Dried noodles 100g, sweet potato starch 25g, oil 6g, appropriate amount of boiled water, and appropriate amount of creamy yellow stuffing.
working methods
Mix 1, noodles and 10g sweet potato starch, pour boiling water and stir at the same time.
2. When stirring to hand temperature, add the remaining sweet potato starch and stir.
3. Pour in salad oil and knead until smooth.
4. Put it in a fresh-keeping bag and let it rest for 30 minutes.
5. Take out a small part, roll it into thin slices with a rolling pin, and press out the disc with a die.
6. Wrap the creamy yellow stuffing weighing about 6 grams, squeeze in the right corner, and wrap the rest like jiaozi.
7. pinch off the pattern on the side.
8. Use transparent dough with cocoa powder to make fish eyes and put them on the fish head.
9. Carve the fish head with a scraper and the fish scales with a straw.
10, cut the fish tail with scissors.
1 1, and steam on a bamboo drawer for 3 minutes.
12, take it out and let it cool.