Vegetable Corn Noodles jiaozi
Vegetables: spinach, eggs, carrots, black fungus, shrimp skin.
Seasoning: salt, thirteen spices, oyster sauce, sesame oil and a little flour.
Wrapped vegetables: Fine corn flour is suitable.
Boil the water in the pot, add a little salt, add spinach blanching water 1-2 minutes, then take it out and cool it in cold water.
Heat the oil in a wok, pour in the beaten egg liquid, stir fry quickly until cooked, and let it cool for later use.
Take out the spinach, cut it into pieces, put it in a pot, add the shredded fungus, shredded carrot, shredded egg and shredded shrimp skin in turn, and add salt, thirteen spices, oyster sauce, sesame oil or other seasonings you like.
Add a little flour to increase the cohesiveness of the vegetable balls and stir well.
Put on disposable gloves, take a proper amount of mixed vegetables and knead them into vegetable balls alternately with both hands.
Prepare a proper amount of fine corn flour, roll the vegetable balls into a circle and wrap them with corn flour. Take out the water by hand and stick it on the corn flour. If your food is too dry to hold water, you can also quickly dip it in water and stick corn flour on it.
Leave enough space, keep a distance from each other and put them evenly on the steamer.
Boil water on high fire and steam for 8 minutes on medium fire. Time is up, don't stew, just open the lid and take it out.
Take a look when the weather is warm. The steamed vegetable cornmeal jiaozi is very full and round, with the color like egg yolk and the shape like meatballs.
Open one and have a look. It's thin and big, with a thin layer of corn flour outside and colorful fillings inside. It looks very attractive. This kind of corn flour dumpling has ultra-low calories, is delicious and not afraid of being fat, and does not grow meat if you eat more.