Whitening and beautifying

Brain

Dispelling blood stasis and relieving pain

clear heat and detoxicate

material

Ingredients

250 grams of flour (or dumpling skin)

Luffa 200g

250g of razor clam meat.

ingredients

Onion ginger

of appropriate amount

oil

10g

salt

10g

vinegar

3 grams

oyster sauce

3 grams

The practice of seafood jiaozi

1.

First, mix the flour, add a proper amount of water to the flour, stir it into a flocculent shape, knead it into dough, and put it in a generally sealed noodle. Treat the stuffing again, peel the loofah, rub it into filaments with a silk wiper, and then chop it into pieces; Remove the viscera from the meat, clean it, and chop it into pieces; Chop onion and ginger for later use.

2.

Mix the stuffing, chop the minced razor clam into a bowl, and add the Jiang Mo and chopped green onion. You can put more chopped onion, which tastes better.

3.

Add proper amount of peanut oil, salt, vinegar and oyster sauce, stir well, and marinate at low temperature for a while.

4.

After the loofah is chopped into pieces, squeeze the water with both hands, put it into the stuffing, and stir it evenly to make delicious dumpling stuffing.

5.

Take out the dough, gently knead out the gluten, take out the small dose, roll out the dumpling wrapper with thin outside and thick inside, put the dumpling stuffing in the middle, knead with both hands, wrap the jiaozi, and repeat the operation until all the jiaozi are wrapped.

6.

Cook jiaozi, put more water in the pot, and remember to put some salt in the water to prevent it from breaking. After the pot is boiled, put it into jiaozi, and cook it until jiaozi is ripe, then take it out and eat it.

Seafood jiaozi finished product map

knack for cooking

Summary: 1 If you can't roll dumpling wrappers, you can use finished dumpling wrappers.

Because loofah contains a lot of water, squeeze the water.

Eating jiaozi means eating its original stuffing, so you don't need to let go of too much seasoning.