The method of filling jiaozi with green radish.
1
Wash and peel the green radish, wipe the filaments, add salt according to the amount of radish, and marinate until the water comes out.
2
While pickling, open the eggs and fry them until they are cooked. When the egg liquid slides into the pot quickly, it will solidify and break, which is convenient for filling. )
three
When the eggs are cold, chop the onion and ginger.
four
When the scrambled eggs are slightly cool, add chopped green onion, Jiang Mo and dried shrimps.
five
Soak the pickled radish in water, and the pickled water is reserved for kneading dough.
six
Chop the shredded radish to make stuffing.
seven
Put the cut radish into the egg pot.
eight
Mix flour with pickled radish water. I put an egg in the flour, so it is not easy to break the skin and tastes stronger.
nine
Knead the dough until it is shiny, cover it and leave it (the longer it is left, the more stylish it will be when jiaozi is wrapped).
10
Trapping: first add sesame oil and stir evenly (to prevent the soup from coming out), then add a proper amount of salt and stir evenly clockwise. (Shrimp skin itself has a salty taste. If the amount of salt is reduced appropriately, the taste can be ignored. However, it is recommended to reduce salt. )
1 1
Knead dough, pull medicine, roll skin
12
Next, start to pack jiaozi. Wrap it and you can cook it.