Emerald dumplings
By VicentaLakin
Recipe Recommendations
- flour 300 grams
- spinach juice 70 grams
- Plum head pork 200 grams
- cooking wine 1 porcelain spoon
- oyster sauce 2 porcelain spoons
- water 70 grams
- salt
- pepper
- peanut oil
- salty and fresh
- steamed
- an hour
- senior
Steps for Emerald dumplings
1
Spinach sprouts, with a proper amount of water to extract juice, filtering it out, adding 150 grams of flour, rubbing it into a flounder, because flour is different in its water quality, and spinach juice can be reduced depending on the level of dry moisture
2
150 grams of flour added to 70 grams of clean water to smooth noodles
3
It's 30 minutes to wake up
4
Plum-headed meat is cut to pieces, with peanut oil, pelican oil, pepper powder, salt in the same direction. even
5
Take the spinach pasta and grow the square. Snippets
6
White noodle rolls on spinach noodles. Move
7
Squeeze the white noodles with spinach noodles
8
Sliced into small agents of average size
9
Skin, you like it
10
Put it in pork
11
Shut up