Cooking Steps

1. 

   Step1:After blanching 150g spinach, put a small amount of water together with a blender and mash. Filter out 55g spinach juice by separating the dreg

2. 

   Step2:Spinach juice 55g and 125g flour. 1g salt. And make smooth green dough. The remaining 125g flour add 55g water and 1g salt and make smooth white dough. Stand still for half an hour respectively

3. 

   Step3:After exhausting, green dough stands for long flakes, while white dough stands for long flakes. On the right, roll up the long flakes. Green enveloped white doug

4. 

   Step4:Round. Cut crosswise One point five Centimeter thick small dosag

5. 

   Step5:It's a thin round piece. It's centered on the white in the center. It's open to the outside. Try to keep the white surface as round as possible. It's beautiful when it's wrapped.

6. 

   Step6:Pack in the meat. The meat is minced in a fat and thin pork mixer. Add salt. Add a small spoon of water three times. Rotate in one direction quickly. Stir vigorously. Then add corn radish. The meat will be smooth.

7. 

   Step7:It's not easy to have too many meat fillings. It's like cabbage. Turn the wrinkles out to make up the shape. All done. Boil the pot. Steam for 10 minutes. Shredded - can you steam it in ten minutes? Because the plates are different in thickness. Make it all right. Boil the pot under water. Steam the plates for ten minutes, then take out. Fragmentary reading - can you steam it in ten minutes when asked by a chef? Because each plate is not thic

8. 

   Step8:Lifelike and eye-catching shape. Adults and children will like it very much. Entertain guests. Use this dumpling to serve the table. There must be a lot of applause.