materials (for six people): 1g of high-gluten flour, 1g of low-gluten flour, 1g of sugar, 25g of salt, 15g of marceline, 25g of milk powder and appropriate amount of ice water.

Practice: 1. Mix high and low gluten flour with salt, sugar, milk powder and 5g of Maqilin, make a circle and add ice water to the center of the flour.

2. Stir the above materials evenly and knead them into dough for later use.

3. Roll the dough into thin slices, and wrap 1g of Magilin in the dough.

4. Fold the dough, wrap it in half, and then gently flatten it with your hands.

5. Roll flat leather with a rolling pin.

6. Fold the flat leather in half for five times repeatedly, and print it with a bowl mold or appliance for later use.

7. Cover the dough on the soup bowl, rub a layer of egg yolk on the dough and bake in the oven for about 12 minutes.

Cream Clam Soup

Ingredients:

1. Clam 4g

2. Onion 1

3. Celery 1g

4. Seafood stock 1kg

5. Cream 5g

6. A little white pepper.

2. Wash celery and onion and cut into small pieces.

3. Heat a little olive oil in the pot, add celery and onion and stir-fry until golden brown, add clams and dress well.

4. Pour in the seafood stock and bring the soup to a boil.

5. when it boils, pour in cream and add white pepper to taste.