1, Dumpling: This is the simplest and most homely one. This practice follows the principle of "boiling water slowly", that is, after boiling, add the dumplings and stir them slowly in the right direction with a spoon, otherwise you can only wait until the dumplings are broken before drinking the soup, so that the dumplings will not stick to the pot easily. In the process of cooking, you can add some cold water to make the cooked jiaozi slippery.

2. Deep-fry jiaozi: Pour the oil into the pot and heat it to 70% maturity, then put the jiaozi into the pot (don't put the frozen jiaozi directly into the pot and put it at room temperature to prevent the hot oil from splashing out when it meets water). When frying jiaozi, turn it slowly, and don't paste the pot, or jiaozi will be burnt in the pot. When jiaozi is fried thoroughly and the skin is golden yellow, turn off the fire and serve. It is characterized by soft inside and brittle outside.

3. Deep-fry jiaozi: Pour the oil into the pot and heat it to 70% maturity, then put the jiaozi into the pot (don't put the frozen jiaozi directly into the pot and put it at room temperature to prevent the hot oil from splashing out when it meets water). When frying jiaozi, turn it slowly, and don't paste the pot, or jiaozi will be burnt in the pot. When the jiaozi is fried thoroughly and the skin is golden yellow, turn off the fire and serve. It is characterized by soft inside and brittle outside.

4. Fermented glutinous rice balls: It can be said to be a sublimated version of boiled glutinous rice balls. First, add water to the pot until the water boils, add glutinous rice balls to cook, add distiller's grains (ready-made in the supermarket), and add some sugar according to your taste (or not); Stir the eggs evenly, pour them into the jiaozi pot like egg soup, and serve after boiling. Has the functions of promoting blood circulation and removing blood stasis.

5. Steamed dumplings: Put a piece of steamed cloth on the bottom of the whole dish and coat it with oil to prevent jiaozi from sticking to the pot and breaking the skin. Place jiaozi in order one by one, and steam in a steamer for about 15 minutes until cooked. Take out the whole steamed cloth and put it directly on the plate, so that jiaozi won't stick to the cloth when eating. This method is soft and mellow, and it is more convenient to carry without soup.