Ingredients: Lai Xiang 25g, cooking oil, salt, dried yellow sauce, chopped green onion, ginger foam and a little sesame oil. 500 grams of wheat flour, 250 grams of chicken breast, 25 grams of fungus and 50 grams of straw mushroom.

Exercise:

1. Stir the wheat flour into batter with cold water.

2. Chop Auricularia auricula and Volvariella volvacea with boiling water, and cut Lai Xiang into powder.

3. Chop the chicken breast, add chopped green onion, ginger foam, dried yellow sauce, salt powder, edible oil and sesame oil, and stir; Add a little water to the dumpling stuffing, then add black fungus, straw mushroom and vanilla powder and mix well.

4. Knead the batter into strips, make 60 buns, wrap the stuffing, and cook after boiling.

Exercise 2

Raw materials: chicken breast 250g, Chinese cabbage 100g, batter 500g, salt 6g, chicken essence 8g, white sugar 8g, a little salad oil and a little custard powder.

Exercise:

1. Wash and chop the chicken breast, wash and cut the cabbage.

2. All seasonings are a mixture of chicken breast and Chinese cabbage.

3. Take a rolled dough and put 20g of stuffing in it.

4. Fold the rolled dough from the outside to the inside.

5. Pinch the edge of jiaozi.

6. Knead the rolled dough into a lace pattern, that is, a jiaozi-shaped embryo.

7. After jiaozi is wrapped, just put it in the pot and cook it.

Exercise 3

Ingredients: chicken breast, walnut kernel, Pleurotus ostreatus, carrot, high-gluten flour, ginger, rice wine, soy sauce, salt, vegetable oil and white pepper.

Exercise:

1, left and right tubes of electric oven 180℃ for 5 minutes, add walnut kernels, bake for 8 minutes, take them out and roll them into powder with a rolling pin.

2. Wheat flour and warm boiled water are mixed into a batter with moderate hardness and wrapped in a fresh-keeping bag for 20 minutes.

3. Add carrot juice to wheat flour, knead it into a batter with moderate hardness, and wrap it in a fresh-keeping bag for 20 minutes.

4. Chop the chicken breast into minced meat, wash and chop the Pleurotus ostreatus, mix the chicken breast, Pleurotus ostreatus, walnut powder and ginger foam, add vegetable oil, rice wine, soy sauce, white pepper powder and appropriate amount of salt and stir well.

5. Knead the batter evenly, knead it into strips, and cut it into steamed buns of equal size (the steamed buns of carrots are slightly smaller).

6. Flatten two steamed stuffed bun skins with different colors and roll them into rolled dough.

7. Add a proper amount of stuffing and put it on the dough. Knead it into a ball and wrap it into jiaozi.