This is a dim sum that is often ordered in Hong Kong-style morning tea. I really like it.
|Clear noodles||38 grams|
|Flour||The right amount|
|boiling water||140 grams|
|pork||The right amount|
|Shrimp||The right amount|
|corn kernels||The right amount|
|salt||The right amount|
|pepper||The right amount|
|Chicken essence||The right amount|
|sesame oil||The right amount|
|lard||The right amount|
First, mix 38 grams of dried noodles with 38 grams of raw powder in a dry state, mix evenly, pour in boiling water, and mix with a wooden spoon.
After 2 minutes, it became cooler and warmed, and 105 grams of raw powder was added to knead the dough by hand. (The dough is smooth and elastic)
Take a small piece of 6-7 grams of medicinal seeds and cover the rest with a damp cloth. Roll out with a rolling pin to form a circle.
Add the pre-mixed filling
Put it into a cage and steam for 5 minutes (after boiling), the skin is transparent and the filling is visible.