Resistant starch, also known as resistant starch and indigestible starch, can not be hydrolyzed in small intestine, but can be fermented with volatile fatty acids in human gastrointestinal colon.

Resistant starch exists in some natural foods, such as potatoes, bananas and rice. Especially corn starch with high amylose content contains 60% resistant starch. This kind of starch is more difficult to degrade than other starches, and it is digested slowly in the body, absorbed slowly and enters the blood slowly. Its properties are similar to soluble fiber, and it has a certain slimming effect. In recent years, it has been favored by beauty lovers.

It is a tradition for northerners to eat jiaozi, and now jiaozi is also very popular in the south. Jiaozi can not only make all kinds of stuffing, but also have different wrapping methods. There are dozens of wrapping methods in jiaozi on the market, but the following six are commonly used by families, which are basically common to all families in the north and south. Let's share a graphic tutorial on six basic wrapping methods for your reference.

First of all, you should know that no matter what kind of jiaozi is wrapped, you should apply a little water on the edge of the dumpling skin when wrapping it, so as to facilitate adhesion. Here, let's first introduce the practice of dumpling skin. If you buy dumpling wrappers directly, you can ignore this step and look directly at the basic package method diagram of jiaozi below.

The practice of dumpling skin:

1. Stir the dough with cold water, but stir it with chopsticks when adding water, so that the water is added evenly and the amount of water is easy to master. Generally do not add water until there is only a little dry flour left, then knead the dough by hand, seal it for more than ten minutes, and knead it for a while.

2, jiaozi noodles must be rubbed, rubbed for a while, rested for a while to wake up, the more you rub, the more delicious, generally 3 to 4 times, 4 times each time, 5 minutes each time.

3, and then sealed for more than half an hour, the longer the time, the more uniform the noodles and water, so that it is not easy to dry the dough when wrapping jiaozi.

4. Sprinkle flour on the chopping board and roll the dumpling skin so that it won't stick. Roll the dumpling skin into a circle. You can also sprinkle flour, knead it into dough by hand, and press it down with your big muscles resting on your thumb.