Sioux meat mooncake

By VicentaLakin

Sioux meat mooncake
The poem of the great poet Soo-soo, "Cake like a chewing moon, there's soo and Ei" means a su-luon cake. The soothing and eyry are the characteristics of the soothing mooncake. And this meat mooncake is a special snack in the river. By definition, it is made entirely of fresh flesh, which is smelt and powdered, and which is lurking, and which is slowly permeating its gravy. The biggest difference between a suco and other suco is a layer of handmade suco, so the key to making a suco is to make its skin. And the most important thing is the oil, and the best effect is the butter。

Recipe Recommendations

  • minced pork appropriate amount
  • cooked lard 110 grams
  • ordinary flour 250 grams
  • maltose 10 grams
  • cooking wine appropriate amount
  • ginger powder appropriate amount
  • onion appropriate amount
  • white sesame appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • sugar appropriate amount

Steps for Sioux meat mooncake

  • Make Sioux meat mooncake step 0
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    More sesame will taste better
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    The clockwise mixes up until the meat is somewhat sticky。
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    Water oil coats: 150 grams of flour, 25 grams of sugar, 10 grams of malt sugar, 60 grams of cooked pig oil, about 60 grams of water
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    It is advisable to mix, rub and rub, hand rub and about half an hour, during which time it is best to break hard, wrap it in a membrane and put it in a freezer for about 20 minutes。
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    Sodium: 100 grams of flour, 50 grams of refined pig oil
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    Combination of the sofa material into a souffle pasta
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    It's rinded, oily, oily, big, small。
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    The heart was wrapped in a tarp, the seal was squeezed, dry flour was spilled on the board, and the oily tarp was tumbled into thin skin
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    and a Swiss volume
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    Once again in thin skin
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    Volume in Swiss
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    Cut the rolled striped face into small equals。
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    30 grams of skin, 35 grams of meat
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    I think it's made of tacos. I don't have them at home. I'll use the pan
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    When you're done, you've got to keep your mouth shut, you've got to flatten, you've got to fry it to the ground, you've got to shut off the fire, you've got to cover the pan
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    Here we go
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    The meat is ripe

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