Ingredients: quick-frozen jiaozi, green onions and boiled eggs.

1, pour water into the pot and boil it in the middle (5-7 minutes).

2. Then code jiaozi, cover the pot and steam for 13- 15 minutes.

3. After steaming for about 7-8 minutes, put the onion foam and eggs (no eggs) on the jiaozi and continue steaming.

After the time is up, you can eat some soy sauce or sesame oil.

Extended data:

Jiaozi's greatest advantage is that the overall compatibility of nutrients is reasonable. People need various nutrients such as protein, fat and sugar every day, which meet the proportion given by the pyramid structure: dumpling wrappers made of flour-cereal food and vegetables-are generally rich in content, and high-quality protein in jiaozi-pork or chicken and mutton. And the weight is moderate.

Because people seldom eat jiaozi stuffed with whole meat, people usually add some oil, especially vegetable oil, to supplement plant fat when wrapping jiaozi.

When buying frozen food in the supermarket, you must pay attention to the instructions on the package. Generally speaking, jiaozi can be preserved for 3 months at-0/8℃.

There are two meanings in this: as long as it is kept at MINUS 18℃ after leaving the factory, there will be no obvious quality problems within three months; If it is not kept at-18℃ after leaving the factory, there is no guarantee that the quality will decline within 3 months.

This is because, under freezing conditions, microorganisms basically do not reproduce, but the taste and umami taste are slowly changing, fat is slowly oxidizing, and vitamins are slowly decomposing. Therefore, the shelf life of three months stored at-18℃ does not mean that it can really be stored for three months.

References:

Baidu Encyclopedia-Quick Frozen jiaozi