Springcake

Food purchases: purchase of two-dollar dumplings in a noodle room (the skin is starch, not easily adhesive)。

Skin brush oils, grouping: each dumpling skin has a flat silica brush on which to eat oil, five overlayed in groups, in multiple groups (owing to lunch time, oil on hand, difficult to photograph)。

Skin: Take five groups of dumpling skins and use the scepter stick to tweak the skin once (don't worry, brush enough oil and don't stick it together when it's steamed)。

Steam: With two layers of evaporation pans in two piles of dumpling leather, approximately 19 skins per pile. Due to the thickness of the dumpling skin, the boiler calculates 10 minutes of steam and 2 minutes of thorium。

Leather: Take all the dumplings out of the steampot, take one by one and put them on the plate, and the springcake is perfect。

The approach to kyoto sauce: One preparation of meatlines: the ridges are laced in chrysanthemum, and eggs are rinded (not salted); two preparation juices: sweet pasta in the bowl (sugar sauce made from Zinan based on the amount of meat), sugar, starch, water, evenly rebalancing; three quick-fired meatlines are available for backup; and four cuisine juices: oil in the pot, heat up the chrysanthemum, heat up the chrysal in the pan, quickly boil the meatlines in the well-made sauce, and make a perfect pot。