Clear water 100g

Material 2 (dumpling stuffing material)

Zucchini 1

Two eggs

5 shallots

Shrimp skin 1 small handle

Canned ham 1

Proper amount of salt

A little pepper

The practice of frying dumplings at the bottom of the pot 1 (stuffing method)

Wash the zucchini, cut it vertically to remove the pulp and seeds inside, and then wipe it into filaments with steel wire.

Sprinkle a spoonful of salt on the kneaded silk, knead well and marinate for 5 minutes.

Cut the ham into small pieces, chop the shallots into small pieces, wash the shrimps and put them in a big bowl.

Squeeze the pickled shredded croissants, put them on the chopping board, roughly cut a few times, and then put them in a big bowl.

Heat the pan and put the oil in it. Without heating, put the stirred egg liquid in, and then stir it quickly and irregularly with chopsticks. Turn off the fire after the egg liquid is completely solidified, so that the fried eggs are broken eggs. Be sure to mix the noodles before scrambled eggs. When the stuffing is mixed, the eggs are cold. Be sure to wait until the eggs are cold before putting them in the stuffing, or they will taste bad.

Cool the scrambled eggs and put them in a large bowl filled with stuffing. Add pepper powder, a little salt and a little sesame oil and mix well.

Method of frying dumplings at the bottom of the pot 2 (jiaozi method)

Put the flour into a basin, while pouring water (warm water or cold water is ok), stir with chopsticks and stir the flour into a floccule.

Then knead the flour wadding into 10%, knead it into smooth dough, and cover it.

Rub the noodles into long strips, cut into small doses, and then flatten them.

Roll it into a thin round dough, add stuffing and wrap it into small jiaozi, which is the usual way to wrap jiaozi.

Jiaozi is frying.

Pour some oil into the pot, shake the handle to make the bottom of the pot covered with oil, then put the wrapped raw jiaozi into the pot, and then turn on medium heat until the bottom of the jiaozi is covered with gold.

Put the flour and water into a small bowl and mix well, then pour it into a pan evenly.

Turn off the fire, cover the pot, and open it after about 3 minutes, until the flour and water are completely fried, and a crisp bottom with beautiful colors appears at the bottom of jiaozi. Jiaozi's skin has become transparent, and jiaozi is ripe. Turn off the heating and let it out.