Raw materials: rape juice, chicken breast, flour, mushrooms, celery, carrots, glutinous rice, salt, pepper, starch, sugar

Methods:

1. Wash the rape, squeeze the juice, rapeseed juice and egg stirred well, add the flour, and the flour, put into the plastic wrap, molasses half an hour, rolled out into thin sheets of dough.

2. carrots cut grain; chicken breast from the center of the slice, cut grain into small particles, add salt, Huadiao wine, pepper marinade, add a little cornstarch, scratch well; celery leaves, blanch, cut into fine dice; mushrooms soaked, washed, cut into fine dice; glutinous rice soaked four hours in advance, with steamer steamed.

3. pan hot pour oil, put the onion grain, burst incense, pour into the marinated chicken diced, sautéed until browned, add chopped fine diced.

4. Add steamed glutinous rice, pour in the water soaked mushrooms, stir well, stir-fry, add salt, sugar, pepper to taste, stir-fry until the water is all gone, add chicken essence and sesame oil to taste.

5. round skin filled with fried glutinous rice filling, will be gathered around, collected into a lace, high heat steaming 8 minutes can be.

Colorful rice shao mai

Ingredients: 200 grams of flour, rice, black rice, millet, 50 grams of carrots, 30 grams of persimmon peppers, 1 egg, 2.5 grams of salt, 90 grams of water, 30 grams of sesame oil, 250 grams of Happo-Rice, 30 grams of bell peppers

Methods:

1. Boil a pot of Happo-Rice; scramble the egg in a pot, stirring it with chopsticks constantly; Carrots and green peppers finely chopped.

2. Take a large bowl, fill it with rice and let it cool, then add the scrambled eggs, carrots and peppers, add salt and sesame oil, and mix well with chopsticks.

3. Melt the salt with water, add the water to the flour, stir with chopsticks to form a floury dough, knead the dough, cover with a clean, damp cloth and let rise for 20 minutes.

4. Sprinkle dry flour on a board, take out the dough, knead it on the board, cut it into small pieces of 8-10 grams each with a knife, and roll it into dumpling skin.

5. Wrap the rice into the skin, pinch it with your hands into a shumai shape, start steaming with cold water, steam for 5 minutes after the water boils, and simmer for 3 minutes.

Phoenix fresh shrimp shumai

Raw materials: 30 wonton skins, 200 grams of meat, 30 fresh shrimp, half a carrot, 100 grams of apricot mushrooms, 100 grams of leeks, green onions, salt, cooking wine, oil, sesame oil

Methods:

1. leeks washed and chopped froth; carrots, apricot mushrooms, green onions and ginger chopped.

2. Preheat the pan with oil and stir fry the meat and carrots, add 1 teaspoon of salt and 1 tablespoon of soy sauce and stir fry evenly.

3. In a separate pan, stir-fry almond mushrooms, add enough oil to cover and stir-fry well, put into a container, let it cool down a bit, add leeks, meat, sesame oil and mix.

4. Take a wonton wrapper and wrap it with the filling, then take a shrimp with anchovies and wrap it together, leaving the shrimp tail exposed in the middle of the siu mai. 5. Grease the bottom of a cage drawer with oil and put the siu mai in it, then turn on the heat and steam for 8 minutes.