Scrambled mushroom dumplings
By VicentaLakin
It's good to have a little platinum. A lower calorie, more plant fibres, and a few other trace elements, and the vegan dumplings will bring something else。
Recipe Recommendations
Steps for Scrambled mushroom dumplings
1
Clean up the oil and dry the water
2
Flowed mushrooms, black-muted ears
3
Cut the oil, put a spoon of salt, mix it, pick up extra juice
4
Old Peking's snack -- fork in rows, crushed with a cane in a bag. Break
5
Add dried oil, black wood, mushrooms, forks, and two spoons of ginger-dried oil, with salt depending on the taste
6
Combination
7
Depending on how much flour you eat
8
A proper amount of clean water, 1 gram of salt covered in smooth noodles and covered with a lid for about 30 minutes. The noodles better be ready before they are made. Use the pasta to finish making them
9
A good pasta is on the case, and it's covered in a thin circle
10
Cutting into small, even-sized agents, twirling into slightly thin skins
11
Squeezed or squeezed into dumplings at your own pleasure
12
When the pot opens, the proper amount of dumplings goes down, and the spoons push the water along the side of the pot in case the dumplings are glued, and when the midway water rolls, the cold water is added twice, and when the dumplings are drummed up, they can be eaten
13
A little vinegar, a little pepper oil, a little more greasy