A, fennel egg stuffing jiaozi practice:
1. Beat an egg into flour to make a dough with moderate hardness. Cover it for half an hour, then take it out and knead it evenly. Half an hour after waking up, the dough feels more elastic, malleable and easy to knead and smooth.
Mix the stuffing with waking up.
2. Wash fennel, control water and chop it.
3. scrambled eggs. Pour the oil into the pot. When the oil is slightly hot, pour in the egg liquid and spread it out quickly with chopsticks. Keep pulling back and forth with chopsticks, and the eggs will soon solidify into small particles. Turn off the fire and let it cool.
4. Pour a proper amount of soy sauce and Jiang Mo into the broken egg and stir it to make it completely absorbed by the egg liquid.
Because fennel itself is a kind of spice, it has a unique and rich fragrance, so it is not recommended to use spices with strong fragrance such as onion, pepper and spiced powder.
5. Pour fennel and appropriate amount of vegetable oil and mix well. Add salt and mix well before wrapping jiaozi.
6. Knead the dough evenly, cut it into small pieces with even size, roll it into thin dumpling wrappers and wrap it in jiaozi!
7. Cook jiaozi. Jiaozi uses a little salt in the water before cooking, and the cooked jiaozi is neat, non-sticky and non-slippery. In addition, the water should be wide, and jiaozi should not pour too much at a time.
Second, the practice of pork fennel jiaozi:
The basic steps of making fennel egg dumplings are the same, but the difference lies in the preparation of stuffing.
1, beat an egg into the flour to wake up the dough.
2. Add appropriate amount of Jiang Mo, soy sauce and pepper water into the pork stuffing and stir in one direction until it is smooth and energetic. Marinate for a while to season.
3. Wash and drain fennel, chop it and pour it into the pork stuffing.
4. Pour in vegetable oil and stir well. Add salt and mix well before wrapping jiaozi.
5. Knead the dough flat and use a leather bag to jiaozi.
6. Cook jiaozi. Same as above. Add some salt to the water before wrapping jiaozi. The water should be wide and jiaozi should not be too crowded. In addition, the jiaozi of meat stuffing should be opened twice more than that of plain stuffing to ensure that the meat stuffing is thoroughly cooked.
Thin skin and big stuffing, rich fennel flavor, delicious!
Fennel is liked by many people because of its unique fragrance, but it is unacceptable to many people. But the pastry chef especially likes jiaozi with fennel stuffing, which has a faint fennel flavor. Today, the pastry chef will share my practice with you, hoping to help you.
Fennel stuffing jiaozi Senecio 150g, pork belly stuffing 150g, salt 3g, monosodium glutamate 4g, chicken powder 4g, thirteen spices 1 g, soy sauce15g, chicken juice 5g, water 120g, salad oil 30g.
Production process:
(1) Wash fennel, remove roots and chop it up for later use.
(2) Put the meat stuffing into a pot, add salt, monosodium glutamate, chicken powder, thirteen spices, soy sauce and chicken juice, stir well, then add water, stir well, add salad oil and sesame oil, stir well, finally add fennel, stir well, put it in the refrigerator for two hours, take it out and pack it in jiaozi.
Tips:
(1) You must look good when buying fennel, and choose tender fennel.
(2) Fennel can be put according to your favorite taste. If you like strong flavor, put more. For example, a pastry chef Fu likes to eat fennel, but he doesn't like the strong taste of fennel, so he should put less fennel.
(3) I use a combination of pork belly and pork belly for meat stuffing. I use this combination because fennel oil is not very delicious. If I don't like fat meat, I can use pork belly. If you like greasy food. You can all use pork belly stuffing instead,
Thank you for your concern. Xiaoxiu's personal chef will answer this question. I love jiaozi, maybe because of northerners. I like stuffed food, such as jiaozi, steamed stuffed bun, pie and fried dumpling. . . Everyone loves to eat, and they also wrap jiaozi with all kinds of stuffing, especially fennel stuffing.
As for how to eat fennel, I only know how to make fennel stuffing, and I eat it very singly. In fact, there are many ways to eat fennel, but it is usually used to wrap jiaozi, steamed buns and pies at home. Speaking of jiaozi and jiaozi, my mother packed fennel stuffing with thin skin and big stuffing, which tastes delicious. Jiaozi cooked is like a chubby pig.
Buy fresh fennel, cut off the roots with scissors, clean and control the water. Knead the dough, with jiaozi flour or medium gluten flour, knead it into a dough with moderate hardness, wake it for 30 minutes, and then knead it evenly for use.
