Fork meat
By VicentaLakin
It's midday. It's already 20 pounds of rice. Think about it. Hey, wrap it up and light it up. Follow this festival, the holidays are over and the logs are not up. This year it's almost all meat and it's mostly fresh meat. There's a lot of flavor, too, with steak sauce for pickles the other day and forks for pickles the other day. The food that you eat at home is more casual, and it's most important that it is suitable for our taste. This is entirely my own practice, for information purposes only. It's good to wash your bags and cook them all the time. There are two kinds of packages of salted meat, one of which mixes meat with rice, the other with salt and soy sauce, which is suitable for salami meat, and the other with salt that can be eaten or eaten. One is to make meat as a pie, not mixed with rice, but to fill it with rice, which is the right way to pack fresh meat, which is not salted by rice, as long as the package is as good as it is evenly eaten, and when the package is better used. Let's start with this fork meat because it's the only thing that's done. Hey!
Recipe Recommendations
- glutinous rice appropriate amount
- Reed leaves appropriate amount
- cotton thread appropriate amount
- meat appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- pork sauce appropriate amount
- sugar appropriate amount
- oyster sauce appropriate amount
- salty and sweet
- cook
- several hours
- ordinary
Steps for Fork meat
1
The pre-positioning of the rice bubble, with water switching in the middle, and more than five hours of bubble rice。
2
Buy home a piece of reed leaves to clean up。
3
Burn a pot of water, put leaves in it for a little two minutes, and fetch water and fix two。
4
Cut the meat into centimetres, and evenly mix the sauce. A little salty。
5
It's starting to wrap up, not once. It's the method that I found. It's the method that's used this year. Take two leaves, one of which can also be folded from the middle if the width of the leaves is wide enough, and fold them by a funnel, but not by a funnel, but by a growth pattern, as illustrated。
6
Look at the back, fold as much as you can or you'll leak rice。
7
Put some rice on first, put some meat。
8
And cover the rice。
9
Squeeze the rice in your hand。
10
Orthopaedic, carry reed leaves with rice to the heart of the hand。
11
Put the top half of the leaves in your hand。
12
We'll squeeze the two angles in the first half
13
The tails of the leaves can go up, and the thumbs are just in the middle, the part that's going to be tangled。
14
Look at the bottom, two angles。
15
Look at the top. It's two angles。
16
We'll use the cotton wire to wrap the twigs. Boiled with an electric pressure pan, set the tumbles to the ground, and then pick the beans, and the procedure ends with the natural drop valve。