Shaomai, the method is simple, beautiful, and delicious!

🌰 Ingredients needed:

Rice, carrots, greens, ham, green onions, ginger, salt, black pepper, sugar, edible oil, flour

🍣Put an appropriate amount of flour in the basin, and use hot water of about 70-80℃ to blanch the noodles: add water while stirring with chopsticks; after stirring it into a flocculent shape, let it dry until it is warm, and start to form a softer dough. Put the lid on and let it rest for 30 minutes.

🍣Wash the carrots, peel them, and cut them into small cubes. The ham sausage is also cut into small cubes; the green vegetables are finely chopped; the chopped green onion and ginger are also prepared. Put the oil in the pan, add the chopped green onion and minced ginger and sauté until fragrant.

🍣Add the diced carrots and salt and stir fry.

 

🍣Put the fried diced carrots into the rice.

 

🍣Stir to break up the rice without sticking.

 

🍣Then add the prepared chopped vegetables and diced ham; add black pepper, a little sugar to freshen up, a little chicken essence, and mix well.

 

🍣Take out the awake dough and place it on the chopping board, knead it and add it.

 

🍣Roll the next noodle into a slightly thicker middle and thinner noodles around; then put in the adjusted fillings; use the hand-cuff method to gradually gather the mouth into shape.

🍣After the water in the pot boils, steam the pot for 10 minutes; turn off the heat and simmer for 2 minutes.

 

🍣Just out of the pot.