Cream scallops
By VicentaLakin
This year's scallop is a very good harvest, and five bucks a pound is very cheap. Fats buy a lot of scallops at a time, they're all taken down, they're frozen in the fridge, they eat slowly. The scallop is white, fine, tasteful, nutritious and tastes good. The fat man made it into a corset of celery and pork, as a nutritional lunch for his wife。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- senior
Steps for Cream scallops
1
Pork chops to pieces。
2
Scratch it clean。
3
Onions of ginger and pork are in the basin with all the sauces。
4
Scallop chops。
5
Put it in the meat pie。
6
The celery was washed clean and shredded。
7
攥一下水分Put it in the meat pie。
8
Flour is covered with yeast flour and proper clean water。
9
The top wet cage covers up in the warmth。
10
Wake up, nice face-to-face。
11
The potion is covered in buns。
12
Packed up in buns。
13
Put on a towel for 15 minutes。
14
The waking buns are put into the steam pan and the steam in cold water is evaporated in cold water for 15 minutes before the fire is shut down for 5 minutes。Cream scallops Make Tips
Scallops are very fresh, so do not add MSG when mixing the filling. Do not open the lid of the steamed buns immediately; let them rest for 5 minutes after turning off the heat before opening the lid.