Salted dumplings are a classic snack in China, belonging to the Lantern Festival food. Its basic fillings are mainly fruits and nuts, including white sesame seeds, walnuts and peanuts. Adding edible oil, the nutritional component is "going up a storey still higher". Therefore, for many years, Chinese medicine has always regarded jiaozi as something that can tonify deficiency, regulate blood, strengthen spleen and stomach, strengthen spleen and stimulate appetite, and contemporary nutrition experts also favor jiaozi's health care function. The method is to add white pepper, salt, water chestnut powder, mung bean starch and salad oil into the meat stuffing to make dumpling stuffing. Skin and sesame dumplings. Do it, Bao jiaozi. Boil the oil, add chopped green onion, salt and bone soup to boil, then add jiaozi and cook until it floats (about 2 minutes), sprinkle with some lettuce powder, crispy red onion and black pepper, and drizzle with salad oil.

1. After adding cold water to sticky rice flour, knead it into batter, take 200 grams of batter from it and put it into 3 cups of boiling water, fish it out after 2 minutes of fire, put it into the original kneaded batter, rub it hard to make it sticky, and divide it into 40 portions.

2. Soak and chop Xiami Music, mix with 15g dried onion, minced meat, 15g soy sauce, 5g salt, 2g white pepper and 10g white sugar, and roll into dumpling stuffing.

3. Put a bag into half a teaspoon of dumpling stuffing and knead it into salty dumplings.

4. Take 10 dumplings (cooked in cold storage if necessary), put them into hot bone soup, add 15g nest bamboo shoots, pickled mustard tuber leaves, dried onions, salt, chicken essence, white pepper powder, bone soup and cold water, and cook for 6 minutes (refrigerated dumplings, add 650 when cooking).

Salty jiaozi combines the softness of jiaozi and the delicacy of raw pork, and tastes better than glutinous rice balls. Tangyuan is sweet, but if you eat too much, you will feel bored. Jiaozi wrapped with raw pork and other seasonings is more delicious. When cooking jiaozi, be careful not to throw all the jiaozi into the pot together, which is very easy to stick together.