Homemade meat clamps
By VicentaLakin
The first time I ate meat clips was when I went to Sian to play back to my mother-in-law's house in Mount Hua, where I spent 10 days, most of them at a sheep shop, probably for days in a row, and when I came back, I was not interested in meat clippings and maybe not confident of making the smell of the old wordshop, and I didn't do it. Two days ago, the girl saw a meat trap outside and said she wanted to eat, so she started thinking about it. For people who have a pasta base, it's easy to make a chrysanthemum, like halogen and red meat, just need more water and a little fire to cook. The meat trap that you make will end up with more meat, satisfy your appetite and make up a gap in cooking。
Recipe Recommendations
- flour 400 grams
- salt appropriate amount
- pork belly art. 2
- rock sugar a little
- cinnamon 1 block
- soy sauce a little
- chili of 2
- water 210 grams
- yeast powder 3 grams
- geranyl few slices
- octagonal few grains
- Luliao Bao 1 bag
- coriander appropriate amount
- onion half a
- ginger 1 block
- garlic one
- salty and fresh
- skills
- several hours
- ordinary
Steps for Homemade meat clamps
1
Five flowers with skin slices and a cold-water pan。
2
Scrambled flesh from the plume into the pot when the extra oil came out。
3
Sugar in the pot to melt。
4
Prepare the spices。
5
Put the fragrances and spices in the pot and put them on the soup。
6
Take another boiler, pour a proper amount of water, and put the top coloured five flowers and spices together with halogen packs into the pot, and then burn the fire with two spoons of old smoke, while the medium and small fire is slowly stewed。
7
The noodles are prepared early, half-fermented to the beehive poaching tissue (about twice as big)。
8
Split the dough into small groups, with the flesh smooth and covered。
9
Take a noodle, rub a strip。
10
The long strips of the bull's tongue opened with a stubble stick。
11
And then the fold。
12
Roll up。
13
The end ends on the bottom of the curled face。
14
It's good。
15
Put the rolls down and turn them into pies like palms。
16
Heated pans, with no need for oil, minimum fire, branded noodles。
17
It's just a little yellow on both sides。
18
The halogenated five-flower meat is sprouted, slightly shredded, onions, spices, peppers are washed early and shredded with the halogen。
19
The branded platinum is cut open from the middle with a knife and stuffed into the tattered meat. Done。
20
Done。
21
Completed Chart
22
Done。Homemade meat clamps Make Tips
After the meat filling is prepared, mix in a little braised pork sauce so that it is rich in flavor and not too dry when eaten. You must use fresh chili peppers to cut through the richness. You can leave out the raw onion if you are not used to eating it. The method for making braised pork is similar to that for red braised pork; adjust the spices according to personal taste.