Family snacks: rice cooker cake

Prepared materials: flour, eggs, milk, salt, sugar, oil Note: This process can not be stained with a drop of water, utensils are wiped dry and then use Oh. In order to highlight the sweet, put a little bit of salt, a spoonful of sugar, continue to play continue to play continue to play continue to play a little thick and then put a spoonful of sugar, continue to play about 15 minutes, it will become creamy, and chopsticks on the will not fall This process is more critical, 15 minutes of continuous beating, is not a joke, it's very painful to drop Egg yolk put In the egg yolks, put 2 spoons of sugar, 3 spoons of flour, 6 spoons of milk, and stir well. Pour in half of the creamy egg whites, stirring up and down, not circling. Stir well, then pour in the other half of the creamy egg whites, stirring up and down. Press the rice cooker to preheat the rice for 1 minute, then take it out of the rice cooker. 2 minutes or so will automatically jump to keep warm, then use a towel to cover the vent, smothered for 20 minutes and then press the cook button again, 20 minutes after the OK, open the lid, the pan is coated with oil, a pouring out of it, the bottom of the cake is darker, fluffy and tasty cake, the cake is done!

In my wife's journal /359522572/ March 12, 2010, the journal, there are pictures My family has tried a few times, they are more successful.

And then some other snacks, my wife has made, I have eaten oh.

1, potato pancakes (2011-01-09 journal have completed the picture)

Raw materials: potatoes, carrots, ham meat, starch.

Seasoning: peanut oil, scallions, salt.

Making Process

1. Wash the potatoes, steam them and peel them. Carrot, ham cut into fine dice. Chop shallots into scallions.

2. Pat the potatoes into mashed potatoes. (I'm lazy, with a cooking machine into the mashed potatoes) Add the appropriate amount of starch, diced ham, diced carrots, parsnips, salt and mix well.

3. In a pan on high heat (preferably non-stick), add oil and turn the heat to medium, pour a large spoonful of mashed potatoes into the pan and fry. Turn carefully after browning on one side, and wait until both sides are browned.

There are 20 kinds of pastry production (2010-03-28 Journal, most of them here have not done, pick you like to eat and learn to do it)

1. Pocket cake: Ingredients: 200 grams of flour; practice: 1. Flour in the amount of warm water, fully kneaded into a smooth dough, covered with plastic wrap molasses for 20 minutes; 2. Molasses dough kneaded into strips, and then divided into small doses of about 50 grams of small dosage; 3. small dosage with the hands of flat, and then rolling pin rolled into about 0.2 cm thick crust; 4. take a rolled out crust, with a small brush in the middle of the crust, brush the edges of the brush with oil, and then use another sheet of crust to cover it up, the edges of the press tightly, the pockets of raw cake is done; with the same method will be the rest of the crust to do the rest of the work; 5. pan with oil, the lower pockets of the raw cake, low heat, brown one side of the cake, and then fry it, and the other side will be done. Small fire will be fried on one side after turning, and finally fried to both sides of the golden center of the bulge when removed, from the middle of the cut into two pockets, loaded with fried fillings can be. Attachment: shredded pork with vegetables (of course, can be replaced with their favorite fillings ha) ingredients: 180 grams of lean pork, 140 grams of vegetables; ingredients: a green pepper, a red pepper, ginger, garlic, green onions, soy sauce, chicken essence, starch, cooking wine, each appropriate amount; practice: 1. lean pork cleaned and cut into shreds, add an appropriate amount of wine, starch, chicken essence and mix well and then marinate for 20 minutes; cleaned and de-veined green and red peppers and cut into shreds, garlic peeled and diced, raw vegetables, chicken essence and then cut into shreds, and then cut into shreds. Garlic peeled and diced, ginger shredded, scallions cut flowers; 2. hot pan oil, into the lean meat stir-fried until brown and scooped out for use; 3. pan and then add a little oil, into the ginger and garlic burst incense into the green and red pepper, stir fry for two minutes; 4. into the previously fried lean meat, add a little salt, stir fry; 5. into the squash stir fry evenly, and finally into the scallions, soy sauce, stir fry can be.

