Sioux meat mooncake
By VicentaLakin
Fresh meat moon cakes, made several times in my house, with pure meat, with gravy! In fact, when we're here, it's the same as the old ones!
Recipe Recommendations
- lard 35g
- acaroid 110g
- warm water 50g
- powdered sugar 15g
- low powder 100g
- chicken powder 1 scoop
- sugar 1 teaspoon
- soy sauce 2 tablespoons
- salt a little
- soy sauce 1 scoop
- onion ginger water appropriate amount
- sesame oil 1 scoop
- cooking wine 1 scoop
- pork paste 250g
- salty and fresh
- roast
- several hours
- ordinary
Steps for Sioux meat mooncake
1
Buy back the ready-made pork mud
2
Add wine, raw, old, salt, sugar, perfume, chicken powder and ginger onion
3
First of all, we'll make oil coats: we'll put flour, sugar powder, pig oil, hot water in the bread-crumbs, start and face, and we'll have to go to the band
4
Put the bag in
5
We've got 10 of them
6
Make a soufflé: flour with pig oil
7
♪ And a soufflé ♪
8
The souffles are divided into 10 equals
9
Take a water-coated tarp and squirm in a soak. Corps
10
Just keep your mouth shut and wrap it up and cover it up
11
Take a noodle to the tongue
12
Roll it up, roll it up, shut it up, cover it up
13
When you're loose, take one. Put your mouth up. Use your face stick. Long
14
Roll it up. Cover it up
15
Get a nice, loose roll, two-headed one in the middle
16
Squeeze it with a cane
17
You've got to hold it tight
18
Put it down on the grill. I've got a red stamp
19
I'll start with an electric waffle and double-faced gold
20
Put it in a pre-heat oven. 180 degrees, 20 minutesSioux meat mooncake Make Tips
You can use an electric griddle for the entire process, or use an electric oven for the entire process.