Little cabbage shrimp
By VicentaLakin
It's a more vegan dish, and it's no trouble. Husbands don't eat coarse food and old people do, so skin is mixed with whole wheat and corn noodles. There is also the advantage of being better packaged and more obfuscated。
Recipe Recommendations
- cornmeal 200 grams
- whole wheat flour 200 grams
- pakchoi a pound and a half
- shrimp skin appropriate amount
- yeast 3 grams
- onion appropriate amount
- Jiang appropriate amount
- oil appropriate amount
- seasonings appropriate amount
Steps for Little cabbage shrimp
1
Both sides fermented for about two hours。
2
The cabbage is shredded, with shrimp leather and sauce。
3
We'll split the niced noodles into a number of pasta。
4
Put the noodle into thick skin and wake up。
5
Take a skin, wrap it in, like a bag。
6
There will be a side of the twilight down, and it will be rounded over the panel。
7
There's corn peel in the steambox, and there's a groceries in it。
8
The fire evaporates for 20 minutes, and the fire closes in five minutes。
9
Quite a fragrance。Little cabbage shrimp Make Tips
In the northern winter, whole grain dough is hard to ferment at room temperature. I put the dough basin in a large steamer with some warm water inside. It generally ferments well within 2 hours.