Colored valet
By VicentaLakin
It's still one of my steam series. Four colors of hot noodles make the steamed dumpling skin soft. And the pap is mixed with the pig's slag after extracting carrot juice. Pumps can be adjusted and changed. This is just an illustration of the way the pasta is hot, and the other colours are based on my other stench recipes, or you can have your own innovation. It's all natural. There's no synthetic color in it。
Recipe Recommendations
- flour 200 grams
- boiling water appropriate amount
- corn oil 8 grams
- scalding dough appropriate amount
- fillings appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Colored valet
1
Flour enters into the basin, slowly and in small quantities, and not at all, depending on the water intake of flour, mixed in groups with chopsticks, dry powder, not too soft, soft and moderate
2
A little cold, put on the case, if it's too sticky, add a proper amount of flour, smooth it, pour 8 grams of oil and rub it
3
Scratch it in the bowl, mask it, and use it in 30 minutes
4
The four noodles are ready, from the top left to the bottom, and then from the top to the bottom, the carrots, the flamingos, the spinach
5
When you're in the pasta, you can fix the pie, you can change it
6
Take the proper amount of the face, tatter it into a cylinder, cut it into a small agent of the same size, tweak it into a pelt
7
Take a pelt and put it in the middle
8
Up and down. Tighten the middle
9
I'll squeeze it on both sides
10
The two corners are bound together, and the dumplings are made into a stubble
11
All the other colored dumplings are wrapped in order
12
In the steam pan, 15 minutes after the water's running, one minute after the fire closes
13
Roll, eat, walk