Cranium buns
By VicentaLakin
The fragrance of celery packs, the spring rains, and the local celery is the season of the market, and the short, green celery tastes better than the large celery, whether it be a bun or a dumpling, and is the food of choice. The choice of food is crucial if you want a salty meat bag。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Cranium buns
1
Fresh little celery. Cut the root clean。
2
The hot water was burned and the purified celery was put into the water several times。
3
Stinky parsley。
4
After all the perfume, when it cools, it cuts。
5
Take a piece of linen, and then put the permutated and shredded clover into the linen, and wrap it up and squeeze it out。
6
Squeeze the watered celery and put it in the bowl。
7
And cut the pellets of flesh and ginger, mixed with clover。
8
They are then replaced with old, raw, raw, salt, buns of dumplings, and some pig oil, which are composted with celery。
9
I'll put the blend in the freezer. It's a little bit tougher to blend with celery。
10
fermented noodles。
11
The noodles are rubbed in order to vent the air, then they are smooth and cut into an equivalent agent。
12
The noodles are skinned and put in the meats prepared before。
13
Collapse the spade。
14
The bag was packed for about 20 minutes (in the process, the noodles were fermented)。
15
The steam boiler hot water is boiled, the bag is packed (the water is burned and then the bag is put) and the fire is steamed for 20 minutes。
16
Steam out the celery bag。
17
Fresh fragrances of meat. Smelt strong。Cranium buns Make Tips
Whether meat buns are good or not, the meat porridge is the key, the good meat buns are salty, the old ones are colored, the raw ones are fragrance, and the ginger aluminums are screeching, and the vegetable porridges must pre-cook the vegetables with extra water, so that the corcupines are attached to the meat porridge at the taste, and the porcelains are not easy to break, and they are easily conflated with fine and tight corsets。