Ingredients: 250g pork, 200g shrimps, N pieces of auricularia auricula (put more), 7 eggs of shiitake mushrooms, 4 50g leeks, 1 spoon flavored cooking wine, 3 tablespoons soy sauce, 2 tablespoons salt, 4g chopped green onion, a little ginger oil, vegetable oil 1 spoon, 30g flour, 500g water, 2,500g chopped green onion.

Exercise:

1. First, knead the noodles for later use. 500g of high gluten flour or jiaozi flour, add 250g of warm water, stir and knead until smooth, and cover for later use. We use our waking hours to make stuffing.

2. First, add 1 tbsp cooking wine, 3 tbsps soy sauce, 2 tbsps oyster sauce, minced onion and ginger, 4g salt and 1 tbsps sesame oil into 250g pork stuffing and stir well. Because the meat stuffing is thin, 30g vegetable oil can be added to improve the taste of jiaozi.

3. Slice the soaked dried mushrooms, put four eggs in the oil pan and stir constantly. Eggs are cooked as soon as they are solidified (they don't taste good for a long time).

Less leek, a handful of 1 is enough, cut into powder.

4. Chop the soaked fungus.

5. Cut 200 grams of shrimp into pieces and put a little cooking wine to remove the fishy smell. Personally, I don't want to chop it up. There is one or two in every jiaozi. When I take a bite, I will see the shrimp pieces, and I will feel full of happiness and taste better.

6. Several ingredients are put together and stirred evenly, and the dumpling stuffing is ready.

02. Pork dumpling stuffing

Ingredients: 500g pork, 65438 shallots +0 slices of ginger, 1 slice of salt, 2 tablespoons of oyster sauce, 3 tablespoons of sugar and 3 tablespoons of thirteen spices.

Exercise:

1. Put the pork in a bowl, chop the green onion and ginger.

2. Add oil-consuming soy sauce, thirteen spices, salt and sugar.

3. Heat the oil in the pot, pour the hot oil into the seasoning and stir.

03. Celery pork stuffing

Ingredients: celery 1 kg pork, half a catty onion, ginger, oil, salt, soy sauce, black pepper, flour and water.

Exercise:

1. celery, washed and chopped. Squeeze a little water after cutting.

2. When chopping pork, put the onion and ginger in and chop them together.

3. Take a bigger container to mix the stuffing, put soy sauce, peanut oil, salt and black pepper, and stir in one direction with chopsticks.

4. Stir the noodles with cold water for a while.

5. Divide the dough into several pieces and make small doses according to your own habits. You can rub the dough pieces long, cut them into small pieces with a knife, or pull them directly by hand.

6. Squeeze with a small dose, roll the dumpling skin and wrap it in jiaozi.

04. Fennel meat stuffing

Ingredients: fresh fennel 100g, pork belly stuffing 100g, cooking wine, soy sauce, eggs, scallion oil and a little oyster sauce.

Exercise:

1. Pick the old fennel roots, soak them in light salt water for 10 minute, and then control the water to dry for later use.

2. Then cut fennel into powder, add onion oil and mix well. Add soy sauce, oyster sauce, salt and cooking wine to pork belly, mix well, and marinate to taste.

3. Mix fennel and minced meat, add a little onion oil and mix well.

4. Add eggs, salt, water, a little starch into flour and make dough, which can be used in a while.

Just wrap it in your own skillful way, and add some salt to the pot when cooking to prevent the skin from breaking.

05. Shrimp stuffing with zucchini

Ingredients: 2 tender zucchini, about 650g, shrimp about 120g, 4 eggs, appropriate amount of onion, 2 kg of dumpling skin, salt, black pepper, oyster sauce and cooking oil.

Exercise:

1. Scrape the zucchini clean, then add a little salt, dehydrate, chop the shrimp and chop the green onion.

2. Beat the eggs into a bowl, add chopped green onion, a little salt and black pepper, and stir well in one direction.

3. Add cooking oil to the pot, pour in the egg liquid after the oil is hot, and stir fry until the eggs are broken.

5. Mix shredded zucchini, shrimp paste, chopped eggs and chopped green onions, taste the salinity, add appropriate amount of oyster sauce according to personal taste, and mix well.

06. Bayu Slot

Ingredients: Spanish mackerel 1000 g (1 strip), Chinese chive 250 g, flour 500 g, egg 1 pepper 2 g, pepper powder 3 g, cooking wine 10 g, salt, monosodium glutamate 3 g, peanut oil 80 g, and peanut oil 80g.

Exercise:

1. Spanish mackerel is processed very well, only the fish part is left, and the fish skin is too hard to mix into the stuffing.

2. Cut the fish with a knife. In the process of cutting fish, add one egg of water six times.

3. Put the minced fish stuffing into the basin, beat the eggs, and add pepper powder, pepper and cooking wine.

4. Stir vigorously in one direction, adding appropriate amount of clean water for n times, and using 100g clean water conservatively. Because the freshness of fish is different, it is impossible to know exactly how much water to use to stir the fish stuffing.

5. Add the right amount of salt and peanut oil and continue to stir in one direction. Remember not to stir in the opposite direction.

6. Pick and wash leeks and coriander, chop them with a knife, and pour them into the stirred fish stuffing and stir well.