Pork apricot
By VicentaLakin
THE APRICOT FUNGUS IS THICK AND SOFT. IT'S CALLED THE KING OF MUSHROOMS. THEY ARE NUTRITIONALLY RICH IN PROTEINS, CARBOHYDRATES, VITAMINS AND MINERALS SUCH AS CALCIUM, MAGNESIUM, COPPER, ZINC, AND HAVE THE EFFECT OF REDUCING BLOOD RESIN, CHOLESTEROL, PROMOTING GASTROINTESTINAL DIGESTION, ENHANCING THE IMMUNE CAPACITY OF THE ORGANISM AND PREVENTING CARDIOVASCULAR DISEASE. THIS DUMPLING, WHICH I MADE OUT OF APRICOT AND PORK, TASTES GOOD. FLAMING DRAGON JUICE FOR DUMPLINGS. THE PYROTECHNICS IN THE PYROCLASTIC SKIN ARE VERY BENEFICIAL TO THE HUMAN BODY. I'VE ADDED A BIT OF CABBAGE, WATER FOR DUMPLINGS, A FEW PICKLES, AND A LITTLE BIT OF DUMPLINGS. IT'S HOT WHEN THE DUMPLINGS ARE MADE, AND IT'S COLORLESS WHEN IT'S IN THE WATER, BUT THE COLOR OF THE BROCCOLI JUICE MAKES YOU HAPPY. THE DUMPLING SKIN IS ALSO A NON-TRADITIONAL HAND RUBBING, WHICH IS DONE WITH A NINE-YANG JYN-L10 NOODLE MACHINE. THAT'S A BIG KITCHEN CHARM FOR PEOPLE WHO DON'T RUB THEIR FACES。
Recipe Recommendations
- flour 250 grams
- dragon fruit peel juice 90 grams
- Flour with clear water 30 grams
- pork stuffing 400 grams
- Pleurotus eryngii
- cabbage a small piece
- leek a small handful
- vegetable oil 30 grams
- soy sauce 40 grams
- salt appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Pork apricot
1
We'll have flour, 250 grams, a little more
2
Put it in the bucket
3
It's a nice, fresh, hot, hot, long-skinned flamingo juice
4
Because the juice is thicker, so it's in the same barrel
5
Cover the lids, connect the power, and start the manual laminate program
6
When the flour turns, put the glass on, because I don't have enough flamingo juice to match it, so I added 30 grams of fresh water
7
When you rub your face, put it on the panel, and put a starch on it, so that it doesn't bind between the skins. Okay
8
Flour's in groups. It's been crushed out of broad dumplings
9
It's made out of a round dumpling skin, so each piece must be covered with some starch, so the dumplings don't stick to a piece
10
The dumplings are ready
11
Apricot mushrooms cut into thin, and this time I used frozen water
12
Cut to shreds13
再把一小块包菜和一把韭菜Cut to shreds，备用
14
Pork with a little botanical oil, soy sauce, salt, fresh water, stinging
15
It's evenly mixed with apricot mushrooms, caterpillars and pickles
16
Make the dumplings as you like
17
When the pot's running, go down to the dumplings and lose the hand with a spoon along the side of the pot to prevent the dumplings from getting sticky. Company
18
Cooked dumplings, the color faded a lot, but the whole process was fun
19
It's a frozen apricot