What's delicious with broccoli in jiaozi?

Broccoli and pork are wrapped together to make jiaozi delicious.

Pork Broccoli jiaozi Ingredients: 300 grams of pork, 750 grams of flour and 500 grams of broccoli; Accessories: appropriate amount of oil, a little spiced powder, salt 1 spoon, sesame oil 1 spoon and Jiang Mo 5g.

Practice of Chinese Pork Broccoli in jiaozi

1. Fresh broccoli is ready, or you can buy ready-made meat stuffing directly.

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2. Wash the pork, control the moisture, then chop it into meat stuffing, and add soy sauce, salt, oil, spiced powder and Jiang Mo.

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3. Stir the meat stuffing with seasoning, and then marinate it for about 10 minutes.

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4. Wash the broccoli first, then blanch it with clear water for not too long, not more than one minute after the water boils, and then take it out.

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5. Take out the broccoli and shake the water, then chop it up and put it in the meat. Mix broccoli and minced meat evenly with chopsticks. Pay attention to stirring in one direction, and the dumpling stuffing will be ready.

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6. Add water to the flour to make dough. Jiaozi's dough should be slightly softer, and the dough should be stirred for about half an hour. It is best to mix the dough well at the beginning, and the time for mixing the stuffing is also saved.

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7. Bake the dough and divide it into jiaozi.

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8. Roll the dumpling skin with a rolling pin, thick in the middle and thin in the edge, just wrap it up.

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9. Take a dumpling wrapper, add broccoli stuffing and start wrapping jiaozi.

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10. Pack jiaozi. I squeezed it and it will be wrapped soon.

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1 1. Put the water in the pot. After the water is boiled, put it into jiaozi. Boil the pot once to make cold water, then boil the pot and fetch water. Repeat three times. Jiaozi's belly bulged and floated on it. Jiaozi is ripe. You can also take out one and try it.

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12. Broccoli and fresh meat jiaozi is ready. Have a vinegar dish and pour some sesame oil. It is delicious. Dip in water according to your taste.

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Pork and broccoli in jiaozi.

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Cooking tips

Broccoli is best boiled in water to taste, and it is easy to operate when cutting stuffing. The stem and flower are cut separately.