First, prepare the dough. Add boiling water to ordinary flour to make hot dough. Don't be too weak. Keep it awake.

Prepare steamed glutinous rice, pour a little olive oil into the pot (lard tastes better, but it is afraid of being fat) and stir fry.

Shredding daylily, soaking, and cutting into powder.

Shredded mushrooms in water.

Ham (Jinhua ham or bacon) powder

Pour the ingredients into the pot, stir-fry with glutinous rice and add some chicken essence.

Add 2 spoonfuls of curry powder. I like curry, so I add more. Stir fry repeatedly

Finally, add the right amount of green beans. I used canned beans, so I put them at the end. If it is fresh, it should be cooked or fried in advance.

Only stuffing.

Baked skin

Not good at first, but that's what I mean.

Pull the dough into paste and roll it into flounce dough with a thin rolling pin.

The method is to roll it into a circle, then put the rolling pin in the middle, press the edge of the skin with your right hand, push it forward bit by bit, and press it while pushing, and the edge of the skin will become a lotus leaf shape.

Put the stuffing in the middle.

There should be more fillings, and they should be packaged and sold unopened.

I didn't wrap it. I smiled. I will definitely improve next time.

I don't have a tarpaulin, so I have to cut palm leaves into disks and put them under.

Fire 15 minutes, the skin is ripe.