Purple Steamed Dumplings
by Le: eating
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Fried gluten bubble, the high-gluten flour turns into hard noodles, after a few hours, the noodles are washed, the washed batter water settles into orange powder, and the washed gluten is fried to make the gluten bubble.
2. Steamed tofu, for the convenience of preservation, the tofu bought back is steamed in the pot and stored, ready to use as you eat.
3. Soak the mushrooms, fungus, and day lily 12 hours in advance.
4. Boil the fungus, day lily, and shiitake mushrooms separately, soak in cold water, and use as you eat.
5. Wash oyster mushrooms and straw mushrooms for later use.
6. Fry the eggs into small pieces and serve.
7. Carrot, fungus, shiitake mushroom, day lily, oyster mushroom, straw mushroom, gluten bubble, tofu, green onion, chopped. Heat the pan with cold oil, sauté the chopped green onions, add the dried vegetables, then the greens, and finally add the fried eggs and shrimp skins, season with salt and oyster sauce to make the filling.
8. Add the flour and purple potato mash to make the noodles, and make a good preparation for later use.
9. Roll out dumpling wrappers with purple sweet potato noodles.
10. Wrap the dumplings, and steam the dumplings for 5 minutes after the pot opens.
11. Steamed dumplings out of the pot.
