100g

Chinese chives

160g

Chaoshan snacks jiucaiguo

step

1. Prepare sweet potato starch.

2. Add about 75 ml of boiling water and mix the powder into balls with tools.

3. After cooling, press the dough repeatedly to make it smooth and elastic.

4. Cover the prepared dough with a wet cloth for use.

5. Wash the leeks and control the moisture.

6. Cut off the old roots and cut them into small pieces of 0.5 cm.

7. Add 1/2 teaspoons of salt and mix well. After a few minutes, gently squeeze out the leek water.

8. Add 1/2 tbsp oil and mix thoroughly.

9. Divide the dough into several small dough balls, dip them in a proper amount of sticky rice flour, then make each small dough into a dough sheet, wrap it in a proper amount of leek stuffing and flatten it. Add water to the steamer, spread wet gauze on the steamer, add the cooked leek and leave a distance.

10. Cover the lid, boil the water over high heat, and steam it after boiling 13 minutes.

1 1. After steaming, brush a little cooked oil on the surface of each leek.

12. Steamed leeks can be eaten directly, or they can be fried with a little oil before eating.