Ingredients: medium gluten flour 1 50g, egg1piece, a little salt, 5ml salad oil and proper amount of water.
Stuffing materials: 80g glutinous rice, 350g shrimp, 16 mushrooms, 30g corn kernels, 1/2 carrot kernels, 2 teaspoons oyster sauce, 1 teaspoon salt, 2 teaspoons sugar, a little water, 2 slices of ginger and 1 root chives.
Practice: 1, put the flour into a basin, beat an egg, add a little salt and mix well, pour in a proper amount of boiling water, quickly mix into coarse powder, and then add a proper amount of cold water and mix well to form a ball;
2. Drop salad oil and knead the dough until it is elastic;
3. Cover with plastic wrap for about half an hour;
4. Soak glutinous rice for one night, and steam in a cage for 12 minutes;
5. Wash the shrimp, and cook the ginger slices and shallots in boiling water until the shrimp turns red.
6. Shrimp is shelled for use;
7. Soak dried shiitake mushrooms in warm water, cut into fine particles, and dice carrots;
8. Pour oil into the pot, stir-fry the mushrooms, corn kernels and carrots, add oyster sauce and stir-fry until the color is the highest, and add a little water;
9. Pour in shrimps and stir fry, then add warm rice, add salt, mix white sugar with all the mixture and cool slightly;
10. Knead the dough into slender strips, cut it into small pieces of 6mm thickness with a slicing knife, sprinkle some dry powder, and roll it into lace-like discs with a rolling pin;
1 1. Take steamed dumplings skin with your left hand, put 15g steamed dumplings stuffing in the center of the skin with your right hand, close the mouth with your fingers and forefinger, flatten the stuffing with a spoon, round it while pressing, and put fresh shrimp on it;
12, cut the bottom of carrot slices, put the roots in a steamer and steam for about 10 minutes, then serve.