2. slowly add water to the flour, and stir the flour into a flocculent shape with chopsticks while adding it.
3. Stir the noodles evenly by hand, cover and set aside.
4. Wash eggplant and cut it into strips.
5. Put down the kettle and iron the clothes.
Take it out and soak it in cold water.
7. Wash celery. I use the upper part of celery, which has many leaves, and the lower part is reserved for cooking. Leaves are more nutritious than stems. It's a pity to throw it away, and it's only wrapped in jiaozi.
8. also put it in the pot for ironing.
9. Take it out and soak it in cold water.
10. Cut celery into powder.
1 1. Squeeze out the excess water and put it in the bathtub. Be careful not to pour out the squeezed vegetable water, but leave it in the meat stuffing.
12. Cut the eggplant and put it in.
13. Pour a spoonful of oil and mix well for later use.
14. Wash pork after soaking. I bought the meat from the elbow socket in the front slot, which is a little thinner. In fact, the fat and lean pork of Sanqikou is the best filling.
15. Chop onion and ginger into stuffing. In this way, the taste of onion and ginger is fully integrated with pork, which is more delicious. And minced meat tastes better than ready-made meat.
16. put it into a material basin and add a proper amount of beef powder to make it fresh and tender.
17. Add liquid seasonings such as wine and soy sauce and mix well.
18. Slowly mix in the vegetable juice squeezed out before, and stir vigorously in one direction.
19. Add salt, pepper and oyster sauce and mix well.
20. Pour in the pepper oil that has been fried in advance and cooled thoroughly.
2 1. Fully mixed
22. Put the stuffing in.
23. Add some sesame oil and mix well, and the dumpling stuffing will be ready.
24. Knead the baked dough evenly, then knead it into long strips and pull it into batter.
25. Sprinkle hand powder and flatten it. Pay attention to stand up and press, otherwise it will not be round.
26. Roll the dumpling skin with a rolling pin. My husband is not at home, so I wrapped it myself. I just roll a few more skins at a time, and then roll it when it is wrapped.
27. Wrap jiaozi and cook.