My most love should be jiaozi with leek and egg stuffing. Especially in spring, leeks just grow fresh and juicy. It is simple and delicious to make jiaozi with leek stuffing. Pick leek, cut it into fine powder, pour in sesame oil, mix well, beat two or three eggs, heat oil in the pot, put the stirred eggs into the pot, stir them quickly with chopsticks, and turn off the heat immediately after the eggs are slightly solidified. Pour the eggs into the leek, add salt, chicken essence and sesame oil and stir well. The stuffing is ready. Open the bag ~ cook in the pot ~ a pot of delicious jiaozi, and you can start in half an hour. I can eat twenty or thirty at a time!
When summer comes, my family often eats jiaozi, carrots, mushrooms and tofu. Dice all the ingredients of mushrooms, carrot, tofu and fungus, put oil in the pot and fry the edges of tofu until brown. Add salt, pepper, chicken essence and sesame oil and mix well, and the filling will be ready. The taste is simple and light, and it is appetizing in summer.
Every time I go home on weekends or during the Chinese New Year, I always pack jiaozi at home, and my father mixes noodles and my mother mixes stuffing. The family is busy and laughing around the kitchen. In fact, jiaozi is a symbol of reunion. I grew up and left home. I have eaten countless delicacies, tasted all the local delicacies and enjoyed all the local delicacies. But when it comes to jiaozi, I think of the smell of my mother. My favorite food in my life is probably jiaozi wrapped by my parents. I love you. ?