2. scallion pancake: Ingredients: 150 grams of flour, scallion, chicken powder, salt, sesame seeds; Practice: 1. flour add the right amount of salt and chicken powder mix, then add the right amount of warm water into a dough, covered with plastic wrap molasses for 20 minutes; scallion wash, cut into scallions; 2. molasses dough kneaded into strips, and then divided into 4 small doses; 3. will be rolled into a small dose of about 0.3 centimeters of thin, and then brush with a layer of oil. Brush with oil and sprinkle with chopped green onion; 4. Roll up the dough along the long side and knead into a long thin strip; 5. Roll up the ends of the strip to the center to form two rolls; 6. Overlap the two rolls together and flatten them slightly with your hands; 7. Roll them out with a rolling pin into a round cake about 0.5 cm thick; 8. Dip both sides of the cake in sesame seeds; 9. Put oil in a pan and add the scallion pancakes, then fry the pancakes over a low heat. Frying yellow one side and then flip, and finally fry until the two yellow gold cooked through can be.

3. pumpkin egg pancakes: Ingredients: 350 grams of pumpkin, 100 grams of flour, 50 grams of glutinous rice flour, 2 eggs, about 150 milliliters of water, ginger, green onion; practice: 1. pumpkin peel and flesh after washing and cut into pieces, green onion cut into flowers, ginger cut into pieces; egg beaten into egg; 2. pumpkin, ginger, green onion into a large bowl, pour the flour and glutinous rice flour, add a little salt. (you can add sugar according to their own preferences), pour in the egg mixture, add about 150 ml of water, mix well into the batter; 3. pan with oil, half of the batter into the pan, cover the pan with a lid, low heat will be fried until it is set and then turn over, and finally fried until both sides of the middle of the golden brown cooked when the pan and cut into pieces on a plate, and the remaining half of the batter according to the same method of frying can be.

4. cabbage shrimp cake: Main Ingredients: 200 grams of flour, cabbage 250 grams, shrimp skin moderate; ingredients: wine, ginger, garlic, green onions, chicken essence, moderate; practices: a. Filling: 1. cabbage washed and chopped, add the appropriate amount of salt and mix well marinated for 10 minutes after squeezing the excess water in the cabbage; shrimp skin washed and drained; ginger and garlic minced, scallions cut flowers; 2. hot pot of oil, under the shrimp skin, with a small fire will be stir-fried until slightly yellow after adding two small spoons of cooking wine stir-fried, scooped out to be used; 3. will be stir-fried shrimp, ginger and garlic minced, scallion flowers into the marinated cabbage, and then add the appropriate amount of chicken broth, Sesame oil and mix well to be used;

5. sweet corn cake: ingredients: 150 grams of glutinous rice flour, 50 grams of cornstarch, young corn 1, the right amount of sugar (dosage according to personal taste to put); practice: 1. first tender corn cooked, cooled peeled into grains; 2. glutinous rice flour, cornstarch, cooked corn kernels, sugar together into a large container; 3. add the right amount of warm water, kneaded into a dough (the process is very easy to do.) 4. Roll the dough into long strips and divide into small doses (I didn't divide it for laziness, I just broke off a small piece from the dough, kneaded it and then pressed it flat, but it seems to be about the same size as the pancake!) The first thing you need to do is to make sure that you have the right ingredients and that you have a good idea of what you want to do, and that you have a good idea of what you want to do.

6. Jingdong meat cake main ingredients: 300 grams of flour, 250 grams of beef, 50 grams of green onions; ingredients: an egg, pepper, ginger, soy sauce, cornstarch, cooking wine, sesame oil in moderation; practices: a. Filling: 1. beef cleaned and chopped into minced meat, chopped green onions, ginger chopped into minced; 2. beef minced in a little starch, then add a spoonful of cooking oil, salt, pepper, soy sauce, cooking wine, sesame oil, beat an egg, stirring in one direction to the strong: 3. add minced green onions and minced ginger, and continue to mix in one direction, covered with plastic wrap marinade for 30 minutes; two. Crust and meatloaf production: 1. flour in the amount of warm water, knead into a smooth surface of the dough, covered with plastic wrap to wake up for 20 minutes; 2. will wake up the dough kneaded into a long strip, and then divided into four small doses; 3. will be small doses of kneading round, flattened with the hands, and then rolled into a large sheet; 4. from the center of the crust of the center of the knife, cut to the edges of the crust, half of the crust to cut; 5. will be three-quarters of the crust evenly coated with marinated meat mixture, and then cut into half. Marinated meat filling, pay attention to the edges of the crust do not coated; 6. will not be coated with meat filling of the crust upward folded up, and then folded to the right, and finally the remaining part of the following upward folded up, the edges of the hand will be pressed tightly; 7. pan with oil, put in the stacked meatloaf, cover the pan with a lid, and fry over low heat until both sides of the middle of the golden brown and well-done when you can. Eat and then cut into your favorite size.

