The filling method of celery and egg stuffing in jiaozi is as follows:

Ingredients: 75g celery, 7g flour, 2 eggs, 5g shrimp skin, 1tsp oyster sauce, a little spiced powder, 1tsp scallion oil and a proper amount of sesame oil.

Steps:

1. Wash the celery without removing the leaves.

2. blanch in a boiling water pot for 2 seconds, then take out and cool.

3. Then chop it into pieces, and break it faster with a cooking machine. Cover the celery with clean gauze to squeeze the water slightly, and celery juice will keep it for later use.

4. Beat the eggs into egg liquid, pour it into hot oil, stir quickly and fry them into pieces.

5. Set aside the broken eggs, pour in the shrimps and stir well. Turn off the heat for later use.

6. Add the five-spice powder, oyster sauce, shrimp skin, chopped eggs, scallion oil and sesame oil into the celery and mix well.

7. Slowly add some of the celery juice just squeezed out to the stuffing and mix well, which will make the stuffing juicy and tender.