1. Soak the shiitake mushrooms and cut into pieces together with celery, carrots and horseshoe.
2. Bring the water to a boil, boil the ingredients in step 1 into the water, drain and set aside.
3. Put oil in the pot, add the ingredients, stir fry, add salt, sugar, pepper, sesame oil, and stir fry.
4. Thicken and stir fry, stir fry, put it on the plate, and let it cool for later use.
5. Prepare 1.5 kg of clear noodles for peeling, boil the water, and pour the clear noodles into the large plate.
6. A teaspoon of salt.
7. Add an appropriate amount of boiling water.
8. Stir well.
9. Put flour on the chopping board, pour the plain noodles into the chopping board, and knead the dough together with the flour.
10. Take a small piece and knead it into vermicelli.
11. Take a small piece and knead it into vermicelli.
12. Squeeze it with your hands and roll it into a skin with a rolling stick for later use.
13. Add 10g Jinba wasabi to the cool ingredients and stir well.
14. Fenpi wraps the grains of ingredients and wraps it into the shape you like.
15. Mine is in the shape of ordinary dumplings.
16. The remaining carrots are decorated as eyes.
17. Put it in the steamer and steam for 15 minutes and take it out.
18. Finally, the mustard dumplings are finished.
Tips:1. Add the wasabi and other ingredients when they are cold to reduce the volatilization of wasabi.
2. Mix the noodles with boiling water. After steaming, the skin will be transparent.
