Composition:

Ingredients: 500g pork, 500g Sophora japonica and 0/00g leek/kloc.

Seasoning: salt 5g, soy sauce 20ml, monosodium glutamate 2g, onion 10g, ginger 5g, cooking wine 15ml, sweet noodle sauce 30g, blending oil 30ml and pepper 2g.

Production steps:

1 Cut pork belly, add cooking wine, soy sauce and sweet noodle sauce, mix well, add onion and Jiang Mo.

2 Wash Sophora japonica. Boil the hot water for a while, then cool it. Squeeze out water. Put it in the meat.

3 leeks are picked and washed. Chop and put into the meat stuffing, add peanut oil, salt and pepper.

After mixing well, the stuffing of Sophora japonica is ready and can be used to wrap jiaozi.

skill

The finished jiaozi can be stored in the frozen layer of the refrigerator for no more than 30 days.

The efficacy and function of Sophora japonica;

Cooling blood to stop bleeding, clearing liver and purging fire. Sophora japonica is sweet and fragrant, rich in vitamins and minerals, and has the functions of clearing away heat and toxic materials, cooling blood and moistening lung, lowering blood pressure and preventing stroke.

Edible taboo of Sophora japonica;

Suitable for people: everyone can eat it.

Taboo crowd: people with spleen and stomach deficiency and cold, fever due to yin deficiency, no real fire, diabetics and people with allergic constitution should use it with caution; People with poor digestive system, especially middle-aged and elderly people, should not eat too much.