A broad yolk
By VicentaLakin
Recipe Recommendations
- glutinous rice 5 pounds
- peanut appropriate amount
- peeled mung bean 700g
- sandwich meat 1 large piece
- salted egg yolk appropriate amount
- winter mushroom appropriate amount
- chestnuts appropriate amount
- shrimp appropriate amount
- scallops appropriate amount
- sausage appropriate amount
- salt 3 teaspoons
- soy sauce 3 tablespoons
- soy sauce 2 tablespoons
- sugar 2 teaspoons
- cooking wine 2 tablespoons
- white pepper 2 teaspoons
- spiced powder 2 teaspoons
- salt amount appropriate amount
- oil 1 tablespoon
- salty fragrance
- pot
- several hours
- ordinary
Steps for A broad yolk
1
Scrambled leaves in the pot, softened and washed. I usually cook twice, cut a lemon and boil it for 20 minutes, spend the night, change the water, cook it again, make the leaves soft
2
Cut off the tail. (More neatly, not cut.)
3
The pork was taken out of the picture, the heart was sliced, the pickle was even, and the pickle was picked up for one night. The mushrooms are soft, half-cut。
4
Hot oil pan, fragrance of mushrooms, with a large spoon of raw and a little sugary, smouldered up。
5
Weenie cut small pieces. ♪ My own wide sausage ♪
6
Little dryie wash。
7
Shrimp wash。
8
Pick up your own salted eggs, pick up some yolk。
9
Go wash the green beans and dry the water。
10
Peanut wash。
11
The rice is washed, the leather green beans, the peanuts, the four tea spoons of salt. You can taste it, it's a little salty, because when you cook it, it's a little salty
12
All the material。
13
Two leaves folded together。
14
Fly from the middle into a funnel。
15
Put in two spoons of rice。
16
Emit the pie, put the yolk in the middle。
17
And cover the rice。
18
Take a leaf around the outside and raise it。
19
Put the side of the lobe under the cap。
20
The other side folds the leaves over the previous leaves and sets them up and turns to itself。
21
Press the rice above with the hand or chopstick。
22
Collapse the upper opening leaves in your own direction。
23
Just tie the rope。
24
The water is filled with water that has no tumblers, and the twigs are not allowed to come out of the water, otherwise the exposed areas are not ripe for rice。
25
I usually press a flat drive to make sure that the twig doesn't come out of the water. The power-pressure pan is set to boil in 50 minutes, and when it's ready, it's ready for the natural exhaust。
26
It's boiled in a gas stove, cold-watered in a boiler, and when the water turns, it turns into a little fire for three hours. "Be careful that the sting is in the water, not out of the water, not out of the water"
27
Cook well and cool。
28
Take a look. The rice is tight。
29
Each bite tastes like a fragrance, and its own tarts are delicious。