Celery leaf

100g

corn starch

50 grams

soymeal

50 grams

Millet noodle

50 grams

condiments

water

150ml

Refined salt

1 spoon

monosodium glutamate

1 spoon

sodium bicarbonate

2 teaspoons

baseboard

1 spoon

step

1. Prepare raw materials;

2. Wash celery leaves, dry them, and chop them for later use;

3. Mix corn flour, soybean and millet flour, add chopped celery leaves, salt and monosodium glutamate and mix well;

4. Boil the water, let it cool, and dissolve the alkaline noodles and baking soda in the water;

5. Pour in the mixed water, copy it from bottom to top by hand, mix well into a sticky paste, and simmer for 10 minute;

6. Bake the dough into a ball, put it in the pot and simmer for 15 minutes, then steam it to the top of the pot with high fire, turn it to medium fire for 10 minutes, turn off the fire and wait for 3-5 minutes to get out of the pot;

7. celery dumplings is out of the pot:)

skill

1. The ratio of corn flour, soybean and millet flour is1:1:1;

2. The ratio of water to surface is1:1;

3. The ratio of alkaline noodles to baking soda is1:2;

4. When kneading noodles, copy them from bottom to top by hand, and don't knead them, so as not to pinch the noodles to death and steam them out.

5. Use boiled water for dough, not raw water;

6. Celery leaves can also be replaced by other green leafy vegetables, such as spinach.