How to make Cheese shrimp mooncake - VicentaLakin's Recipe

Recipe Recommendations

1

The skins and soufflés, respectively, are covered in noodles, the oil chambers are warm and the soufflés are frozen in refrigerators。

2

During the hyena, prepare the material, head the shrimp to the shell, draw the shrimp wire, pick up 15 full shrimp wines and pick up a little salt。

3

The pork was washed and cut and plattered with the remaining shrimp。

4

The pork was washed and cut and plattered with the remaining shrimp。4、然后在肉馅里放入1勺蚝油，1.5勺生抽，再加少许的盐，料酒，再加少许的糖拌匀后慢慢地加点水打上劲，拌匀后再放入适量的马苏里拉芝士一起拌匀。

5

Separate the loose oil coats and soaks into 18 and 12 g agents, respectively。

6

Take a tarp and put it in a soak, and slowly push it up to wrap it up。

7

Squeeze and roll round。

8

And he grew up in his tongue, and then he rolled up and down。

9

Again, the noodles grow into tongues and roll them from top to bottom。

10

Pairs of twigs of lasagna as a pair of folds, followed by twigs of a little thick, thin spots around them。

11

Then put Masurila cheese。

12

And put on a pickled whole shrimp。

13

And finally put on the tatter。

14

Squeeze it slowly with the tiger's mouth. This must be tight, or it'll boil。

15

All back-coded in the same way。

16

Put it in a pre-heated oven, mid-level, up and down, 180 degrees-200 degrees, 30 minutes or so, and then get it out cold。

17

It's sour, and it's full of milk, a bite, a big shrimp, and a full mouth of lass。

One, the whole shrimp is salted for 10 minutes and tasteable and smooth. The amount of cheese can be determined by the person's preference。