Double-coloured chicken dumplings
By VicentaLakin
Now it's time to eat the aroma. It's love for the aroma. People who don't like the aroma can't accept it anyway. It's also strange to remember that I was drunk when I was a kid who didn't eat sauerkraut and never ate it. Most of the fragrance goes with pork or lamb, and our mommy doesn't eat pork, especially pork pie, which, because she doesn't get the best for it, chooses chicken breast, which tastes good, which is fresh and fragrance, and, um, which is a daily match。
Recipe Recommendations
- flour appropriate amount
- chicken breast appropriate amount
- fennel appropriate amount
- eggs appropriate amount
- red rice flour appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- linseed oil appropriate amount
- spiced powder appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Double-coloured chicken dumplings
1
Prepare two flours mixed with small amounts of salt。
2
One of the flours was placed in a suitable red powder。
3
Two flours, each with cold water and a soft, hard-and-sweet face, will wake up。
4
Pumps, fried eggs, less oil, and then dry。
5
Chicken chest, cut the small ones, and then the platinum will fall。
6
Chicken pies and cold eggs are mixed and put in a suitable amount of seed oil, beryllium oil, raw smoke, vanilla powder, sugar, salt sauce, pickle for a while and taste。
7
The fragrance, after washing, and running water
8
Before the dumplings are wrapped, the aroma is shredded and mixed with chicken pellets, so they can be used。
9
It's bound, it's split into suitable agents, skins, wraps。
10
Make a double-coloured dumpling skin. It's delicious。
11
Packed, lined up, wait for the pot。
12
Hot dumplings come out of the pot, red, white, nice eyes。
13
Take a sip, it's not greasy, it's fragrance, but it's fragrance。