1. Carrots and spinach are beaten into juice.
2. Use a chef's machine to blend dough in three different colors: green, yellow and white.
3. Make up the dough and set aside.
4. Add pork belly and green onions, chop into meat filling.
5. Cut the celery into small cubes and squeeze out the excess water from the celery by hand.
6. Pour a proper amount of vegetable oil into the wok, turn off the heat after heating, pour in the sauce and fry it fragrant when the oil temperature drops, and pour the meat into the pan.
7. After the meat is evenly stirred, add celery, add five-spice powder, salt, and chicken essence and stir evenly.
8. Roll the dough into three different colored dumpling wrappers and fill them with dumpling stuffing.
9. Pinch it from one end, and then pinch it into the shape of a wheat ear once on the left side and on the right side.
10. Put it on the steamer and use carrots as a base.
11. Put an appropriate amount of water on the steamer steamer and boil for 20 minutes.
12. The color is very attractive.
Tips:
In addition to spinach juice and carrot juice, purple cabbage and pitaya peel are good toning ingredients.
