1. Soak the (red) sea rice, (black) fungus in advance, and dice (yellow) eggs with a small amount of salt. Stir fry with peanut oil, (white) tofu, cut into large slices and fry, and dice, (green) spinach and add a small amount of salt. The crushing agent is used for water and flour.
2. Use spinach juice and flour to knead a smooth dough for 20 minutes. Add the five-color fillings to sesame oil, oyster sauce, monosodium glutamate, and salt and mix well. The fillings and noodles are ready to open.
3. Boil water in the pot, add the dumplings one by one and boil two rolls to remove the water. The green and colorful dumplings are ready and start to eat!
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