Ordinary flour 300 grams

Vegetable puree 150g

Stuffing: zucchini stuffing, leek stuffing, all kinds of stuffing according to their own taste.

Color jiaozi (fried)?

I pounded these four vegetables directly, and the dark brown jiaozi was amaranth puree. It was the first time I made amaranth puree, and I was almost scared. I typed it with a wall breaker. Carrots and purple cabbage are beaten with some water, amaranth and spinach are blanched.

Mix the beaten vegetable paste with flour directly, knead into dough until smooth, cover with plastic wrap and wake for 30 minutes.

Start packing jiaozi and wallet, jiaozi. ...

Heat the pot, pour the oil, put it in jiaozi, boil it for a while, then add boiling water to drown jiaozi (be sure to boil it), neither too much nor too little water, otherwise it will not be cooked thoroughly, and cover the pot with fire.

After adding water, put it on the fire and burn it. When the water is almost dry, use medium heat to collect the water. The jar can burn around and collect water. When you hear a sizzling sound in the pot, it means that the water is still wet.

When the water is dry, you can open the lid and slowly use chopsticks to see if jiaozi can crust. If it is crusted, just sprinkle sesame seeds and chives. If it's not a small fire, burn it.

water cooking

skill

Be sure to add boiling water.