Cooking Steps

1. 

   Step1:First, clean the salted egg yolk, then steam it for 10 minutes. Take it out and put it into a cool place, sift it, then mix the meat floss and salad dressing evenly. Knead it into small balls for use. Dousha is also synchronized (about 30g each). I forgot to take the finished picture

2. 

   Step2:Add 150 grams of boiled water to the clarified noodles, stir them with chopsticks to form floccules, and then rub them with hands for us

3. 

   Step3:Put the wormwood powder, sugar and cooking oil into the basin together. Add 330g of boiling water and stir evenly, then add the glutinous rice flour. First mix it with chopsticks to form a floccule, and then knead it into a dough with hands. Then add the clarified dough and knead it to a smooth and delicate dough (the dough will be a little hot at the beginning Hold back. That's what iron sand palm is made of.

4. 

   Step4:Divide it into about 40 grams of flour preparation. Knead it into hemispheres and put in bean paste or egg yolk of meat pine. Then slowly close your mouth and rub it into a ball. If in the process of packaging, it feels dry and rubs the dough again, it will return to softness. If there is a crack, dip some water to smooth it.

5. 

   Step5:As shown This is the wrapped stat

6. 

   Step6:Put silica gel pad on the steamer. Put the wrapped green dough into the steamer in turn. Steam for 10 minutes after boilin

7. 

   Step7:Turn off the fire when it's time. Put some cooking oil on while it's hot to prevent it from getting stained. Wrap it with plastic wrap one by one after it's cool. It's still soft and waxy at room temperature for two days If you can't finish eating, you can freeze it. Steam it when you eat i

8. 

   Step8:Finished product - filled with bean past

9. 

   Step9:Finished product - salted egg yolk with minced mea