Ingredients: 3 grams of salt, carrots, one cornmeal, 200 grams of high-gluten flour, 400 grams of baking powder, 6 grams of spinach, 3 flowers, thirteen spices.

Exercise:

1. Put the corn flour into a basin, mix it with boiling water, and stir with chopsticks until it becomes flocculated while adding water. The reason why it is blanched in boiling water is that it is soft, waxy and delicious without the rough and bitter feeling of corn flour.

2. Divide half of the good corn flour into another basin, add half of the total amount of ordinary flour and half of the seasonings.

3. Chop the carrots and put them together. Use the yeast water to make a soft dough.

4. Add half of the total amount of ordinary flour and half of the seasonings to another pot. Spinach is too oxalic, so it must be blanched and chopped into pieces.

5. Use yeast water to make a soft dough.

6. Pull off a small piece with your hands, use the palm of your left hand and the fingers of your right hand to make it look like a socket, and use your fingers to push the bottom of the socket out into a socket.

7. Make spinach after carrots. If the dough is soft, you can apply some oil on your hands to prevent them from sticking. When done, place them one by one on the steamer.

8Put water in the pot, steam for 15 minutes, turn off the heat and simmer for 5 minutes.