Scramble
By VicentaLakin
The dumplings are delicious, whether they are cooked or fried. Today it's steamed dumplings, and it's used for the winter of meat and time, and it's delicious。
Recipe Recommendations
- Fresh winter bamboo shoots of 2
- minced pork 250g
- flour 300g
- boiling water 100g
- cold water 70g
- corn oil 10g
- salt 3g
- ginger 5g
- soy sauce 5g
- soy sauce 2g
- sugar 3g
- corn starch 8g
- white pepper 1g
- chicken essence 1g
- salty and fresh
- steamed
- an hour
- simple
Steps for Scramble
1
Ready food: meat pie and winter
2
It's about 10 minutes after winter. Pull! Out
3
Slice
4
Let's pour the right amount of water into the meat
5
then we'll add silk, ginger, 2g salt, raw, old, sugar, white pepper, corn oil, corn starch, chicken
6
Smash it in the same direction
7
the flour is then filled with 1 g salt, then with 100 g open water, mixed with chopsticks, then into 70 g cold water
8
Scratched in a smooth noodle, covered in a flavour for about 20 minutes
9
I'm going to make loose noodles and grow them and split them into small ones
10
Put a piece of pasta into a round dumpling and put it in a pap
11
Skin together, wrinkled, and shut your mouth
12
When the dumplings are packed, they are then put in the steam pan, the fire turns the water into a fire, and the steam is ready for 12 minutes
13
You can eat with a little vinegar or something you like betterScramble Make Tips
1. It is best to blanch fresh bamboo shoots to remove oxalic acid.
2. Different flours have different water absorption, so add water as needed.
3. Steamed dumplings should be eaten while hot.