White jade powder or glutinous rice flour 80g

Warm water 70 ml

20 grams of sugar

It is too sweet to eat with steak. If you just pack jiaozi and make snacks, sugar can be used according to your own preferences. Generally, the ratio of glutinous rice flour to sugar is 100g and 70g).

Carrots are about 3 cm.

Matcha 1 spoon

Sliced chestnut powder or corn flour is suitable.

Second, practice.

Boiled carrots, chopped, and naturally cooled.

After adding warm water, stir the white jade powder or glutinous rice powder until the ears are so soft and divide it into three sections.

One of them is divided into six small pieces, twisted into a circle, boiled in boiling water until it floats, and cooled in cold water.

Then take another piece and carrot, mix them evenly, divide them into 6 small pieces, rub them into circles, cook them in boiling water until they float, and then cool them in cold water.

In the last stage, pour matcha, stir it evenly, then divide it into 6 small pieces, knead it into a circle, cook it in boiling water until it floats, and cool it in cold water.

Finally, put it into chestnut powder or corn powder, roll it, and put it into cold storage.

Jiaozi is a Japanese dim sum (and fruit).

Jiaozi's approach:

After grinding rice into powder (usually glutinous rice), add boiling water and knead it into small balls for steaming, similar to rice cakes. Generally, three or five pieces are strung on long bamboo sticks. According to different local products or characteristics, grain flour such as flour or millet can be used as raw materials.

The texture of jiaozi:

Jiaozi is soft at first, but it will harden after a long time. To prevent jiaozi from hardening, you can add sugar to mix and keep jiaozi elastic. In addition, some people add sweet potatoes, which tastes better.

The main changes and eating methods in jiaozi;

Stuffing: Wrap kidney beans in jiaozi.

Pouring sauce: Boil sauce, sugar, starch and water into a salty and sweet seasoning and pour it on jiaozi.

Wrapped in flour: wrapped in bean flour and sugar.

Wrapped in seaweed and served with soy sauce jiaozi.

Add ground edamame and sugar to make sweet green jiaozi.

You can add rice cake, bean soup and assorted sweet bean jelly to eat together.

Other kinds of jiaozi:

Jiaozi among Flowers: Use food pigments to change the color of jiaozi, usually a combination of red, green and white. Eat (see cherry blossoms) in bloom.

Look at jiaozi on the Moon: Eat jiaozi on the Mid-Autumn Festival on the 15th day of the eighth lunar month.

Peng jiaozi: jiaozi with soy flour and sugar.

Baiyu jiaozi: jiaozi made of glutinous rice flour.

Jiaozi, Qiao Mai:

Jiaozi, northern Hebei (millet dough): It is made by millet, and it is said that it was made by grandma Momotaro.

Feather Double jiaozi: jiaozi renamed by producer Yu Er.

Sasakawa (Zhu Xiao) jiaozi

Flour jiaozi