Pork dumplings

PUT MEAT CUTTIN, GINGER CUTTIN, AND MIX IT INTO MEAT PIE. PS: USUALLY, THE DUMPLINGS ARE ALMOST ALL THREE OR TWO, BUT TODAY THEY'RE CHOSEN FOR THE WHOLE RIB, THE FIRST RIB IS SMALL, THE SECOND IS MUCH MORE THAN THE MEAT, AND THE DISHES ARE WATERY AND DON'T WORRY ABOUT THE WOOD。

THREE SPOONS OF GRAVY, ONE SPOON OF SALT, THREE SPOONS OF POWDER OF CASH MUSHROOMS (CLICKING ON BLUE) AND ONE SPOON OF PERFUME AND ONE SPOON OF CERIUM OIL. PS: ONCE THE FLESH IS CUT, THE SALTY SAUCE MUST BE ADDED. THERE'S A PURPOSE HERE, TOO, TO LOOK DOWN。

FULL AND BALANCED MIXING IN ONE DIRECTION, DURING WHICH THE MEAT IS BECOMING MORE AND MORE STICKY, HAS A STRONG SENSE OF RESISTANCE. IT'S GOT A LOT OF POWER TO ABSORB THE JUICE. HALF AN HOUR. PS: WHEN MEAT IS ADDED TO SALTY SPICES, IT IS FULLY MIXED IN ONE DIRECTION. THE SKELETAL PROTEINS IN MUSCLE CELLS COME OUT OF THE CELLS AFTER SALT. THIS PROTEIN, ONCE OUT OF CELL CONTROL, HAS A GOOD WATER-ABSORPTION EFFECT, MAKES THE MEAT STICKY, BINDS OTHER INGREDIENTS, SUCH AS VEGETABLES, AND BETTER BINDS MIXED DUMPLINGS WHEN COOKED. AS LONG AS IT'S NOT WATERED MEAT, IT ABSORBS THE EQUIVALENT OF 20-30% OF ITS WEIGHT。

THE SKIN IS READY TO PICK UP THE RAISINS, CUT THEM INTO CRUMBS, MIX THEM WITH TWO SPOONS OF PERFUME AND THEN ADD THE RAISINS TO THE MEAT. PS1: THE MAIN POINT OF VEGETABLE PALLETATION IS TO BE “CRACKED” RATHER THAN “CRUMBED”, WITH SEVERE DESTRUCTION OF CELLS AND ABUNDANT WATER. ANOTHER IMPORTANT POINT IS THAT VEGETABLES CANNOT BE CUT EARLY. THE FRAGRANCE OF VEGETABLES IS EASILY LOST WHEN THEY ARE PLACED FOR A PERIOD OF TIME AFTER THEY HAVE BEEN CUT AND EXPOSED TO AIR AND GRADUALLY OXIDIZED. IN THE CASE OF CROSSFACING VEGETABLES SUCH AS BROCCOLI, IT IS CUT AND PLACED IN THE AIR, WITH HEAVY LOSSES OF SULPHATE-RESISTANT SUBSTANCES. THAT'S WHY THE VEGETABLES WERE MIXED IN WHEN THEY WERE PACKED, AND IMMEDIATELY INTO THE DUMPLINGS. THE PURPOSE OF THE 3RD AND 2ND LITTLE PERFUMES IS THAT THE OILS FORM A LAYER OF FATTY THIN ON THE SURFACE OF THE VEGETABLE GRANULES, WHICH, AFTER MIXING INTO SALTY MEAT, IS NOT SOLUBLE IN FAT BECAUSE THE SALT IS A WATER SOLUBLE SUBSTANCE, SO THAT THE SALT DOES NOT IMMEDIATELY PENETRATE THE FAT LAYER INTO THE VEGETABLE SHREDS. THIS FURTHER ENSURES THAT DUMPLINGS DO NOT COME OUT OF WATER AND THAT VEGETABLE PARTICLES ARE PERFECTLY INTEGRATED WITH MEAT。

Combine the gravy with the meat and mix it evenly. There's no extra water, either。

And the dumplings begin! The good-looking sacks, the next four steps of which are not to be seen, are for those who are not good-looking, like a grapefruit's mother: put water around them and put it in the middle。

Tight in the middle。

Two hands with dumplings. Two thumbs squeeze a line out of the middle。

Squeeze the edge and squeeze. Ha ha, isn't it simple。

It looks pretty good, too。

Cooking dumplings, when the water's running, boiling again with half a bowl of cold water, and then with three cold waters。

Meat and pickles are so tight, you want a bite