Emerald wheat

1

The flour and the tea powder are evenly mixed and sifted, and then a proper amount of open water is then rubbed into a soft patch for use。

2

Get the pie ready, the mushrooms go up early, it's too late, it's too hot to go up with warm water, and then cut it with carrots and cut the cabbage, and the rice goes back early. Five flowers are also cut to bits。

3

Cracked fats are added to the soy sauce, soybean bean bean bean bean sauce, adequate salt, smelt, wine, and a small amount of white sugar, which is fully comfy and salty。

4

The boiler is filled with a small amount of oil, which is hot, and pours into mushrooms, salt, fragrances, and carrots, and then into a broken cabbage leaves, which is cut to a six-and-a-half point, with a small amount of stench and a spare。

5

Put a small amount of oil in the pot, pour it into the salted smudge, and make it up to eight-nine cents ripe for backup。

6

The chords of chords, which are made of mushrooms, are poured into the softened rice with the soft, and they are fully plattered, and can be scratched with a shampoo on their hands until they are fully modulated and condiments themselves。

7

it's about 20 g each, and it's about 20 g each, and it's about a little bit smaller, a little bit bigger, a little bit more personal。

8

The one that folded the wheat, because it was busy, forgot to film, took a barley, put it in a proper amount of pie, then rounded it up as much as possible, then squeezed it around the neck a little bit (only if you had a little skin on the top, so that the wheat would be pretty) and then you didn't have to squeeze it too hard, or else you wouldn't have to burn the wheat。

9

It's about 15 minutes. Fresh emeralds are burning out of the oven, and it's already late。

1. When mixing the dough, be sure to use boiling water; this ensures the dough becomes chewy and the skin won't break easily. The dough must be kneaded until smooth and uniform so the shao mai has a good chew. 2. When stir-frying the mushrooms, carrots, cabbage, and minced meat, just cook them until partially done; there is no need to cook them thoroughly as they will be steamed later. If they are overcooked, they won't taste good. 3. It is difficult to mix the glutinous rice filling evenly, so I covered it with plastic wrap and used my bare hands to knead it thoroughly. The old saying makes some sense: whether it’s a white cat or a black cat, if it catches mice, it’s a good cat. Hahaha. 4. When rolling out the shao mai wrappers, it is best to first round the dough portions, then press them flat slightly with your hands. Next, use a rolling pin to roll along the outer edge. To create the ruffled edge, hold the wrapper down with one hand while applying a bit more pressure with the rolling pin in the other hand to form a pleat, then the next, until the whole wrapper is finished. 5. When placing them in the steamer, everyone, don't forget to put a damp cloth or a non-stick cloth inside. I used baking parchment paper; it works really well and doesn't stick at all. Hahaha.