Emilio
By VicentaLakin
Emigo is a common Han snack in the west and south of the river, which is smooth, colourful, fragrance, bitter, soft and resilient. In March, Yang Chun's family had the custom of having family members do emigos, and I miss the first time that this smell was bought online by myself, just like Mom。
Recipe Recommendations
- Artemisia argyi 1000 grams
- glutinous rice flour 500 grams
- flour 500 grams
- sauerkraut 500 grams
- sausage 2 pieces
- onion of 2
- eggs of 2
- salt 2 tablespoons
- peanut oil appropriate amount
- garlic 1 head
- shallots appropriate amount
- Allium chinense appropriate amount
Steps for Emilio
1
We'll wash the fresh leaves and remove the old insects2
Cook a pot of water, and when it's ready, we'll put the washed alfa in the pot for about 15 minutes. Water3
Cooked alp grass out of the cooling basin, washed water three or four times, and removed the yellow water from the alp4
Based on the population's preferences, I've made salami and onion eggs, and I've prepared the salami and onion eggs to be prepared in a normal way5
I'd rather cut up the water-dry alegrass6
All the materials are ready, and it's not good to have enough or too little water to cut down on the scale and face of 2:1 and make dumplings, bread and noodles in the house
7
When you're ready, you can make dumplings or wraps, you can steam them directly into the pot, and when you're ready, you can wrap them into dumplings, buns, etc
8
If you're packed, you can steam it in the steam pan for about 20 minutes. Pot
9
Emico will be out in 20 minutes
10
It's a bagel