1. The peanuts are fried and ready to go.
2. Marinate the minced meat with light soy sauce, sugar, pepper (half), cornstarch and sesame oil for later use.
3. Sha Ge, dried shiitake mushrooms, shallots, carrots, coriander, celery, leeks, and shrimp are finely chopped for later use.
4. Add the noodles, half of the cornstarch and salt and stir well, pour in boiling hot water and stir until transparent.
5. Add the remaining half of the cornstarch and cornstarch to the kneading noodles, add some cooking oil and knead the dough together.
6. Put the lid on and let go for 10 minutes.
7. Time to relax the dough to make the filling: first add the shallots and sauté ➕ minced meat ➕ Shaoxing wine ➕ mushrooms ➕ shag ➕ shrimp grains ➕ salt, pepper, oyster sauce ➕ a proper amount of cornstarch and water burying.
8. Add celery, coriander, and chives to the fried stuffing and stir well for later use.
9. Divide the dough into similar size agents.
10. Cover the unsuccessful agent to prevent it from drying out. Take one agent and rub it round and flatten it.
11. Add fillings and wrap.
12. Pinch the edges and follow the steps to make it look like Figure 4.
13. Brush the bottom of the steamer with oil and place the rice noodles.
14. I steam it for 8-10 minutes. It’s very convenient. I steam it as much as I eat. I put the rest in the refrigerator and freeze it. It’s thawed and steamed another day. The breakfast is great!
Tips:The ready-made noodles and the medicines that have not yet been made should be covered to prevent them from drying out. Because the working hours are relatively long, each time I make noodles, it takes four hours from the beginning of the preparation.
