The first method of stuffing jiaozi with pork and green pepper: The process of kneading dough and wrapping jiaozi is omitted here. It is important to share the formula of raw pork and green pepper stuffing 1 and the ingredients prepared in advance. Pepper, also called persimmon pepper, tastes sweet and crisp, and is more spicy and refreshing. Prepare 2 peppers and clean them. Only 1 tomato. Hard and little soup. The function of putting tomatoes is to adjust the taste and clean tomatoes for later use. Raw pork is a three-fat and seven-thin type frozen in our family. It has been thawed for a long time. You must remove the skin and change it into two pieces. Slice pork, put it in a meat grinder, grind the meat, put it in an iron pot, add Jiang Mo, then add rice wine, soy sauce, salt, edible oil and sesame oil, and stir with chopsticks until it is fine and sticky.

3. Remove the stems and seeds from the peppers, then chop the green pepper stuffing, squeeze out the water and put it into the dumpling stuffing pot. 4. Then cut the tomatoes into cubes, press off the water, and mix them into the stuffing until jiaozi wraps them, so as to prevent the soup from flowing out. 5.6. Stir pepper and meat stuffing directly until jiaozi is wrapped, and then mix chopped tomatoes into the stuffing. This delicious raw pork and green pepper stuffing is the catkins for the key treasure mother. The key to this dumpling stuffing is not to put peppers and tomatoes in the soup, which will affect the mixing of the stuffing. The stuffing is not delicious when it is thin. It should be squeezed or drained with water, not too dry, but it should not collapse.

Paragraph 2 ~ jiaozi method for pork and pumpkin stuffing: 1, prepare all materials. The meat stuffing is ready. You can use medium gluten wheat flour or jiaozi flour. The amount of dried mushrooms does not need to be too large, as long as it has the function of enhancing fragrance. Soak them in warm water until they are soft, and wash them to remove the pedicle. The pumpkin used this time was planted by a good friend's own family. The medium-long pumpkin with skin is green, but the meat inside is white, not noodles, which is very suitable for stuffing. 2. Wheat flour is mixed with water in batches to make solid flour, and then kneaded into smooth batter. The labor-saving method is to knead once every 10min, which is very labor-saving. You can make it two or three times in a row, and you can use it after the batter is cured. In this way, the dough has good plasticity, and the rolled dough tastes strong. I cut off most of the pumpkins. This pumpkin is a little big and can only be eaten after two meals. Peel the pumpkin, and then dig out the pulp. No need to clean.

4. Wipe the pumpkin into short silk with a chopping board, put 1 spoon of salt into the dish and stir for a few minutes. 6. Put ginger, garlic, rice wine, soy sauce, cooking oil, sesame oil and salt into the dumpling stuffing and stir with chopsticks until it is fine and sticky. Then blanch the mushrooms, chop them, pour the chopped Pleurotus ostreatus into the dumpling stuffing bowl, and then hold the pumpkin. Then, the steamed stuffed bun skin is flattened, and a slightly thicker dumpling skin is spread in the middle with a rolling pin, and each jiaozi is wrapped with 1 12. When the water in the cooking pot boils, add 1 spoon of salt to prevent jiaozi from sticking together, pour it into jiaozi and cook it, scoop it up and drain it, and then serve it on a plate.