1, pork and cabbage stuffing
Add soy sauce, soy sauce, thirteen spices and salt into minced meat, stir well, then add a little onion and ginger juice several times, stir hard in one direction until minced meat is full of water, and then add a spoonful of sesame oil to help minced meat lock water.
Cut the cabbage into smaller particles, add a proper amount of sesame oil, and stir all the cabbage until it is covered with oil to avoid killing water by salt. Chop the green onion and cabbage, put them into the meat stuffing and stir well.
2, three fresh stuffing
Add cooking wine and white pepper to the shrimp, grab it evenly, marinate it for 10 minute, and cut into pieces for later use; Stir-fry eggs with chopsticks into broken eggs and let them cool for later use; Wash leeks, control the moisture, and chop them for later use.
Put leek in a large pot, add one spoonful of sesame oil and two spoonfuls of pentasesame oil, stir well, then add shrimp and air-cooled eggs, then add white pepper and oyster sauce, finally add a proper amount of edible salt and stir well, then add a raw egg and stir well.
3. Pork and green onion stuffing
Mix minced meat, soy sauce, soy sauce, oyster sauce and pepper with salt and stir well for later use; Put the scallion and peeled ginger into a cooking machine, then add a proper amount of water, beat them into scallion and ginger juice, filter them out, beat them into the meat several times, and stir them in one direction. After the meat is saturated with water, add a proper amount of sesame oil to lock the water.
Don't use the prepared stuffing yet, put it in the refrigerator for 2 hours, take it out before wrapping jiaozi, chop the shallots, and put it into the stuffing and stir well.
4. Tomato, egg and shrimp stuffing
Add appropriate amount of cooking wine, white pepper and salt to the shrimps, mix well and marinate for 10 minute. Blanch tomatoes in boiling water, peel them and cut them into small pieces. After squeezing out the soup, add a proper amount of sesame oil and stir evenly for later use. Stir-fry the eggs, let them cool, put them into the eggs, then add oyster sauce, steamed fish sauce, white pepper and appropriate amount of salt and stir well for later use.
5. Beef stuffing
Add salt, braised soy sauce, thirteen spices, oyster sauce and soy sauce into the beef stuffing and stir evenly in one direction for later use; Put the onion, ginger and pepper into a bowl, then add some water to knead the onion Jiang Shui, and filter out for later use.
Pour the onion and ginger into the beef stuffing several times, stir until the water can no longer be poured, add an egg white, stir well, add a proper amount of sesame oil, stir well to lock the water, and finally add the onion, stir well and wrap the jiaozi.