Ingredients: one winter bamboo shoot, one catty of mushrooms and three eggs. The practice of plain stuffing and fresh stuffing in jiaozi;

1. Peel the winter bamboo shoots, cut them into even slices, and cook them in a boiling water pot for about 10 minutes. It's best to put a little salt in the water and cook it together.

2. After the winter bamboo shoots are cooked, take them out and let them cool. Chop the winter bamboo shoots and set them aside.

3. Wash the mushrooms, blanch them with boiling water, take them out, chop them up, and put them together with winter bamboo shoots for later use.

4. Put three eggs into a little salt and beat them evenly. Add them into the oil pan and stir fry. It is best to stir fry a little, so it is easy to mix the stuffing.

5. Add salt (preferably a little more until it tastes salty) to the minced winter bamboo shoots, mushrooms and broken eggs, mix the chicken essence with sesame oil, and leave it for about half an hour to wrap the jiaozi. Prepare;

1 Blanch the mushrooms with boiling water, then squeeze out the water and soak them in clean water for about 1 hour to remove the odor. Take out, squeeze out water, and chop.

2 Boil soybean oil in a pot to remove the fishy smell of raw beans and let it cool.

3 Chop the onion [appropriate amount] and ginger [a little]. Spiced powder, sesame oil, monosodium glutamate, soy sauce [a little]. Edible salt.

Practice;

Stir the prepared cooked soybean oil, onion, ginger, allspice powder, sesame oil, monosodium glutamate, soy sauce and edible salt evenly, and then pour the chopped mushrooms together and stir.

Attention; No meat, because it is vegetarian.