This paper briefly introduces the practice of jiaozi.

Jiaozi, also called jiaozi, is a traditional food in China. It evolved from wonton and originated from an ancient corner of China, formerly known as "Jiaoer". It is a folk staple food in northern China, local snacks, and also a new year's commodity. Jiaozi has a history of 1800 years. It was invented by Zhang Zhongjing, a native of Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and was originally used as medicine. There is a folk proverb called "The weather is cool, so we should eat jiaozi in the New Year.

It was called "Crescent Wonton" in the Three Kingdoms period, "Wonton" in the Northern and Southern Dynasties, "Crescent Wonton" in the Tang Dynasty, "jiaozi" in the Song Dynasty and "Flat Food" in the Yuan and Ming Dynasties. It was called "Jiaozi" in Qing Dynasty. Jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a native of Dengzhou, Henan Province in the Eastern Han Dynasty.

Jiaozi's practice:

Jiaozi's cooking methods mainly include boiling, steaming, searing, frying, frying and baking. Mix the dough with cold water (water below 30 degrees). The dough mixing method of Yutong dumpling skin. The water content of stuffing jiaozi should not be too high. Not suitable for jiaozi dishes, such as zucchini. But it can be used as stuffing for steamed dumplings. After airing and steaming, it can be cooked in 20 minutes.

When jiaozi can't eat it all at once because of too many bags, and can save it for the next meal, it can be fried instead, which is also delicious. People are used to frying jiaozi with food. However, the dietary trend advocates health, and oily food is not very popular. In fact, frying jiaozi with water alone, or using soup instead of cooking oil, tastes good. Fried dumplings are also called fried dumplings.

The above contents refer to Baidu Encyclopedia-Jiaozi.