Autumn mushrooms, salted water
By VicentaLakin
The salt-water horn is one of the traditional snacks in the tea of the tea of the Qur'an, and my favorite. Every time I go to the winehouse for breakfast, it is a small snack I shall eat. I like the taste of it. It's salty, it's soft. It smells good. Today's Autumn Angle Horns, made by the Twits, slightly subvert the traditional formulations. I now replace the celery and mushrooms in the traditional formulations with an autumn and mushrooms. The slime of the autumn can better integrate the various formulations and enhance the strong aroma; and the mushrooms have a much higher nutritional value than mushrooms。
Recipe Recommendations
- glutinous rice flour 100 grams
- okra 20 grams
- Pine mushroom 15 grams
- pork belly 20 grams
- shrimp 15 grams
- carrots appropriate amount
- water 60 grams
- fine sugar 20 grams
- peanut oil 5 grams
- salt appropriate amount
- oyster sauce appropriate amount
- sesame oil appropriate amount
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Autumn mushrooms, salted water
1
(b) Preparation of the main and ingredients
2
Shrimp and mushrooms have early bubbles
3
After the autumn has been washed, it is put in boiling water for one minute, with salt or olive oil to keep the autumn green
4
Sliced acupunctures, five flowers, mushrooms, shrimp and carrots into pieces
5
(b) Hot pots, oils, and the 4th-step cut pies are put into the pots, and then into the platinum oils, and the perfumes are fried
6
(b) A spare set of fried materials
7
Combining warm water, fine sugar and peanut oil, it's mixed into a millet powder, and it's plattered into a millet powder
8
(b) Split the milligram into a small crowd of seven equals
9
The small squeezing of step 8 with its hand is a round-shaped rice pellets, a bit like our usual dumplings, but it's thicker than a dumpling pelvis, without a scepter, and can be condensed directly by hand
10
Put the material of step 6 into the skin, and then press both sides of the skin to fold, and do not wrap the flowers
11
Seven salted horns
12
Hot pots, oils when they're 60% hot, not all the amount of oil without the brackish horns, so that half the brackish horns can be exposed to air, and then it'll start to drum up quickly, not too hard, use the middle fire when it starts to fry, and then it'll go down to the small fire slowly, and then it'll go to the yellow surface。
13
It's fresh out of the salty, salty horns. It's delicious. It's juicy and juicy。Autumn mushrooms, salted water Make Tips
1. When preparing the glutinous rice flour dough, remember to use warm water. Since different brands of glutinous rice flour have varying water absorption, please adjust the amount of water accordingly.
2. When frying the savory glutinous rice dumplings, do not submerge them completely in oil. Let half of the dumpling be exposed to the air so it can puff up quickly. Be careful not to make the heat too strong; start with medium heat, then switch to low heat once they have puffed up, and fry until the surface turns golden yellow.