A piece of chicken breast

A handful of dehydrated corn

Dumpling skin 10 sheet

Scallion and sesame seeds in moderation

Exercise:

1 Prepare ingredients, chop chicken breast into mud, add corn and stir well. 2 tbsp cooking wine, 1 tbsp soy sauce, a little pepper, 1 tbsp starch, and stir well.

2 put the dumpling skin into the stuffing, fold it in half, pinch the openings on both sides, and get it all done. Brush the oil in the pan, fry it in jiaozi until the bottom of the pan is golden, and cover the pan with half a bowl of water. Simmer on low heat, collect the juice and sprinkle with sesame seeds and chopped green onion.

Ingredients: wonton skin, a Chinese cabbage, a carrot, two eggs, shrimp skin and a little chopped green onion.

Exercise:

1 Prepare ingredients, shred carrots, shred Chinese cabbage, sprinkle some salt for a few minutes, and then squeeze out water. Scramble the eggs in oil and serve them. Put the cabbage, eggs, shrimps and a little chopped green onion in a large bowl. Pour a spoonful of soy sauce, a spoonful of sesame oil and a little chicken essence into a bowl and mix well.

Take a wonton skin, put three fresh fillings in the middle, add some water on both sides and knead together, and a pot sticker will be wrapped. Put the wrapped fried dumpling in a pan with a layer of oil, fry it on low heat until the bottom of the pan is brown, pour in two spoonfuls of water, cover the lid and stew until the skin becomes transparent, then turn off the fire and take it out.

Composition:

12 dumpling wrapper, 200g minced meat, 1 egg, 12 shrimp, shallots, black sesame seeds and ginger.

Seasoning:

1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp thirteen spices, 1 tsp sesame oil, 1 tsp pepper, 1 tsp salt, 1 tsp cooking wine,/kloc.

Exercise:

1 minced pork and chopped green onion, Jiang Mo soy sauce, oyster sauce, thirteen fragrant sesame oil and eggs, and stir them evenly with chopsticks.

2. Shell the shrimps, remove the shrimp line and leave the tail, add salt and pepper to cook the wine starch, and marinate evenly 10 minute.

Put the meat on the dumpling skin, then put a shrimp in the middle.

4 Heat the wok and pour the oil. Add the pot stickers and fry until the bottom of the pot is golden. Pour in half a bowl of water, cover and stew until there is no water. Sprinkle with chopped green onion and sesame seeds.

Composition:

Shrimp, carrot, corn, mushroom, minced meat.

Exercise:

1 remove the shell and leave the tail of the shrimp, then open it back+black pepper+cooking wine for a while to remove the fishy smell.

2 Put carrots+corn+mushrooms+minced meat into a bowl, and add 1 tablespoon soy sauce+1 tablespoon oyster sauce+1 tablespoon sugar+1 tablespoon sesame oil+1 tablespoon pepper+1 tablespoon salt +0 tablespoon cooking wine.

3 put the shrimp on the wonton skin, then put the meat stuffing and pinch it in the middle.

4 Heat the pot, pour oil+pan paste and fry until the bottom of the pot is golden, pour in half a bowl of water, cover and simmer until there is no water, and sprinkle with chopped green onion.

material

Wonton skin, glutinous rice, minced meat, chopped green onion, dried tofu, mushrooms, mustard tuber, frozen mixed rice (whatever you like as a side dish).

working methods

Soak 1 glutinous rice for 2-4 hours in advance, put it into a rice cooker, add water to the knuckles, and cook the glutinous rice for later use.

Stir-fry minced meat in hot oil to change color, add chopped green onion to stir-fry, add mushrooms, dried bean curd and pickled mustard tuber to stir-fry a few times, and add assorted rice, 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp soy sauce, a proper amount of spiced powder and pepper.

3 Put the glutinous rice stuffing into the wonton skin, rub the edge with water, brush the oil in the pot, add the pot paste and fry until the bottom of the pot is golden, pour in half a bowl of water, cover with low heat and stew until there is no water. You can also steam it directly after eating.

List of ingredients

Chicken breast 1, half bowl of kimchi, dumpling skin.

1 Chop and marinate the chicken breast, add chopped green onion, half a spoonful of cooking wine, 1 spoonful of light soy sauce, 1 spoonful of oyster sauce, a little salt, a little chicken essence and black pepper and mix well.

2 put meat stuffing in the middle of the dumpling skin and pinch it tightly in the middle.

3 the oil in the pot is hot, put it in the pot sticker and fry it slowly until the bottom of the pot is golden; Pour the water just in the middle of jiaozi, cover with medium and small fire for 5 minutes, sprinkle with chopped green onion and black sesame seeds and serve.

Prepare ingredients:

A piece of chicken breast, a short piece of carrot, a chive, a piece of ginger, an egg and a proper amount of wonton skin.

Exercise:

1 Prepare ingredients, chicken breast, ginger and carrots.

2 Add shallots, a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of oyster sauce, two spoonfuls of sesame oil or olive oil, a spoonful of starch, and a proper amount of pepper chicken essence. Add an egg and stir vigorously in one direction.

Take two wonton skins, add meat, fold the first one in half, and wrap the second one.

4 put oil in the pot, add the pot stickers, and fry on low heat until both sides are golden.

Ingredients: chicken, corn, carrot, dumpling skin.

Exercise:

1. Mix corn, minced chicken and chopped carrot, add light soy sauce, cooking wine, salt, oyster sauce and white pepper, and stir.

2. Wrap the stuffing into the dumpling skin, fold it in half and pinch it tightly, and the two ends are not sealed.

3. Brush the non-stick pan with thin oil, put the pot stickers neatly, fry until the bottom is golden yellow, add half a bowl of water to wipe the bottom, cover the lid, simmer for a while, and finally open the lid to drain.

4. Sprinkle with black sesame seeds and chopped chives

Prepare ingredients

Prawn 10 pork 200g onion ginger

working methods

Add onion ginger foam to 1 minced meat, then add 1 tbsp cooking wine 1 tbsp oyster sauce, 2 tbsp light soy sauce 1 tbsp light soy sauce, and stir clockwise.

Shell the prawns (try to keep the tail), add cooking wine and a little salt and marinate for 10 minute.

3. Spread the stuffing on the dumpling skin, add the shrimp, pinch it, and don't seal the head and tail.

Pour some oil into the pot, put the pot paste on it and fry until the bottom of the pot is golden. Pour half a bowl of water (about 150ml), cover and simmer for 3 5 minutes. Sprinkle sesame seeds and chopped green onion before taking out.

Ingredients: wonton skin | pork tenderloin minced meat | zucchini | shrimp skin | white mushroom | sesame oil | starch | salt (no salt below 12m).

Exercise:

1. Pork tenderloin is beaten into minced meat with a blender for later use.

2. Peel the zucchini and cut it into cubes. Wash and dice white mushrooms for later use.

3. Mix minced pork, zucchini, white mushrooms and shrimp skin evenly, add starch, a little water, a little sesame oil and a little salt (no salt for one year old) and stir until all the water enters the meat stuffing. ? In this way, if water and starch are added, the starch will be locked in the water, and the meat stuffing will be moist, tender and delicious.

4. Place the meat stuffing in the middle of the wonton skin, and fold both sides of the wonton skin in half to wrap the meat stuffing. Brush the pan with a thin layer of oil, add the pot stickers, fry for 30 seconds on low heat, pour in boiling water, not too much, cover and simmer while frying. The advantage of this kind of frying is that it must be cooked, and the fried skin will not be hard.

5. Let it cool out and you can eat it!

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