Colored roses, fried dumplings
By VicentaLakin
And roses are a high-value platinum, and there's a lot of recipes that I've done before, and I've used some vegetable juice to color them and make them look more real and beautiful。
Recipe Recommendations
- flour 600 grams
- meat 200 grams
- Chinese cabbage half a piece of
- carrots a
- Ziganlan half a piece of
- red rice flour 2 grams
- green onions a
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- ginger powder appropriate amount
- oyster sauce appropriate amount
- spiced powder appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Colored roses, fried dumplings
1
* The following members of the Committee participated in the examination of the present document:。
2
It's a juicy juice. There's no original juice machine in the house. I'm a sifter with a regular juice machine and filtering out the slag。
3
Six hundred grams of flour is divided into three pieces, one of which slowly pours carrot juice into the side, and is covered with flour when it is not seen in its form。
4
The same way you rub the purple noodles
5
When rubbing a red pasta, the face is smoothed with fresh water, the taped tape is covered with red flour, and the pasta is covered with red pasta until it is smoothed, and red flour and flour can be added to the flour, but that is not good for colour。
6
It's about a half-hour in a tub, and it doesn't matter if the chronology is lopsided, and the chrysanthemum will be even again. I didn't take any pictures of the pasta, but the recipe taught you the colour of the noodles, which is to mix the pies you like when you mix dumplings. I've got cabbage with saline and saline, with onions and salt, chickens, vanilla, ginger powder, wine, raw cigarettes, apricot and perfume。
7
The three colours are so smooth, they're purple, they're red, they're red, they're right, they're light, they're heavy. It's not evenly distributed
8
Pick a red chorus for a demonstration, cut it to the skin, and take four pictures of it。
9
Good, not too much, or roses will be ugly。
10
It's about a third of the top roll, which is different from the other rose wraps, and most rose dumplings are folded, and I'm doing this to make the petals better。
11
Roll from left to right, roll to the end edge with some water on the edge。
12
It's just the rose shape
13
Turn down the petals at the edge
14
And when you're done with it, it's a flower shape。
15
The three colors are ready, the small fire in the pan is hot, the dumplings are set in the pan, the water is churned in the bottom of the bottom, the water is uncharted, the water is covered in the top of the pot and then the same amount of water is added, the water is boiled again, and I don't film the dumplings, otherwise the recipe is too long, it's just like the normal way of frying dumpling。
16
The beautiful colored roses are finished. The red is not beautiful. But there's a lot of red powder, and it's amazing, and the longer the oxidation, the more light the pasta is, the deeper the color, the more it becomes。
17
With a bowl of rice, it's a perfect breakfast。Colored roses, fried dumplings Make Tips
One, I have 600 grams of flour that can almost cover 12 roses, and three people with a normal diet eat enough, because one rose equals four ordinary dumplings. As I said before, the longer it oxidates, the deeper it gets, so it'll be light pink for the pasta that's just finished, and then it'll turn red when it's all packed up. Never add more, it'll taste light。