雅思饺子制作流程.pptVIP

My favorite food is Jiaozi. As you know, jiaozi is the most representative food in China. We often eat Jiaozi during New Year. Jiaozi, dumplings with meat and vegetable fillings, is very popular at the New Year and at other festivals. It tops the list of delicacies for people in Northern China, where people eat Jiaozi at midinight on New Year’s Eve and for breakfast on New Year’s Day. The history of Jiaozi can date back to ancient times, some 500-600 years ago. As the Spring Festival marks the start of a new year, people eat jiaozi to connote their wishes for good fortune in the new year. As China is a country with a vast territory, ;there are great differences in various regions in ways of making jiaozi or even serving it. For example, dumplings wrapper are rolling with a stick in most areas of Beijing and Heibei Province, whereas in Shaanxi Province and inner Mongolia Autonomous Region, wrappers are pressed by hand. There is no set rule as to what makes dumplings fillings. They can be anything from vegetables, meat to seafood. Whatever the fillings, the wrapping skill needs to be exquisite to make jiaozi look attractive. Ways of serving Jiaozi also vary from place to place. Generally, Jiaozi are boiled in clear water ;and served dry with vinegar, soy sauce, garlic or pepper oil if one likes them hot. In some parts of the Northern China, however, dumplings are boiled in broth together with vermicelli(粉条) made from bean starch(淀粉), and served together. To make Jiaozi, first of all, chop the meat into pieces and mash them, then add salt, sesame oil, soy sauce, ginger, scallion(大葱), Chinese cabbage and monosodium glutamate (M.S.G味精) if you like. Mix thoroughly the ingredients and meat filling, add two spoonful of water if it is necessary. In a big bowl, add water to flour ;gradually. Mix and knead(揉) by hand from soft dough, then cover it with towel and put it aside for about an hour. Then scatter some dry flour on the board, knead and roll into a sausage-like dough