If you use vegetable juice to make dumpling skin, it is really beautiful and nutritious. Especially for children who don't want to eat green vegetables. It has also played a good habit of letting children increase their nutrition and be willing to eat.

I remember in 2000, when I went to a dumpling restaurant for dinner, I saw a green jiaozi and a yellow jiaozi. I was really curious. I said, is this a foreign jiaozi? How can the chef be so handy to make such a jiaozi that people like it at first sight? The waiter in that restaurant is familiar with me. She smiled and told me, Big Brother, this is all made of carrot juice and spinach juice.

Later, I learned that they used a juicer to squeeze the spinach, which was green juice, and then used this juice to make dough. It was emerald green, which was very beautiful. It was wrapped in jiaozi and boiled in a pot. The green color made me have an appetite at first sight, which was really good. If it is better for me to choose the color in jiaozi. I think vegetable juice is the best way to make noodles. Because you think about the fact that vegetables contain so many nutrients, do children and people who usually don't want to eat vegetables let their bodies eat vegetables in disguise? This alternative is both beautiful and practical, healthy and safe. It's really an innovation when we eat jiaozi. I like to wrap jiaozi with vegetable juice.