condiments

Cucumber 5 eggs 4.

flour

condiments

Salt 1 spoon oyster sauce half a spoon.

Zanthoxylum oil

Skills in using materials

6 bowls of water, 2 thick soup treasures.

Relax and cook hotpot at home

Steps to wrap cucumber and egg stuffing in jiaozi

1.？ Wash, peel and shred cucumber, put it in a clean basin, squeeze out excess juice (I tasted it, so I drank it all), sprinkle with 1 tbsp salt and mix well. Let stand 15-20 minutes, and marinate slightly.

2.？ Pickled cucumbers are mixed with flour. Knead into "three-light" dough, cover the lid or drawer cloth, and wake for 30 minutes.

3.？ At the same time, beat the eggs into liquid and drop a little cooking wine. Fire, put oil in the pot, add pepper particles to the cold oil. Pour the oil directly into the shredded cucumber that has been squeezed out of the water after fragrance. Then use the remaining oil in the pot, pour in the egg liquid, and let the egg liquid solidify quickly with medium heat. At the same time, stir with chopsticks in the same direction, and stir the egg pieces into granules. The more broken they are, the better.

4.？ Pour scrambled eggs into shredded cucumber mixed with pepper oil and mix well. Pour in half a spoonful of oyster sauce (you can put it according to your personal taste). If you are worried about the thin taste of dumpling stuffing, you can add a little thirteen incense. Because they are all cooked, you can taste the salty and light, mix the stuffing and prepare to wrap jiaozi.

5.？ When the bag is half full, start boiling water, bring it to jiaozi after boiling, and then order cold water for three times. Note: Don't cook jiaozi with cucumber and egg stuffing for too long, just cook it.