Jiaozi Stuffed with Mackerel(ba yu shui jiao )

Jiaozi Stuffed with Mackerel

Introduction:

"China's food culture has a long history and a profound foundation. Nowadays, Chinese people can be said to be all over the world. Wherever there are Chinese people, most of them like to eat dumplings. Dumplings convey the origin, history and splendid culture of the Chinese nation. A small dumpling connects the whole world. Jiaozi, the earliest name in history, is Jiaoer. This kind of popular food was first invented by Zhang Zhongjing, a medical saint. In the Tang Dynasty, dumplings have become almost the same as today's dumplings, and they are fished out and put on the plate to eat individually. In the Tang Dynasty, dumplings were called "Lao Wan", dumplings were called "Tang Zhong Lao Wan", steamed dumplings were called "long Shang Lao Wan". Before Song Dynasty, the name was used. After the Song Dynasty, it was called "fanjiao", "Bianshi", "Shuijiao", "Jiaoer", "shuidim sum", "zhubobo" and so on. It is probably the end of the Qing Dynasty and the beginning of the Republic of China that they are collectively called "Jiaozi". In my hometown, dumplings are called "Guzhe". I don't know how to write Chinese characters, hehe. Spanish mackerel dumpling is a special product of Jiaodong, which is a special pasta in hotels. As the saying goes, it's very comfortable, but it's delicious, but it's dumplings, and it's Spanish mackerel dumplings from our hometown! "

Production steps:

Step 1: mix flour with a little salt, mix well, add water, knead into a soft and hard dough.

Step 2: put the blended noodles in the basin. Make Spanish mackerel stuffing while the noodles are empty.

Step 3: fish production: the pig meat with a knife and then finely chopped into minced meat.

Step 4: wash leeks.

Step 5: pour water into the pot, add pepper, boil pepper water over low heat.

Step 6: wash the Spanish mackerel after eviscerating.

Step 7: put the Spanish mackerel on the cutting board, cut the Spanish mackerel into two pieces from the middle with a knife after removing the head.

Step 8: slowly scrape off the fish with a knife.

Step 9: pour minced Spanish mackerel and minced pork into a small bowl.

Step 10: add a little salt to the meat and mix well.

Step 11: while stirring the minced meat slowly, pour the chilling pepper water slowly, and then keep stirring until the meat is strong.

Step 12: cut leeks into pieces with a knife.

Step 13: pour in the cooking oil and stir the leeks.

Step 14: make dumplings: knead the dough well and work hard.

Step 15: knead the dough into long strips.

Step 16: use your hand to pinch the small lumps the size of dumplings.
The dumpling is made by hand without a knife. The dumpling skin is tough and can be rolled very thin without being afraid of exposing the stuffing. Moreover, it tastes very good.

Step 17: Sprinkle the dough on it and round it with your hands.

Step 18: flatten the dough and roll it into dumpling skin with rolling pin. Rolling good dumpling skin, mellow strength way.

Step 19: pack the stuffing into the dumpling skin and pinch it tightly.

Step 20: make dumplings with thin skin and big stuffing.

Step 21: Boil enough water in the pot, put the water into the dumplings, and gently push the dumplings along the edge of the pot with a spoon to prevent sticking to the pot.

Step 22: cover and bring to a boil. Add a small bowl of cold water in the middle and continue to cover until cooked.

Materials required:

Fresh Spanish mackerel: moderate

Pork sink: half fat and half thin

Leeks: moderate

Flour: right amount

Zanthoxylum bungeanum: right amount

Refined salt: right amount

Cooking oil: right amount

Note: 1, dumpling: do dumpling preparation with hand without knife, so do the dumpling skin has tenacity, can roll the dumpling skin is very thin and not afraid to show the stuffing, taste very good. 2. It can save time to mix noodles first and make dumpling stuffing while the noodles are empty.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: other

Chinese PinYin : Ba Yu Shui Jiao