Steamed Chrysanthemum
1.
Cucumber, fungus soaked in advance, egg, green onion, ginger
2.
Cucumber shreds
3.
Sprinkle a small amount of salt and marinate for about 10 minutes to marinate excess water
4.
Cucumber shreds draw out excess water
5.
Stew a few more times with a knife, not too thin
6.
Chopped green onion and ginger,
7.
Add the chopped cucumber
8.
Put in the chopped fungus,
9.
Beat the eggs into a bowl, put a little warm water, so that the scrambled eggs are tender
10.
Put a little oil in the pot and scramble the eggs
11.
Serving and letting cool
12.
Put it into the mixed cucumber and stir evenly
13.
Take out the right amount of flour
14.
Add a little bit of water so that the soft and hard are easy to master
15.
Knead into a dough and wake up for a few minutes
16.
Take out the awake dough, knead it, and prepare the cutting agent
17.
Fold into long strips and cut into small doses
18.
Roll the skin, don't roll it too thin
19.
Put a little stuffing in the middle of the crust
20.
Pinch out five petals of even size
21.
Pinch both sides of the petals
22.
Boiled egg yolk, crushed, use a small spoon, put it in the petals
23.
Put on the pot, put the cage cloth over water, put in the plain chrysanthemum, and steam for about 15 minutes on high heat.
24.
Steamed chrysanthemum
Tips:
Cucumbers must be dried after pickling. If there is too much moisture, they will collapse when steamed. Don’t mix the noodles too hard. If they are too hard, they will not work well. If they are too soft, they will collapse when steamed.
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