Before we prepare to wrap jiaozi with an old woman, we need to remove roots and leave leaves for the old woman. After washing, we need to blanch with boiling water and then soak in cold water until the old woman is completely cool. This can remove most of the bitter taste of the old woman and make the jiaozi cooked by the old woman more delicious.

When a woman gets cold, squeeze out the water (just a little dry, it will be too dry without water, and the taste will be firewood) and chop it up for use. The old ladies used in the following practices are all treated old ladies.

First of all, the old lady did what jiaozi did.

Ingredients: 550g old woman, 500g three-fat and seven-lean pork, dumpling skin 1 kg.

Accessories: 2 eggs, auricularia auricula 10, shrimp skin 1, and proper amount of cooking oil.

Seasoning: salt, sugar, cooking wine, soy sauce, pepper (pepper noodles or pepper water can be used instead), minced onion and ginger, sesame oil and chicken essence.

Practice steps:

1. Chop pork into stuffing, chop black fungus into powder, and fry eggs.

2. Wash the dried shrimps, fry them in oil, then add the black fungus and stir well, and serve.

3. Put the pork stuffing into the stuffing bowl, add the minced onion and ginger and a little water, and stir in the same direction until the meat stuffing is rubbery.

4. Add salt, sugar, cooking wine, soy sauce, pepper and sesame oil, stir well, add scrambled eggs, black fungus and dried shrimps, and then add the old lady.

5. Finally, add a proper amount of chicken essence and stir evenly to make dumpling stuffing, which can be used to wrap jiaozi later.

Second, the practice of vegetarian stuffing in jiaozi.

Ingredients: 500g of mother-in-law, spiced dried bean curd100g, fresh mushrooms100g, 6 eggs, and appropriate dumpling wrappers.

Seasoning: salt, cooking wine, pepper, chicken essence, sesame oil, fresh soy sauce and chopped green onion.

Preparation: Cut the spiced dried bean curd and fresh mushrooms into sections, then stir-fry 4 eggs with cooking wine.

Practice steps:

1. When the oil in the wok is hot, add the dried bean curd and mushrooms, turn off the heat when it is almost cooked, and then add the chopped mother-in-law and scrambled eggs.

2. Knock in the remaining 2 raw eggs and add salt, fresh soy sauce, pepper, chicken essence, sesame oil, chopped green onion and other seasonings.

3. Stir the mixture in the pot into stuffing, wrap it in jiaozi and cook it in the pot.

Supplementary explanation:

1, don't throw away the roots chosen by the old woman, wash them and dry them for preservation. Used for soaking in water, the effect of clearing away heat and toxic materials is excellent.

2. To prepare the minced meat, you need to add seasonings such as chopped green onion and Jiang Mo in advance, beat them in the same direction until they become sticky, and then leave them for a while. This step is called pulp meat stuffing, which makes the meat stuffing sticky and delicious.

3. The spiced dried bean curd in vegetarian stuffing can be replaced with tofu, fried in oil until both sides turn yellow, and then cut into pieces.