Raw materials needed: 500g of wheat flour, 50g of eggplant, 50g of fresh shrimp100g of raw eggs, appropriate oil of ginger and garlic15g of salt10g of soy sauce, 5g of vinegar and 3g of oil consumption. Practice: The first step is to solve the food first, and the wheat flour is released in batches. This filling is jiaozi, refreshing and not greasy, and the soup is delicious with a bite. Stir well with chopsticks into floc, rub it into a smooth batter, and put it on one side in a sealed way. Peel eggplant and cut into small dices; Chop amaranth; Fresh shrimps like to eat diced particles, but don't like to eat chopped mud particles; Chop ginger and garlic and set aside. Step 2: Put the diced fresh shrimps into a pot filled with meat, add the minced ginger and garlic, pour in oil, salt, soy sauce and vinegar, mix well with oil, and it is best to marinate for a while. The third step is to add the diced eggplant and mix. The fourth step is to add the chopped amaranth and stir it. This stuffing is jiaozi, refreshing and not greasy, and it tastes delicious with a mouthful of soup.
The fifth step is to finally knock in an egg and mix it to make a delicious dumpling stuffing. Step 6: Take down the batter, knead the water gluten, pull it into a small steamed bun skin, roll out the dumpling skin that is slightly thicker in the middle and thinner next to it, put the stuffing in the middle, and pinch out the ingot jiaozi with both hands. Keep the actual operation until every dumpling is wrapped. Finally put it in a boiling water pot and boil it. Jiaozi, a delicious and non-greasy eggplant stuffing, will be ready. I think many vegetables and fruits can be reused as raw materials for dumpling stuffing. They are all unexpected and delicious, and I'm afraid you don't have the urge to try. This stuffing is jiaozi, refreshing and not greasy, and it tastes delicious with a mouthful of soup.