How to make jiaozi, a special food and seafood in Dalian? What are the famous Haichang jiaozi stores in Dalian?

Seaweed is a creature that lives in sediments on the northern coast. It tastes delicious and has high nutritional value. To make jiaozi with sea sausages, fresh sea sausages, lean pork and leeks need to be prepared, and then the three kinds of fillings are made into fillings in proportion and wrapped in dumpling wrappers. Besides homemade, Rifengyuan Restaurant in Dalian is the best place to eat seafood in jiaozi. There are stores in Shahekou District, Zhongshan District and Ganjingzi District.

Handle ingredients. Seasonings used include salt, cooking oil, soy sauce and pepper. Firstly, the sea sausage is thawed and cleaned to remove mucus, and cut into small pieces for later use. If it is fresh sea sausage, you need to remove the internal organs and soak it in light salt water, which can remove the mucus on the surface. Clean the lean pork, cut it into small pieces, and then stir it into minced meat with a meat grinder. After the leek is cleaned, chop it with a knife for later use. Don't treat leeks with a blender, or they will go bad.

Prepare stuffing. The ratio of stuffing must be 5 1 3 for sea sausage, lean pork and leek. Pour the leek powder into the pot, add appropriate amount of cooked oil, stir well, and then take it out for later use. This can ensure that the leek will dehydrate during the process of stirring and steaming, which will affect the umami taste. This is an important skill in making leek stuffing. Pour the right amount of oil into the pot and stir-fry the pork with low fire for later use. First, pour the sea sausage and pork into the basin, and add some soy sauce, salt and pepper to taste. Then start to stir the stuffing clockwise to prevent the pork fiber from being crushed. Stir and marinate for half an hour. Finally, pour the leek into the pot, and add some salt to wrap jiaozi. Remember that leeks can't be salted. The stuffing is ready.

Jiaozi, the sea sausage. Add enough flour and eggs to the flour bowl and mix well. Add water while stirring until the flour becomes flocculent. Then knead the flour wadding into smooth dough by hand, and proofing 15 minutes, then use. Knead the dough into long strips, divide it into small portions of uniform size, and roll it into dough. Finally, the stuffing is wrapped in dough, and the sea sausage jiaozi is ready. Boil the wrapped jiaozi hot water for two or three minutes and you can eat it.