After waking up, prepare meat stuffing, chop the fat and thin meat into meat stuffing or use it directly, add salt, sugar, allspice powder, soy sauce, oil consumption and minced onion and ginger, and stir the meat stuffing several times with a little water until the meat stuffing is thick. When simmering meat stuffing, yellow sauce must be added to improve the flavor. The sauce flavor of the yellow sauce can well increase the flavor of the meat stuffing, and the sauce flavor is full, which makes the fennel stuffing jiaozi taste more delicious.
Water fennel, cut into pieces, I don't like the taste too broken. Put fennel into the meat stuffing, add an egg, stir well, add some salt according to taste, and pour in sesame oil and mix well.
Make medicine, roll skin, and wrap jiaozi.
Jiaozi boiling water, three ups and downs, out of the pot. You can also make jiaozi with eggs and fennel as vegetarian stuffing, which will also be delicious. Come and enjoy the food in jiaozi.
You can make sauce! Let's start with fennel. Because it contains volatile oil, its aroma is special, which makes people's love for it extremely biased, either special or not. As a northerner, jiaozi with fennel stuffing has always been a private kitchen, especially one that likes to make sauces. Don't worry, the sauce won't take away the smell of fennel, but it will increase their appetite. So, how do I mix my fennel stuffing? Let me share with you:
Fennel stuffing jiaozi
1, add water to the flour and mix well, which is slightly smaller than Microsoft's. Put it aside for proofing and simmer the dried yellow sauce with water.
2. Take the pot, put the base oil, saute the chopped green onion, add the baked dry yellow sauce, and fry on low heat, which is the vegetarian fried sauce.
3. Chop fennel, put a little salt to kill water, and then squeeze out the water, but don't squeeze it too dry, otherwise it will affect the taste, and then mix the oil.
4. Put onion ginger, cooking wine, a little cooking oil, a little water and edible salt into the meat stuffing, stir vigorously, add vegetarian fried sauce, add sesame oil and stir to taste, and finally add fennel and stir well.
4. Wrap the stuffing in the skin, wrap the jiaozi and cook in the pot.
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The vegetarian fried sauce in this filling not only increases the flavor of the sauce, but also is extremely fragrant when eaten alone, whether it is mixed noodles or steamed bread, which is better than the flavor in the filling. You can try. This method is also suitable for making pies.
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The Spring Festival is coming. I wish my friends and fans a new atmosphere in the Spring Festival in advance, have a baby early, have a happy life and have a good fortune. You are a billionaire with an income of hundreds of millions. During the Spring Festival, every household has the custom of eating jiaozi. Today, I'm here to share with you jiaozi with colorful fennel stuffing.
Colorful is just a name. In fact, there are only four colors, namely green skin, carrot color, yellow and white, which are made of spinach juice, carrot juice, yellow radish juice and flour, which not only adds festive elements to the dumpling skin, but also is nutritious and pure green.
1, first and colored leather. The spinach, carrots and radishes are respectively crushed by a pulverizer, and then the green, red and yellow juices are drained by a filter cloth, and are respectively added into flour to form green, yellow and red doughs, which are sealed and proofed.
2. Make fennel stuffing. (1) We use pork as the ingredient, mash the pork, add thirteen kinds of spices (Jiang Mo, etc. 13 spice for home version and 18 spice for commercial version) to the pepper powder with cooking wine, soy sauce, soy sauce and oil consumption, then stir the chicken essence evenly, and add the broth to the meat stuffing for later use. (2) The main filling fennel is washed and cut into pieces, and mixed sesame oil (made of peanut oil, lard, onion, ginger and garlic) and pepper oil are added.
(3) Then mix fennel mixed with oil with meat stuffing, add chopped green onion salt, and finally add sesame oil, and jiaozi can be wrapped when lard turns white. Another important function of the mixture of sesame oil and lard is to prevent vegetables from getting out of water.
3. Divide the mixed colorful dough into ingredients, roll it into skin, wrap it in stuffing, make jiaozi, boil it in wide water, put it in jiaozi, and order colorful jiaozi three times.
When jiaozi with white, green, yellow and red colors appears in every dish at the same time, it looks very warm and full of happiness.
Jiaozi, who often makes fennel stuffing in my family, is very popular in my family. Now I'll give you the recipe. Come and study!
Gourmet Wofennel jiaozi
How to make jiaozi with fennel stuffing? I like fennel jiaozi since I was a child, and I often make it myself. Because of the characteristics of fennel and fennel dumplings, I also have my own secret tricks.
Fennel is a medicinal and edible plant, which can be used as medicine. It is recorded in the ancient medical book Compendium of Materia Medica.
Fennel has the effects of warming kidney, dispelling cold, harmonizing stomach and regulating qi.
Modern medical research also found that fennel can promote digestion and absorption, and also has a certain effect on abdominal distension and dysmenorrhea caused by overeating, and can also be used for leukopenia.
