Pomegranate bag
By VicentaLakin
Recipe Recommendations
- Primary color fermented noodles appropriate amount
- Matcha fermented noodles appropriate amount
- flour appropriate amount
- sauerkraut 200 grams
- tofu 150 grams
- chopped pepper sauce 20 grams
- onion two-stage
- blending oil appropriate amount
- oyster sauce appropriate amount
- pepper few grains
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pomegranate bag
1
After a second fermentation, the original lasagna is removed from the surface and the air is pumped out。
2
After a second fermentation, the green side of the tea powder was taken out and the air was pumped out, and the pomegranate bag was prepared along with the original side。
3
The green side takes a piece, the squares grow。
4
And take a piece of the original one, larger than the piece of the green one, and make it into a plume。
5
Purge water on the green skin, wrap it in a green roll, roll it into a garden column, and roll it tight。
6
In order for the two faces to be cuddled, the membrane plaster is covered。
7
Prepare the pie. The sour vegetables are washed with water baths and partially salt。
8
Autumn made chili sauce。
9
Sour, tofu, onions cut。
10
Hot pots of cool oil, blasted peppers, get them out。11
Scrambled into the fragrance。
12
Add yogurt to the scent。
13
Add to bean curd。
14
Join the pretzels。
15
Pelican sauce
16
A good two-faced cut。
17
It's a garden, fill it in。
18
Gather up and wrap it in pomegranate form. When the pomegranate packs grow 1.5 times, the hot pots will be packed and the fire will be evaporated for 40 minutes and the fire will be shut down for another five minutes。
19
Pomegranate packs out。