Crystal mackerel

1

Let's get the pie ready. I've got rice, meat, shampoo, ginger, onions。

2

The rice is immersed early and evaporated in the steambox. (Steals in the steambox, pick up the rice, no water)

3

While steaming rice, prepare the ingredients, cut the shrooms into little ding, ginger, onion, and cut to the end。

4

It's a little hot in the pot, and it's a little fragrance。

5

Put it in meat and mushrooms and turn it into meat。

6

Add well-temperated rice and a little bit of shroom water to be immersed in mushrooms, and bring pepper powder, raw smoke, chicken sperm, twirling and flatting into the ground。

7

It's time to start preparing crystal skins, water, pig oil, flour and corn starch。

8

Combining it with corn starch, burning the water, pouring it into the bowl, mixing it with chopsticks, making it powder-free, and then covering it for five minutes。

9

Scramble。

10

Add pig oil。

11

Scratched into smooth, delicate noodles。

12

On average, the dough is divided into two, one of which is added to one drop of edible green. It can also be colored with green juice or spinach juice, but less

13

Scratch the two noodles into long strips of the same length and thick, cutting them together with a kitchen knife and dividing them into smaller, more even-sized agents。

14

Take a green noodle, rub it in the palms and wrap it around a circle. Take a white pasta and rub it in a small courtyard。

15

Put white noodles in the middle of a green noodle. "Beware that size matches."

16

Put your hands down a little bit first。

17

And then with a cane, the skin is thick and even, not too thin, and should be plasticized in the back。

18

Load the appropriate amount of material, press it with your hands. (If you're not skilled, it is recommended that the material be ploughed first and then put on the skin, which is easier to operate)

19

Squeeze the face like a pentagon star。

20

Squeeze slowly from the bottom and move the skin up, causing the five leaves of the pentagon to grow。

21

With a thumb, an index finger, and a middle finger, any leaf is attached to the finger, with a knife like the knife on the schemer, and the raisins are pressed on the leaves, and five leaves are pressed。

22

Take one of those leaves and squeeze the bottom a little bit。

23

Stick the squeezed leaves in front of you, and then stick the five leaves in the same direction。

24

When it is squeezed, the left hand holds it, and the right hand's tiger's mouth is plasticized from the middle, and the leaves are organized, so that a cabbage is ready。

25

We'll do all the cabbage in turn。

26

In the steambox, the carrots are sticky, and the well-built "yellow" is put on top。

27

Fire evaporates in the boiler for about three to five minutes。

Cook's Notes: 1: The filling for the "Jade Cabbage" can be mixed according to your own preferences, but it is not suitable to use loose fillings as they are difficult to work with. 2: If using a filling like mine with shiitake mushrooms, glutinous rice, and minced meat, you can also add diced carrots, peas, etc., for a more colorful look, though this combination is already delicious. 3: The water amount refers to the measurement before boiling. Since the boiling water must be poured into the flour immediately, measuring it at that moment is difficult. Therefore, due to the tools used, the water volume will change after boiling; I used an electric kettle to heat the water. If boiled in a wok or milk pot on an induction stove, more water will evaporate. 4: If you mind adding food coloring, you can use green vegetable juice or spinach juice instead, but the effect will be slightly inferior. Personally, I think it is fine to eat this once a year with just one drop of food coloring. 5: During preparation, cover the dough pieces with a damp cloth; otherwise, they will dry out and become difficult to work with. 6: When steaming, place them in the pot when the water is boiling and steam over medium heat. Since the filling is already cooked, do not steam for too long; just until the dough wrapper is cooked. If you still don't understand, feel free to ask.