Sorghum stalk grates are made of millet stalks by hand. Jiaozi, steamed stuffed buns and noodles can all be placed in this kind of grate, which is not afraid of adhesion. Steamed steamed bread is also useful.

For jiaozi noodles, adding 1 egg per 500g of noodles can increase the content of protein. When cooking, protein shrinks and solidifies, and the dumpling skin becomes firm and not sticky. After the water is boiled, add a little salt. After the salt is dissolved, put it in jiaozi until cooked, without adding water or turning over. After the water is boiled, it neither overflows nor sticks to the pan or skin. When jiaozi is finished, first soak jiaozi in warm water with a strainer, and then put it on a plate, so that it won't stick together.

Three skills of freezing jiaozi;

1. When freezing jiaozi, jiaozi needs to be frozen for about 4 hours and then put into a fresh-keeping bag. If you don't put it in a fresh-keeping bag, a thick layer of frost will appear on the surface of jiaozi, so that when we fry jiaozi, a lot of water will be generated, which will make jiaozi stick to the pot.

2. It is best to freeze the packaged jiaozi only 1 month. If frozen for too long, it will seriously affect the taste of jiaozi.

3. Sprinkle more starch when freezing jiaozi to prevent jiaozi from cracking. When we cook jiaozi, we shake the jiaozi to remove the starch on the surface, so as to prevent the starch from becoming mushy in the water, which leads to the undercooked jiaozi.