Poor stomach peristalsis, spleen and stomach deficiency and cold, you can eat more fennel at ordinary times.
Fennel has a unique fragrance. The main points of fennel dumpling stuffing are as follows:
① Don't use spices such as spiced powder, pepper and aniseed. There is also a heavy taste, which will mask the aroma of fennel.
Fennel special oil. Put enough oil when filling, otherwise it will taste bad and you will feel like eating grass.
(3) Fennel jiaozi is a mixture of fennel and meat. Meat should be fat and thin, and fennel will taste softer with more oil.
④ Fennel and meat should be seasoned separately before mixing.
The main components of fennel jiaozi are jiaozi powder, fennel and pork.
Auxiliary seasoning: salt, oil, soy sauce, soy sauce.
Exercise:
First, mix the pork stuffing, choose fat and thin pork, and add salt, oil and soy sauce. Soy sauce and bean paste are my secret tricks to mix fennel and jiaozi. Soy sauce is well matched with fennel, which can stimulate the aroma of fennel.
Generally, jiaozi flour will be marked with how much water is added to a catty of flour, and how much water is added to different brands of flour is different.
Point: Don't use too much water. It doesn't matter if it's less. The dough will soften when it wakes up. The longer the time, the softer the dough. Too soft noodles, it is not good to wrap jiaozi.
Take out the kneaded dough, knead it into dough, cover it with plastic wrap, and wake it for about 15 minutes.
Chop fennel while the dough is awake, first mix it with oil, then add it into the meat and mix well.
Key points: Do not add salt to fennel, otherwise it will come out easily. Don't mix fennel with meat too early. The salt in meat is easy to analyze the water in fennel. The same method applies to steamed stuffed bun and vegetable jiaozi.
Knead the dough into long strips, divide them into small doses and roll them into dumpling skins.
Wrap jiaozi, put it in boiling water, boil it until it floats in jiaozi, then water it with cold water for two or three times, and then remove the skin.
Dip fennel jiaozi into it, and don't use too much, because it will cover the fragrance of fennel, and don't use the simplest vinegar.
Summary:
Tips for adjusting fennel dumpling stuffing: you don't need to use strong-smelling spices such as pepper fennel; Add some soy sauce to make fennel dumpling stuffing taste more delicious; Fennel and meat are seasoned separately. There is no need to put salt in fennel. Mix with oil first, then wrap fennel and meat. I am a "happy family". I like cooking, sharing and paying attention to me. You will often see all kinds of delicious food I share, as well as cooking tips and tricks. Jiaozi stuffed with fennel is also a very important jiaozi we eat. Jiaozi with fennel stuffing doesn't flush his nose like jiaozi with leek and egg stuffing, so it has high nutritional value. Jiaozi with fennel stuffing has a homonym, which means going back to hometown, so many places like to wrap jiaozi with fennel stuffing as a dish for entertaining guests or cooking for their families.
When we make fennel stuffed jiaozi, it is usually eaten with pork, which is delicious. Then it does this: first make dumpling skins, and then we knead the dough into smooth dough with warm water. Dip more flour in it so that it won't stick to your hands when kneading. After dinner, we knead the dough into long strips, divide it into small doses and flatten it, and then roll the small doses into dough with thick middle and thin edges with a rolling pin.
Then we began to make fennel stuffing, and prepared fennel to be cut into small pieces, the more broken the better. Then we chop the pork into meat stuffing, put fennel powder and pork stuffing together, and add appropriate amount of soy sauce, salt, thirteen spices, oyster sauce, vegetarian food and sesame oil. Generally, these seasonings are enough when mixing meat stuffing. Then, after stirring evenly, jiaozi can be wrapped.
Put the meat stuffing in the middle of the dough and then close it, so as to prevent the meat stuffing from leaking out. After wrapping, you can steam dumplings or cook jiaozi. Generally cooked jiaozi tastes better, so fennel jiaozi is usually cooked at home.
You can put more meat or less meat, according to everyone's taste. We can add more vinegar and sesame oil and a little soy sauce, so jiaozi with fennel stuffing will taste more delicious. But while eating delicious food, we should also pay attention to our dietary taboos and eat fennel jiaozi reasonably.
Fennel is a common vegetable in the vegetable market in northern China. Its fennel oil will give off a special fragrance and is rich in B vitamins and dietary fiber, which is good for people's stomach and spleen. People always think that fennel should be rich in oil and water to reduce its fishy smell, and it can only be used as stuffing for jiaozi or steamed stuffed buns. In fact, it can be used to cook with eggs and seafood, provided that you accept the rich and special taste of fennel, but this is nothing for people who like fennel.
