pork

500 grams

flour

500 grams

condiments

oil

Proper amount

salt

Proper amount

Light soy sauce

Proper amount

energy

1?o'clock

Dried mushrooms (picked in winter)

Proper amount

wood ear

Proper amount

step

1. Ingredients: mushrooms, fungus, pork, high-gluten flour and ginger.

Seasoning: oil, soy sauce, salt.

2. First, soak mushrooms and auricularia in warm water.

3. Add 300 ml of water to the flour, knead it evenly and let it stand for about 20 minutes to wake up.

When you wake up, you can handle the stuffing. After the stuffing is processed, the dough can be proofed. There is no fixed time limit for this.

4. Wash mushrooms and fungus, squeeze out water and chop them up.

Use this blender to break it in seconds, and control the mixing time according to the thickness accepted by the child.

Stir the meat first, take it out, and then stir the mushrooms and fungus, so that you can wipe off the sticky minced meat. Hmm. How interesting

5. Add oil, salt, soy sauce and pepper and mix well.

Put more oil, mushrooms and fungus will taste better.

6. While rolling skin and wrapping bags, children will be helpful and willing to participate.

7. I always make more and take them away in the refrigerator. There is a shallow compartment in my refrigerator, just enough to freeze jiaozi.

8. There is a little oil in the pan, or you can heat the pan without oil, put down the jiaozi frying pan and pour in 2.5 ~ 3 bowls of water.

9. Cover the lid and cook on low heat until the juice is collected.

I like this cooking method similar to pot stickers. Jiaozi is moist and can be eaten by children.