Specific method
1, the first to prepare the required ingredients, 1 carrot rubbed and finely chopped, 1 leek cleaned and dried, chopped, 4 eggs scrambled into a small piece of cold, 1 fungus soaked and chopped.
2. The treatment of vermicelli is relatively unique, usually do fillings put vermicelli, the vast majority of practices are soaked vermicelli chopped. Today do not do so, to share a particularly fragrant practice. Vermicelli about 40g, cut into shorter sections, more dry vermicelli can be smashed directly into small sections.
3. Put a little more cooking oil in the pot, hot oil into the vermicelli, deep frying until the vermicelli completely swollen up, turning white, fishing out the oil control. Then smash it with a rolling pin.
4. Once all the ingredients are ready, put them into a pot.
5. Add salt, oyster sauce, chicken essence, pepper powder, sesame oil, mix well, the filling is ready.
6. Add 500g of flour to about 260ml to 270ml of water, knead it into a soft and smooth dough, then cut the dumpling dosage and roll out the dumpling skin. Put the filling on the dumpling skin and wrap it into your favorite shape.
7. Once the dumplings are wrapped, they can be steamed, boiled, pan-fried or deep-fried, all of which are very delicious. Today I do is steamed dumplings, dumplings on the steam drawer, boiling water on the pot, steam over high heat for 10 minutes.
8. This made the steamed dumplings, thin skin, large filling, crystal clear, filling and fresh and tender, and the ingredients with a balanced mix of nutrients is very comprehensive, eat really super tasty, more than meat dumplings are delicious.