Chinese Food

Cooking Steps

1. 

   Step1:And a little white doug

2. 

   Step2:I like stuffing. 9g on

3. 

   Step3:Green dough 30g. Red 20g. White lef

4. 

   Step4:About 30g of a white dough. Roun

5. 

   Step5:Pack the stuffing by pushing it u

6. 

   Step6:Closing as shown in the figur

7. 

   Step7:Shape it into the shape as shown in the figure. The top should be sharp. Push the high point as much as possible. It will collapse a little after fermentation

8. 

   Step8:The scraper presses out the indentation. Start harde

9. 

   Step9:Roll the green dough thin. Cut out the shape of the leaves with a knife. Press out the veins with a scraper

10. 

    Step10:Glued to both sides of the peac

11. 

    Step11:I pasted the mold for writing. If there is no mold, I will ignore this step

12. 

    Step12:One drop of food pigment + a little water. Mix wel

13. 

    Step13:Use the sieve against the cover. Brush back and forth with the toothbrush. This is the way to learn from the e-way teacher

14. 

    Step14:Dyed effec

15. 

    Step15:Put it into the steamer. 35 degrees. Ferment for 50 minutes. It's OK without steamer. Just ferment to 1,5 times of the size

16. 

    Step16:Ferment well as shown in the pictur

17. 

    Step17:Switch to the fresh and tender steaming mode of the steamer. After the end of the program, simmer for 2min, then open the door or use the steamer. Put the cold water on the pot. After the fire is boiled, turn to the medium fire for 15min. Turn off the fire and simmer for 2min.

18. 

    Step18:Out of po