Pork gravy
By VicentaLakin
The veggies are a common wild dish in the North and the South. Because of its abundance of nutrients, which contain protein, fat, calcium and phosphorus, its nutritional value is higher than that of spinach, it is now grown artificially. However, artificially grown cuisine and tastes are far less than wild cuisine. The wild cuisine is long in the fields, has weathered the rain and the sun, has been nourished by Mother Earth, so its nutritional value is more than artificially grown. The veggie leaves are so plentiful that they can be cooked and made of soup, and they can be warmed and confederated. Today I'll make a fragrance veggie with wild broccoli. Dinner and breakfast the next day are good choices。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork gravy
1
Put your face on first and put a lid on it and ferment it in the warm and wet
2
The veggies wash twice with salt water, wash twice with fresh water, remove the dust from the velvet on the surface, then pass the cold water and dry the spare
3
Sliced to shreds
4
The meat pie is removed from the fridge in advance, frozen, if used with fresh meat. Okay
5
More vegetable oil in the pan, and the onion flowers in the onion
6
I'll put it in pork
7
It's salt, soy sauce, color, then fire
8
I'll pour the casserole into the meat
9
When the noodles were twice the size of the original, they were lifted up with their hands, they were organized in fine tissues at the bottom, they had flat air holes, and they had a long radish state, and the fermentation ended
10
The noodles are removed on the board, rounded and sprung, cut into an even-sized agent, and then tweaked into a slightly thin middle skin
11
Take the proper amount of pork gravy and wrap it in dumplings on the corset, and then put it in the steaming pan, where it's wet and dry. Boo
12
Covered with a lid for 20-30 minutes, the dumplings opened fire when they were more round and larger, and the water boiled and steamed for about 20 minutes. Don't lift the lid until you open it in five minutes
13
It's big. I can see where it is
14
It's goodPork gravy Make Tips
Knead the dough in advance and use the proofing time to prepare the filling. Since wild amaranth has a lot of fine fuzz, it traps a lot of dust; washing it with salt water can thoroughly remove the dirt. It is best to rinse the blanched amaranth in cold water to help maintain its bright green color. The ratio of pork filling to amaranth can be adjusted according to taste. Personally, I think cooked pork filling tastes better than raw meat filling. Since it is a yeasted dough, you can make it into buns or shape it like dumplings according to your preference. Since the meat filling is already cooked, steaming for 20 minutes once the steam rises is sufficient, but you should adjust the time based on the size of the buns or dumplings.