Carex 500g

Three eggs

A handful of shrimp skin

A teaspoon of oyster sauce

Proper amount of olive oil

Proper amount of salt

A plate of corn flour

chives

How to make dumplings with coarse grains and vegetables?

Wash the moss, blanch in hot water, dice and drain. I pinched it with drawer cloth, which is very easy to use.

Beat the eggs, put the base oil in the pot, add the egg liquid and stir with chopsticks until diced. Be careful not to overcook it.

Heat oil in the pan, add shrimp skin and fry until yellow.

Eggs and shrimps are put into the dried moss, and salt, oyster sauce, olive oil and sesame oil are added.

And then began to pinch jiaozi. It's really hard to pinch, and I don't know if it's because the water hasn't drained. Not a group. I used disposable gloves at first, but then I simply pinched them. I held it in my hand for the first time (actually, it was made by the chef with corn flour rolls). After making a ball for the first time, I dipped it in water and rolled it for the second and third time. The more times you roll, the thicker the skin. If you like thin skin, roll it twice less, and if you like thick skin, roll it several times more.

This is jiaozi after kneading dough. Not bad, huh?

After the steamer is boiled, put it in jiaozi and steam for five minutes on low heat, then take it out.