Cream dumplings
By VicentaLakin
The dumplings are rich in nutrients, and the dumplings of the pickles taste like incense, with a special scent, fresh. I've got almond mushrooms. This dumpling is delicious and absolutely fresh。
Recipe Recommendations
- leek 300 grams
- Pleurotus eryngii one
- eggs of 5
- wheat core flour 600 grams
- corn oil appropriate amount
- sesame oil a little
- oyster sauce a little
- salt a little
- spiced powder a little
Steps for Cream dumplings
1
300 grams of cauliflower, one apricot, five eggs。
2
Pan fried eggs。
3
The apricot mushrooms are clean and shredded。
4
Scrambled and dried。
5
Let's start with a little oil. Lock the water。
6
Put the apricot apricot mushroom together, go for it, put the apricot oil, put the apricot oil on it, put some salt on it。
7
Smash it to the ground。
8
And noodles, wheat gravy 600 grams. Early and good-forward, fortified dumplings, with better noodles, or high-weed powder, dumpling powder, etc. Cold water and face. It'll be fine for two days. The face is tougher than the steamed head, and the dry paste is softer, with some salt in it and some egg clean。
9
Cut the twigs, dry skins, dumplings。
10
It's over。
11
Cook dumplings. It's the old saying that it's boiled, it's boiled. I'll just open up the skin. Don't play too much, don't cook too fast. There's less than 20 dumplings。
12
Done。
13
Take a look。
14
There's plenty of food。