Carrots, grubs, pork pans
By VicentaLakin
The northerners' favorite pot stickers, the fragrances, and their nutritional tastes。
Recipe Recommendations
- flour 300 grams
- pork stuffing 300 grams
- carrots 1 piece
- fungus 8 flowers
- soy sauce 2 teaspoons
- soy sauce 1 teaspoon
- white pepper a little
- onion ginger appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- sesame oil appropriate amount
- shredded chives appropriate amount
- cooked sesame appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Carrots, grubs, pork pans
1
Flour, 300 grams, burst into 100 grams of boiling water and spread it with chopsticks。
2
Add the cool water to the smooth noodles for a moment。
3
Today's pie is made of fresh carrots。
4
In the pork pie, the old, raw, ginger onions, white pepper powder, salt, edible oil, in turn, are added to the stubble of the meat, mixed with water or full of soup。
5
Carrots and mussels, respectively, are fine end-to-end reserves。
6
Cut carrots and wooden ears together in mixed meat in China, with fragrance, so that you can mix them in time。
7
Quick, smooth, long, potty。
8
It's a good combination, it's a thin skin, it's a proper amount of material, and it's just a little bit of the skin。
9
All in order。
10
A small amount of bottom oil is brushed in the pot, and a small fire is burned to the bottom of the pot。
11
Half a bowl of water is poured from the side, and the amount of water is at one third of the tentage。
12
Quick lid, small fire。
13
In about six or seven minutes, the water in the pot is dried up, and a small amount of onion flowers and corroded sesame is available。
14
The finished product。Carrots, grubs, pork pans Make Tips
The carrots themselves are less watery and dry with carrots, so they need to be supplemented by water. 2. Don ' t get too hot when the frying pot is pasted, so that it doesn ' t get pasted。