Jiaozi, it smells like mom's bag, but in our family, since I learned to bag jiaozi, she quit. ...

Mother's taste has become mother's taste.

It is my father's job to buy vegetables and mix stuffing, and it is my sister's job to roll skin. This bag is mine.

Shepherd's purse shepherd's purse was bought before summer. After scalding, remove the water, knead it into a ball and put it in the refrigerator. There are salads and scallops in it. After all, as a coastal person, it is unreasonable to have less seafood on the table.

Jiaozi stuffed with shepherd's purse had better put more oil, because it is a kind of wild vegetables, which is very absorbent. Without oil or with less oil, the taste will be very dry.

Besides, I prefer celery with pork stuffing. The cooked celery is still fragrant, but the meat stuffing should be stirred from time to time when wrapping, otherwise the water of celery will seep out and take away the salt. Finally, there will be a lot of vegetable soup left at the bottom of the basin.

My sister or dad usually cooks jiaozi at home, because they don't like spicy food. My mother and I prefer the kind that burns our mouths ... so our cheeks often tingle after eating it.

But the most common foods are Chinese cabbage and pork, especially in winter. A traditional man like my dad thinks that only jiaozi stuffed with Chinese cabbage is the most authentic and suitable for Chinese New Year.

In fact, I think the main reason is that cabbage is cheap. ...

Although Spanish mackerel dumplings are in coastal areas, they are not common on the table of ordinary people, just like our signature dishes in Qingdao. It's not that they are expensive, but that they are not easy to operate. Time-consuming and laborious preparation may not taste so good. Our family tried it, but it was not as tender as the meat in the restaurant, but the meat was very woody and had a strong smell, and it was generally a failure.