1. The noodles can not be used up at one time. After they are completely allowed to cool, put them in a fresh-keeping bag and store them in the refrigerator. Take them as needed.
2. Five pigment fillings made from carrots, bok choy, fungus, tofu, eggs, and shrimp skins.
3. Take a piece of orange flour and use cornstarch to make a flour puff.
4. Make it into thin garden cakes.
5. Fill it with vegetarian stuffing, gather it all around, and wrap it into siu mai. The garden cabbage leaves are trimmed to a suitable size, and the wrapped siu mai is placed on the garden cabbage leaves.
6. Bring the steamer to the heat, add the siu-mai after the pot is boiling, and steam for 3-5 minutes on high heat.
7. The crystal clear crystal simmered wheat is out of the pot.
