Also known as a little, a little honey, a little wheat, a little beauty, a little beauty, and a sweet osmanthus head, it is called Dangku in Japan, which describes the fluffy bundle shape with the top folded like a flower. It is a snack steamed in a cage with hot noodles as skin and stuffing. It is shaped like pomegranate, white and crystal clear, with thin stuffing and delicious fragrance. It's fragrant and delicious, with the advantages of steamed stuffed bun and fried dumpling. It is often used as a banquet dish.

It is shaped like pomegranate, white and crystal clear, with thin stuffing and delicious fragrance.

It's fragrant and delicious, with the advantages of steamed stuffed bun and fried dumpling. It is often used as a banquet dish.

China, a native of China, has a long history. People call it sales; The methods of using steamed dumplings vary greatly.

Material? Materials:

200 grams of snow pollen, half a zucchini, 30 grams of carrots, half a green pepper, 2 tablespoons of vegetable oil, 2 tablespoons of salt, and a little light soy sauce.

One step? Suddenly:

1. Dig a small pit in the middle of the flour, pour a small amount of hot water one by one, stir it into snowflake shape with chopsticks, and then knead it into dough by hand.

2. Cover and let stand for 20 minutes.

3. Pour diced zucchini, diced carrot and diced green pepper together, add vegetable oil, salt and soy sauce and mix well.

4. Knead the dough into smooth strips, cut into one dose of the same size and flatten it.

5. Turn it with a rolling pin and roll it into a disc with a slightly thick middle and a thin edge.

6. Put a proper amount of stuffing in the center of the dough with a spoon.

7. Steamed dumplings are not sealed, so the stuffing is easier to cook and steamed will be more moist.

8. Put it in a steamer with a drawer cloth, put it on a pot, boil it in cold water, and steam for about 10 minutes.