Recently, one thing has been depressing me-an immoral website "Yixiu Gourmet Library" stole many of my recipes without my consent.
It's often sent at night and arrived at this website the next day-and openly covered their website with watermarks! I registered today. I wanted to negotiate with them, but I didn't expect to register.
Today, I distributed this cookbook. If anyone comes again, please don't move there again.
Honesty is very important! If you don't respect others on this website, you can't do much or be strong.
material
Ingredients: 400g leek, 450g pork belly, 3 eggs, 80g dried bean curd, 60g auricularia auricula,1000g; Dumpling skin;
Accessories: oil, salt, sugar, cooking wine, soy sauce, ginger, pepper, sesame oil, chicken essence.
Jiaozi yuanbao with leek and meat stuffing.
1
Prepare ingredients.
2
Beat two eggs evenly, stir-fry in the oil pan, and scoop them up to serve.
three
Wash pork belly, peel and cut into minced meat.
four
Chop dried bean curd, soak black fungus, wash and chop.
five
Wash and chop leeks.
six
Put minced meat into a wok, beat in an egg, and add sugar, salt, Jiang Mo and cooking wine.
seven
Add 2 teaspoons of seafood sauce, first sesame oil, pepper and chicken essence.
eight
Add 2 teaspoons of water and stir in one direction.
nine
Add auricularia auricula, eggs and dried bean curd, and stir well.
10
Add leek and stir well.
1 1
The leek meat stuffing is ready.
12
Take a dumpling skin and add a proper amount of stuffing.
13
Fold into a semicircle, pinch the edge,
14
Then fold the two sides diagonally in half and pinch them tightly, and it will be wrapped.
15
Boil the water in the pot and put it in the jiaozi. Push it gently in one direction with a colander.
16
After boiling, pour cold water three times. Boil until jiaozi rises and becomes bigger.
skill
1. The cooking time in jiaozi depends on the stuffing of dumplings. If you are vegetarian, the cooking time can be shorter.
Add a little salt after the water boils, and the dumpling skin won't break easily.