Steamed dumplings with corn flour
Introduction:
"When making dumplings, I occasionally buy ready-made dumpling skins, but I usually roll them out by myself. Before rolling out the dumpling skin, I saw that there was still a little corn flour left at home. On a whim, I added it into the flour. And carrot juice is added to tone the color. Results after the dumplings were cooked, the color was beautiful. So I made the remaining skins into flowers. I think it's beautiful. I hope the flowers in this dish can bring you a good appetite. "
Production steps:
Materials required:
Flour: 200g
Corn flour: 50g
Lean meat: moderate
Celery: 2
Lotus root: half
Scallion white: a little
Ginger: a little
Salt: right amount
Chicken essence: appropriate amount
Cooking wine: moderate
Pepper: right amount
Soy sauce: moderate
Old style: moderate
Sugar: right amount
Water: moderate
matters needing attention:
Production difficulty: ordinary
Technology: seasoning
Production time: one hour
Taste: light
Chinese PinYin : Die Zhong Hua Yu Mi Mian Zheng Jiao
Steamed dumplings with corn flour
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