The treatment method is simple, and the key lies in the time of salt release. After all the fillings are mixed with cooking oil, the salt won't come out, because the oil wraps all the vegetables, so the salt won't touch the vegetables.

Jiaozi stuffed with cabbage and mushrooms.

working methods

Materials: Chinese cabbage 200g, Lentinus edodes 100g.

step

1, onion? Peel and chop ginger.

2. Wash the cabbage and cut it into small pieces. Cut the black part of the mushroom into small pieces and wash it.

3. Boil the water in the pot and pour the mushrooms into the pot. Cook on low heat for 2 minutes, then stir the cabbage several times. Turn off the fire, take out the water, and dry it by hand (cold water will not burn it).

4. Chop Chinese cabbage and mushrooms, put them in a container, pour chopped green onion into Jiang Mo, and put a little pepper noodles? Half a spoonful of soy sauce? Proper amount of salt? The right amount of oil? A little monosodium glutamate is stirred evenly to make stuffing.

5, put the stuffing on the dumpling skin, you can wrap all kinds of favorite shapes, just cook it, and add garlic paste to make it more fragrant.