Refreshing steamed dumplings in summer
Overview
It’s mid-summer, the hottest day of the year. Friends, if you are out of taste or don’t want to eat it if the taste is too strong, let’s try something light and refreshing, steamed cucumber dumplings.
Tags
Ingredients
Steps
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Prepare the raw materials first
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Soak black fungus and day lily in water first
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Cut the soaked black fungus and day lily into small cubes and set aside. Open the eggs and set aside.
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Grate the cucumber into shreds, kill it with salt and water and set aside
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Heat the oil in the pan and prepare to fry the stuffing.
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After the oil is in the pot, you can turn down the heat and pour in the beaten eggs.
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When the eggs are not in large pieces, break them with chopsticks, then add the green onions and stir-fry until fragrant.
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Add black fungus
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Finally put the day lily into
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Add salt first to adjust the basic taste
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Add a little oyster sauce to taste. The stuffing that needs to be fried is ready, turn off the heat and let it cool. At this time, you can live the noodles.
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In order to make the dumpling wrapper not hard, first blanch some noodles, that is, use boiling water to boil the noodles, about two-thirds of the total noodles. After ironing, let it cool down first.
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Add the remaining one-third of the flour
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Knead into a smooth dough, cover with a damp cloth and let rest for 30 minutes.
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When the dough is rising, squeeze out the water from the cucumber and add it to the cool stuffing and mix well.
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Start wrapping and divide the dough into small pieces.
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Roll into dough
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Appropriate amount of stuffing
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Forming
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After everything is wrapped, add cold water to the pot and turn on high heat for 15 minutes.
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It’s hot and ready to be cooked
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It’s okay to eat it cold
