Ingredients: spinach 300g, carrot 150g, meat stuffing, salt, cooking oil.

Practice steps:

1, remove the roots of spinach, rinse with clear water, and then control the water to dry.

2. Add a proper amount of water to the pot, add a spoonful of salt and a little cooking oil after the water is boiled, and then put the spinach in the pot and simmer until the power is off. To make spinach jiaozi, spinach must be blanched in advance, because the oxalic acid content in spinach is not low, which will affect the absorption of calcium after being absorbed by the human body, and the best way to remove oxalic acid is blanching.

3. Remove the blanched spinach from the cold water, then squeeze out the water and cut it into small pieces on the chopping board.

4. Peel the carrot, first cut it into thin slices, then cut it into filaments, and finally cut it into small particles.

5. Put the meat stuffing out and smoke monosodium glutamate.

6. Add the right amount of oil to the wok. When the oil is hot, stir-fry the diced carrots. After stir-frying, carotene in carrots will be fully released. Stir-fry diced carrots and take them out for later use.

7. Put all the spinach and carrots into the basin, add some salt, pour into the meat stuffing and mix well with chopsticks.

8. When wrapping jiaozi, the dough should be a little bit smaller. Add about 280 grams of water to 500 grams of flour, stir it into flour wadding, and then knead it into smooth dough without particles. Cover it up and wake up for about 15 minutes.

9. Take out the dough after waking up, put it on the chopping board, knead it into strips, add a small dose, roll out the dumpling skin and wrap it in jiaozi.

10, add water to the pot, put the wrapped jiaozi into the pot after the water boils, push it with a spoon to prevent it from sticking to the pot, add a bowl of cold water after boiling, and take it out after boiling again.