Cooking Steps

1. 

   Step1:60 ℃ warm water and noodles. Dough is smooth. Cover with plastic film. Wake up for 30 minutes.

2. 

   Step2:Knead it for 10 minutes after waking up. Knead it into a picture like this. Cover with plastic wrap and set aside.

3. 

   Step3:Dice shrimps, add ginger, onion, soy sauce and cooking wine, marinate for 30 minute

4. 

   Step4:Peel and dice two cucumbers.

5. 

   Step5:The soybean oil is cooked. Mix well in the cucumber. Do not put any seasoning in the cucumber before putting the oil. Mix the oil first to prevent the cucumber from flowing out when filling.

6. 

   Step6:Scramble the eggs (without salt, without salt, without salt. Say the important things three times). Put them into the cucumber with oil. Add salt to your taste before the bag. Put only salt in the filling. Don't put other seasonings. If the baby eats, don't add salt. The soy sauce in shrimp is salty enough.

7. 

   Step7:I forgot to take photos when I opened the bag and wrapped the cucumber stuffing. Just like the usual dumpling. Put some cucumbers and eggs. Use chopsticks to scoop up 23 pieces of shrimp and wrap them together.

8. 

   Step8:Put it in the steamer after the package.

9. 

   Step9:Boil the water in the pot and put it into the steaming drawer. Steam for 10 minutes.

10. 

    Step10:Open the finished picture. Cucumber is fresh. Shrimp and egg are delicious. Less seasoning is suitable for people who lose weight and reduce fat. Summer is the best time to eat this refreshing staple food.