How to make rainbow dumplings

• 1..Wash the celery
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  2.Wash the celery leaves with clean water

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  3..Chop the celery leaves

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  4.Put the celery leaves into a mixing cup and add a little water

• 5.Turn on the cooking stick to the 2nd position and stir until the juice is ready
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  6. Filter the celery leaf residue,

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  7.Celery leaf juice is reserved.

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  8. Wash and chop carrots

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  9.Put the carrot pieces into the mixing cup

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  10.Use a cooking stick to make carrot juice

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  11. Filter the carrot residue and reserve the juice for later use

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  12.Pour the celery leaf juice into the flour

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  13.Knead into a smooth dough,

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  14.Pour the carrot juice into the flour

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  15.Knead into a smooth dough p>

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  16.Add appropriate amount of flour to the flour and knead it into a smooth dough

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  17. Cover the celery leaf juice dough, carrot juice dough and white dough with plastic wrap and let them rest for 20 minutes

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  18. Roll the woke white dough, carrot juice dough and celery juice dough into dough sheets

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  19. Overlap the three types of dough, and then roll up the overlapping dough

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  20.Then cut into evenly sized dough pieces

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  21.Use a rolling pin to roll the dough into dumpling wrappers.

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  22. Cut the cabbage into strips, then put the cabbage into a mixing cup.Use a cooking stick to stir the cabbage into pieces.4.Put the cabbage into a basin, add two spoons of salt, [to spread the soup].After 20 minutes, use a cloth bag to scoop out the cabbage soup.Soak the fungus in advance, remove the stems of the fungus, pour it into a mixing cup, and cook Crush the stick.Put the fungus into the cabbage.Heat the cold oil in the wok and break the eggs into it.Stir fry for a while.Let the eggs cool down.Pour some oyster sauce and a little salt into the cabbage, fungus and eggs.[Okay Put some five-spice powder, because the child is too small.I didn’t put it in] Just stir it evenly.

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  23. Spread the dumpling skin flat in the palm of your hand, add an appropriate amount of cabbage filling, and wrap it up.