Tools/ingredients: 400g corn flour, medium gluten flour 100g warm water, 5g yeast, half carrot, 3 eggs, vermicelli 1 stick, spinach 1 stick, shrimp skin 1 stick, and olive oil 1 stick.

1, corn flour, medium gluten flour, yeast, add water and stir, knead into smooth dough and ferment for 2 hours. The amount of water can be adjusted by itself, and the dough is moderate in hardness.

2, spinach blanched, cold water, squeezed water, chopped and set aside.

3. Soak the vermicelli in water, remove the cold water and chop it for later use.

4, carrots are shredded and diced for use.

5, the eggs are fried for later use.

6, put the ingredients together, add shrimp skin, salt, soy sauce, oyster sauce, olive oil and stir well.

7. Take out the dough and knead it into long strips.

8. Cut into the agent.

9. Take one and pat it flat with both hands. You can get less water on your hands to prevent them from sticking.

10, put stuffing, wrap it and put it on the drawer.

1 1. Wrap it all, cover it for 20 minutes, steam it for 20 minutes after the fire, turn off the fire for 3 minutes, and then take it out.