Yin Pines

By VicentaLakin

Yin Pines
In the Gangnam area, the Zing Ming Ying clan practice has existed since ancient times. The youths are soft and fragrance, a natural green, healthy snack. And in childhood, many of the youths were beautified with black sesame or sweet sweet bean sand. And today, veggie meat, maran fragrance, sprouts, etc. are covered. It's a flaming turquoise, mixed with salted yolk and turpentine. And with the salty souffles of salted eggs and pine, the fresh-cooked horde is warm and fragrance, and fat rather than glamorous。

Recipe Recommendations

  • Water mushroom glutinous rice flour 350 grams
  • rice flour 150 grams
  • salted egg yolk of 10
  • Homemade meat floss 150 grams
  • corn oil appropriate amount
  • boiling water
  • pumpkin leaves 1 small

Steps for Yin Pines

  • 1
    The salty yolk melts first and then becomes mud。
  • 2
    An appropriate amount of corn oil is put in the pot to spread sand in yolk。
  • 3
    Put it in the pine and we'll fry it. Splendid for use。
  • 4
    Pumpkin leaves clean and dry water。
  • 5
    Put the powder in the basin。
  • 6
    Add water to the surface。
  • 7
    I'm going to put the pumpkin leaves in a band and then I'm going to put the pumpkin leaves in flat。
  • 8
    Squeeze into a hard and soft powder pack that doesn't stick。
  • 9
    Split the powder pack into 50 grams of a small agent。
  • 10
    Take a small pot and make a bowl。
  • 11
    Pack 25 grams of yolk pine。
  • 12
    Squeeze and roll round。
  • 13
    All finished and put in the steam cage。
  • 14
    It's about 15 minutes after the steaming pot。
  • 15
    It's green, soft, fragrance-free, yolk pine pack。

    • Yin Pines Make Tips

    This pumpkin leaf, which is not freshly grown pumpkin leaves, is the traditional practice here, which was to pick pumpkin leaves last summer, to chord them, to open water and tore them together with lime powder. More than three months and, when preparing for the production of the troupe, remove the fine pumpkin leaf from the altar, wash the lime out of the water and squeeze the moisture in the leaves. The lime powder acts as a bitter, fungic and corrosive colour, and plastered pumpkin leaves can be stored for long periods of time。

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