material

Spinach, vermicelli, eggs, flour, flour paste, soy sauce, oil, salt, chicken powder.

working methods

1, first of all, the dough is mixed, and the soft noodles are jiaozi, so the noodles are soft and delicious.

2, spinach clean, wash, blanch in a boiling pot, you can remove oxalic acid, and then remove it and soak it in cold water.

3. Break up two eggs, add half a spoonful of water and a little salt, stir well, fry them into egg rolls and chop them up.

4. Scald the vermicelli with boiling water and chop it.

5. Squeeze the spinach and chop it. Add the flour paste, soy sauce, chicken powder, two tablespoons of vegetable oil and one tablespoon of sesame oil, and stir well.

6. Add a little salt at the end of the bag.

7. When I wake up, I knead the dough into a paste and roll the skin to wrap the stuffing. Needless to say, my home is a big jiaozi, as can be seen from the size of the paste. The queen mother's method of contracting jiaozi is a typical Jiaodong method, hehe ~ ~ ~

Jiaozi with Chinese chives, eggs and shrimps.

material

Ingredients: leek100g, eggs, 5-6 shrimps 20g, auricularia auricula 30g, konjac shredded100g, onion and a little flour 500g.

Seasoning: sesame oil, soy sauce, salt, vegetable oil, pepper, chicken essence, sugar, Chili oil and Shanxi mature vinegar.

working methods

Step 1: Mix the dough: Take a cup of warm water, put some salt in the water and put an egg in the flour. Water should be slowly poured into the basin, and chopsticks should be constantly stirred. When you feel that there is no dry flour, it is a knot in one's heart, you can start kneading. Knead the noodles hard until the noodles are smooth. At this time, smooth and smooth is the best state.

Step 2: Mix the stuffing: put salt, chicken essence, soy sauce, sesame oil and pepper into the stuffing. Stir clockwise and feel everything merge together. (I made vegetarian stuffing today, and I should have put the soaked vermicelli in the routine. I took the liberty of using konjac silk, mainly because I felt that the quality of domestic vermicelli could not be guaranteed, so I should eat less if I could use less. )

Step 3: Roll out the dough, knead it into long strips and cut it into small pieces with a knife. (I pull it skillfully myself) Rub it into a flat shape by hand. When rolling with a rolling pin, pay attention to the thick middle and thin edges to prevent stuffing leakage, and the thin edges taste good.

Step 4: Wrap jiaozi: Put the dumpling stuffing in the center of the skin. Don't put too much stuffing if you are not skilled. Pinch the middle first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking.

Step 5: Boil jiaozi: Boil water in the pot, and don't cook too much in turn. Just cooked, stir down from the side of the pot. In order to prevent the pan from sticking, add cold water after boiling, then add cold water, and then cook with the lid open on medium heat. You can cook when you see jiaozi floating.

Step 6: Mix jiaozi vinegar: This is my family's habit. (For reference only: vinegar+sugar+Chili oil+sesame oil, that's all, and you can figure out the rest yourself ...)