Five fragrances
By VicentaLakin
Every year, on the eve of noon, as is customary, there must be a wave of all tastes, so today is the big meat. They don't eat fat at home, so they're covered in pure thin meat + quail eggs + peanut nuts. If they can eat fat, they can use five flowers, and quail eggs can use salted egg yolk, but with salted egg yolk they have to treat the smell better. China has a different diet and culture in different regions, so it is not necessary to take all the food in order to eat. Because of the details of a tri-red red bean alkaline package and a four-angle red dates package the last two days, if you don't have to go through my recipes to learn how to fit two different shapes。
Recipe Recommendations
- glutinous rice appropriate amount
- lean meat
- quail eggs appropriate amount
- Aizhong appropriate amount
- peanut kernels appropriate amount
- white sugar a little
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- spiced powder small amount
- white pepper appropriate amount
- cooking wine appropriate amount
- edible oil appropriate amount
- ginger a large piece
- salty and fresh
- cook
- several hours
- simple
Steps for Five fragrances
1
Scrubbed leaves wash clean water for three minutes of asphalt preparation。
2
The rice wash is purified with a proper amount of old smoke, raw, salt, sugar, chicken, a small amount of chalk, a large amount of white pepper, a small amount of white pepper, a small amount of white pepper, a small amount of white pepper, a small amount of white pepper, and a small amount of white pepper, which can untangle the stomach, and, of course, can be adjusted to its preferred taste, be salty, and be prepared for three to four hours to keep the film still。
3
All kinds of meat cut big pieces (sized as mahjong) for all kinds of sauce plus ginger and wine pickers for 3-4 hours, peanuts tobble and remove red coats, and quail eggs to be picked up early. "I don't care whether it's salty rice or meat."。
4
Since the pack is pure and thin meat, it needs to be added to the luminous rice that is luminous and luminous, and if it is a bouquet, the oil is not used。
5
The meat wrapper has to be big, long leaves to wrap more of the material. Select two leaves of a similar size, aligned in the direction, usually with the lower leaves and the upper leaves。
6
It's important that the bottom of the leaf be folded into a funnel, so the funnel doesn't leak rice. It's still a simple step. It's almost working with a leaf。
7
Let's start with a bit of rice mat in the funnel。
8
And then a spoonful of peanuts, a piece of thin meat, a wing, a quail egg。
9
Put another spoon of rice on the pie。
10
It's only possible to tie the string tight。
11
Because not every leaf is a large and wide leaf, today I'm going to elaborate on how to combine two little leaves into one large leaf, and I'm going to use a corn coat as a model。
12
One third of the tip of the two leaves overlap and be mindful of sequence。
13
Finally, it was twisted into a funnel。
14
Because it's a two-leaf composing large leaves, it's important to note that the tip of the leaves must be part of the trap above the funnel。
15
The tip of the leaf is not visible on either side of the funnel。
16
The tip of the leaf is also invisible behind the funnel。
17
The tip of the two leaves is hidden in a trap of two leaves, so that the two leaves are perfectly combined into a large group of leaves. If you don't know much about it, you can do it at home with two leaves, step by step。
18
We're going to have to boil them all after all the twigs。
19
It's two to three hours in the middle of a fire. If the conditions so permit, the roasting is better prepared slowly and with a boiler for a long period of time, and the roasting can make the sauce and meat smell more rosy。
20
I've been cooking for two and a half hours. Cooked twigs to get out of the dry in time, don't bubble。
21
TO STRIP OFF A TWIRL, IT'S SOFT AND FULL OF BROWN BUTTER. SMELL IT. THERE'S A LIGHT FRAGRANCE IN THE AIR, MIXED WITH ATTRACTIVE STEW. WHEN IT'S HOT, SOFT, SOFT, SOFT, SOFT, OOZE-RICH MEAT, AND WITH THE TIP OF THE TONGUE RUNNING THROUGH THE NASAL CAVITY, IT WAKES UP. WITH CHOPSTICKS, TWO BIG PIECES OF MEAT, ONE THIN, ONE SOFT AND SMOOTH, AND A LONG BOILED QUAIL EGG, THE PEANUTS OF THE SOFT SALTY SAND ARE JUST AS GREASY IN THE MEAT, WITH A LITTLE KETCHUP, PERFECT. SECOND IN LINE