1 Knead the dough repeatedly until the surface is smooth, and then make a second proofing.

2 soak the kohlrabi thoroughly and wash it, tear it into large pieces, let the water in the pot for a while, and remove the water when it changes color.

Soak the vermicelli in cold water first, and then blanch it in boiling water.

Chop 4 turnips.

5 kohlrabi is wrapped tightly with drawer cloth to squeeze out water; Chop the vermicelli, add chopped green onion and Jiang Mo, add corn oil and sesame oil and mix well.

6 Add pepper noodles and consume oil.

7 Add dried seaweed and salt

8. Divide the dough into 50g or so and knead it into steamed bread.

9. Stir the stuffing evenly

10 dosage is used for "skinning, stuffing and pleating".

1 1 You can also wrap jiaozi, so you can wrap more stuffing.

12 add cold water to the steamer and put the steamed bread on the soaked drawer cloth.

13 bring the fire to a boil, turn to medium heat, steam for 10 minute, turn off the fire for 5 minutes, and then start again.

skill

1. Chop vegetables to squeeze out water, and then mix with oil to prevent water from coming out after adding salt.