2. Steamed in a corn cage, the steamed corn can retain the original flavor of the corn, and the nutrition is not easy to lose, and the taste is better than that of boiled water.
3. Peel the corn kernels after cooking.
4. Put the mushroom raw materials into a meat grinder for mincing.
5. Add salt, sugar, yellow wine, soy sauce and spiced powder after minced meat.
6. Stir well to make the meat stronger.
7. Add mushrooms and corn kernels
8. Stir well, then chop the onion and put it in, and add the right amount of sesame oil.
9. Stir gently and evenly. Don't stir the onion too much, or it will taste bad.
10, after flour is synthesized into dough with suitable hardness and softness, it is baked for about 30 minutes, and then rolled into leather bag stuffing.
1 1, all-inclusive jiaozi.
12, boiled in boiling water, cooked in jiaozi, with distinct corn kernels, delicious.