1, wash the green onion and cut it into chopped green onion.

2. Pork itself is chopped into stuffing. It is said that there is ready-made meat stuffing to sell now, but Xiao Bian still thinks that his chopped stuffing is more delicious. Moreover, the meat stuffing sold is not very reassuring.

3. The meat is chopped and the onions are cut. Start mixing the stuffing. Meat, onion mixed, Xiaobian also cut a little Jiang Mo. Add salt, monosodium glutamate, soy sauce, cooking wine, pepper and sesame oil. In order to make the meat filling refreshing and smooth, Xiaobian also scored two eggs. Stir well. Smell it. It's really delicious.

4. This is the wrapped jiaozi.

5. all right. Line up and put it in the refrigerator for a few hours, then take it out and put it in fresh-keeping bags. Just take it out and cook it when you want to eat.

Tips:

1, adding eggs to jiaozi noodles: When adding 1 egg to jiaozi noodles every 500g, the content of protein will increase. When cooking, protein will shrink and solidify, and the dumpling skin will become firm and difficult to stick. In addition, if you want the meat to be cooked faster, you can add some vinegar to the water.

2. Boil jiaozi with salt water: after the water is boiled, add a small amount of salt. After the salt is dissolved, put the jiaozi into the pot, and then cover the pot until it is cooked. No water is needed, no turning is needed. When the water is boiled, it will not overflow, stick to the pot or even the skin, and even the remaining jiaozi will not stick.

3. After jiaozi is cooked: First, soak jiaozi in warm water with a strainer, and then put it on a plate, so that it won't stick together.

4. jiaozi should be cooked with strong fire: after boiling the pot for the first time, order cold water for three times, and then boil the pot in jiaozi, which is cooked, non-sticky and delicious.