Practice of Chinese Cabbage jiaozi

Boil a pot of water and put 1 spoon of salt when the water boils. Add the washed Chinese cabbage and blanch for 30 seconds. Take it out, air it until it is not hot, squeeze it dry, and then chop it up for later use. Put oil in the wok, add the broken eggs, fry until cooked, and shovel out.

Put Chinese cabbage, eggs, diced shrimp, chopped green onion, oyster sauce, sesame oil and white pepper into a large basin and stir well. Then grab a ball and pinch it tightly, so it feels more like a bag. This ball is equivalent to the stuffing of a vegetable jiaozi.

Add water to the corn flour and stir well. It doesn't matter if you have acne. Corn flour is not sticky, and it is very loose after mixing.

Put one hand together, grab a handful of corn flour, press it into a pit in your hand, put the stuffing on it, cover it with a layer of corn flour, hold it in your hands and knead it. Then continue to grab some corn flour, supplement the thinner side skin, and hold the dumplings in a circle with both hands.

Steam in the steamer, brush a layer of oil on the steamer to prevent it from sticking, add the dumplings, cover the pot and steam for 20 minutes. After steaming, open the lid and wait until the surface is dry.

skill

1, corn flour is not sticky, so it is normal to loosen after releasing water. 2. When wrapping, it is equivalent to making a bottom first, putting stuffing and then making a cover, and adding four weeks, which is easier to succeed. 3. Vegetable jiaozi's hands are rounded. Don't pinch them, they will break. 4. When kneading, where the stuffing is exposed, add some corn flour and slowly knead him, which is easy and round. If you really can't pinch it, mix the corn flour with the stuffing, and then search for steamed bread. Just as delicious ~