1. Put the flour into a slightly larger container, divide it into small nests, and pour in a proper amount of warm water.

2. Knead the flour into a ball and adjust the amount of water and flour according to the ratio of flour to water. Generally speaking, noodles with more water are softer and noodles with less water are harder. Hard dough will be stronger when cooked, but kneading dough and rolling dough will be more tiring and difficult.

3. After the dough is kneaded evenly, put it in a basin and wake it for 20 minutes. At this time, the stuffing can be prepared.

4. Pick the leek, wash it, dry it and cut it into fine powder. Stir-fry the eggs and slide them into small pieces. Chop pork into minced meat. Cut scallops into minced meat. Wash shrimp, remove intestines and cut into small pieces for later use.

5. Add 2/ 1 teaspoon of cooking wine, about 2g of salt, and appropriate amount of chopped green onion to scallop and simmer for a while. Add some salt, pepper (not too much, only 4/ 1 teaspoon and a half, otherwise it will spoil the taste), vegetarian food and chopped green onion, and simmer in Jiang Mo for a while. Don't say I won't tell you exactly how much. Chinese food is basically based on estimation. . . Besides, you're too secretive. This really needs to be mastered by yourself)

6. Put all the fillings together and just put a pinch of sugar (a pinch of sugar is enough sugar that can be squeezed out by three fingers, which is used to enhance the taste, not too much).

7. Beat the stuffing evenly in one direction and add salad oil 10g or so (see how many oil drops you like to eat, but not too much, it's time to get oil). Stir well but not too much, leeks will make the soup drip. . . . . You asked me what to do if something really happened. Really. . . If it comes out, pour it out. . . It's no big deal, but it has a little effect on the taste.

8. Noodles should wake up at this time. Take out the dough and dig a hole first.

9. Put your finger in and pinch it, pinch it, pinch it again, and expand the circle.

10. When it is trimmed to a suitable thickness, pull it open and knead it evenly on the chopping board. (Sprinkle dry noodles on the chopping board to prevent sticking)

1 1. You can't get so much at once. You can leave a section first, and put the rest back into the basin with a wet cloth to prevent dry skin. Take it if you like. The thickness of the dough determines the size of the dough, and also determines the size of the dough after rolling. Keep the bag thick if you want to make it big, and knead it fine if you want to make it small.

12. Set the joint and cut it. Ha ~ ~ (authentic masters hold the size of the medicine with their hands and then pull it with their hands. . . But my skills. . . Let's cut it. . The disadvantage of cutting is that the dose size may not be so even)

13. After the first knife, turn the dough over 90 degrees to make it flat and long, and then make the second knife.

14. Turn left 90 degrees, turn right 90 degrees in turn, and turn over to cut. . .

15. erect the cross section of the reagent and put it into the cylinder (both cross sections should be dry).

16. flatten. ~o(^O^)o~

17. Take out a pill, hold a corner with your left hand and press it forward with your right hand with a rolling pin. (whoops ~ ~ I only have one person to walk the steps, so let's take it as the right hand on the rolling pin. )

18. Retract the rolling pin, then rotate the medicine at an angle (the unpressed side faces the rolling pin), and then press the rolling pin forward.

19. Repeat this step: remove the rolling pin, rotate the medicine and press it forward; Take it away again, rotate it again, press it forward again, and so on until all four sides of the medicine are crushed into dough. I am a novice. Take your time. In fact, I can't roll out a dough as quickly as my mother does. I just need to practice more ~ ~ ~

20. Look, mine is not very round either. . . . -_-b

2 1. Hold the dough in your left hand and put the stuffing on it in your right hand. If you are a novice, it is recommended to round the stuffing when putting it, so as not to pinch it badly, the stuffing will be squeezed out, and the leek itself will be easily exposed. Novices don't need to put too much stuffing ~ ~

22. pinch the two sides together, you can use some force. Some people say we can get some water. I've never tried it. I always feel that it is easy to reveal the stuffing when I am wet. Anyway, I am strong, relying on hard pinch. . . . =..=

23. Knead about one third of the edge.

24. Fold the remaining two-thirds to the front and knead.

25. You can pinch more pleats in turn.

26. Ibid., left.

27. One jiaozi is enough. I'm going to write another cookbook on various wrapping methods in jiaozi, which is specially studied. Here is a crescent jiaozi that I usually use to make do ~ ~)

28. Boil a pot of water. It is recommended to use a deeper pot, otherwise jiaozi will easily hit the bottom when he goes in.

29. When the water boils, put jiaozi in.

30. Take a big spoon, wash the bottom and push it from the inside out. Because fresh jiaozi is easy to fish for the bottom, you must mix it all and cover it for cooking. (When the first pot was full of white jiaozi, I was so busy eating that I forgot to film the cooking process, so I used a picture of jiaozi cooking wrapped in fancy. The principle is the same. Ha _

3 1. jiaozi boiled for the first time when it was put in. Remove the lid and pour in the right amount of cold water.

32. It will not boil directly after being poured. At this time, you can continue to cover the pot and continue to cook. It's called the opening. After a while, it will boil again. You need to open the lid again and pour cold water, then close the lid and cook. This is division. Repeat this step. Don't overcook jiaozi with leek stuffing. It will be cooked in three to four minutes. If you don't like the spicy taste of leek, open it 4-5 times. (look after the second opening, it is easy to jump the pot. )

33. Don't cook until jiaozi is full.