1, about ten minutes: practice: ingredients: zucchini squash, salt, three eggs, cooking oil, flour, warm water, cold water, plastic wrap, soaked fans, shrimp, scallions, soy sauce, oyster sauce, thirteen spices.

2, first of all, wash the zucchini squash cut into julienne, sprinkle some salt on it. Use your hands to grab and marinate for about ten minutes. Bowl into three eggs, beaten into an egg wash. When the oil is hot, add the egg mixture and scramble into egg flowers. After frying, put it into the pan to cool and set aside.

3. Add the flour to the pot, cut it in the middle, half with warm water and half with cold water, and then knead it into a small smooth dough with your hands. Wrap the dough in plastic wrap and let it rise for about half an hour.

4, zucchini marinade time is up, has marinated out of the water, with the hands to squeeze out the excess water. Pour into the cooled egg flower, soaked in advance of the fans to give it chopped. Put in a bowl, put some shrimp and chopped green onion. Add the soy sauce, oyster sauce, thirteen spices and cooking oil. Mix well with chopsticks.

5, take out the molten dough to meet, knead the noodles into long strips, cut into the same size of the dosage. Flatten the dough with your hands and roll it out into a thinner sheet, put in the zucchini filling and wrap it up in the same way you would wrap a dumpling.

6, steamer basket on the brush with cooking oil package, good dumplings on it. Cover the pot with a lid and steam for about ten minutes.