Ingredients: quick-frozen jiaozi, onion and boiled eggs.

1, pour water into the pot and boil in the middle (5-7 minutes).

2. Then code the jiaozi, cover the pot and steam for 13- 15 minutes.

3. After steaming for about 7-8 minutes, put the onion foam and eggs (no eggs) on the jiaozi to continue steaming.

After the time is up, you can eat some soy sauce or sesame oil.

Extended data:

Jiaozi's greatest advantage is that the overall compatibility of nutrients is reasonable. People need protein, fat, sugar and other nutrients every day to meet the given proportion of the pyramid structure: dumpling wrappers made of flour-cereal and vegetables-are generally rich in content, and high-quality protein in jiaozi-pork or chicken and mutton. And the weight is moderate.

Because people seldom eat jiaozi stuffed with whole meat, when wrapping jiaozi, people usually add some oil, especially vegetable oil, to supplement plant fat.

When you buy frozen food in the supermarket, you must pay attention to the instructions on the package. Generally, jiaozi can be stored for 3 months at-0/8℃.

There are two meanings in this: as long as it is kept at MINUS 18℃ after leaving the factory, there will be no obvious quality problems within three months; If it is not stored at-18℃ after leaving the factory, there is no guarantee that the quality will decline within 3 months.

This is because, under freezing conditions, microorganisms basically do not reproduce, but the taste and umami taste are slowly changing, fat is slowly oxidizing, and vitamins are slowly decomposing. Therefore, the shelf life of MINUS 18℃ for three months does not mean that it can really be preserved for three months.

References:

Baidu Encyclopedia-Quick Frozen jiaozi