Cook
By VicentaLakin
It's our Taiwan specialty snack. It's almost for the older generation. I was making it when I was a kid. Growing up and settling away for work reasons often miss the smell of childhood. My kids ate three when they came out, and when they took a bite, he told me, "Mama, it's so delicious, it's so delicious, it'll love it." The little guy wants to be trained after bedtime, and I'm afraid it's too much to digest at night. It's not enough for you today。
Recipe Recommendations
- dried bean curd 60g
- chives appropriate amount
- winter bamboo shoots 60g
- radish 60g
- glutinous rice flour 300g
- rice noodle 150g
- shrimp skin appropriate amount
- minced meat 150g
- boiling water 350g
- sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Cook
1
Winters, carrots, tofu-dry chertin. Cut the meat to the end
2
A little oil in the pot, a little meat and a little tan when it's hot
3
I'm gonna pour it in the veggies
4
It's even
5
It's a little bit of raw smoke, wine, salt, sugar
6
With flowers and shrimp skins, a little chicken fresh. I don't have to make it too well. I'll steam it later
7
Let's go
8
Powdered rice powder mixed with powder powder. The ratio is 2:1
9
Into boiling water, evenly mixed with chopsticks, covered with a shampoo for three minutes, rubbing the face
10
Spilling is a hard job, rubbing three lightes, handlights, powdered group light, container light. The water in the recipe is for information, and some can be set aside, and too much evaporated and too soft to collapse。
11
Take a small piece of powder and circle
12
Squeeze the bowl
13
I'll wrap it up
14
Use the tiger's mouth (the bottom would be better with a tarp pad or a vegetable leaf or a leaf, which I used for the first time
15
Wrap it up
16
Fire in the steam pan for about 12 minutes. (Specific time increases or decreases according to the size of the cooking round)
17
Done
18
Done
19
Done
20
Done