The rice meat dragon
By VicentaLakin
This section of the section is made from pure natural plants, dyes the rice with yellow, evaporated rice, yellow coloured gold and crystals; and made meat dragons with soft and soft caps and fresh fragrances, which are not only delicious but also of medicinal value such as nourishment, fitness, medical care and beauty。
Recipe Recommendations
- glutinous rice 200 grams
- ordinary flour 500 grams
- yeast 5 grams
- warm water 250 grams
- minced pork 150 grams
- yellow flowers 1 handful
- vegetable oil 15 grams
- soybean paste 1 teaspoon
- pork sauce 1 teaspoon
- oyster sauce 1 teaspoon
- Jiang 1 small piece
- shisanxiang 1 teaspoon
- salt Half a teaspoon
- qingshui appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for The rice meat dragon
1
Yellow grass one。
2
Wash the yellow herb and boil it in a pot with fresh water to extract yellow dye。
3
We'll dye it, pour it out, stand by。
4
The rice is put in a dried-up juice bowl and immersed for one night (about 10 hours)。
5
And pour out the dyed water soaked with rice, and dry the water, and put it in a steam pan with a wet drawer。
6
Put it in the steam pan, put a cap on it, and then steam it for about 30 minutes to the molybdenum。
7
Ginger clean, shredded. Plant oil, soybeans, fork sauce, americium, ginger, thirteen fragrances are placed in the meat graft, which in a single direction smoulders the meat and pickles for 20 minutes。
8
The frying pans are oiled, put in the salted meat, and they're cooked。
9
Put in evaporated rice, salt, mixing, backup。
10
Flour is mixed with yeast, slowly pouring into warm water, while it is mixed with chopsticks。
11
Sprinkled to the surface, covered with lids or shampoo, and fermented to twice as large as warm. The index finger is covered with powder, a hole is inserted in the middle, the hole does not collapse, or it can be seen in the middle of the lasagna and fermented。
12
The fermented pasta is drained and smoothed to the surface。
13
It is formed into approximately 0.4 cm thick rectangular chips, evenly spread the material, leaving a blank on the perimeter with a finger。
14
Rolling the face from one head to the next, tightening the interface, squeezing both heads and closing the mouth。
15
The interface is down and placed in a steam cage with a wet drawer, which is twice as large。
16
The fire opened up the water, evaporated it for about 20 minutes, and the gust was lifted five minutes later。
17
After a little cool, you can eat the cut。The rice meat dragon Make Tips
1. In the cooling pan, the water will be evaporated for about 20 minutes after the water is released. 2. When the lid is removed in five minutes after steam, be careful not to drop the water on the lid。