2. soak the vermicelli in warm water (vermicelli is ok, but the vermicelli should be cooked before soaking soft. If there is no vermicelli at home, use vermicelli.

3. Slowly pour warm water into the flour; Don't pour it into the dough at one time, it will be difficult to live and stick your hands.

4. Stir the flour clockwise with your right hand while pouring.

5. Knead the dough until there is no raw flour.

6. Add a piece of wet cloth or plastic wrap on the dough surface to prevent air drying and let it stand for 20 minutes; At this time, you can prepare for other work.

7. Break up the eggs, pour two spoonfuls of vegetable oil into the wok, don't wait until the oil is hot before pouring the egg liquid in, turn on a small fire and stir with chopsticks to let the eggs solidify.

8. Peel and chop the ginger. Add ginger powder to leek, which will not cause pantothenic acid in jiaozi's stomach, or add a little alkaline noodles. ).

9. Drain the soaked vermicelli and chop it up.

10. Pour five teaspoons of vegetable oil into the wok, put the pepper in with a small fire and stir-fry slowly.

1 1. Wash leeks, spin off the water, and chop them with a knife; I washed the leek all night, and it shone all night. Hold the leek with your left hand and press it down, and move the knife with your right hand. When grasping with your left hand, be sure to take your fingers back and don't open them, or you will easily cut your hands.

12. After the boiled pepper oil is cooled, pick out the peppers and pour them into the chopped leeks and stir evenly; Pour the oil into the plate first, so that the filling won't come out easily.

13. Pour other chopped raw materials into leeks.

14. Put two spoonfuls of seafood soy sauce, three spoonfuls of salt and a proper amount of sesame oil into the vegetable stuffing, and stir it clockwise with three chopsticks.

15. Take out the baked dough and knead it again, and divide it into pieces of similar size.

16. put each small piece into the washbasin after rubbing it flat, and continue to cover it with a wet cloth to prevent it from drying.

17. Take a small piece of dough and knead it into a long strip with two palms; When you rub your palms, you rub them up and down.

18. Cut the strip into small noodles with a knife, and spread the thin noodles to prevent adhesion.

19. Hold the batter in your left hand, press the batter with your thumb, rotate the other fingers, roll the dough with a rolling pin in your right hand, and roll it into a round cake while rotating; You can sprinkle a little fine flour when rolling to prevent sticking.

20. Dig a spoonful of stuffing and put it in the middle of the cake.

2 1. pinch the middle of the bread first.

22. Hold jiaozi with two hands and other fingers, and squeeze jiaozi from both sides to the middle with your thumb. If you don't squeeze, squeeze your mouth tightly and don't leak the stuffing.

23. Wrap all the jiaozi; Remember to sprinkle a layer of powder on the curtain of jiaozi, otherwise jiaozi will stick to the curtain when cooking, and jiaozi will be easily broken.

24. Put water in the pot. After the water is boiled, put the jiaozi in one by one, turn the spoon clockwise at the bottom of the pot, cover the pot, and add cold water twice.