Only delicious food and beautiful scenery can live up to. Winter is the season to eat jiaozi, because the weather is cold and you don't like to move. jiaozi can eat it for a long time, and breakfast, lunch and dinner can be served. Adding some soup is wonton, which warms your heart and stomach. There are many kinds of dumplings. Today, let's take a look at what stuffing is the best in jiaozi.

First, leek pork stuffing

1. First, mix the meat stuffing, divide it into three parts fat and seven parts thin, chop it at home, add a proper amount of salt, pepper, oyster sauce, soy sauce and pepper, and stir vigorously in one direction.

2. After the leek is washed, it is necessary to control the quantity and quantity of water, and remove the roots of about 1 cm. It's easy to shelter evil people from evil practices here. Cut it into pieces, add a spoonful of cooking oil and stir well. Lock the water in the leek and stir well. Raw vegetable oil will do.

3. Pour the meat stuffing into the leek, continue to stir in one direction, mix well and marinate for 5 minutes, so that the stuffing is tender and juicy. Before wrapping the jiaozi, pour a spoonful of sesame oil and pinch it tightly to prevent the stuffing from being exposed.

4. Boil water in the pot. Jiaozi can't pour too much water at a time. Gently push the bottom of the pot with a wooden shovel, add cold water to the boiling point for three times, and serve when it floats again. It is fresh, juicy and nutritious, and children can eat a lot at a time.

Second, Chinese cabbage and pork stuffing jiaozi

1. Cut the Chinese cabbage into filaments, add 1 teaspoon of salt, knead evenly by hand, and marinate for 8 minutes. Chop the onion, cut the onion in half, cut the other half into sections, wash and peel the ginger, cut the ginger in half, and cut the other half into Jiang Mo.

2. Cabbage was salted 10 minutes later, and it was "killed" by salt. Put the cabbage in gauze and squeeze out the water in the cabbage. Squeeze it a few times more and try to squeeze out the water in the cabbage.

3. Add Chili, onion and ginger slices into the bowl, then add half a bowl of warm water to soak for 10 minute to make onion, ginger and pepper water. Add wide oil, pepper, star anise, ginger slices and onion slices to the pan and fry until brown. Add soy sauce, soy sauce, salt, chicken essence and thirteen spices to the meat stuffing and stir to the best. Add onion, ginger and pepper water into the meat stuffing three times, and add onion each time.

4. Add chopped green onion and Chinese cabbage, stir well, add chopped green onion and sesame oil, and stir well again.