Required ingredients

Ingredients: eggs, fungus, vermicelli, ingredients: carrots, leeks, salt, oyster sauce, chicken essence, pepper powder, sesame oil, dumpling skin.

Specific practices

1, prepare the required ingredients first, 1 shred carrots and chop them, 1 wash and dry long vegetables and chop them, fry 4 eggs into small pieces and cool them, 1 soak black fungus and chop them.

2. The processing of vermicelli is quite unique. Usually, when filling vermicelli, most methods are to soak and chop vermicelli. Don't do this today, share a particularly fragrant practice. About 40g vermicelli, cut into short sections, and dried vermicelli can be directly pounded into small pieces.

3, put a little more cooking oil in the pot, put the oil into the vermicelli, fry until the vermicelli completely expands and turns white, and remove the oil control. Then hit it with a rolling pin.

4. When all the ingredients are ready, put them into the basin.

5, add salt, oyster sauce, chicken essence, pepper powder, sesame oil, stir well, and the filling will be adjusted.

6. I bought dumpling skin, put stuffing on it and wrapped it in my favorite shape. You can also mix the dough yourself. You can mix the dough before preparing the ingredients, add about 260ml to 270ml of water to 500g of flour, knead it into a smooth dough with moderate hardness, then cut the jiaozi agent and roll the dumpling skin.

7. jiaozi can be steamed, boiled, fried and fried after being wrapped, all of which are delicious. Today, I made steamed dumplings. Jiaozi put it on a steamer, put boiling water on the pot, and steam over high fire for 10 minutes.

8. The steamed dumplings made in this way are thin and stuffed, crystal clear, fresh and delicious, with balanced ingredients and comprehensive nutrition. They are really super delicious, better than the meat in jiaozi.