Cooking Steps

1. 

   Step1:Food material group phot

2. 

   Step2:Wash the vegetables and then boil them until they are green

3. 

   Step3:The 200g green vegetable juicer is used to make juice. The wall breaking machine in my house is too big. There are few vegetables. They are not broken. I wrap them with steamed cloth to make juice

4. 

   Step4:300g flour and 50g hot water. Heat one third of the flour. Add 100g warm water and dough.

5. 

   Step5:70g flour. Scald one third with 10g boiling water respectively. Add 25g vegetable juice and noodles. Steamed dumpling noodles and soft ones. If it is hard, add some water. Flour has different water absorption.

6. 

   Step6:Cut the meat. Add the onion and ginger to make the meat foa

7. 

   Step7:One teaspoon of chicken essence, one teaspoon of salt, two teaspoons of soy sauce, three tablespoons of cooking oil. If it's streaky pork, you can put less oil. It's pure lean meat today. Stir it for three to five minutes and work hard

8. 

   Step8:When you want the bag, add the green vegetables and mix well. Taste the saltines

9. 

   Step9:Roll out the long dough in color. Roll the white dough into a cylinder. Put it in the tundish and roll it up. Cut it into dosage forms. Roll out the dumpling skin

10. 

    Step10:Put carrots under each dumpling. Or steam cloth in corn nest. Look at the size of dumplings 1520 minutes after boiling

11. 

    Step11:Amaranth will fade after steaming for a long time. It's better to use spinach for its green color. It's not spinach season now. You can use cabbage or pumpkin for its yellow color

12. 

    Step12:Northeast with soy sauce, Shaanxi with spicy vinega