The method of crystal steamed dumplings is very simple, 2 1 13. First, 526 1 you put the noodles in, and it will be fine. Or 4 102 is bigger and softer than water, 1653. Then, roll the noodles thin with a rolling pin. In this case, the skin of crystal steamed dumplings will be thinner, and then it is best to add some leeks, eggs and dried seaweed to the steamed dumplings. These colors are particularly beautiful and can penetrate. Crystal dumpling skin is especially photogenic when I see jiaozi made.

Everyone likes to eat steamed dumplings, especially the crystal-clear white steamed dumplings, which are more beautiful in color. When steamed out of the pot, people's appetite will increase greatly. Why is the crystal steamed dumplings in the hotel so crystal clear, but our family can't? Today, I will decipher the correct method of crystal steamed dumplings for you, but if you want to make them delicious and beautiful, you still have to try more and do them several times to master the skills here.

Blanch wheat starch and cassava starch with just boiled water, stir well, stir into a ball, and knead it into smooth balls without white particles when it is slightly warm. Cover with plastic wrap or plastic wrap and seal for 20 minutes.

Remember to make soup with boiling water here. Boiling water is fresh water 100 degrees Celsius.