Main Ingredients
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500g of flour
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1200g of cucumber
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4 eggs
Accessories
Minced Fresh Ginger
10g
Minced green onion
15g
Salt
10g or so
Thirteen spices
2g
White pepper powder
Small amount
Chicken essence
Small amount
Scented oil
5g
Olive oil
20g
Water
250g
Cabbage, Mushroom, Fungus, Egg and Vegetarian Dumplings
1.
Add the water slowly to the flour, stirring to form a floury texture as you add the water
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2.
Knead the dough into a smooth ball of dough and set aside to rest, let it relax for 1 hour or more, kneading it well once in the middle, and then add it into a bowl. Remember to cover the lid or cover the plastic wrap
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3.
Cucumber washed with
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4.
Scrub the bed into julienne strips, and put about 5 grams of salt to toss to kill the water
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5.
6.
Use a piece of gauze to put the water killed cucumber shredded in it and twist a few times
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6.
Leak out the water as much as possible to drain some dry, wringing out the water on the good
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7.
Will be dealt with the cucumber shredded chopping
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8.
Eggs beaten frying pan with the right amount of oil scrambled, frying process quickly dialed into flotsam.
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9.
Cucumber crushed, egg crushed into the container, add thirteen spices, white pepper, chicken broth, chopped scallions
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10.
To mix well and add sesame oil
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11.
Add the olive oil and mix well
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12.
Finally, start to wrap the dough before adding the right amount of salt to adjust the saltiness to your taste
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13.
Roll the pasta into long strips, and then cut them into 15 grams of pasta
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13.
Roll the pasta into long strips, and then cut into 15 grams of pasta
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13.
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14.
Flatten the dumpling vertically
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15.
Roll the dumpling skin into the center and the edges to make it a little thicker
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16.
Put the filling on top of the dumplings
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16.
Put the filling on top of the dumplings
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16.
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17.
Pinch the center, then pinch the sides, and then squeeze a little bit
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18.
Put the wrapped dumplings on the cover curtain and put them on a good yard with a space in the middle
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19.
The pot of water boiled, and then put the dumplings into the pot. Bring the water to a boil, place them in the pot one by one and stir them gently with a spoon along the sides of the pot to keep them moving and prevent them from sticking to the pot.
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20.
Open the pot and point the water for point 2 times
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21.
See the individual bellies rise full of air on the cooked
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22.
Scooping out the water control, plating
This is a good idea. p>