怎么包饺子?用英文写作文
发布网友
发布时间：2022-05-16 08:47
共4个回答
热心网友
时间：2023-10-17 04:38
Chinese boiled mplings are not only delicious to eat but also easy to make.
First,make the filling. You can choose your favorite meat, say pork, beef, or mutton, chop it up and mix it with chopped yellow scallions or cabbage. Meanwhile you had better put in seasonings such as salt, soy sauce, pepper, sesame oil, chopped green onion and ginger to get your favorite flavor. Stir the ingredients in a container well to make them evenly mixed.
Second,make the dough. You should measure your wheat flour to go with the filling, put it in a container, pour water hit by bit, stir it strenuously to make it sticky,then let it rest for about 20 minutes. After that you can cut part of the dough and put it on pastry hoard, knead it and cut it into small pieces. You press each piece with the pahn of your hand slightly and then roll it with a rolling pin into a round piece.
Finally comes the stage of folding the dough to make mplings. You should hold a dough piece horizontally in your left hand, put a suitable amount of filling onto the central part, fold the side around the filling, press the upper-central part of it firmly and make firm and nice lace from left to right around the fold edge to make your finished proct better-looking and free from leakage.
The Chinese make mplings when family or friends are together on holidays. You just imagine the heartening talk and intimate atmosphere created while people are sitting together to make mplings!
热心网友
时间：2023-10-17 04:38
JiaoZi (Chinese Dumplings)
This recipe comes from long practice and much experimentation. A year in China taught me the basics, and then I started modifying it at home until I was really satisfied with the results.
Skins:
8 cups white flour
about 2 1/2 cups (very) cold water
1 teaspoon salt
Dissolve salt in water. Add 2 cups water to flour and blend THOROUGHLY. Do not add more water until it is absolutely necessary. Add remaining water as slowly as possible in order to get as hard a dough as you can. If the dough is too soft, add more flour. Knead thoroughly. Harder dough is much easier to fill. Chill while you make the filling.
Separate dough into 2 portions. Form into long sausages, about 1 inch diameter. Cut sections every 1cm. Form sections into balls and use rolling pin to form into round, flat skins about 3 inches diameter. If they are too thick, the jiaozi will be very doughy. Modify sizes of balls as appropriate.
(The other way to make skins is to buy "JiaoZi Pi" in the local Chinese store!)
Meat:
1 kilo ground meat
2 tablespoon soy sauce
2 teaspoon salt
2 teaspoon black pepper
1 teaspoon white pepper
2 teaspoon brandy or sherry or other aromatic alchohol
1 teaspoon sesame oil
Add soy sauce and salt to meat. Stir slowly, always in the same direction (if you change directions, the meat fibers don't stick together as well, and the jiaozi are more likely to fall apart when cooked). Add remaining ingredients.
Let sit while you prepare the vegetables and other additional ingredients. All need to be finely minced. Use a food processor if you have one. If you don't, I hope you have a LOT of patience. If the bits are too large, the jiaozi will fall apart.
1 inch ginger (finely minced. You can use a grater)
3-4 stalks spring onion
1 small clump fresh coriander (cilantro)
1 very small clump chives
Either: 8-10 stalks celery (at least half the entire stook). Once minced, squeeze out any excess water.
Or: 1 small head Chinese cabbage
Optional: 3 large carrots
Optional: 3-4 chinese black mushrooms (shiitake)
Optional: one fried egg
Stir them slowly into the meat mixture. For now, add only the lower numbers (eg. 8 celery, not 10). Don't let the mix get too moist.
Test scent. It should be very aromatic. If not, add a little more brandy, or sesame oil, or onion. Test consistency. Fry a teaspoon or so of the mix. It should stick together very easily. If it falls apart, it could be because (a) the mix is too dry in which case add more veggies and/or oil, or (b) because its too moist in which case add a little more meat. (Since its easier to add more veggies, that's why I suggested adding the veggies slowly!) Test flavour. (Eat the fried bit). Your entire tongue should get a little bit of life. If necessary, add a few spices to supplement -- savoury gets central tongue, white pepper the back, black pepper the front, paprika the sides.
Fiddle until you're happy.
To roll:
Take about 1 tablespoon filling and place into centre of skin. Bring one half up to meet the other half. Seal thoroughly. This usually means creating "pleats" in one half and gluing them to the other (use a tiny bit of water if you need to), If they're not well sealed, they fall apart when cooking.
To cook:
Bring large pot of water to boil. Add enough jiaozi to cover the base of the pot about 1.5 times (about 25 in a 12" diameter pot, about 50 in a good size wok). Cover.
When it comes to a boil, add 1 cup cold water. Cover. Repeat. When it comes to a boil for the third time, they are ready to serve.
Note: if you stop it before the third boil, the meat will not be cooked through. Also, if you don't add cold water each time, the jiaozi will fill up with air and explode.
Alternate cooking method:
After you've boiled them, you can fry them. This is a wonderful way to serve the leftovers, and a very common Chinese breakfast!
To serve:
Typically eaten with a sauce constructed of soy sauce, vinegar, and sugar. (ratio about 1/4 cup SS: 1/4 cup Vinegar: 1 teaspoon sugar). Also good with plain malt vinegar. To ensure that the sugar has dissolved completely, heat briefly. For more flavour, add a little sesame oil, hot oil, maggi (available in most chinese stores), and/or chilli pepper as you wish.
To store:
JiaoZi keep very well in the freezer. To freeze, place on trays so they are not touching (if they touch, they will stick together). Freeze overnight. The next day, place into plastic bags & seal. Will keep indefinitely.
热心网友
时间：2023-10-17 04:39
But do you know how to make mplings？ Let me tell you. It's very simple.
There are four separate stages in making mplings. The first stage is to make flour and water into firm paste， and take care not to make it too stiff. Then comes the second stage： making fillings for mplings.
Are you able to knead mplings？
This is a complicated process. In general， mplings are made of meat （pork， beef， mutton， etc. ） and vegetable （leek， squash， etc）： First， you need to chop up meat and vegetables and mix them together. The main step in this stage is to add proper quantity of spices——salt， soy sauce， gourmet， sesame oil and so on， and stir them evenly. The third stage is to roll out mpling wrappers， and knead drmplings. So far， mplings are made ready. The only stage left is to put them into boiling water. After a few minutes， you can ladle them out of water and serve them with vinegar or soy sauce.
This is the whole process of making mplings.
热心网友
时间：2023-10-17 04:39
