Steamed dumpling skin is bright, soft and firm. Dumpling skin is thin and big, and it's delicious. Corn and meat stuffing taste neither oily nor greasy. You can dazzle two dishes in one bite. Come on, girls! ! !

Ingredients: steamed dumpling skin, corn, Chinese cabbage, onion, pork and eggs.

Seasoning: 1 tsp soy sauce, 1 tsp oyster sauce, half tsp soy sauce, salt, chicken essence.

Exercise:

1. Prepare corn kernels, chopped Chinese cabbage, chopped green onion and steamed dumpling skin.

2. Chop the pork, add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, half a spoonful of soy sauce, salt and chicken essence, and stir well, then beat 1 egg in one direction and stir until it is thick.

3. Sprinkle chopped green onion and pour in hot oil to stimulate the fragrance of chopped green onion and stir well.

4. Add Chinese cabbage and corn and mix well. Mix the meat well.

5. Wrap jiaozi: Add meat stuffing, dip a circle of water in the edge of the dumpling skin, and then fold the skin in half and pinch it tightly.

6. Boil the freshly packaged jiaozi water and steam for 10 minute. If it is frozen in the refrigerator, steam 15 minutes.

7. If the taste is heavy, add a dipping sauce: millet spicy, white sesame, Chili noodles and minced garlic, pour in hot oil, soy sauce with 1 tablespoon, 1 tablespoon aged vinegar and 1 tablespoon oyster sauce and stir well.