Accessories: 12 mushroom 500g chicken fillet and dumpling skin,

Seasoning: salt 1 tsp, ginger 1 tsp, soy sauce 1 tsp, vegetable oil 1 tsp.

The practice of steamed dumplings:

1. Soak glutinous rice for 2 hours, steam it in water, and let it cool for later use.

2. Cut the chicken fillet into small pieces, add soy sauce and salt to taste, and wash the fresh mushrooms.

3. Chop fresh mushrooms and fry Jiang Mo in hot oil.

4. Stir the minced chicken and mushrooms evenly, pour in the cooked glutinous rice and mix well, and add a little salt to taste; Roll the dumpling skin slightly around it to make it thinner.

5. Take a processed jiaozi slice and wrap the glutinous rice in the tiger's mouth in a flower shape; Put sliced carrots in a steamer, put steamed dumplings on them, and steam for 10 minutes.