As the saying goes: delicious but jiaozi! Northeasters especially like to eat jiaozi, which can be said to be natural. If you don't eat a meal every Sunday, you will feel that you are wasting your happy time! Especially jiaozi, who has just come out of the pot, has a thin skin and a big belly. Dip it in balsamic vinegar juice with garlic and take a bite while it is hot. It is tender and juicy, and the aroma immediately fills the inside of the mouth. Just think about it, and the saliva will soon be gone!

It can be said that dumpling skin can wrap all kinds of stuffing. Whether jiaozi is delicious or not depends on its stuffing, whether it is meat stuffing or vegetarian stuffing, as long as it is cooked well, it is full of flavor. In autumn, jiaozi, bitter gourd and eggs are undoubtedly a natural couple, with comprehensive nutrition and delicious taste.

Bitter gourd is cold in raw meat and warm in cooked meat. It contains protein, mineral vitamins, in addition to momordicoside and quinine. Cooked vegetables can replenish qi and blood, nourish the liver, clear the heart and improve eyesight, nourish the stomach, and eat them with eggs in jiaozi. It is a must-see food in autumn. The following is a detailed introduction to this practice.

Bitter gourd jiaozi prepares ingredients in advance: bitter gourd, black fungus, raw eggs, carrots, soy sauce, sesame oil, salt and vegetable oil.

The specific method is as follows:

Prepare three bitter melons in advance, clean them and cut them in half, then remove the bitter melon pulp and cut them into filaments. If the knife is not good, you can also brush it into filaments with a wire wiper. Prepare a carrot in advance, clean it, peel it and cut it into filaments. Boil water in a pot, add a little salt, drop a little vegetable oil, mix until dissolved, add shredded bitter gourd and shredded carrot, soak for 20 seconds, and then fish into a cold water basin. It's too cold. When bitter gourd is used as stuffing, enough water can eliminate the bitter taste of bitter gourd.

Prepare a handful of black fungus in advance, clean it and soak it in warm water. Then cut that soak auricularia into small pieces for use. Beat 2 eggs in a bowl, add salt and mix well. Cool the pan to get oil. After the oil is boiled, pour in the egg liquid. Stir quickly with chopsticks until the egg liquid is fried into small pieces. Turn off the fire and let it cool for later use.

Put that prepared shred bitter gourd, shredded carrot, shredded auricularia and broken eggs into a large basin, adde salt, soy sauce and sesame oil, and stirring uniformly, and then adding a proper amount of edible oil, and stirring uniformly, so that the delicious bitter gourd egg stuffing is finished.

Add 200 grams of wheat flour to the pot, add 3 grams of salt, stir well, add cold water, knead into batter, wake the batter for 15 minutes, take it out, knead it into strips, cut it into pieces, spread it out with a rolling pin, take a dumpling wrapper in your right hand, put in appropriate stuffing, fold the dumpling wrapper in half, preform it in the middle, and preform it on both sides respectively.

Add water to the pot and boil it. After the water is boiled, put it into the jiaozi and push it with a shovel to avoid sticking to the bottom of the pot. Cover and boil, then open the lid and add half a bowl of cold water. After the water in the pot is boiled again, if jiaozi floats on the water and the dumpling skin has bulged, it can be drained and picked up.