Jiaozi technology of leek and egg package? It is very detailed from preparation to packaging.

Ingredients: leek, jiaozi powder, 5 eggs (the above ingredients depend on the number of people! )

Accessories: salt (a little), soy sauce, peanut oil, thirteen spices, monosodium glutamate, shrimp skin and other seasonings.

First, the practice of leek stuffing:

1. After picking leeks, wash them with clear water and dry them.

2. Dice the leek with a knife, the smaller the better;

3. Mash the eggs and fry them in the pot. In the process of frying, stir constantly with chopsticks to avoid forming large pieces. Don't chop them with a knife, and then take them out of the pot after dicing.

4. Add salt, monosodium glutamate, a little soy sauce, thirteen spices, peanut oil and other seasonings and stir evenly clockwise. Add chopped leeks and mix well for later use;

In particular, this step should not be carried out before starting the package, so as to avoid the leek "entering the water". Salt can suck the water out of the leek, or you can get a little oil in the leek, so that the leek won't flow so much water.

Second, the sum of surfaces.

Jiaozi powder should be stirred with proper amount of water, preferably warm water. Pay attention to the edge of the basin when stirring, and don't touch noodles on it, so as to avoid cleaning difficulties. It is best not to touch the hands and the basin, but to stir the noodles for half an hour.

Third, packaging.

Baskets must be unified, so that the packaged jiaozi can be of the same size. When rolling the skin, we should also pay attention to the uniformity of thickness and filling.

Fourth, cooking.

After the water boiled less, jiaozi took the pot and stirred the water with a spoon, so that jiaozi could rotate with the water to avoid touching the pot low. After boiling, when jiaozi floats, add a little cold water and cover the pot. When cooking again, a pot of leek and egg jiaozi will be out of the pot. Because it is filled with vegetables, the standard for judging jiaozi's raw and cooked food is generally jiaozi's "floating". Besides, don't cook for too long, and don't buy ready-made ones.

The leek bought in the market is photographed: misty rain falls.

Pick up the old bad leaves and wash them. Photography: misty and rainy.

After washing, cut into pieces. Photography: misty rain waterfall.

The finer the slice, the better. Photography: misty rain waterfall.

And when you are ready to use it later, don't take the "stuffing" step before you start packing: it's misty and rainy.

In order to verify whether the dumpling stuffing with chicory is delicious or not, a bold attempt was made to chop chicory and add it to the stuffing for photography: misty rain fell.

Fried eggs should be fried while stirring, so that the eggs will become natural blocks! Photography: misty rain waterfall

Adding spices and vegetables to prepare and fill photography: misty rain waterfall

The stuffing has been mixed and the bag is ready. Remember, jiaozi doesn't include stuffing. Photography: misty rain waterfall.

There is flour in the supermarket, and jiaozi flour is occupied by both hands, so the kneading process is slightly patted: misty rain falls.

Baskets must be unified, so that the wrapped jiaozi can be photographed in a unified size: misty rain falls.

When rolling leather, we should also pay attention to the uniformity of thickness. I am a professional in rolling dough, and it is difficult to shoot it after countless times: misty rain falls.

I can roll the skin at the speed of six people. Photography: misty rain waterfall.

A glimpse of "battlefield" photography: misty rain falls

When you buy a jiaozi leather bag, you must get some water around it. Photography: misty rain waterfall.

Photography completed: misty rain falling