Italian pizza

1

Prepare a tomato with a mixer to make mud

2

(b) Salt, black pepper and tomato mashed are added to the pork conch

3

(b) Clockwise to the extent that the tomato mashed is fully integrated into the meat pie and placed in the fridge ' s freezer for two hours with pickles

4

Pumped meat into meat cakes, with cheese, with balls

5

2 hours of immersion of rice

6

(a) Preparation of two blades of leaf, with opposite hair, to be convoluted upwards into a barrel at one third of the right hand

7

(b) Placing the rice and meatballs in the brown leaf in turn, with the last layer of the rice preferably fully filling the surface of the triangle

8

(a) Slightly close both sides of the right and the left (as shown)

9

(a) Turn the left leaf around, cover it, fold it down on both sides, and wrap it entirely on the side of it

10

The excess part turns to one side, and a perfect triangle shape emerges

11

Thonging with cotton wires to hold the tumblers with two angles

12

Prepare a pot, put it in a stubble, and pour it into water that's enough to be free of stupor。

1. In case of trouble, tomato mashed may be replaced by ketchup, but quantity needs to be taken into account in order to prevent over-acidity. 2. The meat pie must be salted for at least two hours and not more than one night, and if the water is out, the water will be swallowed up until it is fully inhaled. Cheese can be chosen for any type you like, because there is no possibility of having a cheesy heart, not a masulilla. It is recommended that a minimum of two hours and a maximum of eight hours be spent on rice. The internalization of step 8, primarily for beginners, is a cumbersome but highly successful step, and in no case leaves out of 6. For the beauty of the finished product, only one reversal of the leaf is recommended and the excess part can be cut off. 7. When putting the stings, remember to reposition them slightly to ensure that they are all at similar heights and that they are all not in the water. If the sting rises in water, it is recommended that a plate be pressed on the sting so that the heat is even when cooking。