I'll be back
By VicentaLakin
Go to the aunt's house on the weekend, she packs the slurry, and the kids say it's delicious, and I'll do it at home。
Recipe Recommendations
- Plum head pork 1000g
- Qixing fish paste 400g
- shrimp 350g
- leek 120g
- eggs of 2
- oyster sauce 2 teaspoons
- Weijixian soy sauce 2 teaspoons
- salt 1 teaspoon
- black pepper 1 teaspoon
- ginger powder 1/2 teaspoon
- sesame oil 1 tablespoon
- cornflour 2 teaspoons
- cooked sesame 2 tablespoons
- onion 2 pieces
- wonton skin
- laver a little
- green onion appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for I'll be back
1
Seven starfish. I'm not sure
2
Shrimp thaw, cut。
3
It's broken. I'm not sure
4
Cutting onions。
5
Plumhead meat (heart meat) is added to eggs, stork oil, raw pumping, salt, powder, ginger powder, black pepper and a time needle mix。
6
Smuggle up。
7
Put in shrimp, pickles, onions, barbed wire。
8
Smash it up。
9
Buying a thin pelt, getting half a bowl of water。
10
Put meat in the middle of the skin。
11
A round of water around the perimeter, a folding of the corner, and a tightening of both sides to the middle are simple and the meat is the largest。
12
The flat-bed plates spread one layer of powder, ejected the tungsten onto the plate, frozen the freezer, packed in a fresh bag, sealed and frozen, and cooked directly when eating。
13
The pots are boiled, the tatters are boiled, the fire is boiled to float, and a bowl of fresh water continues to boil。
14
It's all floating, it's transparent, it feels watery, it's ripe。
15
When you cook, you boil another pot of water, and you make a few balls. I'm not sure
16
Put in a little pickle and boil it, put on some pickles or onions, put on some salted rice
17
I'll take the tarts, put them in the bowl, and we'll have the purple soup。
18
They make their own meat, they eat it。