Scorch
By VicentaLakin
Another way of eating dumplings, thin skins, big pies, dumplings, large pieces, fast, full of food。
Recipe Recommendations
- dumpling flour 500 grams
- pork stuffing 200 grams
- leek 500 grams
- fungus 10 flowers
- salt 5 grams
- shisanxiang 2 grams
- vegetable oil 10 grams
- pepper a little
- sesame oil a little
- chicken essence a little
- salty and fresh
- cook
- several hours
- ordinary
Steps for Scorch
1
The cold water and the face, of course, are too cold to use。
2
And smooth noodles, put them aside。
3
Mooch had an early bubble。
4
The apricot washes clean water and cuts it to a very fine end; pork with a spoon of sauce, 2 grams of salt, 1 gram of 13 husks of pepper, a little bit of pepper, mixed on the side of the basin。
5
Then we mix herbs, salt, 13 fragrances, vegetable oils, a little fragrance, and molybdenum, so the materials are smoothed in one direction. It's customary to put a part of the meat first, but it can actually mix it all together。
6
Take a noodle, grow a strip, cut into a piece of a roller。
7
And crush it with scepter in the middle, and on both sides with thin skin。
8
Take the proper amount of pie on the dumplings, put it in one hand and wrap it in another hand。
9
Wrap it up, put it on the non-sticker。
10
Packed dumplings, steam cages in cold water. The fire, 15 minutes after the air。
11
In a moment, you'll be able to eat it, and then you'll have a plate of fragrance。