Ingredients

:

Cornmeal (yellow)

200 grams

Flour

100 grams ∴

Yeast

5 grams

Northestern China sauerkraut

1 bag

Water

150 grams

Lard (lard)

50g

Onion

, ginger powder

, five-spice powder

, salt

each moderate amount Chicken essence

a little

Fragrant oil

5g

Method: 1.

Cornmeal and white flour mixed together, the yeast powder Pour the yeast into the flour with a little lukewarm water, then pour in the water in small batches and stir out the small lumps with chopsticks before kneading with your hands to form a smooth dough, cover with plastic wrap or a wet arrangement and let rise in a warm place until doubled in size.

2. Wash the sauerkraut with water and dry it out, then cut it into pieces with a knife, and cut the lard residue into pieces and put it in a pot for later use. 3. Put in chopped green onion, ginger powder, five-spice powder, salt, chicken broth, sesame oil and other seasonings and mix it well to make a good stuffing.

4. Cut the fermented dough into appropriate sized dosage, take one dosage and flatten it with your hand and wrap it into the vegetable filling, close the mouth and ball it up

. 5

. Put the packaged vegetable dumplings into a cage drawer, cold water on the pot, first small and medium heat for 10-15 minutes (so that the noodles can be fully developed), then high heat boil and steam for 10 minutes on high heat can turn off the fire.

Practice 2

Main Ingredients

: long white radish, cilantro, green onion, black fungus, white pepper, multi-flavored spices, ginger powder, salt, vegetable oil, sesame oil, rice wine, chicken broth, 400 grams of rice noodles, 400 grams of medium flour, 10 grams of granulated sugar, 5 to 7 grams of dry yeast, 400 to 450 grams of water.

Practice

: 1, white carrot shredded slightly chopped, put a little salt marinade for 20 minutes, squeeze out the water.

2, black fungus in advance of the night soak well soaked, take out before use to drain, chopped, into the water squeezed radish shredded pot standby.

3, shrimp soak in warm water for a while, wash, drain and mix into the right amount of rice wine, small onions, parsley chopped spare.

4, the pot into the appropriate amount of oil boiled to 40% hot, pour into the shrimp and green onions fried flavor after turning off the fire, cool.

5. Pour the above materials into the radish and black fungus crushed, add chopped cilantro, seasoned with the right amount of ginger powder, white pepper, multi-flavored spice powder, chicken broth and mix well.

6, and then finally add the right amount of salt and mix well into the filling, before the package and then add the right amount of sesame oil to enhance the flavor and aroma.

7. Put the cornmeal, white flour, sugar and yeast into a pot, add water and mix with chopsticks to form lumps.

8: Knead the dough with your hands to form a smooth dough, cover with a semi-wet drawer cloth, and let it ferment in a warm place until it doubles in size.

9: Divide the fermented dough into 50g pieces, flatten one piece with your hand and wrap it with the vegetable filling.

10, will be wrapped into a cage drawer, cold water on the pot, first small and medium heat for 10-15 minutes (so that the noodles can be fully awake).

11, and then turn to high heat to boil, and then high-fire steaming 10 minutes to turn off the fire, turn off the fire, do not immediately uncover the pot, and then virtual steam for 3 to 5 minutes before opening the pot.

Practice 3

Main Ingredients

: Rice Noodles (appropriate amount), Millet Noodles (appropriate amount), Flour (appropriate amount), Snake Beans (appropriate amount), Meat (appropriate amount), Scallions and Ginger (appropriate amount).

Practice

: 1, cornmeal, millet flour, flour with baking soda, sugar and make dough.

2, meat chopped into a filling with salt, onion and ginger, soy sauce seasoning.

3, snake beans rub silk chopped.

4, snake beans, meat filling with chicken essence, sesame oil and stir well.

5, the dough pressed into a cake wrapped in filling.

6, dough into a smooth ball.

7, steam on the pot for 20 minutes, complete.

Practice 4

Raw materials

: 200 grams of cornmeal, 500 grams of bok choy, 35 grams of seaweed, 1 egg, 10 grams of wine, 3 grams of salt, 2 grams of monosodium glutamate (MSG), a pinch of pepper, 20 grams of sesame oil.

Practice

:1, wash the seaweed and pour a little wine, and then soak in warm water for a few moments standby.

2, the green vegetables washed with boiling water and cooled, and then clenched dry and chopped. Chop the soaked seaweed.

3, the chopped seaweed and chopped vegetables mixed into the appropriate amount of sesame oil, and then salt, pepper and monosodium glutamate seasoning, and finally put an egg mixed well.

4, put the stuffing into the cornmeal bowl with the hand clenched into a suitable size ball.

5, the cornmeal roll dipping in the dough, and then removed with water to wet the dough and then continue to put into the basin roll dipping, *** roll dipping three times the cornmeal can be rolled, roll dipping good cornmeal dough yards into the steamer.

6, with high fire steam 15-18 minutes can be out of the pot, eat while hot.

Note: The stuffing of green vegetables is loose, so put an egg in order to clench into a ball, you can also put a little meat filling, so it is easier to clench into a ball.

Practice 5

Main Ingredients

: 700g of cornmeal, 200g of white flour, 1 cabbage, 200g of leeks, 200g of dried shrimp, oil, salt, sweet noodle sauce, five-spice powder, fresh ginger, and flavorings.

Practice: 1, wash and dry the water control of cabbage, chopped into pieces, sprinkle the water with salt, washed in cold water, squeezed out of the water standby.

2, leek wash and dry water control and chopped.

3, dry shrimp soaked in water for 30 minutes, and then cut into pieces.

4, the pot of oil will be minced shrimp fried flavor into the pot.

5, add the oil, sweet noodle sauce, five-spice powder, monosodium glutamate and mix well.

6: Add cabbage and mix well.

7: Add chopped chives and salt, mix well and set aside.

8, in the cornmeal, flour, add boiling water scalding noodles, while adding boiling water with chopsticks to stir.

9, and into a smooth dough.

10, take the appropriate size of the dough, with two hands will be patted into a thin sheet of dough, put on the left hand, into the vegetable filling, and then two hands will be wrapped up the sheet of dough upward, dough into a round vegetable bun. And in turn, wrapped one by one, loaded into the pot, steamed for 20 minutes.