Spare ingredients: 1 radish, 400g meat stuffing, 400g flour, 30g fungus, a little salt, 1 spoon oyster sauce, 2 spoons soy sauce;

Production process: Step 1, knead the flour into dough with warm water, let it stand for a while, add salt, oyster sauce and soy sauce to the pork stuffing, knock in an egg, add a little sesame oil, and add chopped green onion and Jiang Mo at the same time;

Step 2, stir evenly in one direction, and the meat will be mixed. Chop a little fungus, rub a white radish into filaments, and then cut into small pieces. Add a little oil to the wok, heat it, and add shredded radish.

Step three, stir fry quickly, and then turn off the fire. After cooling, put it into the meat stuffing with auricularia auricula and stir well, and the stuffing is ready. Divide the dough into several small flour agents, flatten them first, and then roll them into dumpling skins.

Step 4, add a proper amount of stuffing, knead it into jiaozi, add water to the pot, put it into jiaozi one by one after the water is boiled, cover the pot, add half a bowl of cold water after the pot is boiled, and repeat this for three times;

Step 5, jiaozi is cooked, taken out, and made into juice with vinegar and Chili oil, which jiaozi can dip in.

Bian Xiao concluded: Now I generally like to cook with jiaozi. Fresh food is certainly more delicious, but for office workers, if they don't have much time, they can pack more jiaozi in their spare time, keep it in the refrigerator and eat it while eating, which is particularly convenient. I especially like to make dumplings with radishes, and I also find that children don't like to eat radishes when they make stews, but they enjoy eating them one by one. If you want to ensure good taste and nutrition, you need to treat it in the right way, so that jiaozi will be more delicious. Moreover, white radish can be stuffed with ingredients at will, and it is particularly convenient and convenient to do whatever you want.

Cooking skills:

1. The reason why radish is fried with oil can lock the moisture of radish with oil on the one hand, and make shredded radish taste more fragrant on the other hand, which is better than blanching with salt. Therefore, everyone should master this little skill, and the dumpling stuffing is nutritious and delicious;

2. Beating an egg into the pork stuffing can make the meat stuffing more fluffy and elastic, and the dumpling stuffing will be more delicious. Auricularia auricula can be put or not. If you don't like to eat onion and ginger directly, you can soak it in water and pump it into the meat stuffing.

3. Pork stuffing jiaozi My family is used to cooking at 3: 30. I always feel that the jiaozi cooked in this way is fragrant, and it is easy to master the cooking degree. You can do jiaozi in your own way at home.