Fresh meat
By VicentaLakin
And when I did this thing, I thought of the first time I had a squirm a decade ago, and I couldn't get it together, and I ended up with all these triangulations, and I tied them up, and then I boiled them up, and they were full of embarrassment and wolves. It's a good thing we've got the spirit of losing, and we've been working on it, and we've been able to wrap it up. But then I simplified it, and it's the type of wrapping that's most common today, and it's the way individuals think it's best to work, and it's better to bind. As with many foods, they taste more distinctly, salty or sweet, and in the early years, we eat mostly sweet or raw, and they are classic combinations of rice and red dates, date with honey, soybean sand, peanuts and lotus. The years have gradually become dominated by salt, and fresh meat and salty yogurt must be eaten every year, and must be wrapped up many times to be addicted. The scrawny bouquet likes to turn into a fragrance or a fork, while the beef likes to use a salsa sauce and sometimes a ribbone bag. There are many kinds of twigs, and the hand holding the twigs should be a little smooth, and the twigs should be tied up when they form in their hands. The leaves used for bungalows vary from place to place, and now the easiest to buy in the market is the leaves, which are in the supermarkets, and the leaves in this vacuum are fine with fresh incense. It's much softer, and it's available to a wide variety of gills. I'm using reed leaves today
Recipe Recommendations
- glutinous rice appropriate amount
- pork belly appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- shisanxiang appropriate amount
- Longhou sauce appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Fresh meat
1
The rice is washed clean, immersed two hours early and the asphalt is provided。
2
Scratch, salin, raw, wine, old, 13 fragrances and saline sauce。
3
The rice is tardled with salt, and it tastes old。
4
This is the reed leaf that I've been working on. Fresh leaves are thinner, easier to break, before they can be used. I usually buy a lot of leaves at once, and then I freeze in the freezer, and when I use it, it's ready。
5
Take two leaves and fold them into funnels. I like this shape。
6
Watch the bottom of the funnel, it's best to have a part folded, so it doesn't leak rice。
7
Put half a metre into the funnel, put on the salted meat。
8
Put another layer of rice and cover the leaves。
9
The left thumb and the index finger, together with the right hand, squeezed both sides, and the leaves came over and sealed the other side, folding the extra leaves on one side, as shown. There are friends who come upside down to get leaves and close their doors away from their own positions。
10
Then we'll tie the rope between the hips。
11
Packed stings are placed in a pressure pot, a hoof or beans program is initiated, and when it is finished, do not rush to open, and the boiler is better in a few hours。
12
It's a well-cooked dumpling. I like to pack at night, cook at night, get up in the morning and eat. It's very convenient。