Emerald steam
By VicentaLakin
I've been trying to make emerald dumplings for a long time, but I've been in trouble. Today, more dumplings are made, more noodles and less, but only a small piece of noodles, which is clearly not enough. When you look at spinach leaves when you're ready to meet again, you think of emerald dumplings that grow grass for a long time. I'm bored at home, and I've done everything I can, just a green noodle. It's hard to make a styrofoam. My face is soft and my taste is good, but it's a little different
Recipe Recommendations
- spinach juice 57g
- flour 100g
- white dough appropriate amount
- Chinese cabbage and pork stuffing appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Emerald steam
1
Pork cabbage。
2
the 20g spinach leaf with water and 60g water stirs and filters out the juice, 100 g flour with 57 g spinach juice, and a soft-sweeted face, smoothing the face and growing the square, with a width that covers the white noodle and is approximately 1 cm thick。
3
In the past few years, the government has been trying to keep the white noodles in the green
4
Squeeze the edges and squirm into squirms。
5
Cuts into a single-size agent。
6
The face agent is then crushed in the middle of the palm of the hand in a cylindrical form. It's green enough to clean the package around the white。
7
In thin circles
8
The left thumbs hold the material, the right hand squeezes the tip, split it into five。
9
The middle must be firm。
10
From the centre, the wrinkles were pushed out by hand until about a centimetre below the tip。
11
Turns the wrinkles at the end of the line back to the next one, by analogy。
12
A jade steam is done。
13
Put some oil on the steam drawer。
14
The water boils for six minutes。
15
Steamed jade dumplings。