A bag of colour

By VicentaLakin

A bag of colour
For a year, on the day of family reunion, Jia suggested this delicious, beautiful "Four-Small Bag" with a small, lovely bag full of platinum, a bite and a full surprise! There is not only creativity and innovation, but also a sense of good fortune. We'll make a "fun bag" when we get to the table! Let's hope you'll get lucky next year

Recipe Recommendations

  • Seventy percent lean pork 200g
  • scallion of 5
  • soy sauce 1 scoop
  • salad oil 3 scoops
  • spiced powder 2g
  • salt 1g
  • black pepper 2g
  • protein one
  • quail eggs the 15
  • shrimp 100g
  • carrots half a
  • corn half a
  • green beans 100g
  • ginger small amount
  • minced garlic small amount
  • dumpling skin 10 photos
  • bean skin 1 bunk
  • cabbage leaves several pieces
  • chive leaf appropriate amount

Steps for A bag of colour

  • Make A bag of colour step 0
    1
    Get ready for the material。
  • Make A bag of colour step 1
    2
    Wash the meat, then cut off the skin, then cut it up, then add a proper amount of onion white, and then cut it into gravy。
  • Make A bag of colour step 2
    3
    Put the cut meat in the bowl, add pickles, mix it evenly with chopsticks, and bind it for 10 minutes。
  • Make A bag of colour step 3
    4
    Prepare other materials: boil quail eggs, peel shells, spare。
  • Make A bag of colour step 4
    5
    Cut the green beans, carrots and cut the corn。
  • Make A bag of colour step 5
    6
    Take the shrimp out of the meat and cut it down after removing the line。
  • Make A bag of colour step 6
    7
    MULTI-PURPOSE CP325 COOKING PANS, TAKE DEEP POTS, HEAT THEM UP IN THE MIDDLE OF THE FIRE, PUT IN A FEW SALAD OILS TO MAKE SHRIMP FRAGRANCES FIRST, AND PRODUCE SPARES。
  • Make A bag of colour step 7
    8
    The hot pot is re-salubled with salad oil, put in a pickled meat pie after the jalapeon has blown out, and then added carrots and corn, and finally added quail eggs and smelt shrimp, with a little raw salin and salin on the mouth, and a little cuisine out of the pot, and a spare。
  • Make A bag of colour step 8
    9
    The skin of the dumplings is oiled, and the layers are stacked up, and the six-8 layers are folded with a cane, which is then turned into a circle, which is placed in the plate。
  • Make A bag of colour step 9
    10
    COUSSCO-745S STEAM OVENS, FULL OF WATER, CHOICE OF EVAPORATION FUNCTION, 15 MINUTES TO EVAPORATION LIMIT FOR DUMPLING SKINS。
  • Make A bag of colour step 10
    11
    They can also pack bean skin and large cabbage leaves, so that they are ripe in the water, so that the onion leaves used as ropes are ripe, so that the cabbage leaves and the onion leaves pass the cold water。
  • Make A bag of colour step 11
    12
    Packed with a coloured bag: ripping open a layer of fertilized dumpling skin, taking one piece, wrapping it into a pie, putting in each bag an egg of quail, lifting up the dumplings, tying it up with onion leaves, tightening it up, and making a beautiful, delicious, coloured bag。
  • Make A bag of colour step 12
    13
    It's also pretty with bean peel and big cabbage。
  • Make A bag of colour step 13
    14
    'Cause the pies and skins are ripe, and they can eat them directly, or they can steam and eat them again

    • A bag of colour Make Tips

    The material in the bag can be matched according to preference. 2. Don ' t have too much soup when you're cooking, and when you're packing, you have to dry it, otherwise the skin is easily broken (especially dumplings). 3. The laced onion leaves are selected with a smaller onion, and the water is reused. Four, the red bags are ripe, they can eat directly, they can re-heated, they can eat with other sauces

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