Catalog

Recipe: Beans, mustard, steamed dumplings

The flour is poured into boiling water and stirred rapidly to form a dough. (Different flours have different properties, and the amount of boiling water required is also different. When they are good, they can form a group, but they cannot be very sticky.)
Boil the pot in boiling water (put a spoonful of salt in the water, the amount is outside), put the beans into the simmer for 3 minutes, remove the shower, drain, chop
The mustard is chopped. The fungus is chopped. Beat the eggs, add 1/4 teaspoon of salt and mix well.
Heat the oil in the pan, add to the egg mixture, and quickly fry the egg into small pieces.
When the egg is ripe, pour the green onion, the mustard is crushed, the fungus is broken, stir-fry for one minute, and finally the beans are broken.
Transfer salt and sesame oil, stir well and turn off the heat
Heat the dough and grow the strip, and cut about 20 g / piece of small dose
Open, wrap the stuffing, fold in half, knead in the middle
Both ends are closed inward and then pinched
Finally, pinch the edge to the wavy edge
Or, both ends are received inward, and then two corners are pinched out.
Open water pot, big fire, six minutes