Rose fried dumplings
By VicentaLakin
Coarse grain, delicious and healthy. Today we make high-value, good-savory rose frying with the dark, bitter fragrance of rice in the name of the King of the Five Valley. As the main component of the material, bitter fragrance is felt by the mouth, which absorbs the fat in the meat, which is more subtle and unexpectedly delicious。
Recipe Recommendations
- ordinary flour 500 grams
- Tartary buckwheat fragrant rice 100 grams
- glutinous rice 50 grams
- meat 150 grams
- mushrooms 5 pink
- carrots 1 piece
- salt 5 grams
- salty and fresh
- fried
- an hour
- simple
Steps for Rose fried dumplings
1
. Normal flour: 500 g, with warm water and soft and hard-sweeted flour, to cover the membrane or wet closets for static backup。
2
Psychic rice: 100 grams, once rinsed and immersed in warm water for one hour。
3
Zirconium: 50 grams, a spare hour when rinsed with warm water. When it is soaked, the salty fragrance is mixed with the fertilized rice。
4
Carrots (medium size): one, cut in small pieces of ding, mushrooms: five, haired with warm water, and tinkled into thin ding, spare。
5
(b) Steamed meat: 150 g, with white pepper powder: 1 g, salt: 2 g, sauce: 2 spoons, wine: 2 spoons, edible oil: 2 spoons, ginger paste: the right amount, the right amount, the right amount, the right amount, the right amount, the right direction, the right direction, the right place, the right place。
6
Production of the material: The pot pours into the base oil, into the mushrooms, and when the scent is triggered, into the carrots and continues to be fried。
7
Joining the modulated meat pie continues to fry. The colour of the tatter to meat is changed from red to white, at which point salt is added: 5 grams。
8
Add pre-stealed greasy rice, fire it evenly, and make it cold。
9
Scratch the noodles and split them into balanced formulations. It's not too big。
10
Pump down the noodles, turn them into round pieces, and five into groups. It's a platinum. It's in the middle. Not too much material。
11
Put face to face。
12
Roll from one end to the other。
13
A small amount of water fixed at the tail interface. A little sorting to make the flowers more round and full。
14
This is how all roses are made and a small amount of edible oil is poured into the pot. Put the flowers in the pot, evenly. It's hotter and hotter。
15
When there is a golden shell at the bottom of the dumplings, it pours into the water。
16
The amount of fresh water should be added to the semi-dimension of fried dumplings. Cover the pan and use steam to fertilise the dumplings. When the water is evaporated and the skin is made transparent by white, it means that it is mature and enjoyable。
17
I didn't know that bitter fragrance could make such amazing roses and dumplings。
18
Let's find out what's good, good, good, good
19
Coarse grains can also do a variety of tricks, with a rose-cooked "black pearls" turned into "white roses"。
20
Let's cook it hand-made and let the flowers of health bloom at our tableRose fried dumplings Make Tips
1. in order to be more rapid to mature, a one-hour pre-temperature immersion is required for bitter fragrance and rice. 2. the size of the pasta of the roses and the size of the agent when we usually pack the dumplings are sufficient, not to be too large or otherwise less mature. 3. balancing of the facial agent into round-shaped pieces and five into groups. not too much material. fire is sufficient in the course of the frying, so that the fire is not excessive so as not to make a pot. 5. more good food is available on sina weibo @twinsliuliu。