The practice of jiaozi with leeks and eggs;
1, 5 grams of minced garlic, 30 grams of auricularia auricula, 0/00 grams of leek/kloc-0, and one egg is broken.
2. Add cooking oil to the pot, pour in the eggs, stir fry until it is mature, and take out the pot.
3. Pour 2g of auricularia auricula, leek, egg, minced garlic, Jiang Mo and salt and mix well.
4. Pack the stuffing into jiaozi, add water to the pot, boil it, pour it into jiaozi, and continue cooking after jiaozi floats 1 min.
Jiaozi:
Jiaozi is a traditional food in northern China. Jiaozi originated from the ancient trough. Jiaozi, formerly known as Jiaoer, was first invented as medicine by Zhang Zhongjing, a doctor in Dengzhou, Nanyang, Henan Province, with a history of 1800 years. It is a traditional specialty food deeply loved by the people of China, also known as jiaozi. It is the staple food and local snacks for people in northern China, and it is also a New Year's food. There is a folk song called "The Great Cold and Slight Cold" to eat jiaozi in the New Year. Jiaozi often cooks with flour and leather bag stuffing.
Dumpling skin can also use hot soup noodles, crispy noodles, egg steps or rice noodles; The stuffing can be vegetarian, sweet and salty; Cooking methods can also be steaming, roasting, frying, frying, etc. There are three kinds of meat stuffing, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef and mutton. And vegetarian stuffing is divided into assorted vegetarian stuffing and ordinary vegetarian stuffing. Jiaozi is characterized by its thin skin and tender stuffing, delicious taste and unique shape. Jiaozi has complete raw materials and nutrients, and the cooking method ensures less loss of nutrients.