Peas and salami
By VicentaLakin
Yesterday's bunts, with fresh peas and sausages, which are really good, not greasy, small horns, for kids and old people, and a little one at a time, that's not gonna hurt your appetite! This bologna is one of my Moo's favorites, he ate the chopsticks, he didn't want to eat the bologna, he yelled at me for the next time, and the other ones were bad. Fine. If you like it, I'll be your mother. If you learn well, don't be naughty, I'll eat you
Recipe Recommendations
- glutinous rice 1000 grams
- sausage 3 pieces
- green peas 1 bowl
- eucalyptus leaves appropriate amount
- water appropriate amount
- salt appropriate amount
- sauce appropriate amount
- fresh soy sauce appropriate amount
- pepper appropriate amount
- sugar appropriate amount
- salty and fresh
- cook
- several hours
- simple
Steps for Peas and salami
1
Preparation of raw materials, pre-cleaning of rice and clean-up of peas
2
Weenie wash cedar with warm water
3
Peas, salami in the rice
4
Put it in soy sauce, sugar, pepper powder, salt, gravy mixing
5
Cleaning of leaves
6
Take a leaf and bend it from the tip of the leaf into a little funnel form
7
Fill it with mixed rice and flatten it with a spoon
8
Cover the leaves above, turn the tail to the side, and turn them into sharp corners
9
Tie it with cotton wire
10
Pack all the tarts
11
And put the hammer in the high-pressure pan, and watered it with no water
12
Cover the lid, burn the steam in the fire, turn the fire off in 30 minutes, and when the air breaks, you can eat the lidPeas and salami Make Tips
The time to cook zongzi depends on their size. Small zongzi generally only need 30 minutes after the pressure cooker reaches pressure. If using a regular pot, they need to be cooked on low heat for one to two hours.