7. carrot bean paste pancakes: Ingredients: 250 grams of carrots, 120 grams of flour, 50 grams of cornstarch, 50 grams of glutinous rice flour, red bean paste, cooked white sesame seeds, appropriate amount; practice: 1. carrots washed and peeled steamed, removed into a basin with a rolling pin mashed into mud; 2. flour, cornstarch, glutinous rice flour into the carrot puree, kneaded into a smooth dough, molasses 20 minutes; 3. molasses Knead the dough into a long strip, divided into small doses of about 30 grams; 4. Press the small doses flat, hand-pinch the thin edge of the middle of the thick crust; 5. Put in the appropriate amount of bean paste filling, slowly pinch the crust with the tiger's mouth; 6. Close the mouth down on the board and flatten it with your hands to form a small round cake; 7. Sprinkle a layer of cooked sesame seeds evenly on the board, put the small round cake on the sesame seeds and gently press the cake to make it coated with sesame seeds on both sides; 8. . pan oil, down into the carrot bean paste cake, small fire will be yellow side after turning, and finally fried until both sides of the golden brown cooked through can be;

8. pretzels: Ingredients: 200 grams of flour, pretzels, oil, each moderate; practice: 1. 150 grams of flour, add the appropriate amount of warm water, kneaded into a smooth dough, covered with plastic wrap molasses for 20 minutes; 2. 50 grams of flour in the remaining Add an appropriate amount of pepper salt and mix well; 3. Heat an appropriate amount of oil, pour into the flour mixed with pepper salt and stir well into the pretzel shortening; 4. Place the molten dough on a thin layer of flour sprinkled board and knead into a strip, and then divided into four doses; 5. Use a rolling pin to roll out the doses into a rectangular crust about 0.2 cm thick, and then evenly coated with a thick shortening; 6. Coat the shortening of the crust by the long side of the rolled into a strip, and then pinch the ends of the strips of dough, and then roll the strips into a strip, and then roll the strips into a strip. Pinch the ends of the noodles, gently stretch it; 7. will stretch the noodles coil up, will close the mouth hidden underneath, and then use a rolling pin to roll it into a round cake about 0.4 cm thick; 8. pan with oil, into the pancake, small fire will be yellow one side of the pancake, turn over, and finally fry until both sides of the golden brown and cooked through can be.

9. Mixed vegetables pancakes: materials: 50 grams of corn kernels, 30 grams of carrots, 30 grams of lettuce, 3 eggs, 100 grams of flour, green onions, sesame oil, pepper each a little; practice: 1. first egg beaten into an egg wash, add a little pepper and mix well, carrots cleaned and cut into small grains, lettuce cleaned, drained and chopped, green onions cut into small pieces; 2. carrots and corn kernels into boiling water and cooked After draining to be used; 3. flour, add the right amount of salt, then pour the egg, add the right amount of water and stir into a paste; 4. into the drained carrots and corn kernels, lettuce, chopped scallions, and then add a little sesame oil, stirring well; 5. pan with a little oil, with a spoon will be the batter scooped into the pan, a spoonful of batter spread into a pancake, fry on low heat until the two yellow yellowish that

10. Material: 200 grams of flour, 200 grams of lean meat, 50 grams of mushrooms, 1 egg, 25 grams of green onions, ginger, sesame oil, pepper, soy sauce, a little each. Practice: (a) crust: 1. First add the appropriate amount of boiling water to the flour, use chopsticks to stir it into lumps; 2. Then add a little cold water, knead with your hands until the dough is smooth, covered with plastic wrap to wake up for 30 minutes; (b) filling: 1. Lean meat minced into minced meat, mushrooms, ginger cleaned and chopped into small grains, scallions cut into flowers; 2. Will be (1) cut into a large bowl of the above materials, beat the egg, add the appropriate amount of salt, Sesame oil, pepper, soy sauce, mix well, marinate for 20 minutes; (c) do meatloaf ah: 1. will wake up the dough kneaded into long strips, and then divided into a number of small doses, will be a small dose of rounded, and then rolled into a thin sheet; 2. will be marinated stuffing evenly coated with rolled out into a thin sheet of dough, and then from one end inward folded up in four, stacked meatloaf four layers, and then gently pressed by hand to the pastry, so that it is tightly packed; 3. 3. pan oil, into the stacked meatloaf, add a few spoons of water, cover the pan, fry on low heat until the pan is dry, turn over, and then add a few spoons of water, cover the pan, and finally fry on low heat until golden brown on both sides;

