1/3 cups of warm water with a little salt (1/8 spoonfuls is enough, so the noodles are thicker)

Stuffing: 2 eggs

Proper amount of oil (for scrambled eggs)

A little chopped green onion

5 white mushrooms (double abalone mushrooms)

2 fresh mushrooms

Sesame oil right amount

Proper amount of salt

Exercise:

1, stir the flour first, the flour should be soft, so when adding water, add it slowly for three times to make the flour fully absorb water; Noodles should be stewed for at least 30 minutes;

2, and stuffing: stuffing should wait until the noodles are almost done, because white mushrooms are easy to get out of water, and it is a pity that the water is poured out; Stir-fry eggs, cool and chop them; Chop two kinds of mushrooms, and mix with eggs, chopped green onion, salt and sesame oil for later use;

3. Knead the dough at least once before rolling it into skin to make it stronger; "purses; When the package is almost ready (about 15 jiaozi), put a little oil in the pot, put it in jiaozi after the oil is 70% hot, and fry it on low heat 1 minute. When the bottom is golden, pour some hot water, cover it and stew for a while. When the dumpling skin becomes transparent, open the lid and fry the other two sides of jiaozi.

Heat:

Each jiaozi has about 50 kilocalories.

ps:

1, dumpling skin should be thin and easy to cook when frying;

2, the length of frying is a bit difficult to grasp, so the easiest way is to taste it yourself, mainly the skin, because the stuffing is easy to cook;

3. If you are cooking jiaozi, it is better to use cold water and noodles;