The secret of keeping the juice of the vegetables and ensuring the boiled dumplings without water is: "Qin Xiang dumplings".(ji yao liu zhu cai zhi hai yao bao zheng jiao zi xian bu chu shui de mi ji qin xiang shui jiao )

The secret of keeping the juice of the vegetables and ensuring the boiled dumplings without water is: "Qin Xiang dumplings".

Introduction:

"Keep the juice, don't pour it out. According to the determination, more than 60% of vitamins will be lost after the juice of Chinese cabbage and celery is removed. In order to avoid the loss and waste of nutrition, the scientific method is: do not pour out the squeezed vegetable juice. When mixing the meat, add it into the meat stuffing bit by bit, and stir while adding. The meat stuffing can absorb the vegetable juice evenly to make it smooth. Then put on the dishes and mix them well. When making dumplings with such stuffing, it will not flow soup. It will taste full, delicious and tender, and it will not lose nutrition. "

Production steps:

Step 1: a kilo of fresh pork stuffing.

Step 2: finely chop the scallion and ginger, and mix in a spoonful of salt, cooking wine, soy sauce, soy sauce and monosodium glutamate.

Step 3: grab a handful of shrimps and put them in.

Step 4: mix the meat well.

Step 5: wash two pieces of celery and drain the water. First cut them into thin strips, then cut them into small pieces. If they are not broken enough, continue to chop them.

Step 6: wrap the chopped celery in gauze and squeeze out the water. Don't pour out the squeezed celery juice. Mix it into the meat bit by bit. Stir it in one direction while adding, so that the meat can fully absorb the juice.

Step 7: squeeze out the water of celery and meat together.

Step 8: mix well.

Step 9: knead the noodles in cold water, roll the skin, and use the noodles with eggs to make dumpling skin, which is not easy to boil.

Step 10: put the right amount of stuffing in the center of the dumpling skin.

Step 11: wrap.

Step 12: boiling dumplings is very simple, boil the water, (more water, so as not to stick to the pot) put in the dumplings, after rolling, point a cold water, and then roll, and repeat point a cold water, after boiling, open the lid and continue to cook for 1, 2 minutes, the dumplings float up.

Step 13: you can't eat dumplings without dipping in the juice. It can be simple or complex. Just a few cloves of garlic and a little vinegar! Also according to the preferences of the modulation.

Step 14: eat, winter solstice dumplings, dumplings on garlic, eat more handsome!

Materials required:

Pork stuffing: 500g

Celery: 2

Water: moderate

Flour: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Dried shrimps: right amount

Eggs: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

MSG: right amount

Note: a friend will ask, will be squeezed out of the celery juice, and then mixed into the meat, then why do you want to squeeze out, directly chopped celery and meat mixed together, superfluous? This is totally different! If the juice in vegetables is not squeezed out first, it will destroy the cell wall structure of vegetables due to the principle of "osmotic pressure" when it is seasoned with salt, resulting in a large amount of water out of vegetables. Directly mixed with meat stuffing, its water is mainly in the dish, and will not be well absorbed by meat stuffing, which leads to the juice cross flow when making dumplings, the dumpling skin can not be well bonded, and it is very easy to break when cooking. I've tried this many times. It's absolutely different! Some friends said that it's OK to mix oil with vegetables first. It's OK for vegetables with less water to leeks, but it's not so good for vegetables with more water to Chinese cabbage and celery. I've also tried to put vermicelli and scrambled eggs Can absorb the water in the vegetables.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Ji Yao Liu Zhu Cai Zhi Hai Yao Bao Zheng Jiao Zi Xian Bu Chu Shui De Mi Ji Qin Xiang Shui Jiao