How to make roasted wheat dumpling skin

Main Ingredients: 20g of dumpling skin, 1 bowl of rice, 200g of pork filling, half of carrot, small half of lotus root, half of green pepper yuk, a few rice grains

Supplements: 1 tsp of soy sauce, 1 tbsp of oyster sauce

1. Serve the rice in a bowl.

2: Add 3 tbsp mushroom sauce and mix well with a spoon.

3: Chop carrot, lotus root and green pepper.

4: Add into the meat mixture.

5, add soy sauce, oyster sauce and mix well.

6: Pour the meat mixture into the rice and mix well with chopsticks.

7: Purchase dumpling skin directly.

8: Take a sheet of dumpling skin and roll it out larger and thinner with a rolling pin, then use the end of the rolling pin to roll out pleats around the edges of the dumpling skin.

9: Place the rolled out dumpling skin on your palm and put the appropriate amount of filling in the center.

10: Slowly tighten the neck of the siu mai with the tiger's mouth.

11: Adjust the lace of the yakisoba so that the lace is even.

12: Arrange the finished yakisoba in a steamer tray and garnish with some corn kernels.

13, steam plate into the steamer, steam fifteen minutes.

14, steamed out can eat.