Ingredients: a bowl of white flour, a bowl of potato starch, two cucumbers, a carrot, an egg, a little salt, a spoonful of oyster sauce, a quarter of sugar, a little pepper, a little salad oil and half a spoonful of chicken powder.

1, white flour and potato starch 1: 1, there may be lumps in potato starch, so be sure to pinch them off. Just cooking noodles. Remember to cook the noodles and knead them into smooth dough. Cover the dough and let it rise for 20 minutes.

2. Cucumber and carrot are inserted into silk with a plug board and put a little salt, so that the water in the vegetables can be separated and easily wrapped.

3, the eggs are scattered, put oil into egg blossoms, let it cool, and put eggs when the oil is not too hot.

4. Wait for ten minutes, squeeze the water out of the dish, then put the cold plumeria in and stir the seasoning clockwise.

5. Because it is the dough with starch, the dough is soft. Sprinkle starch on the panel to prevent the dough from sticking and wrap it. Don't put too much stuffing, the dough will leak if it is not stretched, and then wrap it.

6. After the water is boiled, put it on the steamer and steam it for 8 to 10 minutes. Put some oil on the steamer, and the jiaozi will not stick.

Extended data:

Jiaozi is a traditional food in China, which is wrapped in dough and shaped like a half moon or an ingot. The wrapped jiaozi can be used to make steamed dumplings, fried dumplings or glutinous rice balls. Jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a medical sage. There is a folk saying "delicious but not as good as jiaozi". During the Spring Festival, jiaozi has become an indispensable delicacy.