Sioux meat mooncake
By VicentaLakin
And by mid-fall, when the full moon is full, the family's favorite food is a succulent croissant, sanctuary, and the taste of beauty, and no one can resist its temptation。
Recipe Recommendations
- salty and fresh
- roast
- several hours
- ordinary
Steps for Sioux meat mooncake
1
First, the oil coats and the souffles are split into a noodles. The membranes are frozen in the fridge and the oil chamber is still warm。
2
It's time to make meat pies and chop them apart。
3
A proper amount of wine, salt, sugar, and a little bit of water, when mixed up, will take the meat up。
4
Separate the loosely pelts and soaks into 18 and 12 grams, respectively。
5
Then he flattens his skin and puts it on the soak。
6
The oil is slowly being pushed up and over。
7
Hold on tight, roll round。
8
When they were all wrapped up, they grew up with a lasagna full of oil。
9
Then roll it up. All done and loose for a while。
10
Turn off the loose roll again。
11
Roll it up again. The second volume is shorter than the first。
12
I'm going to turn the two twirling rolls up。
13
Put meat in the back of a rounded face。
14
Squeeze and roll and put it in the oven。
15
All wrapped up and put in preheated ovens, medium, 200 degrees, 20-30 minutes。
16
Get it baked and get out cold。
17
Scum-dumbed fresh meat mooncake。