For cornmeal dumplings, prepare cornmeal, wheat flour, carrots, eggs, spinach, salt, light soy sauce, five-spice powder, oyster sauce, and cooking oil.

① Beat the eggs with salt, pour into the oil pan and fry until cooked. Fry into pieces and add vinegar for later use.

Cut the carrots into shreds, blanch them in boiling water for 1 minute, and chop them into small pieces with a knife.

Wash the mushrooms, blanch them in water for 3 minutes, and dice them.

Wash the spinach, blanch it in water for 1 minute, cool and cut into sections.

②Put the eggs, carrots, mushrooms, and spinach into a bowl, add an appropriate amount of salt, light soy sauce, and oyster sauce, stir evenly, then add a spoonful of wheat flour, stir evenly again, and form into vegetable dumplings with your hands.

③ Dip the vegetable dumplings in some water, roll them in cornmeal, wrap them in a layer of cornmeal, put them in a steamer, cover them and steam for 10 minutes. The salty and delicious corn flour dumplings are ready.