Pork stuffing

300 grams

aubergine

500 grams

flour

750 grams

condiments

oil

Proper amount

salt

Proper amount

soybean

Proper amount

verdant

1 piece

bruised ginger

Proper amount

albumen

two

step

1. Onion 1, cut into powder.

2. Meat stuffing

3. Add chopped green onion, soy sauce, salt and ginger powder to the meat stuffing.

4. After stirring evenly, add the egg whites several times. Add once, stir until thick, add again, stir, thick.

You can also add whole eggs, because I still have egg white left in the egg tart, so there is only egg white left ~ ~

5. Slice the eggplant first

6. Then cut into small squares.

Sprinkle salt after cutting, and squeeze out the water with a bean bag cloth. In case there is soup in the stuffing.

7. Put the squeezed eggplant into the meat stuffing. Put the vegetable oil first, then stir. Also avoid soup ~ ~

8. Mixed dumpling stuffing

9. Flour

10. Good dough

1 1. Cut the dough into small pieces.

12. Roll into skin and put stuffing on it.

13. Packaging jiaozi

14. Boil the water and put it into jiaozi. Jiaozi can bounce when he presses it with his finger, indicating that it is ripe.

15. Have a look. Isn't it attractive?