Clean cabbage, glutinous rice flour, sticky rice flour, sausage.

1, Qingmingcai pot pour into the appropriate amount of water to boil, put the clean Qingmingcai, cook for 2 minutes.

2, take one-third of it and put it aside, use it for stuffing, and put the rest of it into a blender with water and puree it.

3, prepare sticky rice flour, with the usual rice, pearl rice, with a blender directly into the powder, to beat a little finer, and glutinous rice flour according to the ratio of about 1:1 mix.

4, slowly into the vegetable puree, a little added.

5, stir into the flocculent, put a small spoon of salt.

6, kneaded into a smooth dough does not dry not clear

7, sausage washed and cut into small pieces, just after the water of the Qingming vegetable chopped fine.

8, the pan into the sausage sautéed, sautéed oil.

9, into the Qingmingcai, quickly stir-fried, and sheng out.

10: Take a ball of dough, flatten it and press it into a nest, put in the filling, and wrap it up like a dumpling, but bigger than a dumpling, of course.

11, wrapped all in turn, into the steamer, cold water on the pot on high heat steaming for about 20 minutes, steamed and smothered for 2 minutes, you can get out of the pot.