1. Hot noodles for steamed dumplings are more delicious. Today's noodles use half of the hot noodles, and then use warm water to make the noodles into a dough.
2. Let stand for 30 minutes.
3. Prepare the garnish of Sixi steamed dumplings.
4. Boil the lettuce with salt water, chop it, and dry it. First, fry the eggs, then fry the carrots, and finally fry the shiitake mushrooms, add a little oyster sauce, and use salt to adjust the taste. (According to your own taste)
5. This stuffing is left over from the lazy dragon cooking two days ago, or beef onion stuffing.
6. After the noodles wake up, make the noodles into a potion.
7. Roll into a wafer.
8. Put small stuffing (don’t put too much, it’s not easy to pack)
9. Pinch the dumpling wrapper into four corners.
10. Pinch the middle part tightly and open the four corners.
11. Glue to the adjacent petals one by one
12. Pinch the outer petals out of the flower tip
13. Add garnished vegetables. The four colors of vegetables represent spring, summer, autumn and winter.
14. Wrap them one by one.
15. Put on the steamer, boil the pot, and steam for 15 minutes. Simmer for a minute.
16. This is the first time I made the beautiful Sixi steamed dumplings, and it will be better next time.
Tips:This Sixi steamed dumpling looks complicated, but in fact it is not too difficult. You have to be brave enough to practice anything. There are no skills, just practice more, and you will do better.