Fennel used to be stuffed with meat, which added more oil than ordinary dumpling stuffing. With the improvement of living standards, people have higher requirements for diet. In order to eat healthier, many traditional diet methods have been improved.
Let's take a look at the practice of fennel pork and shrimp in jiaozi
Ingredients: fennel, a little pork stuffing, shrimp, eggs, onion and ginger, sesame oil, soy sauce, salt and flour.
Wash fennel, drain and chop. Stir-fry the pork stuffing for half an hour, add the washed shrimp, onion and ginger foam, one egg, sesame oil, salt and fennel, and stir evenly in one direction. Knead the flour into a ball, wake it for 20 minutes, roll it, wrap it in jiaozi, add water to the pot and cook it in jiaozi. The pungent aroma of fennel, the aroma of pork and the delicious jiaozi containing shrimp will surely make you unforgettable.
How to make fennel stuffing in jiaozi, fennel stuffing in jiaozi, fennel stuffing is delicious, fennel stuffing is also my favorite, and fennel stuffing in jiaozi is also very simple to make. You should use fresh fennel and soak fennel in salt water after washing. It is very important to adjust the stuffing. You can make fennel stuffing or meat stuffing according to your own preferences, which is very delicious.
Fennel is rich in nutrition and rich in flavor, so I especially like the taste of fennel. However, some people can't stand the strong flavor of fennel. Fresh fennel used to wrap jiaozi and steamed buns is very delicious. Whether it's fennel stuffing or meat stuffing, it's very good, nutritious and delicious. Fennel made in jiaozi is rich in fragrance and green in color, which makes people have an appetite. Let's share the practice of jiaozi fennel stuffing.
I. Production steps 1. Ingredients: pork, fennel, onion, ginger, soy sauce, sesame oil, salt, pepper, five-spice powder, oyster sauce, eggs, flour and water.
2. Wash and peel the meat, chop it with a knife and put it in the pot. I like to chop my own meat, which is more fragrant and delicious. Soak the pepper in water in advance, wash and chop the onion and ginger, put them into the meat, add salt, soy sauce, five-spice powder and oyster sauce, then put an egg and mix the stuffing with pepper water.
3. Add pepper water several times, stir in one direction, stir until the pepper water in the meat is completely absorbed, then add a little pepper water, stir until the meat becomes sticky, and leave it for a while.
4. Pick fennel, wash it, soak it in salt water for 5 minutes, take it out and dry it, chop it up and put it in a basin, add a little sesame oil, stir it evenly, then add it into the meat stuffing, stir it evenly, and put it in the refrigerator for half an hour.
5. Add a little flour and a little salt to the basin, put it by the water, stir it into a flocculent shape, knead it into a smooth dough, cover it and wake it for 20 minutes.
6. Sprinkle dry flour on the chopping board, put the dough on the chopping board, knead it slightly, knead it into strips, then divide it into small noodles with uniform size and roll it into small dough with a rolling pin.
7. Take a small dough, put the stuffing on it, wrap it into your favorite jiaozi shape, and start cooking. Add a proper amount of water to the pot, bring it to a boil, put it in jiaozi and cook it. Mix soy sauce, vinegar and Chili oil in advance. When jiaozi is cooked, dip it in. It is really delicious.
Second, the fennel stuffing jiaozi delicious tips 1, when making stuffing, you must choose fresh fennel, fennel flavor is relatively rich, and you should also choose fresh fat and thin pork for meat, so that fennel stuffing jiaozi will be more fragrant and delicious.
2. After the fennel is washed, soak it in salt water for a few minutes, so that the color of fennel stuffing jiaozi fennel is still green. Fennel must be dried before stuffing, otherwise there will be too much water and the stuffing will not be delicious.
3. After fennel is cut, mix with sesame oil, which can lock the moisture of fennel well and prevent it from coming out easily. When filling, use pepper water or onion Jiang Shui to adjust the filling, so that the dumpling filling is better.
4. When mixing the stuffing, be sure to stir in one direction until the stuffing is thick and sticky. The stuffing made in this way is chewy, and the dumpling skin is best made by yourself. The dumplings made by ourselves are rich in wheat flavor, and the wrapped jiaozi is more delicious.
Summary: jiaozi, a kind of pork fennel stuffing with rich nutrition and strong fennel flavor, is ready. It's really delicious to dip in delicious juice. Jiaozi is delicious, juicy and chewy, and fennel is green. It looks appetizing. I can eat a big bowl. Fennel stuffing can be made into vegetarian stuffing or meat stuffing, which is very delicious. Choose according to your own preferences, cook at home, it is simple and delicious, and anyone who likes fennel stuffing can do it.