Corn paste carrots
By VicentaLakin
Meat dragons, simple operations, free food, delicious tastes, are common on our table. In this section, the meat dragons are added to the corn flour, corroded, soft and nutritious。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Corn paste carrots
1
Carrots, ginger washing, shredding, together with meat, are placed in vegetable oils, soy sauce, beryllium oils, 13 fragrances, salt, evenly mixed in one direction and pickled for 20 minutes。2
Flour, corn flour and yeast are mixed, slowly pouring into the warm water and mixing it with chopsticks。3
Sprinkled to the surface, covered with lids or shampoo, and fermented to twice as large as warm. The index finger is covered with powder, a hole is inserted in the middle, the hole does not collapse, or it can be seen in the middle of the lasagna and fermented。4
The fermented pasta is ventilated and smoothed into approximately 0.4 centimetres of long-formed face, and the material is spread evenly, leaving a blank on the perimeter with a finger。5
Rolling up the face from the head, tightening it up, squeezing the interface, squeezing both heads and closing the mouth。6
The interface is down and placed in a steam cage with a wet drawer, which is twice as large。7
The fire opened up the water, evaporated it for about 20 minutes, and the gust was lifted five minutes later。8
After a little cool, you can eat the cut。9
Fluffy soft。10
Delicious。11
Rich。Corn paste carrots Make Tips
One, make a meat dragon, make it a little hard. 2. The roof of the pot shall be lifted in five minutes after the evaporation, and when the lid is opened, be careful not to drop the water on the lid。