Colored clouds
By VicentaLakin
This one can be ate at mid-morning dinners, and can be made more cold at once and finished within a week. I give my kids a normal dish of shrimp + pickles + pickles or homemade meatballs + pickles + pickles, etc., that's what you like. I usually make sour, spicy, red oil more。
Recipe Recommendations
- spinach juice appropriate amount
- pumpkin puree appropriate amount
- medium-gluten flour appropriate amount
- edible alkali appropriate amount
- diced shrimp of 4
- pork paste appropriate amount
- ginger appropriate amount
- shredded carrot appropriate amount
- chopped parsley appropriate amount
- oyster sauce 1 scoop
- cornflour appropriate amount
- cooking wine 1 scoop
- edible salt appropriate amount
- shrimp powder 1 scoop
- edible oil small amount
Steps for Colored clouds
1
We'll start with the green noodles: spinach wash, boiled with water and half a spoon of alkaline spinach and some oil to eat, shredded, put some water in the infusion machine, start the machine and make it a juice, and fill the bowl。
2
Flour in the basin, a little alkalin consumption, slowly pouring into spinach juice, while mixing to the edges until a bit of a hard pasta (soft noodles are too soft for thin skins) and a spinach noodle for 15 minutes (with a view to smoothing the face quickly while saving energy)。
3
Yellow pasta: Pumpkin washes out of the skin, goes to the skin, slices, evaporates in a plate or on a shelf, crushes into mud in a container。
4
Pumpkin is pressured into flour (note the amount of flour added to the amount of flour, see how the pumpkin is water-sucking) with a little edible edible, rubbed in a slightly hard face, wrapped in a shampoo, for about 15 minutes。
5
White pasta: Common flour (known as barbed flour) and a little alkalin-eating to a slightly hard pasta can be wrapped around 15 minutes of waking up with a membrane。
6
Three coloured noodles are ready。
7
When we wake up, we'll make the pie: shrimp. With the removal of shrimp wires into granular form (which eats with a taste), pork chops up into mud, pork is best picked with fat meat (and you can make it with a cuisine machine, which makes a big difference in the taste of the hand-cutter), ginger, carrots, curry grafts, (mostly because the child eats a little vegetables), and you can eat pure meat without vegetables。
8
In the containers, pork mud + shrimp pours into a spoon of wine + a little salt + a little pollen stirs up in one direction (this step is taken without a photograph) the carrots, sacricorns, ginger tails into the mixed mashed mud, with an apricot oil, shrimp powder, a little salt, a little oil mix, and a spare。
9
All three of them are awake. They're all smooth。
10
The three noodles are in one piece of thin skin。
11
Cut to a length-like vertical。
12
Pack the bars and cut them into a narrow, wide skin。
13
Take a cloudy narrow mouth towards the outside (finger) and wide towards the palms。
14
Put the material in, roll it from the outside, and make sure that the end is a little bit more faceless。
15
When you're done, squeeze both sides。
16
The two corners of the circle are together。
17
All done in this way。
18
The shrimp head is made for five minutes of wine and ginger-snake。
19
A small amount of oil (there is less oil here, the children can't easily eat too much) is made out of red oil in the head of the shrimp, and a large bone soup (the rest of the bone soup I make at noon, if there is no fresh water) can be boiled with a coloured cloud, with a bit of raw and salt, and can be served with a spoon in the bowl, and the soup in the pot can be boiled。
20
This time it's a combination of halogen beef and celery leaves。Colored clouds Make Tips
1. The cloudy material should not be overloaded in order to prevent explosion. 2. When boiled, if frozen cloud-eating is cold, the present pack of cloud-eating boils。