Mushroom dumplings seasoning: Pleurotus ostreatus 6 pork belly stuffing 300 grams of wheat flour 500 grams of sticky rice flour a little onion 1 Jiang Mo a small piece chopped a spoonful of sugar, edible oil, yellow wine, soy sauce, king monosodium glutamate, salt and pepper noodles. Put some wheat flour in the Pleurotus ostreatus, soak it in a small bubble, wash it by hand, remove the pedicle and chop it up for later use. Pour the wheat flour and sticky rice flour into a basin, add boiling water, take chopsticks while opening the river, stir the wheat flour until the floc stops discharging, and wait for the flour floc to cool. Put dumpling stuffing in the pot, add chopped Pleurotus ostreatus, chopped green onion and ginger foam, add a little rice wine, soy sauce, salt, monosodium glutamate, pepper noodles and sugar, and finally pour in cooking oil and mix well. Take out the air-cooled flour wadding and knead until the surface is smooth. If the batter touches your hands, you can get some wheat flour to avoid sticking your hands. Divide the kneaded dough into three parts, knead it into strips, cut it into small pieces, roll it into rolled dough, add a little better dumpling stuffing, and knead tightly sealed jiaozi buns.

Boil water in a wok, and steam the jiaozi on an oily grate 10- 15 minutes. Take the delicious jiaozi out of the pot and dip it in vinegar or your favorite juice. Remarks: Adding a small amount of sugar to the stuffing can make jiaozi taste fresher and better. You can leave it if you mind. Jiaozi strives for perfection. They taste soft and juicy (tea soup leaks easily when you wake up), and even the dough is transparent, so you can see the color composition of the filling, so you must use hot noodles. It tastes sweet when scalding noodles, so jiaozi is delicious. When cooking jiaozi, you must use hot water to wake up the noodles, which is what we call hot noodles, so steamed dumplings will be softer, while cold water will wake up the noodles, and the skin will be harder, which will damage the taste. In addition, it is best to bake leek boxes with hot noodles for cakes and cold water for noodles for jiaozi. There are many kinds of jiaozi, not to mention corn. The key is to say that the whole meat, pork belly, half fat and half thin, add some oil to taste in life, and rice wine and ginger slices must be indispensable, after all, it will taste raw.

A catty of wheat flour, 5g of salt, boiled water 125g, cold water 125g, and animal oil 10g. Production process: Put the wheat flour into the pot, add salt, scald the noodles with boiling water, then add cold water to synthesize the batter, add animal oil and knead it evenly, and take it out half an hour after waking up to make jiaozi. Tip: jiaozi's skin made from boiled noodles will turn yellow, steamed dumplings will have some white spots, and the taste will become sticky easily. Steamed dumpling skin made of cold water, although the whole skin looks better. But it is difficult when it is cold. So with semi-hot bread, jiaozi, jiaozi's skin is not easy to harden when it is cold, and the skin looks good. When kneading dough, use hot water with ambient temperature above 80 degrees. Boiling water will instantly solidify protein in wheat flour, thus destroying the strength of wheat flour. Cassava starch absorbs a lot of nutrients, swells and becomes sticky, refining sugar and disaccharide, and the dough is waxy and crisp. The cakes made in this way are delicate, soft and refreshing.

Jiaozi's hot noodles are good: pour 500g wheat flour into a pot, divide it into one hand, two thirds on one side and one third on the other, then cool the boiled hot water to over 80 degrees, pour in about 200g wheat flour, and stir evenly with wooden chopsticks. Pay attention to scalding. The other third of the wheat flour is stirred with 100g cold water to make it flocculent, and the flocculent wheat flour is stirred together to make it smooth. Full scalding means kneading dough with very hot water. Generally speaking, the higher the temperature of the added water, the softer the synthesized dough. Semi-scalded batter is a kind of dough that is quickly stirred after being poured into boiling water and then immediately poured into cold water. The dumpling skin wrapped with this dough is more malleable. Generally, all-hot noodles are suitable for steamed products such as shrimp dumplings and dumplings; Semi-scalded noodles are suitable for frying, roasting and branding. Naturally, if you like tough dumpling wrappers, you can also wrap jiaozi in semi-hot noodles.