White dumplings
By VicentaLakin
It is a specialty of the Tianjin family and is made of flour, beef, lamb, cabbage and dumplings made of raw materials. It is characterized by thin skin, small stomachs, delicious tastes and ablaze. It was created in 1930 by the native White Mandarin, whose name is White Water dumplings, and is popular with the family and the Han people。
Recipe Recommendations
- salty fragrance
- cook
- half an hour
- ordinary
Steps for White dumplings
1
Cow, sheep and sheep ribs, fat caps, fragrances, corsets, muscular form, placed in containers, mixed into sauce, peppers, and added onions, ginger and perfumes。2
Flour is placed in the container with fresh water and a soft and moderate layer of flour, covered with a little wet cloth。3
The cabbage and the scallop are washed, cut to a fine end, mixed with fine salt for pickle, squeezed into the water, and placed into the meat pap to make it soak。4
The noodles are placed on the case, flattening, swollen, swollen into a flat little agent, condensed into thin skins about five centimetres in diameter, coated with a tattered heart, wrapped into a moon teeth。5
The pot will be boiled with fresh water, the dumplings will go down, the hand spoons will turn it around, the cover will burn, the cold water will be lit, the water will be lit again, the lid will be removed, the lid will be boiled and the load will be recovered。White dumplings Make Tips
One, the meat is to be ploughed in one direction. 2. To choose a green squirt。