1. Cut the carrots (about 2) into long thin strips and separate them with the juice machine.
2. Add a little water and salt to the minced meat and beat until it is sticky.
3. Add chopped green onion, ginger, thirteen incense, pepper powder, salt, oyster sauce, dark soy sauce, and MSG to adjust the flavor.
4. Add sesame oil, mix well, and chill in the refrigerator to make the seasoning more delicious.
5. Add some sesame oil to the carrot residue and mix well.
6. Mix well with the refrigerated minced meat. (These two steps will be done when making dumplings)
7. Knead the two kinds of dumpling wrappers smoothly and cover them with plastic wrap to wake up for 15 minutes.
8. Knead the white dough into long strips, and roll the carrot dough into equal-length pieces.
9. In order to make the dough of the two colors fully fit, brush the carrot noodles with a layer of water.
10. Put the white dough on the carrot noodles.
11. Wrap it and close it tightly.
12. Rub thin and long.
13. Cut into even small doses
14. Roll into a round cake.
15. Put in the right amount of fillings.
16. Wrapped into a willow leaf shape.
17. Wrapped into a willow leaf shape.
18. Add a little base oil to the pan and spread the dumplings flat.
19. After the bottom is shaped and colored, add an appropriate amount of flour and water. (The ratio of water to flour is about 20:1)
20. Put the lid on the pan and cook after the water is finished.
21. Do the dumplings with carrot juice look particularly beautiful?
22. Finished picture
23. Finished picture
24. Replace carrot juice with wave juice, it's just as beautiful.
25. Finished picture
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27. Finished picture
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