Corn pasta pork varnish
By VicentaLakin
Recipe Recommendations
- fine cornmeal 约80 grams
- flour 约150 grams
- boiling water appropriate amount
- cold water appropriate amount
- Chinese cabbage appropriate amount
- pork stuffing appropriate amount
- onion appropriate amount
- shisanxiang a little
- oyster sauce 1 scoop
- soy sauce 2 tablespoons
- salt appropriate amount
- mature oil 3 tablespoons
- ginger appropriate amount
- salty fragrance
- steamed
- an hour
- simple
Steps for Corn pasta pork varnish
1
Scrambles of fine corn paste boiled to the point where there was no dry powder。
2
Add flour。
3
Scratch it in a smooth paste, half an hour or so. It's a light-coloured pasta, and that's how the phone is taken。
4
I'm using the rest of the pork cabbage, as described in the previous version of Pork Pork. Here is a brief introduction to the practice: big cabbage wash。
5
Crusher grinder。
6
Fuck。
7
Pork wash cleans。
8
The meat is mixed with onions of ginger paste, beryllium, raw, 13 fragrances, salt and soybeans。
9
It's mixed up。
10
A good noodle strip。
11
Parity。
12
Press flat。
13
It's a dumpling。
14
Take the skin, put it in。
15
Squeeze into dumpling shapes。
16
The paint on the curtains is sticky, and I use the silica. It works. Put the wrapped dumplings on the steam curtain. Because it's not hairy, it doesn't swell, so dumplings can be a little tight。
17
Take the fire and steam it for 15 minutes。
18
It's finished. Put it in a little longer. The skin will be a little deeper. Coarse food is fine, nutrition is doubled, tastes are elevated。