Carrot and bean bubble, Chinese cabbage and mushroom, leek, egg and fungus, asparagus and mushroom doll dish. Jiaozi, also known as "jiaozi bait". It is one of the traditional pasta dishes in ancient China. According to legend, it was invented by Zhang Zhongjing, a doctor in Nanyang, China in the Eastern Han Dynasty. Jiaozi is deeply loved by everyone. There is a folk proverb: It is not as comfortable as eating backwards, and it is not as delicious as jiaozi.

Jiaozi cooking skills:

1, put water in the pot. After the fire boils, put it into raw jiaozi, and stir it while putting it to prevent it from sticking to the pot. The height of the sinking jiaozi layer at the lower part of the pot and the thickness of the water layer above it should not exceed 3:2.

2. There are too many jiaozi, which is easy to break. Add the lid. The whole process remains prosperous. The water is boiling again. At this time, jiaozi should all float on the water, and add a little cold water to prevent the tumbling soup from tumbling and stirring.

3. Boil the water and add a little cold water to stir. When the water boils again, jiaozi can take it out with a colander. The way to judge whether it is ripe or not: press jiaozi's stomach with your finger, and then bulge it after you leave.