Bao jiaozi, especially delicious.

Practice, you can use ordinary flour, the ratio of flour to water is 2: 1, that is, the amount of flour is twice that of water. Mix flour with cold water, and add a little salt to the flour to increase the gluten of the flour. If you want the dumpling skin to be soft, you must mix the flour in advance, knead it thoroughly and smoothly, and the dough should be soft until at least 2 hours after waking up.

Personally, I think Chinese cabbage will taste better with pork. It is best to choose the front leg meat with delicate meat quality. The front leg meat is fat and thin, juicy and not hard or greasy.

Wash 500 grams of Chinese cabbage, boil the water in the pot, first add 1 tablespoon salt and a little cooking oil, then blanch the Chinese cabbage for about 30 seconds, and the Chinese cabbage will turn emerald green. Tip 1: You must add salt and oil to the water first. The color of green vegetables will be greener. The blanching time cannot be long. When the Chinese cabbage turns green, you should remove it.

The fished Chinese cabbage is immediately immersed in cold water to cool down, so that the Chinese cabbage will not turn yellow due to high temperature after it is taken out of the pot.

Cabbage is soaked in cold water, squeezed and chopped. Tip 2: Add 1 tbsp cooking oil and mix well. Cabbage will be brighter, and oil can seal the juice in the dish. After seasoning with salt, Chinese cabbage will not lose water, become soft and collapse.

400 grams of pork, three points fat and seven points thin, ground into meat stuffing. When ground into minced meat, add 30g of cooking wine, 50g of water, 1 small piece of ginger and 3 cloves of garlic to make the minced meat tender and juicy. Then pour the oil-cut Chinese cabbage into the meat stuffing, add 2 tablespoons of cooking oil, salt, oyster sauce and Chili powder and mix well.

The prepared Chinese cabbage is delicious and green. I tried to save trouble, beat the meat with Xiaomei, and then directly add Chinese cabbage and seasoning and stir directly. Hand-mixed stuffing should be stirred in one direction, so that the meat stuffing will be thicker and can be eaten with seasoning. When cooked, the meat stuffing will have a stronger flavor.

The Chinese cabbage is scalded too much. How to save it if you can't use it all at once? Be sure to cool it with cold water. After controlling the excess water, put it in a fresh-keeping box for 2-3 days, or freeze it for a long time. Take it out and put it in cold water to thaw and restore it, without affecting the color. Suitable for stuffing and vegetable jiaozi.