Carrot
By VicentaLakin
EVERY WINTER, ON THIS DAY, MANY NATIVES WORSHIP THEIR ANCESTORS, AND THEY GRIND THEIR DUST INTO DUST, AND THEY SAY, IN SO DOING, THEY REMEMBERED THEIR FATHERS, AND CALLED THEM THE "WINTER-TO-WINTER GROUP" IN ORDER TO UNITE THEIR FAMILIES. "ON THE WINTER SEASON, EAT THREE ANIMALS, TASTE THE POWDERED FRUIT, AND PUT ON CLOTHES." IT'S A FOLK SONG WITH A RICH FAMILY. HOW MANY PEOPLE CAN REMEMBER THE NEW FAMILY NOW? IN THE OLD SAYING, “WINTER TO NEW YEAR”, FAMILIES DO RADISH EVERY WINTER. YOUNG PEOPLE NOW, INCLUDING ME, KNOW THAT THE CUSTOM HAS EXISTED SINCE THEIR ANCESTORS, BUT HOW TO MAKE CARROTS THAT ARE NOT MADE BY MANY PEOPLE, IS USUALLY MADE BY OLDER UNCLES AND AUNTS, AND THIS RECIPE IS MADE BY MY SISTER'S MOTHER-IN-LAW, WHO MAKES THE REQUIRED SNACKS EVERY WINTER UNTIL THE END OF THE WINTER. THE OLD PEOPLE CAN SAY THAT THEY ARE QUITE SOPHISTICATED IN MAKING CARROTS, AND THIS TIME I COME TO LEARN TO READ FROM HAO, TAKE A GOOD NOTE OF EACH PROCESS AND DETAILS, AND SHARE THEM WITH YOU. YOU CAN DO RADISH LATER. SHE SAID, "THE RADISH IS MADE OUT OF RADISH, WHICH IS USED IN THE SELECTION OF MATERIALS. THE RADISH POWDER AND RICE POWDER ARE MADE OUT OF FRESH RICE HARVESTED DURING THE SEASON. THE RADISH AND RICE BUBBLES ARE MADE UP OF RICE FOR ABOUT SIX HOURS, AND THEY ARE DRY FOR FOUR OR FIVE HOURS BEFORE THEY ARE TAKEN TO THE MACHINE ROOM. NOW THAT THE MATERIAL IS RICH AND THE LOGISTICS INDUSTRY IS WELL DEVELOPED, RICE FLOUR AND RICE POWDER ARE AVAILABLE EVERYWHERE, LEAVING MUCH TO BE DONE. WHEN RADISH RECOGNITION IS DONE, IT IS MADE OF POWDERED RICE AND POWDERED RICE IN PROPORTION TO NEED, THEN IT IS MADE OF DUSTED ALEGRASS AND THEN COOKED OR STEAMED INTO RADISH SKIN. MOST OF THE RADISH-CHARDED MATERIALS ARE COOKED IN TOFU, SHRIMP, BACON, SAUSAGE, PORK, GARLIC SEED, SPICES, ETC. AND THE WRAPS SHALL BE MADE OF THIN AND FULL. GOOD RADISH RECOGNIZES THREE WAYS TO EAT. STEAM, FRY, BOIL. THE THREE FRAGRANCES ARE DIFFERENT, AND WHEN THEY COME OUT OF THE POT WITH A RADIAL OF BANANA LEAVES, THE AROMA IS TEMPTING, NOT ONLY WITH THE FRAGRANCE OF THE RADISH, BUT ALSO WITH THE ODOUR OF VARIOUS INGREDIENTS; WITH THE RADIAL OF THE RADISH, WITH PEANUT OIL, WITH BOTH SIDES OF THE TAR. IT'S SOFT IN THE OUTER CRUMBS; IT'S FRESH GOOSE BLOOD, A RADISH FROM FOIE LIVER, A BITE, A SWEET ENTRANCE TO THE RADISH, A MIXTURE OF A VARIETY OF HERBS, AND SWEET SOUP. AFTER ALL THAT, IT'S COMING OUT
Recipe Recommendations
- glutinous rice flour 1000 grams
- rice flour 200 grams
- pork 400 grams
- bacon 300 grams
- sausage 200 grams
- shrimp 100 grams
- bean curd puff 200 grams
- coriander 80 grams
- Folium artemisiae argyi 200 grams
- white radish of 2
- salt appropriate amount
- oil appropriate amount
- chicken powder a little
- pepper a little
Steps for Carrot
1
Precise: the various foods in the picture are purified, the tofu is shredded, the garlic seed is shredded, the gravy is shredded。
2
Sprinkled。
3
The radish goes to the skin and slits in the boiler for a few minutes and extracts dry water。
4
The pork is thin and cut apart。
5
The fat part boils oil in the pot, then pours thin meat, sausages, weeds, prawns, fragrances, boils, transfers to salt, pepper powder, chicken powders, all the same, drops radish, tofu, fragrances, and makes a corset。
6
萝 萝 萝 萝 。
7
Aie processing: Dry leaves mixed with a cuisine machine and two bowls of clean water boiled in a pot。
8
A portion of the mixed rice powder is added to the water of the leaves, which is mixed with wood shovels while cooking, until it becomes a millet。
9
Earning of the Ivy League and placement in the remaining dry rice powder。
10
When it's hot, rub it evenly。
11
A clean panel with some rice powder, a well-painted rice pack on top of it and some dry rice powder while it is hot, preventing the use of sticky hands in making it。
12
The rice powder pack cut out a agent and flatten it with its palms. (Two times thicker than the skin that normally makes dumplings, about twice as big
13
The skin is in the middle of the hand
14
Put it in the modified material。
15
The two sides closed their mouths。
16
One by one, on the dry panel. The panel better have some dry powder. The bouquet can be squeezed
17
The pan is hot and oily. Put down the radish
18
It's fried to yellow on both sides, with some water and a one-minute boiler covered in the pan. "Each of them will be boiled without cooking, as everyone pleases."
19
A full amount of radish and a full stomach。
20
MY SISTER'S MOTHER-IN-LAW COOKED RADISH. SHE ATE TWO IN A BREATH