The meat is fresh
By VicentaLakin
Today we're gonna make a three-skinned scallop, we're gonna eat, we're gonna eat, we're gonna eat, we're gonna have shrimp, we're gonna have no skin. It's not so hard to be skinned, but it's easy to cut everything. Skin, like dumplings, needs a certain amount of muscle, so flour can't be too low, otherwise the skin produced is not chewy, tastes are not smooth enough and tastes can affect the taste. This time, it'll be great. Let's see。
Recipe Recommendations
- salty and fresh
- cook
- several hours
- simple
Steps for The meat is fresh
1
The first thing to do is to rub the face, the flour into the fresh water and the swarms, and the fresh water that must be used to make the saloon is cold water, so don't burn it with hot water, or the skin will stick together, and it will be covered or the shampoo will wake up for about 40 minutes, so the saloons will be softer and better to operate than they were in the first place。
2
When we wake up, we're going to have to make a pie, we're going to clean the herbs, we're going to dry the water and we're going to cut the pork into pellets, we're going to cut the shrimp in small pieces, we're going to have to put oil on the herbs, we're going to lock the herbs up, we're going to fix the pork with sauce。
3
Once again, the waking pasta is smoother and stretching, and the gold lobster Australian wheat is so thin, so fragrance, so fragrance, so nicely fragrance, so nicely fragrance, so that the scavenging pasta is made of large rectangles with stickers, so that it can have some flour on the scavengers, so thin, as much as possible。
4
This is how you fold one layer and one layer。
5
Then cut into a ladder with a knife. That's the skin。
6
And then when you open the cut that connects, you get the skin fixed, and then you get the bag。
7
Take a skin with a proper amount of meat and wrap it with your own habits。
8
A large bowl of purple, with a simple hand tore, with white pepper powder, salt, onions and fragrance, with another bowl of eggs, with boiled water, with eggs, with eggs on fire, with water pouring into the big bowl, and with soup。
9
The boiler boils the water and sets the tungsten in。
10
It's so hot that you can eat。The meat is fresh Make Tips
One, the tributary of meat, mainly the processing of herbs, has to be mixed with oil to lock their water and taste first, or together with salt, the herb will soon come out of water and the smell will run away, and it will be easy to wrap it up. When making skin, the skin should be thinner, just like the usual dumplings, otherwise the face is too thick for the taste of the skin. The eggs fall when the water turns and the fire is shut down, or the eggs will be fresh and easily sprouts。