On the solstice of winter, most areas in the north will eat jiaozi, while those in the south will eat glutinous rice balls. There is also a proverb: When winter solstice comes, eat jiaozi and poems about this solar term.

Here is a winter solstice in jiaozi:

Ingredients: flour, donkey meat 1000g, 2 onions, eggs 1 piece, carrots 1 piece, proper amount of oil and salt, 2 tablespoons of sesame oil, 2 slices of ginger, cooking wine 1 tablespoon, pepper 1 teaspoon, thirteen spices/piece.

Exercise:

Noodles: Steamed noodles are used to make steamed dumplings. Prepare boiled water and add a little salt to the noodles to make them stronger. Then slowly add boiling water, stir with chopsticks, add a little cold water when the basin is full of big snowflakes, then knead these into smooth noodles by hand and wake them up for half an hour. Divide the noodles into several portions, then knead the noodles into long strips, cut into small doses of uniform size, and roll them into dumpling skins.

First chop the donkey meat into minced meat. Here's a trick. Dumpling stuffing must be made by hand. Many people choose to crush it directly by machine for convenience. Hand-made meat will be much more delicious than machine-stuffed meat.

Before cutting onions, soak the kitchen knife in cold water for a while, so that you won't cry because of the stimulation of volatile substances when cutting again. Peel the onion, cut the onion into powder, cut the carrot into powder and cut the ginger into powder.

Put the dumpling stuffing into the pot, beat in an egg, stir in one direction with chopsticks, and add water several times. Half a bowl of water is enough. Stir the meat until it thickens. In this way, the dumpling stuffing tastes tender, delicious and juicy. Add salt, white pepper, thirteen spices, cooking wine, oyster sauce and soy sauce, and stir well.

Add cooked oil and sesame oil and stir well. Add carrot powder and stir well. The oil poured into the dumpling stuffing must be cooked oil, that is, the usual cooking oil is heated and cooled before use, otherwise the dumpling stuffing is easy to smell of raw oil.

Add onion and stir well. Don't mix onions too early. If you mix it too early, it will marinate the water. Just mix it now when you wrap jiaozi.

Put the dumpling stuffing into the dumpling skin, pinch the dumpling skin from the middle to both sides, and then pinch it to both sides to wrap all the jiaozi.

Boil the steamer with water, put jiaozi into the steamer and steam for 15-20 minutes after the fire. After the time, let the steamed dumplings stew for 2-3 minutes, and the delicious steamed dumplings will be ready.