Dust

Recently, the meat of the Second Brother has been caught up in the meat of the monk Tang, and the price has doubled. We sell 26 pounds of chrysanthemum and 33 pounds of chrysanthemum meat. The other day, when the husband suddenly had to eat powdered meat, he did always taste less like a cow, chicken and duck, so I went to buy meat and make a big plate. This plate of steam seems to have a lot of weight, but it's filled with pumpkins, and it's good for tacos, sweet potatoes, old meat, etc. The whole dish tastes nice and soft, with fragrances on its skin, oily and fragrance. The whole kitchen smells like eight centipedes and peppers, let alone the smell of the steaming pot. He ate half a plate alone and said it was good. There are different ways in which powdered meat can taste sweet or spicy, and I make sweet. It's easy to use simple material, and it's easy to do it, so let's start with the "steam powder" and look at the details. (Steal powder can be made more for evaporated ribs, veggies, etc.) Materials for use: Steam rice powder: 80 grams of rice, 30 grams of rice, proper pepper, eight horns, a little bit of chili horn, a spoon of salt. Others: 500 grams of fragrance, one spoon of sweet sauce, one spoon of sugar, a little bit of ginger powder, a little bit of onion flowers, a little bit of wine (yellow wine), half of pumpkins。