I'm sorry
By VicentaLakin
When I was a kid, my mom used to make salt meat every afternoon, and now I'm out of the country, so I miss the smell of home, making it myself, and not getting it with money。
Recipe Recommendations
- glutinous rice 1000 grams
- tie strip 300 grams
- flower meat 500 grams
- salted egg of 10
- peeled mung bean 500 grams
- chestnut of 10
- Cotyledon 800 grams
- soy sauce 5 grams
- salt 5 grams
- rice wine 5 grams
- oil 5 grams
- alkaline water 10 grams
- salty and fresh
- cook
- several hours
- senior
Steps for I'm sorry
1
Go to the green beans and wash salt and blisters for six hours, and the rice for two hours. The flower meat leaves a small amount of raw salt and rice wine, the chestnuts open half the skin and the eggs open half the spare。
2
An hour later, the leaves were soaked that they were washed on both sides of the towel, put in the pot with water and boiled with water, which was about 10 minutes before the water was released。
3
Take two leaves and fold them into a pocket, with rice, green beans, flowers, eggs, chestnuts, and then green bean rice. This sequence of material is based on the fact that when we eat the leaves, the hammers are the whole, they're not scattered, and the rice is wrapped in green beans and coats, which are the best in taste and appearance。
4
Then add another leaf to the outer perimeter, so that you may wrap it up。
5
When it's wrapped up, the growing leaves are partly folded back, their tails are removed, and their stripes are fixed。
6
The last one was boiled, boiled, or boiled for four hours slowly after burning。