Ingredients: 1 white radish, 3 eggs, 1 handful of auricularia auricula, 5g of flour and 26g of clear water.

Accessories: salt, sesame oil, 2 tablespoons cooking wine, 2 tablespoons soy sauce, chicken essence and onion ginger.

Practice:

1. Prepare the required materials, mix the flour first, add 1 teaspoon of salt and water to the flour, put it into the mixing barrel of the chef's machine, stir it into smooth dough, cover it and let it stand for 3 minutes.

2. Now prepare the dumpling stuffing. A large white radish scraped off the thick skin outside, cleaned and rubbed into filaments. The skin of white radish is spicy, so you can remove a little more when peeling it.

3. Put less water in the pot and bring it to a boil. Put the shredded white radish into the pot and blanch it. Put shredded radish into the pot, don't wait until the pot is boiled, as long as the white radish becomes transparent, you can take it out.

4. Drain the blanched shredded radish and cut it a few times with a kitchen knife. The shredded radish should not be too broken, but it will lose its taste.

5. Knock 3 eggs into a bowl, add some salt and cooking wine, and stir them up. Heat the wok and pour the oil. When the oil is hot, pour the egg liquid into it, stir it while pouring, fry it into broken eggs, and let it cool for later use.

6. Prepare some chopped green onion and Jiang Mo. You can put less ginger, but put more chopped green onion, which is more fragrant. I put a whole one.

7. Squeeze the shredded white radish, chop the soaked auricularia, put it together with the broken eggs, pour in a proper amount of cooked oil and stir well.

8. Add a proper amount of salt, soy sauce, sesame oil and chicken essence, then add chopped green onion and Jiang Mo, stir well, and the egg stuffing with shredded radish will be prepared.

9. You can wrap jiaozi with dumpling wrappers.