The pickle
By VicentaLakin
It's not celery, it's celery. Why do you call me that? It's kind of like the crystal pack that I usually eat, and it's kind of transparent when it's evaporated, and it's kind of ingesting。
Recipe Recommendations
- sticky rice flour a bowl
- Chengfen 1/3 bowl
- cassava flour 1/3 bowl
- celery appropriate amount
- dried shrimp appropriate amount
- Soaking fungus appropriate amount
- pig lean meat appropriate amount
- cooking wine a little
- salt a little
- soy sauce a little
- starch a little
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for The pickle
1
The celery is washed to the end
2
Shrimp is cut to the end after a moment of water dip
3
Plumbing hair
4
Pork chops into meat and adds a proper amount of wine
5
Put some water in the pot, put it in the shrimp
6
I'll put a proper amount of oil and heat in the pot. I'll put it in the shrimp. Wine
7
I'll add celery and mush
8
It's flat, and it's in the right amount of salt
9
We're going to fire him
10
Joined by the cut meat pies
11
Sticky rice powder, cassava powder, platinum powder
12
It pours into a bowl of warm water around 40 degrees and mixs it into an even, non-particle-free paste
13
It's going to pour the plattered paste into the pot, turn on the fire, mix with chopsticks, and then the paste becomes thicker in a few seconds
14
It's almost ready to go
15
When it's even, it's a small, flat agent
16
A circle
17
Put it in the proper amount, wrap it up
18
Put water in the pot, wrap the herbs in the steam cage, and fire in six minutes。