The radish varnish
By VicentaLakin
It's more apt than a little steam bag. If we come to Shandong, we'll have to go to the country. Last month's 29th was my birthday, I went to the hotel for lamb soup, and I ordered a cage of lamb veggies, and I brought them up. I thought the boss was wrong, it was called "stealing" and it was amazing, it was steaming, huh. For the first time last week, a cage was made on an experimental basis because of little experience and fear of failure. Grandma is delicious, she doesn't seem to be addicted. I wanted to eat again in a few days, so I packed it more today. It's much better than the first. There's room for progress. Keep going
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for The radish varnish
1
Flour is accompanied by most of the open water and a little cold water and soft noodles。
2
While adding water to it, the chopsticks were mixed in the form of tatters and covered with a cap for 20 minutes。
3
Cut the fat of pork and thin meat, put a small amount of raw meat in the pot and pickled it up with a proper amount of peanut oil。
4
The radish is laced in silk, and a proper amount of salt is made for about 10 minutes, then the water is dried and the radish is cut to pieces with a knife。
5
Let's put a little bit of herring in。
6
Take the right amount of onion and ginger。
7
It's in the crumbs and the slag and oil。
8
Put in a little raw smoke。
9
Put a little pelican oil in it。
10
Just a little rice
11
A little white sugar
12
Smuggle in one direction and become a pie。
13
Put the noodles on the rise。
14
Split into agents。
15
Twirl into circle skin。
16
A little bag of willows。
17
The fire opened, then turned into fire for another 20 minutes, shut it down, and then in five minutes the pan was lifted。