Method for wrapping jiaozi with pork, cabbage and celery

How to make celery pork stuffing delicious? Let's study this problem. The so-called food has no definite taste, and the palatable one is expensive. No matter how delicious the food is, some people don't like it, and some people will linger on what you think is rubbish. Before it's too late, let's take a look at our celery and pork stuffing. Filling can be said to be the key link to determine the quality of finished cakes. When it comes to celery and pork stuffing, it is estimated that 90% of them are made in jiaozi. Yes, it is true that celery and pork stuffing play an important role in the jiaozi family.

All right, here we go. Here comes our celery and pork stuffing.

First, choose celery. There are celery, celery and water celery in the market. Celery and water celery are suitable for stuffing, but the most common one is green celery. The color of the white pole is not good, and the taste is not as good as that of the green pole. )

Pick up the celery leaves and wash them. Blanch the water in a boiling water pot until it is just cooked, remove the cold water and chop it up. Squeeze out 70% water in celery by hand, and keep the squeezed water.

The second is the selection of pork. Although pork belly, front leg meat and other parts can be used, it is still slightly different. Because pork belly contains more fat, it is difficult to control the ratio of fat to thin. The proportion of fat and thin front leg meat can be well controlled (fat three and thin seven are also possible), and it has good water absorption, which is generally suitable for middle and high-end pastry stuffing.

Wash and chop (it can be granular without chopping). Add a proper amount of celery squeezing water (not too much will make the meat filling too soft), a small amount of salad oil, cooking wine, soy sauce, salt, a little sugar, sesame oil, chicken essence and thirteen spices (1 kg 0.5g). Open your fingers and stir in one direction until it is sticky. Put it in the refrigerator and freeze it slightly for later use.

Third, mix celery and minced meat.

Suggestion 1, the above is the dumpling stuffing of celery and pork. Want to ask if you can't make steamed buns? I can only say that it is more suitable for jiaozi.

The ratio of celery to pork is 0.5: 1. You can also like celery 1: 1.

3, in fact, adding a small amount of cabbage to make steamed dumplings is also very overbearing.