Sun Xian County, Su Sam

Ingredients: one winter bamboo shoot, one catty of mushrooms and three eggs.

Practice: 1. Peel the winter bamboo shoots, cut them into even slices, and cook them in a boiling water pot for about 10 minutes. It's best to put a little salt in the water and cook it together. After the winter bamboo shoots are cooked, take them out and let them cool. Chop them up and put them away for use.

2. Wash the mushrooms, blanch them with boiling water, take them out, chop them up, and put them together with winter bamboo shoots for later use.

3. Put three eggs in a little salt and mix well. Stir-fry in the oil pan, preferably a little, so that it is easy to mix the stuffing.

4. Add salt (preferably a little more until it tastes salty) to the minced winter bamboo shoots, mushrooms and broken eggs, mix the chicken essence with sesame oil, and leave it for about half an hour to wrap the jiaozi.

Method for making jiaozi stuffed with leek and pork.

Wash the pork and cut it into large pieces. Add a piece of ginger and cook until it turns white. Don't put too much water.

Boil the pot to remove foam, open the lid and cook on low heat;

Cook with chopsticks until the meat is cooked thoroughly, leaving a little white thick broth;

Dice the pork, put it in the pot, pour the broth, mix well, and let the soup be absorbed into the meat. It's best not to make soup. If there is more broth, you can leave some.

Add a little cooking wine (not too much, too much soup will also affect the taste), Jiang Mo;

Pour chopped leeks (7 or 8 mm long) and stir well, then pour some olive oil or cooked peanut oil and mix well;

Before wrapping, add salt and mix well; (oil wraps the water in leeks and pork, and then adds salt, so it is not easy to kill the water. )

Add an egg to the dumpling skin, make it a little harder and as thin as possible (you can buy it ready-made);

After wrapping, make boiled water, put it in jiaozi and cook it a little (leek is cooked when the skin is cooked, don't overcook it);

Jiaozi's method of stuffing beef.

Dumpling stuffing: beef 500g, white radish 1000g, onion 50g, egg 1 piece, ginger juice 50g, tender meat powder 5g, refined salt 5g, pepper 5g, cooking wine 15g, soy sauce 20g, monosodium glutamate 15.

Production method:

1. Remove fascia from beef, wash it, grind it into fine velvet, mix it with tender meat powder, cooking wine and refined oil, stand for about 40 minutes, then add 250g of ginger juice and clear water and mix well;

2. Peel and wash the white radish, cut it into thick slices, cook it in a boiling water pot, take it out, put it on a vegetable pier and chop it into fine particles with a knife, then wrap it with gauze, squeeze out the water, and cut the onion into fine powder;

3. Add radish and minced onion, mix well, then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dried starch and egg liquid, mix well and serve in beef dumpling stuffing.

Tips:

1. There should be no fascia in beef. Beef should be finely ground and eat more water to make it tender;

2. Tender meat powder can also be replaced by baking soda powder, but the dosage should not be too much;

3. The white radish in the ingredients can also be replaced by leeks and celery, or green onions if there is no onion.