Chinese Food
Jiaozi stuffed with fennel
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When it comes to Beijingers eating stuffing, they can't run away from fennel and drink leek. For Beijingers, it's even a passer-by.
Cooking ingredients
Cooking Steps
Step1:I don't know the proportion of water and noodles. It's just a little pouring and a little rubbin
Step2:After kneading, I wake up.
Step3:It's more than a jin of fennel. It's all used.
Step4:I'm the meat stuffing mixed by myself. Not too much. Less than half a Jin.
Step5:When mixing the stuffing, I put 4G salt (because it's 2G spoon), two teaspoons of raw soy sauce, a little chicken essence and a drop of oyster sauce.
Step6:Because the meat stuffing is a little bit less, I fried two eggs
Step7:Cutting agent. Unpacking.
Step8:Because I forgot to take the finished picture, I took the small and big dumpling
Cooking tips:The proportion of meat stuffing and vegetables depends on personal preference. When I fry eggs, I also put a spoon of salt (2G), so the whole thing is 6G salt, which is good for cooking.
