Mustard Dumplings
1.
Soak shiitake mushrooms, cut into cubes 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, stir fry
4.
Thicken and stir fry, stir fry, put it on the plate and put it on the plate, let it cool for later use
5.
Prepare 1.5 kg of clear noodles for peeling, boil the water, pour the clear noodles into the large plate
6.
A teaspoon of salt
7.
Add some boiling water
8.
Add some boiling water
9.
Put flour on the chopping board, pour the plain noodles into the chopping board, and knead it together with the flour to form a dough
10.
Take a small piece and knead it into vermicelli
11.
Chopped vermicelli into pieces
12.
Squeeze it with your hands, roll it into a skin with a rolling stick and set aside
13.
Add 10g Jinba Wasabi to the cool ingredients and stir well
14.
Fenpi wraps the food particles into the shape you like
15.
Mine is in the shape of ordinary dumplings
16.
Left carrots to decorate the eyes
17.
Put it in the steamer and steam for 15 minutes, take it out
Tips:
1. The wasabi and other ingredients are added when they are cold to reduce the volatilization of wasabi
2. The noodles are mixed with boiling water, and the skin will be transparent after steaming.