11. sweet potato and egg omelette:

Ingredients::: 200 grams of red sweet potatoes, 2 eggs, 50 grams of flour, sugar, molds, a; practice: 1 . first of all, wash the sweet potato after peeling, and then cut into grains, mold clean and dry to be used; 2. egg beaten into an egg wash, add flour and the right amount of sugar, fully stirred into the batter without particles; 3. and then cut into the sweet potato grains into the batter, stirring well; 4. turn on the low heat, the pan with oil, put in the mold, scooped into the right amount of sweet potato batter poured into the mold, with chopsticks to make the surface flat; 5. and other sweet potato cake When the sweet potato pancake is fried to shape, carefully remove the mold, cover the pan with a lid, and fry it over low heat until both sides are golden brown and cooked through.

12. Golden glutinous rice pancakes:

Materials::: 150 grams of glutinous rice, 250 grams of flour, an egg, a ham sausage (weighing about 40 grams), green onions, ginger, each moderate; practices: a. Preparation: 1. Glutinous rice into the rice cooker, add the appropriate amount of water to cook into glutinous rice, scooped out to cool; ham sausage cut into small dices, scallions cut flowers, ginger cut into pieces; two. And noodles: 1. egg into the flour, with chopsticks will be slightly mixed, and then add the appropriate amount of warm water, knead into a smooth dough, covered with plastic wrap molasses for 20 minutes; three. Fried glutinous rice: 1. hot pan oil, into the ginger and ham sausage diced, fry a few times; 2. into the glutinous rice fried evenly; 3. add the right amount of salt, into the chopped green onions, fried evenly and then scooped out for use; four. Do the cake: 1. Molten dough kneaded into a long strip, divided into small doses, the small doses will be slightly rounded; 2. will be kneaded into small doses with the hands of the flat, and then rolling pin rolled into a thin sheet (thickness than the dumpling skin a little thicker); 3. will be fried glutinous rice on the crust, folded crust wrapped around the edges of the edge of the tightly pinched, and then pinch the corners of the two together; 4. pan with oil, put in the pancake, small fire will be fried until both sides of the golden brown. The pan can be fried until both sides are golden brown.

13. Onion and ham pancakes:

Materials::: about 40 grams of onion, ham sausage a (40 grams), 100 grams of flour, 2 eggs, 40 milliliters of water; practice: 1. onion and ham sausage are chopped into minced, beaten eggs into an egg wash; 2. sieve the flour into the egg wash, use chopsticks to stir it into a hard paste; 3. then add about 40 milliliters of water, add water and stir, will be the first time to add water. Add water while stirring, stir it into a uniform batter (with a spoon to scoop up the batter down, the batter was an uninterrupted line is good); 4. into the onion and ham sausage minced, add the right amount of salt, stir well; 5. pan oil, pour in the batter, stirred well, with a spoon to get the batter flat, cover the pan with a lid, low heat frying one side of the yellow side and then turn over, and finally fry until the two gold yellow center cooked through and then take out and cut it into pieces! .

14. fried taro omelette:

Materials::: taro 100 grams, 3 eggs, 50 grams of flour, ham sausage 1, green onions, ginger, sesame oil (no can also be) a little; practice: 1. first taro peeled and shredded, ham and sausage cut into grains, ginger shredded, green onions cut flowers; 2. cut into thin taro into the microwave oven in the high heat for three minutes to turn cooked (or steamer steamed); 3. egg beaten into the egg and then cut into the egg. ); 3. Eggs into a bowl, add flour and stir into the batter, the ginger, scallions, ham grain, cooked taro into the batter, add the appropriate amount of salt, sesame oil and mix well; 4. Pan oil, pour into the mixed batter, small fire fry until the basic stereotypes when the flip, and finally fry until both sides of the golden can be.

