Chop beef tenderloin into minced beef, blanch celery with boiling water for later use, and cut celery into powder for later use. Put minced beef, minced celery, soy sauce, egg white and Le Jia beef-flavored thick soup into a mixing basin, stir well until the meat is thick, and then pour in a proper amount of edible oil to wrap the beef stuffing, so as to better lock the moisture of the stuffing! Put the materials of spinach dough: spinach juice 100g, flour 200g and salt 1g together to make green dough, cover it and wake it for 30min, and put the materials of white dough: warm water 100g, flour 200g and salt 1g together to make white dough. Take a piece of spinach dough and roll it into long strips. Then put the white dough on the spinach dough, wrap it, cut it into small doses with a plastic spatula, roll it into a dumpling skin with a thick center and a thin periphery, wrap it with beef stuffing, and wrap it according to your favorite jiaozi shape! Boil a pot of water in the soup pot, add some salt after boiling, and then put the wrapped jiaozi into the boiling pot to boil. When jiaozi floats on the water, the dumpling skin will bounce back when you press it with your hand, which proves that jiaozi is cooked (you can also do this: after jiaozi boils for the first time, add a little cold water, add cold water for three times, and jiaozi will be cooked after cooking for three times! ) After jiaozi is cooked, take it out of the pot, put it on a plate, dip it in old vinegar and eat jiaozi. It's delicious! Beef supplements the spleen and stomach, nourishes the body and has high nutritional value. Celery has the functions of clearing away heat and diuresis, lowering blood pressure and cholesterol, and also contains a lot of crude fiber. The combination of the two can not only ensure normal nutrition supply, but also will not increase people's weight.