means "food eaten at the turn of the new year". Original meaning: Chinese New Year's Eve food.
dumplings Ji m: o jiaozi: water.
(knowing. From communication, from food, communication is also sound. Original meaning: jiaozi, a kind of semi-circular pasta with stuffing)
Same original meaning. Such as: jiaozi (a slightly triangular food with flour as the skin and stuffing inside); Dumpling bait (powder angle, namely jiaozi); Steamed dumplings; Curry dumplings
Common phrases
Dumplings, jiaozi, Dumplings Bait, Younger jiaozi, Descendants jiaozi, Yuanbao Dumplings, and Sanxian Crispy Dumplings
1. Wash celery, blanch it with boiling water, take out a cold water, drain it, cut it into fine powder, and squeeze the water out of celery.
2. Chop the onion, garlic and ginger for later use.
3. Chop the pork into mud, add sesame oil, minced garlic, soy sauce and salt and stir well in one direction.
4. Then add chopped green onion and celery into the meat stuffing, and continue to stir until it is uniform, and the pork and celery dumpling stuffing is ready.
5. Take a dumpling wrapper and put it in your hand, and add a proper amount of stuffing.
6. Fold the dumpling wrappers, pinch one place in the middle, and then pinch it gradually from the right end to the middle. Similarly, pinch it tightly from the left end to the middle and knead it into a crescent shape.
7. according to the above method, wrap all the stuffing of pork and celery dumplings.
8. Add enough water to the pot, boil it and stir it with a spoon before you go to jiaozi. Then push the bottom of the pot with a spoon, cover the lid, and wait until the water boils again and jiaozi floats to the surface.
1. To make jiaozi skin, the proportion of flour is 5g and water is 22g. It can't be too soft, it won't taste good in the pot.
2. After the dough is kneaded, knead it with some strength for a while, and jiaozi will be more stiff.
3. replace water with eggs, and the jiaozi will be more delicious.
4. jiaozi stuffing, meat, add appropriate amount of onion and Jiang Shui, and stir well, so that the meat stuffing will be more juicy in jiaozi.
1. Peel and wash pork and cut it into fine particles; Wash lotus white, cut into fine powder, and mix well with refined oil.
2. Mix the pork with Jiang Mo, chopped green onion, salt, pepper, cooking wine, monosodium glutamate and sesame oil, then add lotus white and mix well.