Porridge pork, whole wheat varnish
By VicentaLakin
I used to eat aroma at home, and I haven't seen it since I got to the south. I saw it yesterday. Get some dumplings。
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Porridge pork, whole wheat varnish
1
A proper amount of open water (the ratio of flour and water is approximately 2:1) is added to the whole wheat flour, mixed with chopsticks, covered in smooth noodles and wet cloths for about 30 minutes when the hand is not hot。
2
The fragrance is washed, the roots cut, the moisture dried。
3
In pigs, the wine, black pepper powder, fish truffles (and no need to leave them) and platinum oil are added to the table, and if you feel a bit dry, the water can be plattered。
4
The fragrance drys, shreds。
5
Put the aroma into the meat pap, add the right amount of salt, mix it evenly. The aroma will not produce much water, the pap may be dry, or the water will be added in phases, and the water will be evenly mixed each time, and the pap will absorb the water next time。
6
I'll just mix the meat, feel sticky, and then I'll put a spoonful of salad oil on it, and I'll make the meat a little bit more。
7
Wake up good face, stretch long, cut the agent, make a slightly thick skin in the middle。
8
Take a skin, wrap a proper amount of meat, and squeeze it with an index finger and a thumb in the middle of the skin。
9
And then squeeze the skin above。
10
Then squeeze it down, squeeze it up, wrap it up。
11
Put in a steam cage with wet cloth。
12
cold-water pans, k-fired, steamed up, about five minutes。Porridge pork, whole wheat varnish Make Tips
The dumplings must be so hard and sticky that they taste good。