Black-middled bean horns
By VicentaLakin
You want to do something simple, live a healthy life
Recipe Recommendations
- pork 80g
- black fungus five flowers of
- beans two
- scallion eight
- wonton skin 150g
- soy sauce 2 spoons
- pepper a little
- salt a little
- oyster sauce 1 spoon
- starch 1 spoon
- shisanxiang a little
- salty and fresh
- cook
- an hour
- simple
Steps for Black-middled bean horns
1
Black Moo's hair was blown up early, white and bean horn were cut back
2
A little bit of salt and pepper on the side of the skinny meat, and a little bit of pepper, and a little bit of meat. Back
3
Add two spoons of soy sauce, a spoon of starch, and a bean horny mix
4
It's five minutes or more, so you can open fire and cook the black moor
5
A boiler of hot oil is added to the mussels for three minutes, and a spoon of oil and a little water is boiled to the juice to be added to the blend. It's my original taste. Oil consumption is the soul of this pie。
6
In the same direction, quick mixing of the material for three minutes to even
7
Squeeze as tight as you can. You don't need water. You just put it down and it won't spread out
8
When the water is boiled, it's added to the personal taste of the sauce and a little bit of oil, and I lazily put a little bit of lush. When the cloud swallows, it is stubbleed with a pot, which will prevent it from falling apart. Three minutes after cooking in the fire, a bowl of cold water is added and boiled up, at which point the bottom is completely wrinkled and the edges are slightly dispersed。
9
A few onions to eat. Cloud swallowing is salty, and both steam and soup don't need too much sauce, and of course you don't smell like sauce。
10
Finally, a close-up