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What are the steps to package jiaozi?
Ten kinds of dumpling stuffing methods, plus secret dipping steps.

Step 1

1. Three fresh stuffing jiaozi ingredients: 300g fresh meat stuffing, 200g shrimp, chopped green onion 15g, 500g winter bamboo shoots, salt, monosodium glutamate, egg white, and appropriate amount of raw flour (shrimp practice: mix the above materials with the meat stuffing, add seasonings and mix well.

Ingredients of coriander pork dumpling stuffing: pork stuffing, sesame oil, chopped green onion, Jiang Mo, soy sauce, salt, coriander and vegetable oil. Practice: 1 parsley washed and chopped, chopped onion and ginger. 2. Pork sauce is mixed with sesame oil, garlic Jiang Mo, soy sauce and salt, and fully stirred in one direction. 3. Pour chopped green onion and coriander and stir well in one direction. 4. Put the oil in the pot. When the oil is 50% hot, pour in chopped green onion and stir-fry until fragrant, then pour into the mixed stuffing and mix well again. 3. Cabbage Pork jiaozi Ingredients: 500g pork, 450g cabbage, ginger 15g, salt 5g, soy sauce 35-40ml, raw flour 15g, sesame oil 10ml. Practice: 1 Dice pork, chop it into minced meat, and add it to Jiang Mo. Add 5 grams of salt to minced meat. 2 Add soy sauce and cornflour and mix well. Add 250 ml water in three times, and stir in the same direction while adding water chopsticks. 5 until the minced meat is gelatinous, put it in the refrigerator for refrigeration. 6. Chop the Chinese cabbage, add salt and mix well, let it stand for 15 minutes, and squeeze out excess water. Add sesame oil and mix well. 7. Add the meat and mix well. If you think there is too much water, keep it in the refrigerator for a while before using it. 4. Shrimp dumpling stuffing ingredients: 500g shrimp, grass carp 150g, a little salt, Jiang Mo. Practice: Squeeze grass carp blood, peel it, and put it into Jiang Mo to make fish glue. If you have a blender at home, you can put it directly into the blender and stir it. At the same time, it is better to add ice cubes to make the fish tender and chewy. 2 take the shrimps out of the line and press them directly with a knife. After grinding, the shrimp paste comes out. Add an appropriate amount of Jiang Mo. Shrimp and fish glue are put into a basin according to the ratio of 3: 1, and a spoonful of salt is added and stirred evenly. 3 After the shrimps are wrapped in jiaozi, they can be picked up in one minute after the water is boiled. Put them in a bowl and sprinkle with a little chopped parsley or seasonal vegetables. Bian Xiao reminded: It is suggested that shrimp dumplings should not be put with other seasonings, and accessories should be used as little as possible, because shrimp is very easy to cook, while other materials are more difficult to cook. If other ingredients are cooked, the shrimp is not tender enough. 5. Lotus root stuffing ingredients: fat 100g, lean 200g, lotus root 500g, onion, ginger, salt, soy sauce and pepper oil. Practice: 1. Separate the fat meat from the lean meat, chop the lean meat into pieces, dice the fat meat, then pour them into a container and stir them in the same direction. 2. Slice the lotus root, blanch it with boiling water, chop it up and add it to the meat stuffing. Add onion Jiang Shui above 100g, add chopped green onion, Jiang Mo and lotus root, add proper amount of salt and chicken essence and stir well. 3 Add the fried pepper oil, and then stir well for later use.

Second step

6, cucumber stuffing ingredients: cucumber1000g, 5 eggs, coriander, onion, salt, monosodium glutamate, chicken essence, oyster sauce, sesame oil, onion oil, thirteen spices (a little). Practice: 1. Then dehydrate with gauze.