Steamed dumplings in summer

Steamed dumplings in summer

Introduction:

"It's the hottest day of the year in summer. If you don't want to eat too much, you can have some light and refreshing dumplings."

Production steps:

Step 1: prepare the raw materials first

Step 2: soak black fungus and day lily with water

Step 3: soak the black fungus and day lily, cut them into small cubes and set aside. Open the eggs and set aside.

Step 4: wipe cucumber silk, kill with salt, water reserve

Step 5: cool the oil in a hot pan and prepare to fry the stuffing.

Step 6: after the oil is put into the pot, turn down the fire and pour in the beaten eggs.

Step 7: break the eggs with chopsticks when they are not in large pieces, and then add the shallot to stir fry the flavor.

Step 8: put in black fungus

Step 9: finally put the day lily into the water

Step 10: add salt to adjust the basic flavor

Step 11: add a little oyster sauce to taste. When the stuffing is ready, turn off the heat and let it cool. At this time, you can live.

Step 12: in order to make the dumpling skin taste not hard, first scald some noodles, that is, use boiled water to make noodles, which is about two-thirds of the whole noodles. Cool down after scalding.

Step 13: add the remaining third of the flour

Step 14: make smooth dough, cover with wet cloth and wake up for 30 minutes.

Step 15: when waking up, squeeze the water out of the cucumber and put it into the cold stuffing.

Step 16: start wrapping and divide the noodles into small pieces.

Step 17: rolling into garden skin

Step 18: add the right amount of stuffing

Step 19: molding

Step 20: all wrapped, cold water on the pot, direct fire 15 minutes.

Step 21: heat up, ready to get out of the pot

Step 22: cool down and eat

Materials required:

Flour: 200g

Eggs: 3

Black fungus: a little

Daylily: a little

Cucumber: 1

Shallot: 1

Salt: a little

Oyster sauce: a little

Note: taste too light can be adjusted according to their own preferences sticky juice stick to eat.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: light