Chestnut yolk
By VicentaLakin
I've got a fanny bun. I've got a fancy chestnut yogurt today. I've got a little ricket for you. It's just that you don't know if you're stupid or if you don't know how to make a triangle, and you don't know what you're going to do, but you're going to do it in my own way. Freshmen try to buy broad leaves. It's too narrow and too short to cover, like a doll
Recipe Recommendations
- glutinous rice 750ｇ
- eucalyptus leaves a sheaf of
- chestnut appropriate amount
- salted egg yolk appropriate amount
- pork belly appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- pepper appropriate amount
- shisanxiang appropriate amount
- Ginger powder appropriate amount
- salty and fresh
- skills
- several hours
- ordinary
Steps for Chestnut yolk
1
Fresh leaves are washed clean, and rice is washed clean and then used for raw extraction and salt mixing。
2
The water in the pot is open for clean leaves to boil for a few minutes and leach。
3
Premature salt, raw, old, gin, pepper, ginger paste, sugar and a little 13 fragrances in the freezer overnight
4
Two leaves folded together into a funnel。
5
A few chopsticks of rice。
6
I'll put it in pickled cherries and half a yolk
7
Put all the rice on tight。
8
The leaves on both sides are folded to the middle
9
Turn down the long leaves in your own direction and close them with your hands。
10
I've got a wire around me
11
That's it
12
The water must go beyond the sap
13
And a bowl of silver-eared lotion soup
14
More than an hour after the fire went off, it took half an hour
15
Look ugly, but I'm rich inside。
16
All you do is be patient。
17
It's so good