Ice florist
By VicentaLakin
Although it is not often done, it does not mean that it does not like to eat, especially if it's made up, especially when it's fresh. And today's ice florist is not only delicious, but also beautiful. The main bright spot is the thin layer at the bottom of the raisins, like the ice bouquet that condensed on the windows in winter, the clitoris, the beauty of the eyes, and the brilliance in the mouth。
Recipe Recommendations
- minced pork 100g
- cabbage 100g
- wonton skin 250g
- oil appropriate amount
- salt 2g
- green onion 3g
- ginger 5g
- corn oil 5g
- white pepper 1g
- corn starch 12g
- chicken essence 1g
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Ice florist
1
Prepare the pork
2
Scrambled with cabbage and squeezing
3
Onion flowers and gingertails
4
put in cabbage, onions, ginger paste, salt, raw smoke, white pepper powder, 2g corn starch, 5g corn oil and chicken sperm in the end bowl
5
Smuggle evenly in one direction
6
Packet: Placing the meat on the skin and watering the surroundings (with ease of glue)
7
And fold
8
Put some water on the end of the left and tie two heads together
9
Pack them all up
10
production of water starch: 10 g corn starch and 100 g clean water in the bowl, evenly mixed
11
If you don't stick the pot, you pour the right amount of oil
12
When it's hot, it's put in tumbling
13
To the bottom
14
Pour it in
15
Cover the pan and turn the fire
16
It's dried up, it's made of ice flowers at the bottom, it's just a little onions and a little sesame sauce
17
Let's eat while it's hotIce florist Make Tips
1. My minced meat is lean, so I added a little corn oil. If the meat is fatty, you don't need to add oil.
2. The cornstarch slurry tends to settle, so make sure to stir it well again before using.
3. It is best to use a non-stick pan to fry the dumplings; otherwise, if they stick, it will be a hassle.