1. Stuffing: Mix shredded zucchini, chopped boiled eggs, auricularia auricula, vermicelli, shrimp skin, salt, oyster sauce, soy sauce, pepper and oil into stuffing.
2. Make jiaozi, cook some, and freeze if you can't finish eating.
3. Making pot stickers: put oil in the middle of the electric baking pan, then dip raw jiaozi in the oil in the pan and code it in the electric baking pan. The most crucial step comes: mix water and vinegar in a small bowl, about the ratio of 2 teaspoons of vinegar to 8 teaspoons of water, pour it on the electric baking pan, quickly cover a pot cover of about the same size, and open the pot sticker booth to cook. I have used this program twice, and it is even more brittle.
4. If you want the pot stickers to be crispy as a whole, break up the fried pot stickers and turn them over from time to time to make the noodles crispy. Stir-fry until you like it.
Tips:
The function of vinegar is to make fried dumplings scorch quickly. The basic vinegar has evaporated and is not sour.
When you eat it, dip it in vinegar and garlic, which is especially fragrant.
The secret of making pot stickers is to use an electric baking pan, put vinegar and water, and cover the pot.