2. Peel the steamed potatoes, put them into the pot, mash them with a spoon first, and stir them repeatedly on the back of the spoon until they become muddy; ?

3, a small amount of oil in the wok (preferably animal oil, our hometown generally uses sheep oil, which is particularly fragrant) is not much, but you can color the mashed potatoes less; ?

4. After the oil is boiled, put the prepared meat foam into the pot and fry it. Add salt, spiced powder, pepper, monosodium glutamate and other seasonings. Never put soy sauce. Stir the mashed potatoes in a pot, add chopped green onion with the same amount as the meat foam, and stir-fry together. Be careful not to take too long. This is mainly not frying, just mixing mashed potatoes and oil evenly, trying not to make mashed potatoes discolor. ?

5. After the mashed potatoes are mixed and fried, our stuffing is ready; ?

6. Needless to say, making dumpling wrappers is a package. ?

7. When cooking, I saw that jiaozi was just expanding in the pot, and the Buddha was easy to open; ?

8, sheng jiaozi in a bowl, depending on the taste of vinegar, soy sauce, Chili oil, garlic.

Jiaozi originated from the ancient trough. Jiaozi, formerly known as Joule, is said to have been first invented by Zhang Zhongjing, a doctor in China, with a history of 1800 years. It is a traditional specialty food deeply loved by the people of China, also known as jiaozi. It is the staple food and local snacks for people in northern China, and it is also a New Year's food. There is a folk song called "Xiao Han, eat jiaozi in the New Year." Jiaozi often cooks with flour and leather bag stuffing.

Dumpling skin can also use hot soup noodles, crispy noodles, egg steps or rice noodles; The stuffing can be vegetarian, sweet and salty; Cooking methods can also be steaming, roasting, frying, frying, etc. There are three kinds of meat stuffing, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef and mutton. And vegetarian stuffing is divided into assorted vegetarian stuffing and ordinary vegetarian stuffing. Jiaozi is characterized by its thin skin and tender stuffing, delicious taste and unique shape. Jiaozi has complete raw materials and nutrients, and the cooking method ensures less loss of nutrients, which conforms to the connotation of China's color, fragrance and food culture.

There are many famous jiaozi products all over China, such as Guangdong's powdered shrimp dumplings, Shanghai's fried dumplings, Yangzhou's steamed dumplings with crab roe, Shandong's small soup buns, Shenyang's jiaozi and Sichuan's Zhong jiaozi. These are all popular varieties. Xi 'an also created a feast in jiaozi, hosted by dozens of jiaozi with different shapes and stuffing.

Jiaozi has now become an indispensable Chinese New Year food for northerners. When wrapping jiaozi, people often wrap Jin Ruyi, brown sugar, peanuts, dates and chestnuts into stuffing. People who are full of brown sugar will have a sweeter life in the coming year, people who eat peanuts will live a long and healthy life, and people who eat jujube chestnuts will have a baby early.