Carrot-muck-cage
By VicentaLakin
In the spring, this little cage, salty perfumes, and licorice, will make the children love it。
Recipe Recommendations
- low powder 200 grams
- boiling water 130 grams
- pork stuffing 110 grams
- carrots 65 grams
- Soaking fungus 40 grams
- onion 50 grams
- ginger 1/2 teaspoon
- cooking wine 1 teaspoon
- soy sauce 2 teaspoons
- soy sauce 1/2 teaspoon
- oyster sauce 1 teaspoon
- cornflour 1 teaspoon
- sesame oil 2 teaspoons
- salt 1 teaspoon
- oil 1 teaspoon
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Carrot-muck-cage
1
The low powder is evenly washed down by 130 g of boiling water (which increases or reduces the amount of water in terms of the ingestion of its own face, which is not adhesive) and is quickly torn apart, while the face is not hot。
2
Porks with ginger paste, wine, raw old smoke, platinum oil, and a modest amount of fresh water (almost two tea spoons, in part) are stung in one direction。
3
When the meat is smooth (not too thin to wrap), it is mixed with powder and then with perfume。
4
Smuggle up。
5
Carrot scratches into thin threads and cuts a few knives. Wood ears are cut, onions are cut and placed in the pap。
6
The salt and oil are mixed in the same direction。
7
I'm gonna make the noodle strips, cut it down, about 15 grams
8
I'll get you some oil
9
Take a little noodle, make it thin. And he shall be thick in the middle of the thinness, and shall cast some powdered and adhesive。
10
Put the pie in the center。
11
With one hand around the skin, the thumbs and index fingers wrinkled, and brought into the other hand into the wrinkles that had been squeezed, while observing the turn of the skin, practiced several times。
12
Finally, it's done, it's done, it's done, it's done。
13
The steam pot boils the water, the evaporation pads, and the fire evaporates for eight minutes。