Winter to Mead
By VicentaLakin
All the festivals in the north are based on “tips”, but we have different “traditional foods” for each festival in the Gangnam, and winter is “meads”。
Recipe Recommendations
- glutinous rice flour 150g
- japonica rice flour 350g
- boiling water appropriate amount
- lard appropriate amount
- spring bamboo shoots the 2
- dried bean curd 4 pieces
- pork 150g
- potherb mustard 100g
- green onion appropriate amount
- sweet fragrance
- steamed
- half an hour
- simple
Steps for Winter to Mead
1
Prepare the pies, like maps (these are too many) and cut all the grains。
2
Meat fats and skins are first blown out of oil and too much oil is loaded into containers。
3
Join the thin meat fried color。
4
In turn, you can add chowding, soybeans, snow sauce, saline, salt, salty enough, and white sugar。
5
When the material is ready, it's ready for the "noodles" to be put in the bowl together with the flour。
6
One side of the water and one side of the mix。
7
As in block form (and a small amount of dry powder)。
8
Put it on the board, rub it in a noodle, if you feel too sticky to rub a bit of fried pig oil in your hand。
9
Scratch it with a smooth "measure"。
10
Share in equal size, I've divided 16。
11
Wrap it in。
12
Close your mouth and make it round。
13
Or pressured with a favorite mold。
14
Winter up。
15
The soft ones are not sticky at all。
16
With the mooncake mold。
17
Winter to breakfast。
18
Delicious。