Cucumber Dumplings
1.
Appropriate gluten and a little salt.
2.
Appropriate amount of sweet potato and appropriate amount of water.
3.
Mash up.
4.
Pour an appropriate amount of mashed mashed potatoes.
5.
Use chopsticks to stir into flocculent.
6.
Make a dough of moderate hardness and cover it for a while.
7.
Beat 6 chai eggs.
8.
A proper amount of oil in the pot. (The oil is slightly more generous, and the fried eggs will not grow old with oil.)
9.
Pour the cold oil into the egg mixture, keep stirring it with chopsticks over medium and small heat.
10.
When the egg liquid has solidified, spread, and the water vapor evaporates, turn off the heat and let it cool for later use.
11.
Two cucumbers and a small half of carrots, rub them into short filaments, sprinkle with a little salt, kill the water, and hold the water.
12.
Broken egg, shredded cucumber and carrot, chopped vermicelli, minced ginger, and minced millet pepper in the container.
13.
Mix appropriate amount of sesame oil, oyster sauce, and Wang Shouyi pepper powder.
14.
Before wrapping, put a proper amount of salt, light soy sauce, a little dark soy sauce, and mix well to wrap.
15.
Take a dose of the awake dough, knead it into long strips, cut into even size dough, sprinkle a layer of dough, and press flat with your palm.
16.
Roll into dumpling wrappers.
17.
Pack the right amount of stuffing.
18.
Make dumplings.
19.
Boil a well with a proper amount of water in the pot, put the dumplings in, boil two or three rolls, and remove the serving plate.
20.
Finished product.
21.
Finished product.
22.
Finished product.
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