Rop and croquettes
By VicentaLakin
Recipe Recommendations
- Jinshahe Zifa Flour 250g
- warm water 130g
- peanut oil appropriate amount
- steamed bun improver 3g
- radish one
- leek appropriate amount
- fat appropriate amount
- lard 200g
- ordinary flour 120g
- cooked sesame appropriate amount
- honey water appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- salty and fresh
- roast
- a day
- ordinary
Steps for Rop and croquettes
1
Self-made flour mixed with warm water and mussels with chopsticks. Status
2
Join a few peanut oils and smooth pasta, seal the freezer and ferment all night
3
The radish is laced in silk, salted and sealed cans of refrigerators frozen overnight
4
And the next day... ..the pick-up of the cuisine and the cut-off with the right amount of oil to mix with the right amount of salt and pepper. even
5
The radish takes out the dry moisture and joins the onions
6
Pour it in the oil, force the onion out and mix it with a little fat
7
Take the fermented pasta and split it evenly
8
I'll wrap it in the souffle
9
Squeeze like a bag
10
It's made of oxen tongues and rolls from little to big
11
It's like this. It's like this
12
Shut it down and gently turn it into a circle
13
BRUSH THE HONEY WATER WITH SESAME ON IT, WAKE UP FOR 10 MINUTES, WARM IN THE OVEN, 200OC IN THE UPPER AND LOWER TUBE FOR 40 MINUTES
14
It stinks. It's a lot of skin
15
The lasagna。