Jiaozi filling method of zucchini, mushrooms and eggs: wash zucchini, chop it, marinate it with salt for 20 minutes, squeeze out the water from the marinated zucchini, wash the mushrooms, cook them, chop them, and put them into the squeezed zucchini.

Stir-fry the eggs, shovel them off during frying, put the eggs into zucchini and mushrooms, add salt and hot oil and mix them into stuffing.

Zucchini, whether it is stir-fried, raw mixed or made into cakes, is decorated with a touch of green, with various patterns. Although the color of zucchini is elegant, if you accidentally choose the stale zucchini, it will greatly affect the taste of the dishes.

How to tell if it is fresh?

1. Look at the skin. It is recommended to choose zucchini with smooth skin and no scar. Squash with scarred or rotten skin tastes bad.

2. weigh it. It is recommended to choose a heavy zucchini, which is rich in meat and nutrition. Lightweight zucchini generally lasts for a long time and has no nutrition and water.

Touch the surface. Pay attention to touching the surface of zucchini when choosing. There are small burrs on the surface of fresh zucchini, and the surface is smooth and spineless, indicating that it has been stored for a long time.

4. Choose a shape. It is suggested to choose a medium-sized and straight zucchini, which is just a growing zucchini. Overweight or big zucchini is not recommended, it is not fragrant and sweet.

5. Identify colors. The overall color of fresh zucchini is bright and full, among which light green zucchini is the best.