Sixi steamed dumplings are a characteristic traditional famous dish, and the four things wrapped in it vary from place to place. Wrap red (ham), yellow (egg yolk), black (fungus), and green (green vegetables) in the four corners of the dumplings to show your festivities. Steamed dumplings are beautiful in shape, clear in color, fresh and salty.
Method 1:
Ingredients: 25 grams of soy sauce, 30 grams of lard, 10 grams of salt, 250 grams of spinach, 150 grams of fungus, minced green onion, pepper noodles, monosodium glutamate, sesame oil, red pigment to taste. 50o grams of flour, 250 grams of pork, 100 grams of water hair sea cucumber, 100 grams of prawns, 250 grams of eggs
Directions: 1: Mince the pork into fillings, cut the sea cucumber and shrimp into small pieces, add soy sauce, salt and lard and mix well, then add the broth to thin, add the minced onion and ginger, pepper noodles, monosodium glutamate and sesame oil and mix well. 2: Put the egg yolk and egg white of the egg separately, put the oil in the spoon, and fry the egg yolk; then add a little red pigment to the egg white and fry; chop the fungus, slightly blanch the spinach and set aside. 3: Place the flour on the board, add 250 grams of boiling water, stir while pouring water, and make a hot dough, spread it out to cool, and knead it into a dough. 4: Roll the dough into long strips, about 50 grams into 4 doughs, and roll out into a skin. 5. Use both thumbs and index fingers to pinch the dumpling skin into a four-shaped shape (four-corner cavity), and fill the cavity with four colors of egg white, egg yolk, wood ear powder, and spinach powder. 6: After the steamer is inflated, put the dumplings in the drawer and steam for 12 minutes.
Method 2:
Ingredients: flour, chicken breast, shiitake mushrooms, carrots, green beans, corn kernels, salt to taste
Method: 1, among all the accessories, the shiitake mushrooms need to be extra processed, soaked in advance and then cut into small pieces, carrots chopped, and then all the accessories are cooked in brine, put a little oil and soy sauce to taste; 2, a piece of chicken breast finely chopped into minced meat; 3, two green onions as long as the green onion leaves, chopped and chicken mixed; 4, and then continue to chop until completely integrated, add a little salt and rice wine to stir into the filling; 5, flour and water kneaded into a slightly softer smooth dough; 6, cut into small agents and rolled into large round slices 7, first add a little chicken stuffing; 8, pinch up the middle; 9, open four pockets, respectively, add diced carrots, diced shiitake mushrooms, green beans and corn kernels; 10, put on the steamer with the cage drawer cloth, high heat for fifteen minutes!
Method 3:
Ingredients: 1 serving of blanched dough, 1 serving of pork filling, red (carrot), green (lentils), yellow (egg), black (shiitake mushroom), 1 serving of each of the four colors of filling; dumpling filling: lentils, pork filling, ginger and shallot jasmine, salt, soy sauce, paste pepper powder, a little sugar, cooking wine, sesame oil, cooking oil, cooking oil.
Directions: 1, take an appropriate amount of flour, use boiling water and form a dough; After washing the lentils, put them in a pot of boiling water and cook them, remove the water and cut them into minces, take a small part and leave it as the filling in "Four Joys", and the rest is left as mixed with the pork filling; Wash and chop the carrots; Shiitake mushrooms are soaked and chopped; Finely chop the green onion and ginger; Beat the eggs and spread them into quiches, then remove and chop them. 2: Divide the dough into small pieces and roll out into dumpling skins. 3: Add all the spices to the pork filling, then stir well until strong, then add the chopped lentils and stir well to form a dumpling filling. 4: Wrap the dumpling skin into a little filling, fold out four equal squares, fill each grid with a color of filling, and then put it into the steamer for 10-15 minutes, then take it out and eat.
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