Emerald and jade steam
By VicentaLakin
Recipe Recommendations
- flour 300g
- spinach 50g
- water 40g
- salt a little
- edible alkali a little
- meat emulsion 300g
- kimchi 50g
- Chinese cabbage 50g
- eggs in 1
- soy sauce 1 spoon
- corn oil 1 scoop
- chicken essence a little
- ginger 2 tablets
- green onion 3 pieces
Steps for Emerald and jade steam
1
Homemade Korean cabbage washed。
2
Big cabbage wash。
3
It's all poached and dry。
4
And put in the bowl onions and ginger mush, and on the tablets of the meat, and cut it off, and take out the glue。
5
Put dumplings in the bowl with a spoon of fresh water。
6
Smiling in one direction。
7
Spinach wash water。
8
It's cold in ice water。
9
A little fresh water to make mud。
10
Half the flour with a modest amount of salt to clean up the water and make smooth noodles。
11
The other half of flour, with spinach mud and a few edible alkaline and smooth noodles, will be covered with a shivering film for half an hour。
12
The white noodles grow up and the spinach noodles become noodles。
13
The green noodles are slightly longer than the white ones, wrapped in white ones。
14
Hold tight。
15
It's about three centimeters long。
16
Cut into a balanced agent。
17
Press the agent with your hands。
18
The crutches begin to be rounded from the middle。
19
Get meat in the middle of the dumpling。
20
The shape of a starfish。
21
Five edges with thumb and index finger。
22
Do you look like a cabbage when you're done
23
It's eight minutes or so。