working methods
1. Auricularia auricula is soaked in cold water first, and then blanched.
2. Take out the fungus and cut it into pieces.
3. Remove the leaves of amaranth and blanch in boiling water with a little oil and salt for about one minute.
4. Slice the amaranth, too
5. Beat the eggs in a bowl, put oil in the pot, and when the oil is hot, pour in the eggs and stir fry.
6. Pour the eggs into the container, and add the amaranth granules and the fungus granules.
7. Then add salt and sugar. If you like moisturizing, you can add a little vegetable oil and mix well.
8. Knead the dough material into dough, then ferment it to twice the size, and then take it out and knead it.
9. Divide the dough into eight parts
10. Roll the small dose into a flat circle.
1 1. Filling (This willow filling method can better fill the stuffing, so there are many fillings. )
12. Fold from one side
13. Fold and move to the center, similar to the trick of Bao Jiaozi.
14. Its packing method
15. Then put it on a steamer with corn leaves and wake it for about 30 minutes. Steam over medium heat for about 12 minutes. Turn off the fire for three minutes and then open the lid.