Soo San's dumplings

Spring bellies are particularly delicious. The famous poet, Duft, left a poem, “Nightcut, new cooking sorghum”, which envied many people. From the moment I remember, my vegan dumplings are the same three old ones as cabbage/powder/eggs, which I've always liked. When you're home, cooking is always sex. This time I put prawns and mussels in the three of them

Recipe Recommendations

leek appropriate amount
flour appropriate amount
vermicelli appropriate amount
eggs appropriate amount
fungus appropriate amount
fresh shrimp appropriate amount
chopped ginger appropriate amount
salt appropriate amount
sesame oil appropriate amount
soy sauce appropriate amount

salty and fresh
cook
half an hour
simple

Steps for Soo San's dumplings

Shrimp is treated clean

Powders run down and boil in the pot

As shown above: eggs scattered, muscular hair, ginger cut to tan

Cooked powder bars and put them in the bowl. Don't use cold water

Eggs cooked

Cut the dust and spare it

Put the sauce on the boiler and the smell on it

Just a little bit

And then I'm going to dump it in the pot

Combining the powder with the fried sauce

Put eggs and ginger in the pot

I'll put the lumber-heads in the pot

Shrimp is cut

I'll put the cauliflowers and shrimps in the pan

It's better to put perfume in order to prevent the cuisine from coming out of the water, and then to mix it down with salt, because shrimp is unique to the smell, so there's no need for chicken powder。

Flour and a soft, hard face

It's like growing a strip

It's as above. It's a noodle. It's a dumpling

It's like a dumpling on the map

Cooking on the pot and burning it with fresh water, and pouring down the dumplings until the dumplings float, and then twice

Cooked dumplings

Completed Chart