Scrumptious, yellow meat
By VicentaLakin
There's a thousand ways to talk about it, and more about it! Fresh meat, ham, egg yogurt, honey date, soybean palms, pillows, horns, cone, triangles, quadrants, bull horns! Because of the different fragrances across China, the sorghums are not only of many shapes but also of different varieties. In addition to the practice of eating at lunch, in the usual life, the twilight has become a regular at the table, and when you want to eat it, you have to pack it with your own food, and you get into your family's twirling while cooking it slow. Warm love ... My family likes salt and salt, and I use salty yolk, crumbs, fresh meat to make the skins of rice, red bean, soy rice, which is not cheesy, and soy. When the fragrance is full, the leaves are opened, the chestnuts are soft, the eggs are yellow and salty, the meat tastes perfect, not salty, and a nice bowl of cucumber soup is a warm summer memory。
Recipe Recommendations
- fresh meat appropriate amount
- salted egg yolk appropriate amount
- chestnut appropriate amount
- glutinous rice appropriate amount
- red bean appropriate amount
- glutinous millet appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- eucalyptus leaves appropriate amount
- coir rope appropriate amount
- pepper appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Scrumptious, yellow meat
1
The leaves and the palm ropes are immersed overnight, washed and boiled for 10 minutes。
2
The red beans are immersed in water for 12 hours。
3
Fresh meat is washed clean and sliced with salt, sugar, pepper powder, wine, raw and chicken, and then mixed into a refrigerator for six hours。
4
Fresh salted yolk。
5
Go skin the chestnuts。
6
The rice and the millet wash clean dry water。
7
The immersed red beans are mixed with rice and millet and are placed in white sugar, salt, sauce, wine and peppers for 15 minutes。
8
Take a leaf and break a cone from the middle。
9
Put in a small amount of rice。
10
Put in a salty yolk。
11
Put in chestnuts and fresh, salted meat。
12
And put in the right amount of rice, full in nine, solid。
13
The leaves are folded up and covered with rice, and the fingers are squeezed。
14
The extra leaves are folded right into four squares。
15
With brown rope。
16
Packed twigs, scissors to remove extra twigs and brown ropes。
17
In the high-pressure pan, with water above the height of the stun, a plate can be pressed on top, and the fire boils for 40 minutes and two hours。
18
The fragrance。
19
Chestnuts are soft, yolk, meat tastes just fine, not salty, with a nice bowl of cucumber soup, and it's refreshing。