Cooking Steps

1. 

   Step1:Add 160g flour and 1g salt into 80g boiling water. Stir while pouring in. Slowly mix the flour into floccules. Knead it into dough. Wake up for 15 minutes. Knead it. Wake up for another 15 minutes. Knead it again. Knead the long stri

2. 

   Step2:Cut into even sized preparations. Enough for a piece of dumpling skin. Press flat. Roll into dumpling skin. Sprinkle dry flour to prevent adhesion. Then brush oil on the upward side

3. 

   Step3:When one is finished, put the second one on the top. Brush the oil in turn until all are finished (it's better to roll it into a uniform circle. My level is limited. The rolling is big and small. It affects the effect). Roll the eight pieces of dough together. Put the rolled dough on a plate. Steam in a cold water pan for 6 minutes. Stew for 2 or 3 minutes and open the cover

4. 

   Step4:Tear the face slowly. Then fold it in half and put it in half

5. 

   Step5:1. Wash and dice the mushrooms, stems and carrots. Remove the shell and dice the shrimp. Dice the chicken breast. 2. Mix the chicken breast and shrimp with pepper, cooking wine, fish sauce and starch. Add oil and stir to marinate for 10 minutes

6. 

   Step6:Prepare 1 bag of red curry, 1 bag of coconut milk, 1 piece of citronella, 1 piece of lemo

7. 

   Step7:Warm oil and stir fry the lemongrass. Put the curry in the pot. Stir fry the marinated chicken breast and shrimp in the pot. Pour in coconut milk and a little water, squeeze in lemon juice. Add a little fish sauce and a teaspoon of white sugar. Then put in the diced mushroom. Cook for two minutes. Then put the carrot and the vegetable stem into the pot. Before starting the pot, add the water starch to thicken the curry. Make the curry thicker

8. 

   Step8:Open a pie crust. Two spoonfuls of chicken curry. Simply roll it up

9. 

   Step9:With miso soup. Let's go