1, blanch corn kernels and peas 1 min, then drain the water and take it out for later use.
2. Blanch the mushrooms for about 1 min, then drain the water and take them out for later use.
3. Put the corn kernels, peas and mushrooms into a cooking machine and crush them.
4. Add 10g chopped green onion, 1 tbsp edible oil and 1 tbsp soy sauce into the pork stuffing and stir well.
5. Put the crushed corn, peas, mushrooms and shrimps into a bowl and stir well for later use.
6. Put the corn starch and corn starch into a basin and mix well, then pour in a proper amount of hot water and knead into a smooth dough.
7. Knead the dough and wake it for 10 minutes, then knead it into long strips and cut it into preparations with uniform size.
8. Knead the dose into a circle, flatten it, and press the small dose into a circle with a small board.
9. After the dumpling skin is made, put a proper amount of stuffing.
10, Jiaozi.
1 1. Put a proper amount of carrot slices in the steamer, and then put the wrapped jiaozi on the carrot slices.
12, put boiling water on the pot, turn off the fire for 10- 15 minutes and serve.