1, prepare a piece of tofu 5 m5minutes in advance, and add small bubbles for 5 minutes to remove the beany smell.

2. Then prepare more than half a carrot in advance, peel it and cut it into Fu Xiao.

3. Prepare another handful of kale.

4. Boil water in the pot, add a spoonful of salt and a spoonful of oil. After the water is boiled, pour in diced carrot water, pick it up and drain it after 30 seconds. Then add the cabbage and blanch it. After the color fades, immediately pick it up and soak it in cold water. Then squeeze out the water and cut it into pieces for later use.

5. After the tofu is fried, put it in your hand and crush it directly by hand.

6. Pour in all the cabbage and carrots, then beat in two eggs, add a handful of shrimp skin, a handful of chopped green onion and a spoonful of wheat flour, and then add salt, five-spice powder, monosodium glutamate and sesame oil to taste.

7. Just stir well again. Put some oil on your hands to prevent them from sticking. Take a small piece and round it, and then grind it into a small cake.

8. Preheat and oil the electric baking pan, put it into the cake, sprinkle some black sesame powder on the surface, slowly fry, turn over the other side after one side is golden, and then fry both sides until golden.

Mutton dumpling skin: 500 grams of flour, 3 grams of salt and 240 grams of cold water.

Dumpling stuffing: mutton 1 kg, Chinese cabbage 1 plant, shallot 1 plant, ginger foam, salt, soy sauce, soy sauce king, monosodium glutamate, white pepper powder, spiced powder, Jiang Shui 150 g, and 2 tablespoons of boiling oil.

1 First knead the dough, 500 grams of medium gluten flour, 3 grams of salt and 240 grams of cold water, and then knead the dough. The dough made of dumpling skin is a little harder. It will be better to knead for 20 minutes before the most basic kneading, and the tendons will be tight after 30 seconds. If you really can't knead it any longer, cover it with a fresh-keeping bag slowly for 20 minutes.

2. Kneading the dough this time is relatively easy, it will be very easy and smooth, and finally wake up 1 hour.

Then let's prepare the stuffing together in advance. A Chinese cabbage needs only a part of leaves, and it doesn't need cabbage stalks.

4. Go to 1 shallots and cut them into chopped green onions.

5. Then prepare 1 kg mutton in advance, cut it into cubes, and then chop it into minced meat. If it is too much trouble, you can use a meat grinder instead.

6. Chop minced meat and start seasoning, ginger foam, salt, light soy sauce, light soy sauce, monosodium glutamate, white pepper powder and spiced powder, then mix well with 150g Jiang Shui.

7. Stir in one direction. After Jiang Shui is fully digested and absorbed, pour in all chopped green onion and Chinese cabbage.

8. Then boil the oil in the pot, and 2 frying spoons will do.

9. The hot oil in the hot pot immediately drenches the stuffing, and the dumpling stuffing we made ourselves will be adjusted after stirring. The classic mutton and chives stuffing with some Chinese cabbage will enhance the taste.

10 The batter is awake. Let's make dumpling skins together. Wipe a hole diagonally and turn twice. After breaking, it is divided into two parts. The other part is wrapped in plastic wrap to avoid drying. Rub the batter into long pieces and then divide it into small powders. One share can be divided into 30 shares.

1 1, get some flour, roll it, knead the same flour and divide it into flour powder. Do the same operation, knead it with your hands and do it again.

12, get some flour and roll the dumpling skin, laying a thick circle in the middle.

13, then start wrapping jiaozi, put a spoonful of stuffing in the middle and knead it according to your favorite way. This is my favorite way to wrap jiaozi. Simple and quick, no matter how you cook it, it won't spread.

14. jiaozi is all wrapped, so you can cook and eat. Now, inedible jiaozi can be refrigerated in the refrigerator. Just take it out and cook it next time

15, add a spoonful of salt when boiling water, so that steamed dumplings will not stick together easily. When the water is boiling, go to jiaozi and turn it over with a frying spoon to avoid sticking to the pot.

16. Boil the water for three times, until the jiaozi is completely boiled until it floats, and the bulging one is cooked.

17. After putting the pot on the plate, we can have a look. Jiaozi won't stick together at all, and it's slippery and beautiful.