Crystal cake

Ingredients (soak mushrooms in water in advance)

Add all the seasonings to the pork and mushrooms, add appropriate amount of water and marinate until cooked. Reserve the marinade for later use.

Cut all ingredients into small cubes (corn is steamed in advance)

Fry the diced dices one by one and then season with marinade until the juice is reduced. If the taste is not salty enough, add salt to taste (fry the carrots for a while first and then add other ingredients and stir-fry together)

Mix the starch and cornstarch well (if you use too much flour, you can boil the noodles in several times. I divided this amount twice because it was too hot to handle.) I added a little white sugar and salt to increase the flavor of the skin. If you don't like it, don't add it.

Scald the noodles with boiling water (the amount of water should be appropriate, too much water will make it difficult to mix). Cover and simmer for 10 minutes.

Knead the dough, and then add 120ml of blended oil (lard is best, peanut oil is also acceptable) and the dough is kneaded into a ball at once (the oil is not included in the seasoning, so it is easier to write, sorry!)

Take an amount that fits the mold, roll it into a circle and flatten it

Add the fillings and shape into balls.

Before putting it into the mold, put in the cornstarch and roll it around, then put it into the mold and flatten it gently

The cake is formed (remember to use a toothpick from time to time to remove the excess cornstarch on the mold pattern, so that the cake pattern will be clear.)

Brush a thin layer of oil on the steaming plate, place the cakes in place, and steam over high heat for 15 to 18 minutes.

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