Beef gravy tomato soup bag
By VicentaLakin
NO NOODLES, NO THAWS, NO SWEET AND THIN BUNS, AND I'VE BEEN TRYING TO MAKE A CAGE BAG TONIGHT. THE SKIN IS JUST LIKE A DUMPLING PROCESS IN A PEACEFUL MANNER. THE PIES ARE READY, THE FACE IS READY FOR 20 MINUTES. HOT BUNS CAN SOON BE USED. THEY TASTE SPECIAL, BUT I THINK IT'S A LITTLE SMALL, NOT TOO SMALL, NOT TOO BIG TO EAT. LET'S DO IT OURSELVES
Recipe Recommendations
Steps for Beef gravy tomato soup bag
1
Flour is loaded with big bowls。
2
And warm water mixes into a swirl。
3
And rub it in smooth noodles。
4
Put it in the bowl for 30 minutes
5
The pasta is accompanied by the making of a pie: the preparation of ujiang cuisine, beef and tomatoes。
6
Squeeze is washed twice with water。
7
Beef wash is cut clean。
8
Join the chopping of the gravy。
9
Tomatoes go to the pellets。
10
Put it in the bowl and put it in the sauce。
11
It's all mixed with black pepper, starch, sugar, chicken powder, perfume and peanut oil。
12
Hit one more egg and stir it in one direction。
13
Pumps are made. Some water is not to be poured。
14
Some dry flour was cast on the panel, and the pasta was taken out into thick noodles。
15
Cut out an equivalent dose。
16
Scratched with a scepter and a skin thicker than a dumpling. The size is in your hands。
17
Spread the skin, put it in the pie。
18
Squeeze the hammer. Learning
19
Pack them all and put them in a steam cage for 15 minutes.
20
It's evaporated. The skin thin can see the material。
21
With a plate of food you like, while it's hot