Ingredients: corn flour: two bowls of salt: right amount of oil: a little wild vegetables: right amount of onion: one ginger: two thousand garlic: two steamed buns: right amount.

Steps:

1

Put the corn flour into a pot to prepare the dough.

2

Slowly pour in the corn flour with hot water (just hot) and keep stirring.

three

Corn flour is lumpy, and there is no dried noodles, then add water.

four

Knead the dough, cover it and set it aside for two hours.

five

Wash the wild vegetables, blanch them with boiling water and soak them in cold water for a while.

six

Chop the scalded wild vegetables, onion, ginger and garlic, then put them into a stuffing pot, add oil, salt and other seasonings and stir well.

seven

Take out the awake noodles and get ready to start wrapping.

eight

Put a piece of corn flour in your palm and start pressing.

nine

Press the corn dough in your hand into a dough sheet the size of a crust.

10

Add enough vegetable stuffing to the corn flour.

1 1

Drag the dough with both hands and slowly close your hands.

12

Then carefully hold your mouth with one hand. If you can't squeeze it out because there are too many fillings, you can grab more dough in the basin to make it up.

13

After sealing the mouth, arch your back with your hands and pat gently alternately to make the stuffed dough smoother and firmer.

14

It's over. Look, it's not exposed.

15

Add an appropriate amount of water to the pot, gently paste the wrapped cornmeal cake on the edge of the pot (if it is not patted in the pot, it will be steamed directly on the drawer), and then steam it out of the pot.