I. Materials used

Ingredients: 60g of ground flour, pork stuffing150g.

Accessories: 50g of dried bean curd, 0/5g of auricularia auricula/kloc-0, 5g of corn starch/kloc-0.

Seasoning: 3/4 teaspoon of salt, soy sauce 1 teaspoon, monosodium glutamate 1/4 teaspoon, 8 grams of onion, 4 grams of ginger, 85 ml of sesame oil 1 teaspoon, 85 ml of water, 5 grams of lard (suet), 2 teaspoons of sugar 1/and rice wine/kl.

Second, the practice

1, put the dried noodles and corn starch into a large bowl, add boiling water and stir well.

2. Put the hot flour on the chopping board and rub it evenly by hand.

3. Add lard to the dough

4. Knead by hand again.

5. Divide the dough into 2 equal parts, add green pigment to one part, knead evenly, and cover with wet cloth 10 minute.

6, dried tofu, water-borne black fungus diced, onion, ginger minced.

7. Add soy sauce, cooking wine, yellow wine, pepper, sugar, monosodium glutamate and minced onion and ginger into the meat stuffing and stir hard.

8. Add dried bean curd and diced black fungus.

9. Add sesame oil and mix well.

10 and baked dough are kneaded and divided into 8 equal doses.

1 1, take a green reagent, round it, press it flat, and poke a hole in the middle.

12, add the rounded white agent.

13, two-color agent press flat

14, "Roll into dumpling skin"

15. Take a dumpling wrapper and put the prepared stuffing in the middle.

16, knead the edges into pentagons first.

17, and then pinch the sides of the pentagon.

18, the sides of the pentagon are alternately rubbed with thumb and forefinger to make flower folds, and then the bottom of each side is pushed up and pinched with the center of the pentagon, and the other four sides are made in turn.

19, and finally plastic.

20. All jiaozi green cabbages are ready.

2 1, peeled and sliced carrots, boiled in a steamer, put carrot slices on the steamer, and then put jiaozi green body on the carrot slices.

22. Cover with medium heat and steam for 5 minutes.