15. brown sugar pancakes in sesame sauce

: crust ingredients::: 150 grams of flour; filling ingredients: brown sugar, sesame paste, sesame oil, flour, (ratio of 2:1:1:2); practice: 1. flour into the amount of boiling water, stirred with chopsticks into a snowflake, and then add a little cold water, kneaded into a smooth dough, covered with plastic wrap molasses for 20 minutes; 2. two spoons of brown sugar, one spoon of sesame paste, one spoon of sesame oil, one spoon of brown sugar, one spoon of brown sugar, one spoon of brown sugar, one spoon of sesame oil, and one spoon of cold water. Put two tablespoons of brown sugar, one tablespoon of sesame paste, one tablespoon of sesame oil, two tablespoons of flour into a bowl and mix well to form a filling; 3. Knead the molten dough into long strips, and then divided into small, even doses; 4. Knead the small doses slightly rounded and then flatten them, and then pinch them into the middle of the thick edges of the thin pie crust (or use a rolling pin to roll out the pie crust can also be used); 5. Put the appropriate amount of brown sugar in the crust, and then use a tiger's mouth to bring it together slowly to close the mouth; 6. Close the mouth and then put it on a plate and press it flat into a cake with your hands. Hand flattened into a biscuit blank; 7. pan with oil, into the biscuit blanks, small fire will be fried yellow one side and then turn over, and finally fried until both sides of the golden center slightly bulging when you can.

16. Creamy love corn pancakes:

Materials::: 150 grams of cornstarch, 150 ml of milk, sugar in moderation (amount according to personal taste put), a heart-shaped mold; practice: 1. cornstarch and the right amount of sugar into a large bowl, pour in the milk and mix it well; will be a heart-shaped mold clean and dry to be used; 2. turn on the low heat; the pan with oil, into the mold, a spoon to scoop the appropriate amount of batter poured into the mold, and then the batter will be poured into the mold. Appropriate amount of batter poured into the mold; 3. and other tortillas fried to form carefully remove the mold, and finally the tortilla fried to both sides of the golden brown cooked through.

17. Sesame sauce lasagna:

Materials::: 150 grams of flour, sesame seed paste, sesame oil; practice: 1. Flour in the amount of warm water kneaded into a smooth dough, covered with plastic wrap molasses for twenty minutes; 2. Sesame seed paste in a pinch of salt and sesame oil mixing; 3. Molasses dough rolled into a rectangular slice of about 0.2 centimeters thick; 4. Use a small brush to brush a thin layer of sesame sauce on the crust; 5. Brush the sesame sauce crust folded, the edges of the hand press tight; 6. Folded crust and then rolled out with a rolling pin; 7. Repeat steps 4 to 6; 8. Brush sesame sauce on the rolled out crust, folded one-third of the crust; 9. Finally, the crust folded in three times, and then use a rolling pin to roll out the folded crust slightly; 10. Then use a knife to cut it into 5 parts; 11. pan oil, into the lasagna, low heat will be fried yellow side after turning, and finally fried to both sides of the golden center can be cooked through.

18. Mushroom pork fried dumplings:

Main ingredients:: 400 grams of pork, 100 grams of fresh shiitake mushrooms, 300 grams of dumpling powder; Seasonings: an egg, ginger, green onions, pepper, soy sauce, sesame oil, chicken powder, starch, cooking wine, each amount; dipping sauce: garlic, ginger, soy sauce, vinegar, sesame oil, oil chili pepper, each amount; practices: a. Filling: 1. pork minced into minced meat, add a little starch, then add the appropriate amount of salt, soy sauce, cooking wine, chicken powder, sesame oil, pepper, beat an egg in one direction and mix thoroughly on the strength, covered with plastic wrap marinade for about twenty minutes; 2. mushrooms cleaned and chopped into minced, ginger minced, green onion chopped; 3. mushrooms, ginger minced with green onion into the minced meat marinade, and continue to mix well in one direction 2. Add the mushrooms, ginger and scallions to the marinated meat and continue mixing in one direction. Dumpling: 1. Add boiling water to the dumpling mix, stir with chopsticks to form a snowflake shape, then add a little cold water (the ratio of hot to cold water is about 1:9) and knead into a smooth dough, cover with plastic wrap and allow to molasses for twenty minutes; 2. Place the molassed dough on a lightly floured board and knead into strips, then divide into small, even doses; 3. Roll the rolling pin with one hand, pinch the edge of the cake with the other hand and rotate it into a dumpling skin that is thicker in the center and thinner at the edges; 5. Put the well-mixed filling into the center of the dumpling skin and wrap it up into a dumpling; III. Pan-fried dumplings: 1. Steam pan with appropriate amount of water, put the dumplings on the steaming plate, cover the pan with a lid and steam over high heat for 8 minutes; 2. Put oil in the pan, put in the steamed dumplings and pan fry them over low heat until they are golden brown on all sides; 4. Dipping sauce: mince ginger and garlic, add appropriate amount of salt, soy sauce, vinegar, sesame oil and oil chili, mix well.

