1. endless jiaozi

2. Pour out and thaw. When it becomes soft, rinse it with water to drain the water.

I wanted to try which one was delicious, so I divided a few pieces and rolled them with sesame.

4. The remaining dumplings roll on the corn flour.

5. Stir-fry in the pot ~ I found that the sesame seeds are not tight, the pot is scattered, and the sad reminder of the pot is sesame seeds.

6. Corn bread is good, fry until golden, and gently press jiaozi with a shovel. Jiaozi will burst and soften due to inflation, and it will be all right.

7. Take out and drain the oil.

8. Sesame flavor, the corn flour is crisper, the skin is crisp, and the core is soft and sweet (this dumpling), which is not bad. You can sprinkle sugar or salt and pepper, and it will taste better.

tips &； skill

1. When jiaozi takes them out of the refrigerator, they must be soft. Only when they are stuck with sesame seeds can they stick firmly and not fall off easily.

Both tastes are delicious, but you must eat them while they are hot (of course, you must eat them without burning your mouth). When they get cold, they become harder and the taste is not soft enough.