Pork varnish
By VicentaLakin
When I was a child, my favorite was the veggie varnish made by my mother, which was more relevant than the varnish. When they were young, they lived in rural areas, had scarce material and were not always able to eat their varnish. A hard-working mother often takes me and my sister to the field to pick up pickles. Despite its poor appearance, the veal is extremely resilient. Autumn picks can pass the test of an extremely cold winter covered by ice, and the pick is the most beautiful of the year in the spring. Every time we pick a basket of dumplings, dumplings, buns, pies, moms can always change their pattern to make all kinds of delicious. As long as my mother makes veggies, hot and fresh, my sister and I don't have to burn, and each of us grabs one out of his claws while he blows his mouth. A bite, the scent of meat, and a nice soup full of mouths. It's amazing. This taste will never be forgotten
Recipe Recommendations
- pork 150 grams
- Shepherd's purse 100 grams
- green onions a piece
- ginger 1 block
- soy sauce 1 teaspoon
- peanut oil 1 tablespoon
- oyster sauce 1 teaspoon
- pepper 1 teaspoon
- broth half a bowl
- flour 300 grams
- qingshui 160 grams
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Pork varnish
1
Predator: Flour is in the basin and a small number of times is added to the water。
2
And become a soft, hard and proper noodle for half an hour。
3
When you're standing on the noodles, you've got the pork in the ginger and the onions in the onion。
4
Invoking pepper powder, with a smooth mix in one direction of raw and suitable high soup。
5
Cleaning of the raisins is watered in the open water, then they are cut and added to the mashed。
6
Influencing salt, beryllium and peanut oil, evenly mixed in one direction。
7
Take the noodles out, roll up bars, split into agents。
8
The small agent is flattened and condensed into a thin circle around the middle thick and wrapped into the material。
9
Wrap it in willow form。
10
The corn leaves were put in the steam pan and the fire opened and turned into fire for about 12 minutes。
11
It tastes so good while it's hot。
12
Bite a bite, and fresh soup fills with mouths。Pork varnish Make Tips
1. If you want soup juice, you'll have some fresh water or soup. 2. Vegetables must be watered before they can be condensed, so that most of the acid can be removed。