Ingredients and materials

beef

radish

200 grams of flour

salt

chicken essence

cooking wine

semen sesami nigrum

1. Chop beef into minced meat.

2. Peel and chop the radish (first cut into silk, then cut into grains)

3. Squeeze out a little water from the radish, but don't squeeze too much, or the dried meat will not taste good. Put it together with the minced meat, add salt and chicken essence and stir evenly clockwise.

4. Because it was the first time to mix flour by myself, I specially weighed the flour. I used 200 grams of flour, added 30ml of hot water, and then added 50ml of cold water to mix flour.

5. Then sum hard, and it will be enough to reach the third light. (Three light should know, right? Hand light, face light, basin light)

6. Then put the dough away and let it sleep. My mother says this process is called waking up, so I will let it sleep anyway.

7.20 minutes, after the dough wakes up, ravage the dough twice, pull it into a suitable size by hand, and roll it. It's ok, although it's not very round, it's not like an insole.

8. Then, wrap jiaozi as you like. At ease, stand at attention and stand still. 200 grams of flour is wrapped in 24 pieces.

9. put oil in the pot, don't put a lot of oil, I almost put 15ml of oil.

10. Put all the jiaozi in the pot, fry it for about two minutes, then add a proper amount of water, cover it, and when the water is dry, sprinkle some black and white sesame seeds.