Stuffing: beef stuffing 300g, Chinese cabbage, pork stuffing 100g, carrot 1 root, onion 1 small piece of ginger 1 small spoon of spiced powder 1 small spoon, 2 tablespoons of oyster sauce, 3 tablespoons of light soy sauce and 2 tablespoons of sesame oil.
White flour: 300g medium gluten flour, 155g clear water.
Carrot noodles: 300g medium gluten flour, carrot juice (1 root juice is enough).
Exercise:
1. Put the beef stuffing into a large pot (minced meat tastes better), add eggs, oyster sauce, soy sauce, sesame oil, Jiang Mo, salt and spiced powder, stir well and marinate for 10 minutes;
2. Wash carrots, chop Chinese cabbage with salt to remove water for later use, peel carrots, rub them into silk, or cut them into filaments and chop them;
3. Put the cut carrots into a small bowl, add a spoonful of salad oil and a little salt, mix well, pour into the meat, add chopped green onion and mix well in one direction.
4. Put the medium flour (that is, ordinary flour) into a basin and gradually add water to make white flour; After carrot juice is squeezed, it is mixed with flour to form red noodles; Wake up on both sides for 20 minutes, the red face is rolled into strips, the white face is kneaded into columns, and the red face is slightly longer;
5. Wrap the red flour bag around the white flour, pinch it tightly, knead it into a cylindrical shape with similar thickness on the panel, and cut it into small doses;
6, take a small dose, flatten it, roll it into a round dumpling skin, put meat in the middle, seal it tightly, clamp the seal with your hands crossed, and squeeze out the flower shape with your hands closed;
7, put enough water in the pot, the fire to boil, jiaozi, after the water is boiled again, order a bowl of cold water, repeatedly add water for three times, jiaozi rises and floats, it is cooked, and you can eat it with some sauce.
Beef, carrot and cabbage jiaozi is one of the most commonly eaten jiaozi.