condiments

Fennel seedling

1000g

Eggs (of hens)

eight

(edible) auricularia auricula

100g

sweet potato vermicelli

100g

condiments

oil

Proper amount

salt

Proper amount

Cooking wine

Proper amount

sesame oil

Proper amount

step

1. Beat the eggs evenly with cooking wine, add oil to the wok, heat it, pour in the egg liquid and stir until the egg liquid is solidified and stirred.

2. Chop the fungus soaked in advance, and cook and chop the vermicelli.

3. Add auricularia auricula and vermicelli into scrambled eggs and stir well.

4. Wash fennel seedlings and control the moisture. Chop them, add sesame oil and stir well.

Season with salt

6. Use a bread machine to mix the dough, and put the live noodles in the refrigerator for one hour.

7. After waking up, take out the next dose and roll the skin.

8. put as much stuffing as possible, because you don't need to cook, you are not afraid of stuffing coming out.

9. Wrapped in a bulging jiaozi shape

10. Add oil to the non-stick pan until it is slightly hot. Put jiaozi into the pot one by one evenly and neatly.

1 1. Add water from the pot, which will cover half of the water in jiaozi.

12. Cover the pot and cover the fire until the water is used up, about 5 minutes, with a hissing sound.

13. Open the pot cover, shake the pot and the pot paste will turn. Gently lift the spatula in several directions to check whether the fire is even and brown.

14. Cover the plate on the sticker of the non-stick pan and turn it over.

15. The crispy fried dumpling with brown background can be served.

16. Delicious vegetarian pot stickers, rice vinegar and spicy oil.