Specific practices are as follows:
1. Mix the pork stuffing with a little water, soy sauce, salt and sugar, stir in one direction, and add water one by one until the stuffing is saturated. Standing at room temperature for 20 minutes;
2. Mix flour with cold water to achieve "three lights" and mix flour for 20 minutes;
3. After the sweet corn is cooked, peel off the corn kernels and squeeze out the water, add a little sesame oil and mix well, and mix with the meat stuffing;
4. Cut the noodles into pills, roll them, wrap them and cook them. See (Leek jiaozi) for the specific operation process.
Intimate suggestion:
1, sweet corn is more delicious than other corn, and it is the first choice for cooking and staple food.
Corn must be cooked in advance.
3. Corn is a nutritious food. You can buy more sweet corn when it comes to market, cook it, peel it, freeze it in the refrigerator, and thaw it when you want to eat it. Very convenient.
Other practices:
1. Add a teaspoon of salt to the flour, stir it evenly with chopsticks, add water, knead it into a smooth and soft dough, cover it with a wet cloth and simmer for 30 minutes. The time can be longer, and the dumpling skin will be easy to roll out. Peel corn kernels. Add pepper oil to the pork stuffing and stir fry with chopsticks.
2. Then add cooking wine, chopped green onion, Jiang Mo, salt, soy sauce and monosodium glutamate, stir in one direction, and finally add corn kernels and mix well.
3. Pack jiaozi. Boil enough water in the pot, add jiaozi, and stir along the edge of the pot to prevent the pot from sticking. Jiaozi, after the water is boiled, pour a bowl of cold water, cover the lid, boil again and then pour a bowl of cold water, * * * pour three bowls of cold water, then turn off the fire and take out the pot.