Sixi Steamed Dumpling is a delicious dish that many people will cook in family banquets, because this dish is not only particularly delicious, but also looks particularly beautiful. The most important thing is that it has a beautiful and peaceful meaning. The so-called Sixi Steamed Dumplings are made by putting four different kinds of food scraps in the four big corners of steamed dumplings, and putting the four colors of red, Huang Qing, black and red together.

Four kinds of fillings are put in the four corners of the steamed dumplings, and the colors are particularly beautiful.

Red refers to the chopped ham, yellow refers to the chopped egg yolk, black refers to the chopped fungus, and green refers to the chopped vegetables. These four kinds of fillings are put together, and the colors are particularly beautiful. We also need to put some mixed meat stuffing in the middle of the steamed dumplings, and then steam them in the pot, so the Sixi steamed dumplings will be steamed. Xiaobian first saw Sixi Steamed Dumplings in the yearning life, that is, Huang Lei taught Xie Yilin and Henry Lau to make them, that is, Four Seasons Steamed Dumplings. The color is really beautiful, and the skin of Sixi Steamed Dumplings is particularly crystal clear, so we can learn to make them at home. Sixi steamed dumplings are beautiful in color and rich in taste

First of all, we should make noodles alive, and the method of mixing noodles is the same as that of jiaozi noodles at home. We should put less water so as to make them more compact. Moreover, if we are too lazy to make jiaozi noodles, we can also use wonton skin directly, which is also possible. First, we will chop the pork into minced meat, add soy sauce to the minced meat, and various seasonings. Afterwards, we can prepare ham, vegetables, eggs and fungus. The vegetables I usually use are spinach, and sometimes I will use some green peas. Of course, sometimes this egg is too late to fry, and it will be replaced by corn kernels. The fungus should be soaked in advance, and the egg should be fried with less oil. It must be fried and added with a certain amount of salt to make it more delicious.

after we cut these four ingredients into pieces, we can wrap them in this steamed dumpling. You may need to pay special attention to the wrapping method. Let's pick up a dumpling wrapper from Zhang Yuanyuan, then put a little savory meat stuffing in the middle, then pinch the whole dumpling wrapper from top to bottom and left to right, and then you can clearly see the four big horns. Put these chopped pieces we just cut into it, steam them in the pot for 15 minutes, and you can get out of the pot. It tastes very good.