Jiaozi is a very common staple food in the northern region, which is eaten in almost all solar terms or during the Chinese New Year. Southerners have little research on jiaozi, so even if they have a chance to eat it, it is used for eating. However, with the launch of China on the Tip of the Tongue, the North and South began to blend with each other, and eating the northern food, combined with the southern cooking techniques, gradually became another delicious food for folk families, which I call the taste of home. Therefore, jiaozi is very popular in our family now, and it will be frozen in the refrigerator regularly. It is very convenient to put it in the pot whenever you want to eat, especially in jiaozi, where my husband is the most greedy. Every time I wrap jiaozi with it, two large plates are not enough. It's really more fragrant than leek jiaozi. Let's share jiaozi with you, a delicious filling.

In the south, due to geographical reasons, our delicacies are also very rich, such as seafood, seafood and delicacies. Especially, bamboo shoots are very famous in the south, so we also derive many delicious foods made from bamboo shoots, including dried bamboo shoots, bamboo shoots in jiaozi, or braised bamboo shoots, all of which are delicious. Stir-fried in the season, don't worry about it after the season, or you can eat dried bamboo shoots without breaking them all year round. My husband's favorite is jiaozi wrapped in dried bamboo shoots, which is more fragrant than leek stuffing and has the unique flavor of bamboo shoots. Can stimulate appetite, enhance appetite, promote intestinal peristalsis, and help toxins excrete. Only in jiaozi, with this kind of stuffing, can people with "three highs" eat with confidence.

Jiaozi material of bamboo shoots: dumpling skin 1 kg, soaked dried bamboo shoots 250g, peeled pork belly 350g, carrots 1 root, 2 mushrooms and a small piece of ginger. Seasoning: light soy sauce, light soy sauce, sugar, pepper, allspice powder, sesame oil, salt and one egg.

I'll tell you what to do. First of all, it is troublesome to make this kind of soaked dried bamboo shoots by yourself. You can go to the market to buy soaked dried bamboo shoots, then crush them with a cooking machine and mix them with meat sauce. At the same time, dried mushrooms should be soaked in advance for use.

Then we mix a carrot, two dried mushrooms and a small piece of ginger, break them with a cooking machine and put them into the meat stuffing.

3. Then add an egg, add light soy sauce, dark soy sauce, sugar, pepper, allspice powder, sesame oil, salt and a little water at the same time, and then keep stirring in one direction until it becomes thick.

4. The stirred stuffing looks sticky, and then marinate it for 15 minutes, so that its flavors are completely blended.

5. Then, take a dumpling skin, wrap it with proper amount of bamboo shoots and meat stuffing, fold it in half on both sides, and squeeze it inward with your hands until it is full of jiaozi.

6. Start cooking jiaozi. Boil the water, add a little salt, and then put the jiaozi. At this time, you can gently shake the pot to avoid the bottom of the pot. Then when the water boils, add cold water twice, and it will be cooked when jiaozi floats.

Small nagging: 1, dried bamboo shoots must be completely soaked, this can be bought directly from the market. 2. You can add a little water to the stuffing to keep it fragrant and juicy. 3. Being jiaozi is also skillful. Remember to add a little salt, then gently shake the pot when you put it in to avoid sticking, and then cook some cold water, so that the cooked jiaozi is complete and full.