1. Kneading the noodles: first boil a pot of boiling water, divide the high-gluten flour into two, add half of the noodles with appropriate amount of boiling water, and the other half of the noodles at room temperature. After cooling slightly, knead the dough and cover it with plastic wrap.
2. Wash the zucchini. The zucchini is the zucchini grown at home by Daqing's niece. It looks substandard and is indeed a pure green ingredient. The wild leek is picked from the wild mountain. It is also a green food material. It is picked and washed to control the moisture.
3. The zucchini is very tender and is divided into two. There is no need to remove the flesh of the zucchini. Take half of it and rub it with a grater. Add an appropriate amount of salt and marinate for 10 minutes to remove the water.
4. Chop the leeks, add a little oil and mix well to lock in the moisture.
5. Beat the eggs, add a little more oil to the pan, and don’t add oil when mixing the stuffing. Pour the oil into the egg mixture, stir quickly with chopsticks, the more crushed the better, and then take it out for later use.
6. Take a large pot, add all the ingredients to the pot, add salt, five-spice powder, pepper, and oyster sauce.
7. Just stir evenly.
8. Knead the dough into long strips and cut them into evenly-sized noodles. The steamed dumplings should be a little bigger. Take a noodles and roll it into a cake. It can be slightly thicker than the dumpling skin. Fill it with fillings. Knead into buns. If you like steamed dumplings, knead into dumplings. Dumplings are bigger, thinner, less pleats, and have a better taste.
9. The wrapped steamed dumplings are placed into the steamer.
10.
Add appropriate amount of water to the steamer and steam for 15 minutes.
11.
12. The delicious steamed dumplings are served on the plate.
Tips:1. Kneading noodles: According to your favorite taste, you can choose full-hot noodles and half-hot noodles. Full-hot noodles are all the flour that is blanched in boiling water and then kneaded into dough. , And then knead it into a dough. Full-iron noodles are softer, and semi-iron noodles are firmer.
2. Zucchini has a lot of moisture, so it needs to be pickled with salt, and then mix the stuffing after removing the moisture.
3. Add some oil to the chopped leeks and mix well to lock the moisture, and no water will come out when you mix the stuffing again.
