Loved rice dumplings

On Mother's Day, she asked her mother what she wanted to eat, and she said she wanted to eat rice dumplings, which she did when she was a child, and now she's a mother, and she wants to experience what she's been through with her children, and it's good that she learned it from her mother when she was a child, hoping to keep it alive, to keep it going. This time everything is done by herself, so I'm sorry。

Recipe Recommendations

glutinous rice flour appropriate amount
pork appropriate amount
leek appropriate amount
white radish appropriate amount
shrimp appropriate amount
soy sauce appropriate amount
oyster sauce appropriate amount
salt appropriate amount

original
burn
ten minutes
simple

Steps for Loved rice dumplings

Five fragrances are sliced, sliced into pellets, rinds are washed and cut to shreds。

Scratch it, cut it again, don't make it that long。

The hot pot boils, pours the pellets in, makes some oil, then puts the shrimp in, puts it into salt, soy sauce, platinum oil, rolls it up, comes out, puts the radish in, throws it in, dumps the bouquets in, mixs the bouquets in, tries the taste。

Powdered rice, boiled a pot of water, must be boiled with boiling water, boiled half with hot water, half with dry powder, then rubped together, covered in noodles, softer than a noodle。

Noodles grow, split into agents, flattening, hand-stamping, wrapping, sealing, boiling water, pouring in rice dumplings when the water boils, and then rises up and boils for about three minutes。