Colorful Soba Steamed Dumplings
1.
The ratio of Yanmen Qinggao sweet buckwheat cooked flour to wheat flour is 1:4, add salt 3g, and stir well in a basin;
2.
Blanch the noodles with hot water and stir with chopsticks until fluffy
3.
When the dough is not hot, add a little olive oil, knead it into a soft dough, cover it, and set aside to wake up the dough for later use;
4.
Blanch the vermicelli, spinach, and mushrooms separately, drain them, and chop them for later use;
5.
Finely chop fungus, carrots, and onions, stir-fry and serve until softened;
6.
Stir-fry the prawn skins, add eggs and stir-fry;
7.
Mix all the ingredients in a basin, add sesame oil, five-spice powder, salt, soy sauce, garlic powder, and mix well;
8.
Cut the hot noodles into ingredients, roll them into skins, and wrap them into dumplings with thin skin and big stuffing;
9.
Just steam it in the steamer, and the steamed dumplings with colorful buckwheat noodles are complete!
Tips:
The sweet buckwheat is lightly ground and finely ground and processed into buckwheat whole flour. The flour is fine, the taste is delicious and mellow, and the wheat aroma is strong. It truly achieves "the nutrition of coarse grains and the taste of fine grains".
