A taco bag
By VicentaLakin
Recipe Recommendations
- Xiaoyuzi appropriate amount
- cassava flour appropriate amount
- shredded squid appropriate amount
- front leg meat appropriate amount
- dried mushrooms appropriate amount
- dried bamboo shoots appropriate amount
- fungus appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for A taco bag
1
I'd rather cook the little potatoes with less water, or a lot of cassava powder and no tasting
2
Dry mushrooms, dry-drying, mussels, squid bubbles, laces, white radish
3
Fat legs cut small pieces apart. Preferably front legs
4
Celery, cut onions, onions, garlic, incense
5
Potato peels, it's dirty, it's a little salty, it can't be too hard, or it'll break
6
Make a pot and squeeze it out
7
Down onions, garlic, skinny meat, squid silk
8
Muir, dry, mushrooms fried
9
Taste
10
You're gonna have to get cooked
11
Salt, chicken, pepper powder
12
Leaf, celery
13
Make a bowl of water with cassava powder
14
Load up
15
If you're using a membrane for base evaporation, you're going to have to use a cloth
16
Put a bowl of cassava powder next to it, and every time it's scratched, it's not sticky, it's scratched in this shape, it's big and small
17
A hole in the middle of a head
18
Put some powder in there, no hands
19
Put your fingers in it, hold your palm under it, press as thin as you can, but not your skin
20
The skin can't be too thin. Almost
21
Load
22
Shut up
23
Shut up
24
Shut up
25
Shut up
26
Shut up
27
Shut up
28
Shut up
29
Water in the pot. It's 10 minutes out. It'll collapse
30
It's too ripe. It's collapsed. It's more deliciousA taco bag Make Tips
1. You can mix the filling as you like; if the wrapper isn't salted, you can make it saltier.
2. Be careful not to break the wrapper when handling it, otherwise it will leak. Practice makes perfect.