Jade steamed dumplings: 1. Soak spinach and lotus white in water with a little salt for a while, cut the spinach into sections with a knife, add a proper amount of water into a cooking machine to make juice, pour it into 200 grams of flour, cover it with dough, and wake up 400 grams of flour.

2. Blanch the lotus root in boiling water, remove it and dry it. First, shred carrots and cut them into powder for later use. Wash mushrooms and cut into pieces for later use. Add a proper amount of salt to meat stuffing, soy sauce, sesame oil and cooking wine, and stir evenly in one direction. Add chopped carrot powder, mushroom powder, lotus powder, onion and Jiang Mo into the stuffing and mix well.

3. When the noodles wake up, roll the spinach dough into rectangular slices, rub the white flour into long strips, and eat it around, without wrapping it all! Well, cut off the excess, wrap it up and rub it on the chopping board to make the two kinds of noodles stick more tightly, cut it into equal parts larger than jiaozi, and roll it into a bigger and thinner skin than usual wrapped in jiaozi, without too much stuffing. The left hand holds the skin slightly together, and the right hand moves the skin closer to the middle! Pinch its neck! Make its mouth flower-shaped, add water to the pot, put away the drawer cloth, package and sell, cover with fire and steam for 12 minutes.