19. Korean spicy cabbage potstickers:

Main ingredient:: 300 grams of flour, 250 grams of lean meat, 300 grams of Korean spicy cabbage; ingredients: an egg, ginger, green onions, cornstarch, soy sauce, sesame oil, pepper each moderate; practice: a. and noodles: 1. First, add the appropriate amount of boiling water to the flour, use chopsticks to stir it into lumps; then add a little cold water, knead with your hands until the dough is smooth, cover with plastic wrap to wake up for 20 minutes; ii. Filling: 1. lean meat minced into minced meat, add the right amount of cornstarch, add the right amount of salt, pepper, soy sauce, sesame oil, beat an egg and mix in one direction, marinate for twenty minutes; 2. Korean cabbage chopped, green onion cut flowers, ginger cut into minced; 3. ginger, green onion, and spicy cabbage with the end of the minced meat into the marinated minced lean meat, in one direction, mix well and wait for use; three. Wrap pot stickers: 1. will wake up the dough kneaded and rolled into long strips; 2. and then divided into uniform small doses; 3. will be a small dose of rounded on a layer of flour sprinkled on the board with their hands will be flattened; 4. and then use a rolling pin will be rolled out into a dough; 5. to take the amount of marinated filling into the center of the crust; 6. first folded in half the crust, will be the middle of the pinch, and then pinch the corners of the four corners in turn, pot sticker billet on the ready. Four. Frying pot stickers: 1. pan oil, put the pot sticker billet (to set some compact), low heat will be fried for about a minute; 2. bowl add a little flour, pour a little water, stirred into the flour water; 3. pour the flour water into the pan, about one-third of the pan stickers can be submerged, cover the lid of the pan, low heat will be browned. 4. will be covered with a plate in the pan-fried pot stickers, and then turn the pan over, the pan is complete, the fragrant pot stickers. Sizzling potstickers will be complete on the plate!

20. four happy steamed dumplings:

Main Ingredients::: 250 grams of flour, 350 grams of pork, leeks 150 grams, 1 egg; Ingredients (four happy): broccoli, corn, carrots, black fungus, each in moderation; Seasoning: 80 ml of water, ginger, cornstarch, soy sauce, sesame oil, pepper, each in moderation; Practice: I. Filling: 1. Pork minced into minced pork, add a small spoon starch to grasp, and then add 80 ml of water in stages, while adding water while stirring in one direction, until the pork stirred to a more viscous, leave for ten minutes; 2. Then add the appropriate amount of salt, pepper, sesame oil, soy sauce, continue to stir in one direction, marinate for 20 minutes; 3. leek cleaned and chopped, ginger minced, add pork filling, stirring in one direction; two. Mix well in one direction; II. Skin and ingredients: 1. fungus soaked in advance, washed and cut into pieces; corn kernels cooked and chopped, broccoli, carrots are cut into pieces to be used; 2. flour into an egg, slightly stirring with chopsticks, and then add an appropriate amount of boiling water, stirred into snowflakes, and then add a small amount of cold water, kneaded into a smooth dough, covered with plastic wrap molasses for 20 minutes; 3. molasses dough kneaded into long strips, and then divided into small dosage (more than the Divided into small doses (slightly larger than the usual dumpling dose), the small doses with the hands of the flat, and then rolling pin into a thin crust; three. Dumpling wrapping: 1. Take the appropriate amount of filling into the center of the skin, fold the sides of the skin in half and pinch together in the middle; 2. Fold both sides of the skin into the middle and pinch together the middle part, paying attention to the four corners of the skin not to be glued; 3. Then pinch together the middle part of the adjacent skin at each corner to form the face of the four holes; 4. Finally, each hole in each of the decorative toppings placed in the four happy! Steamed dumplings billet is ready; 5. Steamer pot of water, put the dumplings, steam over high heat for about 10 minutes.