Emerald sauce meat pack
By VicentaLakin
Recipe Recommendations
- flour 250 grams
- spinach leaves 80 grams
- mushrooms 5 pink
- pork belly 150 grams
- yeast 2 grams
- sweet sauce appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- cornflour appropriate amount
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Emerald sauce meat pack
1
Food is clean.
2
The spinach leaves are slightly fine in the open water, and they're put in the food machine, and a little warm water is mixed into juice.
3
Add 2 grams of yeast to spinach juice
4
Rolling into the flour, mixing it into smooth noodles, fermenting for about 50-60 minutes.
5
Five flowers of meat, mushrooms cut thin.
6
Oil in the pot, meat puffed to soufflé, wine served, a spoonful of sweet noodle sauce, a little sauce, sugar and water.
7
Put in mushrooms, a little salt, peppers, chickens,
8
Get some starch.
9
The fermented noodles, rub them again.
10
Scratch the noodles, wrap the sauce with the meat.
11
Steam drawers - oil everywhere.
12
Put it in the steam closet for 10 minutes and steam for 15 minutes.
13
Let's do it.