Green jiaozi is very attractive, so how is the beautiful green jiaozi made?

Jiaozi can be made into colorful noodles, and children like to eat them when they see beautiful colors. Chopping carrots, squeezing carrot juice with filter cloth of filter press, adding carrot juice into water when kneading dough, and the water surface is the color of carrots; Chop broccoli, squeeze the vegetable juice and noodles dry, and the noodles are emerald green; Chopping purple potato, squeezing purple potato juice and noodles, and the noodles are blue-purple; Put the toast into the stuffing, and it will be a colorful jiaozi. Prepare in advance, chicken breast and Pleurotus ostreatus, necessary vegetable juice, ginger and garlic, soy sauce, soy sauce, oil consumption, salt, spiced powder, sesame oil and an egg. Pour the flour into a basin, add appropriate amount of salt, pour vegetable juice, mix into flour wadding without dry flour, knead into dough, and wake up for one hour.

Chop chicken breast into stuffing, add proper amount of water, stir well, add soy sauce, oil and salt spiced powder, mix well and weigh, then add ginger, garlic, oyster mushroom and sesame oil, finally add eggs, mix well and weigh, then cover with plastic wrap and refrigerate for 30 minutes. Noodles and stuffing are ready. Take the noodles that you want to match the color, knead one into a strip, dry the other into a strip that can be wrapped, knead it into a strip after wrapping, cut it into half buns, and roll it into dough after drying. Just wrap it as jiaozi with sunshine. Let's not talk about cooking jiaozi. Everyone does. Before eating jiaozi, it was milky white. From the description of jiaozi in ancient times, we know that jiaozi has been milky white since ancient times. They are made of pure white wheat flour and flour, then rolled thin and wrapped with various fillings. Slowly, people's demand for nutrients is higher, and the demand for ingredients is also more. It's a little simple to eat milky white jiaozi.

As a result, there is a colorful jiaozi. The colors of colorful jiaozi are very beautiful, and there are all kinds of colors. The key is to use fruit juice, fruit and vegetable juice or colorful coarse grain noodles to make dumpling skins. Colorful jiaozi not only has better visual effect, but also has richer nutrients due to the addition of pure fruit and vegetable juice or fruit juice. Children prefer to eat different colors of jiaozi. From the appearance, there are many changes in the color of dumpling skin, which can be obtained from the hot weather melanin in vegetables and fruits from the perspective of health and safety.

Common ones are red pitaya, purple sweet potato, wax gourd, carrot, broccoli (green vegetable) and Chinese cabbage. It is best to use a wall-breaking machine to make food into raw juice synthetic batter, and the nutrients of raw materials are completely preserved. The jiaozi made in that way is colorful and nutritious, which not only satisfies everyone's wishes, but also feasts everyone's eyes. It's really delicious. The green dumpling skin should be made of broccoli. First, wash broccoli, put it into a multifunctional cooking machine and add a little cold water to make vegetable juice. Later, we used vegetable juice to make dough, so that we could get green batter. The blue-purple dumpling skin should be made of cabbage. First, wash the cabbage, cut it into pieces or shred it, cook it in a pot, and then cook the dough with the water boiled by purple cabbage, so that the blue-purple batter is ready.