I feel that vegetables are watered for several reasons: 1 It can reduce the special taste of vegetables, such as radish, after watering; 2. After blanching, a part of the original water in the vegetables can be squeezed out, so that when wrapping jiaozi, it will not be easily boiled because of the large water content; 3. The vegetables after blanching are soft, easy to chop, and can be lumped with the stuffing. However, some nutrients in vegetables will be lost after being watered, so the blanching time must be short or not. The blanched water can also be used for mixing flour or making soup. In a word, we should pay attention to the taste and maintain the nutritional ingredients when wrapping jiaozi.