Ingredients: one winter bamboo shoot, one catty of mushrooms and three eggs

Practice: 1. Peel the winter bamboo shoot, cut it into even slices, put it in a boiling water pot and cook it for about 1 minutes, and it is best to put a little salt in the water together. After cooking the winter bamboo shoots, remove them and let them cool. Chop them into pieces and put them away for later use.

2. Wash the shiitake mushrooms, blanch them in boiling water, take them out, chop them into pieces, and put them with the winter bamboo shoots for later use.

3. Beat three eggs with a little salt, stir-fry in the oil pan, preferably a little bit, so that the stuffing is easy to mix.

4. Add salt (preferably more until it tastes salty) to the minced winter bamboo shoots, minced mushrooms and broken eggs, mix the chicken essence and sesame oil well, and leave it for about half an hour to wrap jiaozi.

I don't like meat at home, and I am a vegetarian more often. If girls are afraid of being fat, it's best to eat this jiaozi. You can try it at home.