Ingredients: leek, shrimp, eggs, fungus, ginger, olive oil, salt, cooking wine, soy sauce and pepper noodles.

Practice steps:

1. leek, eggs, fungus, fresh shrimp (leek is made of traditional thin leaves, and broadleaf leek tastes worse).

2. Be sure to dry the leek. In this step, add some olive oil and stir well (oil can protect leeks from salt seepage). At this time, add some Jiang Mo.

3. Add the right amount of salt at this time. Before the shrimps are put into the basin, marinate them in a bowl with cooking wine, a small amount of soy sauce, pepper noodles and an appropriate amount of olive oil for 5 minutes. Before putting it into the pot, control the seasoning water to dry and add scrambled eggs. Stir well.

02. The practice of Chinese cabbage and pork stuffing:

Ingredients: 400g of Chinese cabbage, 200g of minced meat, 20g of ginger10g, 20g of onion, 30g of dried shrimps, 2 tablespoons of fresh soy sauce (30ml) and 2 tablespoons of peanut oil (30ml).

Practice steps:

1. Clean the Chinese cabbage, smash the Chinese cabbage into cabbage powder with Tupperware cyclone cutter, and sprinkle salt to kill the water in the Chinese cabbage.

2. After10 minutes, squeeze out a part of the water in the cabbage, then pour peanut oil into the cabbage and stir evenly, so that the oil wraps the cabbage and keeps the water in the cabbage.

3. Ginger and onion are beaten into chopped green onion and Jiang Mo with a cooking machine. Put minced meat, dried shrimps, chopped green onion, Jiang Mo and soy sauce into a large basin, stir them uniformly in one direction, and stir for 15 minutes. Mix minced Chinese cabbage and minced meat, and stir evenly clockwise to stir minced meat.

03. The practice of filling jiaozi with pork and leeks.

Ingredients: 500g pork, 500g leek, 3 scrambled eggs, 30g pickled fungus, eggs 1 piece (for stuffing), 40g soy sauce, 4g soy sauce, a little white pepper, a proper amount of salt, 2 tablespoons cooking wine, a little chicken essence, soy sauce 1 tablespoon, oyster sauce 1 tablespoon.

Practice steps:

1. Wash leek, soak in light salt water for 20 minutes, wash several times, and drain for later use. Cut the leek into leek grains.

2. After the fungus is soaked, put it in boiling water for about 3 ~ 5 minutes, take it out, rinse it with cold water and cut into pieces.

3. Stir-fry the eggs and cut them into pieces. Clean prawns, remove shrimp shells and shrimp lines, absorb water with kitchen paper, and cut prawns into particles of any size.

4. Prepare pork stuffing. Select pork stuffing with a fat-to-thin ratio of 37%, add Jiang Mo, a little pepper, soy sauce, cooking wine, chicken essence, 1 egg, soy sauce, oyster sauce, and a proper amount of salt, and stir it uniformly in one direction, then temporarily add 2g soy sauce, and stir it uniformly in one direction until it is about 100 times, then add 2g soy sauce, and continue. Finally, add chopped green onion, put about 10g sesame oil on chopped green onion, first mix chopped green onion and sesame oil, and then fully mix chopped green onion and meat stuffing, that is, continue to stir evenly in one direction for about 100 times. The purpose of wrapping chopped green onion with oil first is to prevent the onion juice from overflowing, which leads to the strong flavor of meat stuffing.

5. Put all the materials together. Sprinkle 1 tbsp (about 15g) sesame oil on leek, mix leek with sesame oil, wrap leek with sesame oil, and keep the moisture of leek. Stir well and set aside. Add salt according to personal taste when stirring.

04. Fresh celery dumpling stuffing

Ingredients: celery or celery 700g, pork stuffing 500g, onion 1, pepper 1, ginger powder 1, vegetable oil 2, soy sauce 1, salt.

Practice steps:

1. Select celery, wash it, chop it with scallion, and marinate it with 1 teaspoon salt for half an hour. We like to eat light food. If we like meat, we can put less vegetables and more meat. This is not quantitative, according to personal taste.

2. When the water is salted out, cover it with gauze to squeeze it out and filter it out.

3. Put the meat stuffing on the celery stuffing, put pepper powder and ginger powder on the surface, boil the oil in a wok, pour it on the pepper powder, the pepper powder is cooked and the meat stuffing is easy to stir, then add soy sauce and salt to taste, and stir with chopsticks until it is thick.

Jiaozi's stuffing has been mixed. I can smell the seasoning with my nose. If you are not sure, try the salty taste with my tongue. It smells good, it smells good. Will this jiaozi bag be broken?