First of all, when we go to the vegetable market to buy fresh pork, the first choice is to put the meat in front of the pigs, because the meat is tender enough to make slag. If your mouth is sweet enough, the boss will personally kill the meat for you with a knife, which will taste better. Dumpling skins can also be bought in noodle shops. If you don't bother, you can roll them yourself, which will be more delicious.

Then you can mix the stuffing. I like whole meat and vegetables, and I can add all kinds of vegetables. Add salt, chicken essence, ginger and garlic to the meat stuffing. I usually add an egg. Then there is the clockwise ground meat stuffing.

Bao jiaozi has many tricks, so I won't go into details. Just steam in a steamer for half an hour, and dip in water according to your personal taste. If you haven't finished steaming, don't forget to put in the frozen food.

Steamed dumplings are delicious with fragrant skin and fresh juice. Let's share the practice of steamed dumplings:

First, mix noodles.

Add 1g salt to 300g flour, add a little oil, add about 140 ~ 150g warm water (about 50 degrees), stir into flocculent, knead into dough and batter for more than 30 minutes. Rub it flat again before use, relax for 5 minutes, rub the strip with medicine, flatten it and roll it into thin slices.

Second, prepare meat stuffing:

1, prepare 200 grams of meat (it is best to chop the meat in the front slot by hand).

Prepare seasoning: 2g chicken powder (optional addition), 2g sugar, 0.2g pepper powder, a small amount of pepper, 0.3g ginger powder (or 5g minced ginger), 3g oyster sauce, 5g soy sauce, 3g chicken juice and 3g salt.

2. Put the meat stuffing into the pot, add seasoning and stir in the same direction (the state is that the more stirring, the more difficult it is until the chopsticks are basically erected, about 4 to 5 minutes, which is a bit tiring).

3. Add 60 ~ 90g clean water (up to 200g minced meat can be added in 100g water, depending on personal preference), continue to stir, let the water and minced meat fully blend, and try again.

Pour in 10g oil (salad oil or cooked oil), seal the minced meat without stirring, cover and refrigerate for more than 1 hour.

4. Cut 10g chopped green onion before wrapping, add 20g salad oil or cooked oil and 5g sesame oil, and stir well to obtain minced meat.

Third, the contract system:

Rub the dough into strips and roll it into a leather bag.

Fourth, steaming:

Electric steamer Put cold water on the pot and steam for 20 minutes.

Boil water on the gas stove and steam for 15 minutes.