How to do in Northeast jiaozi?
Secondly, don't pour out the vegetable juice. According to the measurement, the vitamins in Chinese cabbage will lose more than 60% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: chop up the vegetable stuffing, squeeze out the vegetable juice and put it into the basin. When mixing meat, first add soy sauce one after another, and stir well to make the vegetable juice penetrate into the meat, then put it on the dish and stir well. For vegetarian dumplings, you can also chop the stuffing first, pour it into a pot (basin), add cooking oil (vegetable oil) and stir gently, let the oil wrap the vegetables, and then add salt and seasoning. This not only retains the nutrition, but also makes the dumpling stuffing fresh and delicious. If it is leek meat stuffing, mix the vegetable stuffing with oil, then pour in the meat stuffing (enough salt) and stir well. The vegetable stuffing is mixed with oil first, and then wrapped with an oil film, so it is not easy to dehydrate when it meets salt. Jiaozi wrapped with this stuffing tastes delicious, with a little fresh taste of vegetable juice.
Finally, chop the meat into pieces. Chop the meat with a knife to make it fluffy. When there is a lot of lean meat, you can add vegetable juice or water in moderation; When there is too much fat, add less vegetable juice or water and stir hard in one direction. After the meat becomes sticky, add appropriate amount of pepper powder, sesame oil, salt, fresh ginger powder, monosodium glutamate and sesame oil and continue stirring. At the same time, soy sauce should be added slowly bit by bit. If you have stock, you'd better add stock, add it dropwise and stir until it becomes a paste, then pour in the stuffing and stir well. Jiaozi soup wrapped with this dumpling stuffing is full, fresh and delicious. Add a little sugar to jiaozi, and jiaozi will have delicious seafood flavor.