Without a grater, the knife skills will be tested. Slice the zucchini diagonally into shreds

Cut it and marinate it with a little salt for 30 minutes until the water comes out. Pour off the water. Wrap all the zucchini shreds with gauze and squeeze out the water.

For making dough, put the flour ingredients together (add oil after forming a ball), use ice water in summer, knead until smooth, then put it in the refrigerator to rest for half Hours

In the meantime, make the filling. Cut a box of northern tofu into small pieces

And squeeze out the water Put the zucchini shreds together, add all the seasonings to the filling, and mix well

Take the dough out of the refrigerator, divide it into 12 small pieces, roll it out and quickly wrap the buns. This dough is soft, so it is recommended to use more hand flour. I didn’t use it, so it is difficult to operate.

Wrap it well and put it in a pot lined with corn leaves. The weather is hot, so there is no need to wake up. It will basically wake up after wrapping it. Sent

Another drawer

Boil the water first and then serve pot, steam it over high heat for 15 minutes, simmer for five minutes and then take out the white fat man. Cut the whole zucchini into shreds and make the buns. The process from the time it takes one hour and forty minutes