Spinach egg powdered double-coloured dumplings
By VicentaLakin
Where are you standing? Stand in the spring. The spring wind begins, the spring forest rises, and so much is missing about spring. The birds and the bells, the flowers compete, the red willow greens, the wind and the sun. A year's edict, this is the best time. Spring's delicious, spring's color. The spinach juice and the double-coloured water dumplings are here, and they're so good, too. Tasty and full of eyes。
Recipe Recommendations
- spinach appropriate amount
- white flour appropriate amount
- eggs of 2
- vermicelli appropriate amount
- scallion one
- soy sauce appropriate amount
- pepper powder appropriate amount
- cooking wine a little
- sesame oil appropriate amount
- chicken essence a little
- salt appropriate amount
- oil appropriate amount
Steps for Spinach egg powdered double-coloured dumplings
1
Get your food ready, and the powder is immersed for half an hour。
2
Spinach washes the water and cuts it to the water. The eggs are so crumbed, the onions are cut to the eggs。
3
Spinach juice and green pasta, and a white noodle with a protective film for half an hour。
4
Powders are cooked and shredded with water and placed in eggs, with all the sauce and balconies。
5
Finally, when the water is put in, it is washed, and the spinach is cut apart。
6
Blend。
7
The green noodles grow, and the white noodles lean on the green noodles。
8
Hold tight。
9
Cut the agent with a knife。
10
Skin bag。
11
Pack it up。
12
The water is boiled for seven minutes and cold water for the middle。
13
The finished product。