Yuanbao
By VicentaLakin
It's usually a mess, mostly because I'm too busy to go to work, so I've got a little more cold, and I don't have time to cook, so I've got a lot of sauce and meat。
Recipe Recommendations
- Fat and lean meat filling 1000g
- pakchoi 200g
- salt 5 scoops
- oyster sauce 20ml
- chicken essence 10g
- MSG 10g
- soy sauce 15ML
- soy sauce 10ml
- sesame oil 10ml
- steamed fish oyster sauce 20ml
- peanut oil 20ml
- cooking wine 100ml
- corn starch 30g
- spiced powder 10g
- pepper powder 10g
- spaghetti sauce 15g
- shredded shallot 150g
Steps for Yuanbao
1
I chose a fat meat pate, which was very fragrance, and a pure meat plume that was too greasy, and I put it and all the sauce in the pot and mixed it in one direction with chopsticks。
2
You mix the meat up, you add onions, you sell onions in spring, and you sell onions cheaply, so you use onions, if you don't have onions。
3
The meat is mixed up, and if it's too dry, then it can be filled with cold and white wine。
4
Take a piece of mud and put it in the middle, and I put less meat in it, because my husband doesn't eat it big, he puts as much meat in it as he wants, and waters it all around it with chopsticks, because it's too dry to cover it。
5
Put the mudslids on the folds. They're all tight。
6
Turning the muddy skins, pouring some water on the side of the mud, squeezing both sides to the middle, crushing the carcass with a middle finger, squeezing the two horns。
7
A Yuanbao mess is wrapped up。
8
I put meat in two bowls, one of which was meat, and the other a bowl of stewed cabbage, and I packed two pieces。
9
Packed messes on a board, frozen in the fridge。
10
When it's frozen, you can pack a bag, you can eat it in the fridge whenever you want。
11
It can be mixed up with some sea ribbons or pickles and put in a spoon of salt and perfume。
12
If you're confused, add onions, you can make a pot。
13
Eat it, it's delicious. You can eat it every time you want it。