The method is as follows: raw materials: pork belly 350g, amaranth 500g, oil 5g, salt 5g, ginger powder 3g, sugar 10g, soy sauce 5g, vinegar 1 spoon. practice Prepare meat foam, put oil (oil is prepared in advance, I don't like peanut oil when frying), salt, soy sauce, sugar, a little vinegar (wake up the meat), ginger powder (or ginger foam). Just mix in one direction. After the meat is mixed, put the chopped amaranth on it. Remember not to mix it first, but wrap it before mixing it, so you don't like the water. Close the top strip, put it in a film bag and sober up. It will be available in ten minutes. When the noodles are ready, knead them when they grow, so that they can be made into buns. After cutting, stand up and flatten. You can prepare the bag in advance if you roll it. At this time, the fillings are mixed together. Put stuffing in the middle and knead. Drive to jiaozi, cook 15 minutes, and you can eat delicious jiaozi.

Half-fat pork 150g, leek 100g, 20 dumpling wrappers, salt, pepper, Jiang Mo, a little peanut oil, a few drops of sesame oil, aged vinegar, Chili sauce and soy sauce.

working methods

1. Chop pork into minced meat and leek into fine powder. Put some shrimps in it, one in the jiaozi and the other in the shrimp. Wash the shrimp, peel and remove the head. Pick out the shrimp line. Save it.

2. Put chopped pork and leek on a plate, add salt, soy sauce, pepper, Jiang Mo and a little peanut oil (drop a few drops of sesame oil), and then mix well for later use.

3. After the water is boiled, put the wrapped jiaozi into the pot. After the water is boiled, add some cold water, and repeat this for three times to pick up the floating jiaozi.

4. Prepare a small bowl, add some old vinegar and Chili sauce, and mix well with soy sauce, that is, eat jiaozi sauce.

material

300 grams of leek

50g pork

Dumpling skin 100g

condiments

5 grams of salt

3 grams of monosodium glutamate

Proper amount of vegetable oil

Proper amount of water

Practice of leek pork in jiaozi

1. Chop the pork into minced meat after processing to avoid insufficient chopping. Like my habit, I can cut it into small pieces and then chop it, and then add salt and monosodium glutamate to chop it evenly.

2. Wash leeks and cut into small pieces. After cutting, put it directly into the wok and sprinkle with appropriate amount of salt. I usually add a spoonful and a half and monosodium glutamate. Leek needs to be stirred with some oil. After mixing leek with salt and oil, mix well with the meat stuffing just now, and the dumpling stuffing will be fine.

3. Take a piece of skin, spread a layer of water around it, and put a proper amount of dumpling stuffing with a spoon.

4. First lift the middle skin and pinch the middle.

5. Pinch the lower right corner with your thumb and forefinger.

6. Then close the right side. Right thumb on the opposite side, index finger and middle finger on the other side together. With a pinch, it closes.

7. The same is true for the left side. Give it a pinch.

8. The next job is to pack all the jiaozi.

9. induction cooker 100 degrees for about 8 minutes, the gas stove is small, and the time is the same.

10. Dish and eat.