Every year after the emergence of cabbage, it needs thinning . That is to pull out the long and too tight seedlings and leave enough space for other cabbage to have enough space and nutrients to grow up. My mother would blanch the plucked cabbage and make it into a ball and send me a lot of it. It's frozen for months, because she knows that I love cabbage stuffing very much. Steamed dumplings with hot noodles have soft skin. Compared with baozi, they prefer hot dumplings. -
Step1:First soak the fungus. Then mix the noodles. Pour boiling water into flour slowly. Stir with chopsticks to form floccule
Step2:Let's cool it down and cover it with a smooth dough for later use
Step3:When the cabbage is blanched and cooked, squeeze out water and cut it into pieces. Stir fry two eggs and put in. Chop the onion and put in. Chop the fungus and put in. Add salad oil, sesame oil and salt. Mix well and season.
Step4:The dough is made into a little larger than the dumpling ski
Step5:Put some stuffing on i
Step6:Made into dumplings. This is LiuYe dumplin
Step7:And the common moon tooth dumpling
Step8:Steam in cold water. Steam for 12 minutes, turn off the heat and simmer for 5 minutes, then start the boiler. Because the noodles and fillings are cooked, 12 minutes is enough.
Step9:It smells goo
Step10:I didn't have time to take photos. After a day, I took photos with the color of bamboo curtain. But it's delicious.
Cooking tips:I cook with light taste, so the seasoning is basically oil and salt. I think it is delicious enough. If you have a heavy taste, you can put some chicken essence, shrimp skin and so on. There are skills in making delicious dishes.