Pick the spinach leaves, wash them, add water to the pot, boil some baking soda powder in the water, blanch the spinach leaves for half a minute, take them out and let them cool, then mash them into mud in a wall-breaking machine (without adding water), which will be more delicate later, so that the color will be brighter and cooking will not change color. Preparing dumpling stuffing is better than mixing all kinds of stuffing, such as pork, celery, mushrooms and so on. Then stir the stuffing evenly with seasonings such as cooking oil, salt, monosodium glutamate and soy sauce. During the epidemic, I frantically cooked at home. As an authentic northern family, pasta is indispensable on the table every day. After eating the pasta I am used to cooking, I always feel that the taste outside is similar, but I still do better.

First, let's take out the meat stuffing for seasoning. Chop this minced meat in advance, put it in a large bowl, add a spoonful of salt, a spoonful of pepper and a spoonful of sesame oil, then add pepper water and stir until the minced meat is thick. Be careful not to add chopped green onion first at this time. The common colors of Chinese vegetable juice in jiaozi are green spinach, yellow pumpkin, orange carrot, purple and red pitaya, and cucumbers can be light green and watermelon red. You can use it after juicing.

After I decided to make a colorful jiaozi, I immediately took action and went to the vegetable market to buy brightly colored vegetables, namely: spinach juice for green dumpling skin; Dragon juice for purple dumpling skin; Dark yellow is pumpkin juice, light yellow is carrot juice, and the primary color is pink. Suitable for vegetables, jiaozi. There are many ingredients. Such as carrots, spinach, cucumber skins, leeks and melons. These naturally colored vegetables will do. Just cut them into small pieces and squeeze out the juice with a juicer. Use these juices to make dough. You can do it.

Blanched spinach itself has water. If there is too much water, the color of noodles will become lighter, and both water and noodles will turn green: I steam carrots, or I can add water to carrots, cool them and break them with a wall-breaking machine, and then the noodles will turn orange; Blanch the amaranth and take it out.