1. After blanching 150 grams of spinach, put a small amount of water in a blender and smash, and filter out 55 grams of spinach juice through the residue.
2. 55 grams of spinach juice, 125 grams of flour and 1 gram of salt are combined to form a smooth green dough. The remaining 125 grams of flour is combined with 55 grams of water and 1 gram of salt to form a smooth white dough. Let stand for half an hour respectively.
3. After venting, the green dough holds the long slices, the white dough holds the long slices, and the right rolls up the long strips, and the green wraps the white dough.
4. Round, cut horizontally into small doses of 1.5 cm thick.
5. Defend it into a thin disc, center the white surface, and open it outwards. Try to keep the white noodles in a round shape to make it beautiful.
6. Wrap the meat, the meat is made of notoginseng fat and lean pork with a blender, add salt, add a teaspoon of water in three times, quickly rotate in one direction, stir well, and then add corn and carrots, so that the meat is smooth.
7. Grab the wrinkles around, the meat is not easy to be too much, and the shape is like cabbage, and the wrinkles are turned out to arrange the shape. All are done, boil the pot under water, put on a dish and steam for 10 minutes, then take it out.
8. The lifelike and eye-catching shape, adults and children will like it a lot, entertain guests, and serve this dumpling on the table, and there will definitely be a lot of applause.
