1. The ratio of buckwheat flour to flour is 1:1.
2. One half is blanched with boiling water to form flocculents, the other half is mixed with cold water, and then the two noodles are kneaded together to form a dough.
3. Put the lid on and wake up for half an hour.
4. Finely chop the lotus white, chop the dried shrimp skin and ginger. I forgot to shoot the vermicelli. Soak the vermicelli and cut into small pieces.
5. Fry the eggs first, chop them with a spatula, and then add chopped onions and fry them to create a green onion fragrance.
6. Add sesame oil and green pepper oil to the filling, and the amount of salt is appropriate. Because the shrimp skin is salty, you must control the amount of salt.
7. Take out the dough, make it into a large dumpling, wrap it in the filling, steam it in the steamer and steam for 15 minutes.
Tips:Because there are shrimp skins and eggs, it is not recommended to put dipping sauce when eating, as that will cover the umami taste.
