Eat jiaozi after New Year's Eve. Jiaozi, which has a long history in the north, is shaped like an ingot, so eating jiaozi on New Year's Day means "the way to make money" and is also the expectation of a bumper year. In addition, jiaozi is also a particularly delicious food. As the old saying goes, "It's not easy to sleep when you can't eat anything better than jiaozi." It can be seen from this that jiaozi is still very important in people's minds, better than sleeping.

On the fifth day of the first month of the Spring Festival, there is also the custom of eating jiaozi. On this day, you have to pinch jiaozi with your own hands. There is a saying of "pinching your mouth", and eating jiaozi also has a saying of offering sacrifices to the god of wealth. Therefore, eating jiaozi on this day has the meaning of preventing villains from slandering and getting rich. There is also the first day of the first month, after the New Year, so eating jiaozi also means sending the New Year.

Let's look at a practice in jiaozi:

Method for making horseshoe stuffing jiaozi

Ingredients and ingredients: medium gluten flour, front leg pork, water chestnut, scallop, onion, ginger, sesame oil, eggs, salt and pepper.

1. Add a little salt and warm water to the flour, stir it into cotton wool, and then knead it until smooth. 1 hour later, knead into long strips, select small doses in equal parts, flatten them, and roll them into slightly rectangular dumpling wrappers with a rolling pin;

2. Choose 6-point lean and 4-point fat front leg pork, clean it, remove fascia, then chop it into minced meat and put it into a plate, peel water chestnut and cut it into powder for later use, wash onion and ginger and cut it into sections, add a little water to soak it 1 hour, then put it into a cooking machine to juice it, and then filter off the residue;

3. Soak scallops for 2 hours in advance until soft, and tear them into filaments for later use. Add a little salt, pepper, water chestnut, egg liquid and dried Bess to minced meat, stir evenly clockwise, and add a little onion and ginger juice while stirring;

4. Next, jiaozi can be wrapped, and the edges of jiaozi can be folded and overlapped to form lace. Its appearance and shape can depend entirely on personal preference. The wrapped jiaozi can be boiled in boiling water, and cold water can be added twice when the water boils. Cook until the dumpling skin is transparent, and then take it out to eat.

Water chestnut, also known as water chestnut, is also called starch three chief with lotus root starch and water chestnut. Because of the rich starch content, there is not as much water as Chinese cabbage when mixing meat stuffing. Therefore, the meat stuffing should be moistened with a small amount of water, so that it tastes tender and will not dry. It's important to add water to meat stuffing. There are tricks to adding more water and less water, and bad addition will affect the taste of jiaozi.