It's best to choose thick cucumbers and pulp them. 2. Knead cucumber shreds with a scraper and put salad oil and shrimp skin; If you put a lot of shrimp skin, you don't need to put salt. 3. Warm water and dough, knead evenly; Cover with plastic wrap and relax for15min; Knead the dough twice in the middle. 4. Knead into long strips and divide them into equal parts for use; Make the dough as thin as possible 5. Put salt in the stuffing. 6. Put a proper amount of stuffing into the steamer. 7. Steamed shrimps and green peppers 10 minutes. Mix tofu with 1 Cut the tofu into pieces. 2. Add a spoonful of Chili oil. 4. Add 5 grams of salt. Add a little shrimp. 5. Dice the green pepper. 6. Mix all the ingredients evenly to eat pork, leek and jiaozi 65,438+0. Add oil and salt to the chopped pork. Stir the chopped green onion and soy sauce in one direction (soy sauce, cooking wine and oil should be added in three times, so that the meat can be stirred more easily). 2. After the meat is mixed, add the leek foam and stir well, and the filling is ready. 3. Prepare about 400 grams of flour and beat in an egg. 4. Knead into a smooth dough and buckle it for one hour. 6. It will be better when the dough wakes up. Cut into pills, roll the skin and open the package. 7. Jiaozi's wrapping posture. 8. jiaozi Boil water and add half a bowl of cold water until it boils. Do this for about 3 times, and jiaozi will float and be almost ripe. If you are not sure, you can try one. Jiaozi has served food, so you can have a vinegar juice. Spinach jiaozi 1. Make dough with squeezed juice. 2. Chop the meat and put the onion, oil, cooking wine, salt and soy sauce in one direction. 3. Ordinary packaging 4. Boiled Chinese cabbage and tofu jiaozi 1. Prepared cabbage and tofu stuffing. 2. Make up. 3. Roll the dough into skin, put the stuffing on it and wrap it. 4. Boil the water, put it in jiaozi, boil the pot, and then open the lid to cook. Pour some soy sauce as dipping sauce.