The roses are steaming
By VicentaLakin
I've been making a lot of hot roses lately, and I've made a pink side with a little rose fragrance, and it's the first time I've had a tart. I bought fresh truffles, but it's not the right season, so I eat them like mushrooms and pies
Recipe Recommendations
- acaroid 150 grams
- pork paste 120 grams
- Fresh truffles 40 grams
- rose essence 3 drops
- salt a little
- cooking wine 1 scoop
- soy sauce 1 scoop
- sugar a little
- Jiale chicken powder half a spoonful
- linseed oil 1 scoop
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for The roses are steaming
1
Fresh truffles are cut thin
2
Scratch it and add pork mud and we'll chop it up
3
Put it in the bowl, with some wine, salt, raw smoke, sugar, rooster powder, seed oil, evenly mixed
4
Take a large bowl of Chinese powder and add a proper amount of clean water
5
And a smooth face
6
I took 50 grams of pasta with roses and pink noodles
7
Put the little pink noodles on the bar and the white ones in it
8
Cut it in small amounts. I cut 10 double-coloured, five white ones
9
Five groups, put in the appropriate amount of material
10
Then the pair folds, and slowly rolls from left to right
11
A rose is finished
12
The steam oven, first filled with pure water, selected the original steam, set the time for 15 minutesThe roses are steaming Make Tips
One, if you don't have a steam oven, you'll be able to fertilize