1、饺子皮
1. Dumpling skin
和面时，每500克加1个鸡蛋，不但可增加营养，而且下锅后不混汤。
When mixing noodles, add an egg every 500g, which can not only increase nutrition, but also do not mix soup after cooking.
和面时，加一点盐，可以增加面团筋力，防止下锅后破皮。
When mixing noodles, add a little salt, which can increase the strength of the dough and prevent it from breaking after being put into the pot.
2、饺子馅
2. Dumpling stuffing
调馅时，先把蔬菜切碎，用油拌好，再放其他料。可以防止饺子馅出汤。
When mixing stuffing, first cut up the vegetables, mix them with oil, and then put other ingredients. Can prevent dumpling stuffing out of soup.
拌肉馅时，加点用花椒和八角泡的水，不仅可以去腥味，而且肉馅鲜嫩。
When mixing meat stuffing, add some water soaked with Chinese prickly ash and star anise, which can not only remove the fishy smell, but also make the meat stuffing fresh and tender.
包饺子前，可以先把饺子馅防进冰箱里速冻一会儿，这样包时就不会出汤了。
Before making dumplings, you can prevent the dumpling stuffing from freezing in the refrigerator for a while, so that the soup won't come out when making dumplings.
包肉馅饺子时，可放一点泡过的茶叶，能清口，去腥，除膻气。
When making meat dumplings, you can put a little soaked tea to clear your mouth, remove fishy smell and remove the smell of mutton.
3、煮饺子
3. Boiled dumplings
水开后，加点盐，待其融化后再下水饺，可防止粘锅和连皮。
After the water boils, add some salt, and then add dumplings after it melts to prevent sticking to the pot and peeling.
4、装盘
4. Plate loading
饺子煮熟后，放在事先凉好的温开水中过一下，再装盘就不会粘在一起了。
After the dumplings are cooked, put them in the warm boiled water which has been cooled in advance, and then put them on the plate, they will not stick together.
The franchise company of dumpling shop will explain the home-made methods of dumpling stuffing for you
1、三鲜馅
1. Three delicacies stuffing
准备食材：海参1只、鲜虾300克、猪肉馅300克、韭黄200克、煮海参料、葱、姜各少许、料酒1大匙、水3杯
Prepared ingredients: 1 sea cucumber, 300g fresh shrimp, 300g pork stuffing, 200g leek, boiled sea cucumber, a little green onion and ginger, 1 tablespoon cooking wine and 3 cups of water
调料：盐少许、麻油1大匙、酱油1大匙
Seasoning: a little salt, 1 tablespoon sesame oil, 1 tablespoon soy sauce
具体做法：
Specific measures:
1）将准备好的海参放入小锅中，加海参、料酒煮10分钟，取出冲凉，切成丁。
1) Put the prepared sea cucumber into a small pot, add sea cucumber and cooking wine to cook for 10 minutes, take it out for a shower, and cut it into small pieces.
2）调拌好猪肉馅，拌好后放入冰箱。
2) Mix the pork stuffing and put it in the refrigerator.
3）虾剥壳抽去泥肠后用少许盐抓洗一下，冲洗干净，擦干水分、切成丁、拌上少许麻油和盐，放冰箱中冰30分钟以上。
3) After shelling the shrimp and taking out the mud intestines, wash it with a little salt, rinse it, wipe the water dry, dice it, mix it with a little sesame oil and salt, and put it in the refrigerator for more than 30 minutes.
4）韭黄摘好，切成小丁。
4) Pick the leeks and dice them.
5）肉馅取出后，加入海参、虾仁和韭黄丁拌匀，酌量加约1/2大匙的酱油和麻油，拌匀调成三鲜馅料。
5) After the meat stuffing is taken out, add sea cucumber, shrimp and diced leek. Mix well. Add about 1/2 tablespoon soy sauce and sesame oil as appropriate. Mix well and mix into three fresh stuffing.
2、猪肉白菜馅
2. Pork and cabbage stuffing
准备食材：猪前夹肉500克白菜1000克姜末15克葱末30克
Ingredients: 500g pork, 1000g cabbage, 15g ginger and 30g shallot
调料：精盐15克胡椒粉5克料酒25克味精15克香油25克精炼油25克
Seasoning: 15g refined salt, 5g pepper, 5g cooking wine, 25g monosodium glutamate, 15g sesame oil, 25g refined oil
具体做法：
Specific measures:
1）将猪肉去皮洗净，切为细粒；莲花白洗净，切为细末，再用精炼油拌匀。
1) Peel and wash the pork and cut it into fine grains; Wash lotus white, cut into fine powder, then mix well with refined oil.
2）将猪肉粒用姜末、葱末、精盐、胡椒粉、料酒、味精、香油拌匀，再加入白菜和匀就可以啦。
2) Mix the Diced Pork with ginger, green onion, refined salt, pepper, cooking wine, monosodium glutamate and sesame oil, then add cabbage and mix well.
要注意：
Note:
1）猪肉的肥瘦肉比例为4∶6。
1) The proportion of fat to lean pork was 4 ∶ 6.
2）莲花白不能直接加入猪肉粒中，须先用油拌匀再加。
2) Lotus white can not be directly added to the pork. It must be mixed with oil before adding.
3）如果配料选用大白菜，须先将大白菜腌渍，挤出部分水分后再加入，不然水分太多，饺子的口感就不好了。
3) If you choose Chinese cabbage as the ingredient, you must first pickle the Chinese cabbage, squeeze out some water, and then add it. Otherwise, too much water will make the dumplings taste bad.
以上就是今天所要讲解的内容了，相信大家在看完本文的描述之后，能够对该产品有一定的认识和了解，希望以上内容能帮助到你。另外，若你想要了解更多相关资讯，可以多多关注我们的网站动态
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