Noodles: flour, chicken, hot water. Exercise: 1 Glutinous rice stuffing 1, 2. Soak glutinous rice for 30 minutes in advance, soak mushrooms in soft dices, and dice sausages. 3.4. Steam the glutinous rice, pour in the mushrooms and diced sausage while it is hot, mix well with the rice sauce, cover and simmer for 2 minutes with the remaining temperature, cool slightly, and sprinkle with black pepper (it is best to steam the glutinous rice with clear water, dry and clear lines. I cooked it with a rice cooker, and the amount of water was less than usual, so as not to turn the cooked glutinous rice into mud. Second, the dough: 5, 6, the flour is divided into two parts. Add one portion of flour to 1 egg to form a loose dough. If the eggs don't mix with noodles, you can add a little cold water, and if there are many eggs, add a little flour (silly wife and noodles). 7.8. Pour hot water into another portion of flour, cut the flour with chopsticks while pouring, and mix it into loose dough. After the dough cools, pour the two pieces of dough together (the hot water is poured in circles to keep mixing with the dough quickly). 9. 10. Knead two portions of flour evenly into a big dough, cover it with plastic wrap and wake it for 20 minutes (this is not "three lights", the dough is wet, so the flour is not easy to stick to your hands). 1 1. Knead the awakened dough repeatedly and shape it into strips (please ignore my dough, I really tried my best). 12, 13. Divide the dough into small portions, shape the small portions into cylinders, and then press them into small cakes. 14. Pinch the bread with one hand and press it with the head of a rolling pin with the other hand, and roll it into a lotus leaf shape with a thick middle and a thin edge (other cookies can be covered with wet cloth or plastic wrap to prevent the dough from drying out, so I was facing the tuyere when I made it, and I didn't remember until I made two, but I still had no experience). 15, 16, add a proper amount of glutinous rice stuffing, close it, tighten it with a tiger's mouth, and then stretch the edge of the dough to form a sample of steamed dumplings. 17. Boil the water in the steamer with a big fire. When the water is steaming, put it into a glutinous rice bag and sprinkle some water on it to steam for 10 minute (sprinkling water is to increase the humidity of the dough and prevent the steamed dough from being dry and hard).