Seasoning: soy sauce, oyster sauce, salt, pepper, cooked oil.

1. Prepare 400g of flour and add 3g of salt. This will make the dough more gluten free. When cooking jiaozi, it won't break the skin. Mix flour with warm water and stir at the same time until there is no dry flour and flour floc appears. Knead into a smooth dough, cover it and lick the noodles for 30 minutes.

2. Prepare a Chinese cabbage, remove the outside leaves and keep only the tender parts. Chop it after cleaning, add proper amount of salt, kill the water inside, and marinate for 10 minute.

3. Prepare side dishes, cut carrots and black fungus together, cut onions and ginger together, and soak the fans in advance.

4. Wrap the cabbage in filter cloth, drain the water, put it in a bowl, add minced onion and ginger, carrots and black fungus, vermicelli and eggs, add soy sauce, oyster sauce, salt and pepper according to personal taste, and finally pour in a proper amount of cooked oil.

5, cooked oil can lock the water, stir evenly with chopsticks. A delicious vegetarian stuffing is ready. Friends who like vegetarian stuffing should collect them.

6. Sprinkle some flour on the chopping board, take out the baked dough, knead it a few times casually, knead it into a long strip, divide it into equal parts, squash it with your palm, and roll it into a thick dumpling skin in the middle, so that it is not easy to cook.

7. Take out a dumpling skin, scoop in a proper amount of Chinese cabbage stuffing, and tighten the cat in your own way to prevent the stuffing from coming out.

8. Wait for the water to boil. Don't pour too much at a time. Gently push the bottom of the pot with a wooden shovel to prevent the pot from sticking. Add appropriate amount of cold water to the water and repeat for 3 times. Wait until jiaozi floats completely, and then take it out.

9. A delicious Chinese cabbage stuffing, jiaozi, is ready. It is tender and juicy, nutritious and delicious. You will have an appetite when you look at it. You will eat it on the solstice in winter. Three dishes at a time is not enough. You won't stop until you eat it.

knack for cooking

Chinese cabbage is rich in vitamin C, which can play a good role in skin care and beauty. Kill it with salt, and then wring out the excess water. Don't care too much, keep a small amount of water, which can not only improve the taste, but also be too dry to eat.