The most authentic way to make hot noodles and steamed dumplings is as follows:

Tools/raw materials: 100 grams of corn flour, 300 grams of high-gluten flour (optional ordinary flour), 2 eggs, soaked 100 grams of black fungus, 1 zucchini, 10 grams of vegetable oil, 3 grams of salt, 5 grams of light soy sauce, 10 grams of ginger, 20 grams of chives or green onions, and five-spice powder.

1. Mix the corn flour and flour evenly, add boiling water and stir with chopsticks to form a dough. After a while, add a little cold water and 10 grams of vegetable oil, and mix together to form a smooth dough. Cover and let rise. More than 20 minutes.

2. Wash the zucchini several times, cut into thin strips, add a little salt and mix evenly.

3. Beat the eggs and stir them into egg liquid. Heat the pan and cool the oil. Heat the oil to 70%. Add the egg liquid and fry until it is set. Stir it with an egg beater, pick it up and let it cool.

4. Wash the soaked black fungus, cut into thick shreds, mince the ginger, wash and mince the green onions, you can use chives for a more fragrant flavor, add shredded black fungus to the squeezed zucchini , scallions, ginger, light soy sauce, and oyster sauce and mix well.

5. Add diced eggs and cooked rapeseed oil and mix evenly. Since zucchini easily releases moisture, add salt when wrapping to make the filling more delicious.

6. Knead the rested dough again, roll it into a long strip, divide it into small pieces and flatten it, roll it into a small dumpling wrapper with a thick middle and a thin edge, add zucchini, fungus and egg filling, do not use If you add too much, just give it 8 points.

7. When wrapping the dumplings in the shape of large dumplings or willow leaves, it is best to dip the bottom of the dumplings with dry starch, so that it is not easy to stick to the utensils where the dumplings are placed, and it is not easy to stick to the steamer when steaming the dumplings.

8. Put the dumpling base into the electric steamer and set the timer for 10 minutes.