1. Pour the rice and wheat kernels into the pot and wash them.
2. Peel the carrots, wash them, remove the ends and cut them into cubes.
3. Pour the diced carrots into the pot.
4. Wash the cabbage.
5. Tear into small pieces by hand and pour into the pot.
6. Add appropriate amount of water.
7. Sprinkle in salt and cumin powder.
8. Stir well, cover and cook the rice.
9. Cooked rice.
10. Sheng out to let cool.
11. Pour the flour into the basin.
12. Add boiling water and use chopsticks to stir into a flocculent shape.
13. After the temperature has cooled down, knead the dough again and wake up for 10 minutes.
14. Roll the dough into strips several times.
15. Cut into uniform agent.
16. Each agent is dipped in flour.
17. The agent is squashed and rolled into siu mai skin.
18. Put the rice in the middle of the shaomai wrappers.
19. Enclose all rounded edges with the left-handed tiger's mouth and press lightly to close the mouth.
20. Put the wrapped shaomai in a cage and sprinkle some black sesame seeds for garnish.
21. Hot pot on cold water for 10 minutes.
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