Pork can be bought and chopped into minced meat. If it's too much trouble, you can directly ask the butcher to help chop it, and then chop the onion and ginger into the minced meat. Add a little salt, 1 tbsp light soy sauce, half a tbsp light soy sauce, 1 tbsp oil consumption, 1 tbsp pepper, stir well and marinate for 10 minute. Among them, there is lotus root, which I found to be my favorite taste in all jiaozi. Crispy lotus root becomes a little soft after it is made into jiaozi meat stuffing, but it is a little crisp and sweet, which is especially delicious with fragrant meat stuffing.

Mutton stuffing is a combination of fat and thin mutton, lean meat is leg of lamb, and fat meat is rib fat of sheep, with a ratio of one to one. With sesame oil, we went to a restaurant to eat jiaozi. When we first bit jiaozi, we felt that the dumpling stuffing was so fragrant that even the juice could flow out. This is the function of sesame oil. Meat, salt, chicken essence and soy sauce combine tastes and make sesame oil into a taste feast represented by sesame oil.

It's better to chop it by hand, which tastes better than the machine. Much more delicious. You should put enough vegetable oil in the stuffing, such as sesame oil, peanut oil, chopped green onion Jiang Mo, crushed Chinese prickly ash and fennel powder, and appropriate amount of soy sauce, chicken essence and salt. All these are mastered, and the stuffing is delicious. Lotus root stuffing is ready. Don't press too hard when wrapping jiaozi, because the dumpling skin is thin and easy to puncture.

It's best to sprinkle a layer of dry flour under the wrapped jiaozi, so that it won't stick when you wake up after wrapping all the jiaozi. This is my usual method of mixing stuffing. I hope it can help you. Especially now is the season to eat lotus roots. Jiaozi wrapped in lotus root tastes crisp and delicious, especially suitable for winter. Many people who are afraid of mixing stuffing are actually very easy.

Scrape off the thin skin on the surface of the lotus root, rub it into filaments with an eraser, wring the rubbed lotus root out of the water, chop it into stuffing and put it into the pot. Wipe the lotus root water in the basin and the lotus root water for later use. Finally, a warm reminder, when mixing flour, add a small amount of cooked cooking oil, and the cooked jiaozi will not rot and taste good. The fried lotus root is more fragrant and crisp, and it will not soften even if it is cooled. This kind of fried lotus root can make people fall in love once. I will share with you the practice of frying lotus roots in detail, and you can fry them yourself during the Chinese New Year.