It's burning
By VicentaLakin
Burning is one of the old Peking snacks. In order to cure our son, who doesn't like vegetables, he can't pick out any of them by flipping out of the fridge. He made two types of burning, and my long striped son called it a pencil burning, because it was like the pencil he used to write. Personally, it's also a more image and a better taste, because it can fit into more pies. This thin skin is so sweet。
Recipe Recommendations
- salty and fresh
- fried
- an hour
- simple
Steps for It's burning
1
Get ready for meat pies, onions and chica. No, no, no。
2
It's so hot
3
And add meat, crumbs, onions, all together, and pour in a little beryllium oil, raw smoke, a little vegetable oil, salt, a spoonful of sugar, and a little ginger powdered clockwise。
4
We'll fix it。
5
With warm water and a softer face, cover it up for half an hour。
6
The waking noodles cut off a piece, rub the strips and split them into 25 grams。
7
Let's start with a pencil burn. Raise the agent by 10 centimeters and 8 centimeters wide。
8
Put a line of meat on the long end。
9
From the bottom to the top, the last two ends fold into each other, continuing to the top, with a small amount of clean water on the top of the skin and a strip。
10
Shut the fuck down。
11
Line up。
12
Another one. Put the little potion in the face。
13
Up and down are about 0.7 centimeters。
14
Turn over, put meat in the middle。
15
The left side is less than 1/3.
16
Put some water on the left face, then turn the right face to the left and stick it up. Close the doors on both sides。
17
Turn over. Press it with your palm. Another shape of fire burns, and it feels more like it。
18
Heated pans, poured into a layer of oil, burned the embryos at intervals and fried them all over. It's fine if it's covered in gold。
19
Cracker, smelly inside。It's burning Make Tips
1. Roll the dough sheets thinner; they taste better.
2. Rectangular huoshao puff up when frying; flip them and fry for a while longer until cooked through.
3. Brush a little cooking oil on each side when frying the huoshao; the fried huoshao will have a golden-brown crust that looks good.