Fresh meat cage
By VicentaLakin
A small cage is a medium-sized snack I've been eating from my childhood, known by the Hangzhou people as a small cage, which is a traditional snack from the Gangnam region, and which is popular in Shanghai, Changzhou, Nosinge, Hangzhou, and so many other places, and has developed its own features, such as the usual state, a small bowl of white congee, a small bowl of sweet and sweet, but all of which share the same characteristics. The Hangzhou cage is the most famous one in 100-year-old store, and it's also a familiar home. Now, the small cage represents more than just a famous midget, but it represents the memory of the children of the eaters
Recipe Recommendations
- flour 500 grams
- hot water 300ML
- pork stuffing appropriate amount
Steps for Fresh meat cage
1
The first raw materials, as shown in the figure, are about 1 kg of flour, small cages of meat, steaming cages, gauze, crutches, razors, cups
2
CALLED 500 GRAMS OF FLOUR, THEN PREPARED TO WARM UP AROUND 300 ML, AND POURED OPEN WATER INTO THE FLOUR, POURING IT DOWN WITH A CANE, MAKING THE FLOUR SNOWY, THEN DISTILLING THE FLOUR
3
Take it out and rub it on the woodboard until it's smooth
4
When the face is polished, put on a wet gauze and wake up for 10 minutes
5
After waking up, the noodles may be a little sticky and dry, and then they'll be rubbing, and then they'll grow
6
When you're done with the strip, you take the balanced agent with your hands, then you spray it with dry flour, you press it into a circle, and you start the skin
7
And put the skin in the middle thick, thin around it, and put it in the flesh
8
And then you pull the end of the skin, and you pull around, and you shut up, and you leave a little mouth on the top of the bag
9
Add a full amount of water into the pot, then put it on a steam cage, when the water's out, put it in a cage, steam it in a fire for 10 minutes, and then pour a small plate of vinegar, with a proper amount of ginger silk in it for the casserole