How to adjust the filling of zucchini wrapped in jiaozi?
1. Zucchini peeled and shredded (that is, the eraser. If you don't know this, don't do it 2. Gently cut the vermicelli with boiling water. 3. Scrambled eggs (egg whites, the number of scrambled eggs depends on personal preference), and it will be fragrant after a little stir-frying. 4. You can refer to put some shrimp skin upstairs and chop it to eat, otherwise it will crack. 5. Add the right amount of salt, steamed fish soy sauce and sesame oil to stir the dumplings.
Exercise 2
Ingredients: 300 grams of zucchini, 2 eggs, 60 grams of fungus, 50 grams of shrimp skin. Seasoning: salt, onion 10g, ginger 8g, soy sauce 5ml, blending oil 5g, thirteen spices 5g, sesame oil 15ml and sugar 5g.
1. Prepare raw materials and soak black fungus and dried seaweed in advance.
2. Break the eggs, fry them until they are cooked, and let them cool for later use.
3. Boil the auricularia auricula in water for two minutes and take it out.
4. shredded zucchini.
5. Chop eggs, auricularia auricula, dried seaweed and onion ginger respectively.
6. Squeeze out the water in the shredded pumpkin by hand, then add sesame oil and mix well.
7. Add fungus, eggs, dried laver, onion ginger, spiced powder, soy sauce, sugar, and finally add salt.
8. Stir well and the filling will be ready.
9. Add water to the flour to make a smooth dough. Wake up for about 30 minutes.
10. Proofing the dough, kneading it evenly and kneading it into long strips.
1 1. Cut into small doses.
12. Dumpling skin rolled into a circle.
13. Put stuffing on the dumpling skin.
14. Squeeze left and right to make jiaozi.
15. Wrap all the jiaozi in turn.
16. Boil water in a pot and cook it in a jiaozi.