Seasoning: salad oil 1 spoon, salt 4g, chicken essence 2g, ginger 4g, cooking wine 5g, proper amount of starch, a little white sesame and proper amount of onion.

The practice of mushroom jiaozi:

1. Prepare materials

2. Boil the water in the pot, add the washed shiitake mushrooms, blanch for about one minute, take them out and shower them with cold water, and drain them for later use.

3. Juice the mushrooms and cut them into cubes.

4. Take a large bowl, add pork stuffing and diced mushrooms, add cooking wine, salt, chicken essence, starch and chopped green onion Jiang Mo, sprinkle some sesame seeds and mix well.

5. After the minced meat is stirred, add a spoonful of cooking oil and stir well (with cooking oil, the water molecules in the stuffing can't escape, because the oil molecules will wrap the stuffing).

6. Take a dumpling skin and spread it out in the palm of your hand, put the meat stuffing into the dumpling skin, and wipe some water on the edge of the dumpling skin near the outside (the role of sticking the dumpling skin).

7. Fold the dumpling skin in half, cooperate with both hands, push the outer dumpling skin out of the fold on the left hand side, and pinch it with the right hand.

8. Push and pinch, pinch the whole edge, and jiaozi will be wrapped. If this method is too troublesome, it is also possible to press the two sides of the dumpling skin tightly by hand (northerners wrap it like this, which is faster).

9. Boil jiaozi: Boil the water in the pot, put it in the jiaozi, push it with a spoon to avoid sticking to the pot, cover it and boil it, add half a bowl of cold water, cover it and boil it, then pour in half a bowl of cold water, boil it again, open the cover and cook for about one minute. When you see that jiaozi is all floating, it is cooked, so you can take it out and start.