Chinese Food

Cooking Steps

1. 

   Step1:Pour the flour into the basin slowly into the hot water about 150g (about 80 ℃) and stir with chopsticks to form floccules. Then add the cold water about 50g and stir evenl

2. 

   Step2:Make soft dough, cover and wake up for 10 minute

3. 

   Step3:Knead again after 10 minutes, and then wake up for 15 minutes (does it moisten a lot

4. 

   Step4:Soak black fungus hair, wash and cut into small pieces for standb

5. 

   Step5:Chop up the shallots and mix them with a little oil for later use (it will not smell like leeks

6. 

   Step6:Chicken breast wash and dic

7. 

   Step7:Cut pork five flowers into small grain

8. 

   Step8:Remove the skin and thread of prawns, clean and flatten with the back of the knif

9. 

   Step9:A little cho

10. 

    Step10:Add chopped green onion, soy sauce, salt, sugar, white pepper and 2 teaspoons water to the stuffing and mix well (do not stir well

11. 

    Step11:Finally, add shredded fungus, onion oil and sesame oil and mix them into stuffing agai

12. 

    Step12:Wake up dough and rub it into strip

13. 

    Step13:It's the same siz

14. 

    Step14:Roll out the original film with the middle thickness and the surrounding thicknes

15. 

    Step15:A little stuffin

16. 

    Step16:Use the middle finger to press the dough toward the filling direction. Squeeze it by hand. Then use the thumb and index finger to hold the dough on both sides. Only form a W shape

17. 

    Step17:Then. Fold the thumb and index finger forward, left, right, back and forth to form a willow leaf

18. 

    Step18:All right. All right

19. 

    Step19:Boil the water in the steamer. Spread the oil paper on the bottom of the LiuYe dumpling and put it into the pot (or wet it with the drawer cloth and put it into the cage drawer. Put it into the wrapped dumpling). Steam for 810 minutes in high heat

20. 

    Step20:You can also prepare a dip. Put vinegar, garlic and chili oil into a small bowl

21. 

    Step21:Finished product drawin