Have you ever heard of flat food? In fact, flat food is jiaozi that we often eat in our daily life. Isn't it a surprise? This shows that our country's culture is profound, and the same food has many different names. For northern China, jiaozi can be said to be the most unusual food, so what are the practices of eating flat food in daily life? This is a simple way to share.

I. Materials

400g of flour, 300g of pork stuffing, 2 tablespoons of soy sauce, 5 mushrooms, 50g of dried laver, 0g of leek100g, 5g of refined salt, 3g of monosodium glutamate, 5g of spiced powder and 5g of sesame oil.

Second, practice.

1. Wash dried seaweed and soak it in boiling water.

2. Wash mushrooms and leeks and cut into pieces.

3. Add the minced mushrooms into the pork stuffing, pour 50g of water soaked in dried seaweed in four times, and beat hard in one direction until the meat stuffing sticks to a thick paste.

4. Add Jiang Mo, dried seaweed, leek powder, refined salt, monosodium glutamate, sesame oil, five-spice powder and soy sauce, and mix well to form the three fresh stuffing.

5. Make flour into dough, bake it for 20 minutes, then knead it into flour, roll it into dumpling skin, add the prepared three fresh stuffing, wrap it in jiaozi, and cook it in a pot.

Sixi Steamed Dumplings: Take a dumpling skin in the palm of your hand, add a proper amount of meat stuffing, and knead the skin into a "square" shape (that is, a square with empty corners and bonded in the middle). You can dip your fingers in a little water to bond the cubes, add the soft-cut spinach, stir-fry the cut egg skin, put the soft-cut mushroom powder and the roasted meat powder into four small mouths respectively, steam them in the pot for about 8 minutes, and take them out. The so-called "four happiness" means that there are four dishes with different colors on the steamed dumplings, which can be changed according to your own preferences!

Fish-shaped jiaozi: The fist is clenched in the left hand, and the thumb and forefinger are naturally extended. Take a dumpling skin and put it in the stuffing. Fold the dumpling wrapper in half, fold one side inward about 1-2CM, pinch it, fold it inward again 1-2CM, pinch it again, and repeat to the other side. Finally, when you close your mouth, pinch your tail up a little.

Yuanbao jiaozi: Take a dumpling skin and put it in the palm of your hand. Add a proper amount of stuffing and fold it into a semicircle. Pinch the middle to seal the right dumpling skin, and also seal the left dumpling skin. Then bend both ends of jiaozi to the middle, pinch the edge of jiaozi at both ends, and make the edge of semicircle slightly upward.

Crescent jiaozi: The left hand clenched fist, and the thumb and forefinger naturally extended. Take a dumpling skin and put it into the stuffing, pinch the right corner, gently push the endothelium outward with your right thumb, fold the skin with your index finger, and pinch the folds with your right thumb. Repeat the above steps for the left jiaozi edge, and firmly pinch the seals at both ends. Does it look like a crescent moon?

Wallet jiaozi: Take a dumpling skin and put it in the palm of your hand, put in a proper amount of stuffing, fold the dumpling skin in half and seal it into a semicircle, hold the upper right corner with your right thumb, pinch it thin, and press the thinned top down, and keep pressing it down to form a twist pattern until the left end is finished!

Jiaozi: Take a dumpling skin and put it in the palm of your hand, add a proper amount of stuffing, fold the dumpling skin in half and stand up. Pinch the index finger and thumb of both hands from the left and right ends of the dumpling skin to the middle, naturally leaving a mouth in the middle, and fold them in half to form a crease on both sides.