Bacon and vegetable dumplings
By VicentaLakin
Homer's bacon chews no wood in his mouth. It's not greasy. There's a feeling of being chewed out of gravy. I find that Homer's classification is very detailed, and that meeting the needs of different people is not random, for example, the creation of bacon suitable for Chinese cooking, a lean phase, or classic American bacon, which does not need to be oiled, which can be replaced directly with meat of its own oil, which is quite healthy, my favorite fine bacon, completely pig-legged meat, which is addicted to eating, or super-scholar bacon, which, through a reasonable mix, is available to people for the right flavor. It's from Chinese traditional dumplings, with super-valued bacon and vegetables, and cheese, a small tea in the middle West, delicious
Recipe Recommendations
- Hormel Value Choice Bacon a
- red pepper small piece of
- yellow pepper small piece of
- white onions small piece of
- mozzarella cheese a small handful
- cheese powder 10g
- white pepper 2g
- salt appropriate amount
- eggs a
- salty and sweet
- fried
- half an hour
- simple
Steps for Bacon and vegetable dumplings
1
Carpenter, pepper and onions are shredded
2
(a) Homer's super-valued bacon cut to small pieces of crumbs
3
(b) Blending all materials into large bowls and pouring them into Masurira cheese and the rest of the sauce
4
Take a clean plate, throw some flour, put the dumplings on the skin, put the pie in the middle, and squeeze it tight
5
(b) Draw the egg fluids along the dumpling skin in a circle, cover them with another dumpling, and squeeze the air out of the dumpling with the hand
6
(b) The inflow of appropriate quantities of oil into the small pot, the infusion of dumplings at 180 degrees below the temperature of the oil, and the extraction of excess fat from the fried gold butter and butter onto the suction paper
7
Squeeze on dumplings for appropriate amounts of tomato sauce。