Corn pasta
By VicentaLakin
In the summer of the Beijing people, the two-volted side of the head of the dumplings, this one, a little north-easterly flavor -- corn paste steaming dumplings, pork fragrance。
Recipe Recommendations
- Rich and strong fans 约120 grams
- cornmeal 约70 grams
- pork stuffing appropriate amount
- fennel appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- shisanxiang appropriate amount
- pepper water appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- edible oil appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Corn pasta
1
Corn paste, rich powder mixed
2
Open the surface with warm water
3
A few hours in advance, with peppers, and ginger cut to the end
4
The meat drops into all the sauce except the onions
5
The fragrance is clean and shredded
6
I think he's waking up
7
Let's follow the fragrance
8
The mixing is even, and if it is felt that the prior salt is not sufficient, then a little more, and then a little more oil for food, in case the food is salted and water is released. The edible oil is also to be added at the beginning of the plating。
9
Wake up, nice face
10
Cutting agent
11
Noodles
12
Put the material in
13
Wrap it up
14
A little dry flour at the bottom of the dumpling
15
As soon as it's evaporated, you'll have dumplings on your well-drinked drawer
16
Open the pot
17
It'll be about 12 minutes
18
It's all right. There's no broken one
19
That's a good taste
20
It'll be dry on the edge for a little while, and it'll be the same for those who've done it before. Try next time。