Pickle vase
By VicentaLakin
Sour spicy pickles, which are filled with wide winter powder in appetizers, absorb water from other foods, are better wrapped and their skins are not easily broken. This time I used black bean powder to add protein. Black bean has a high nutritional value。
Recipe Recommendations
- kimchi 500G
- dried bean curd 500G
- noodles 200g
- black fungus 50g
- carrots of 2
- wonton skin 550g
- soy sauce 2 tablespoons
- vegetarian oil 2 tablespoons
- soy sauce 3 tablespoons
- chili bean sauce 2 tablespoons
- white pepper 1/2 teaspoon
- spiced powder 1/2 teaspoon
- cooking wine 2 tablespoons
- salt 1/2 teaspoon
- oil appropriate amount
- hot and sour
- steamed
- several hours
- ordinary
Steps for Pickle vase
1
The tofu is cut tones, boiled to the surface yellow, added to three spoons of old, two spoons of spicy bean gravy, one spoon of wine, evenly swirled and sprouted。
2
Two large carrots cut into thin wires, boiled the oil, added a second of tea spoon salt, evened the fire, and made a spare。
3
50 g of black-muck hair, twirl, boiled oil, two spoons of soy sauce, two spoons of platinum oil, one-two tea spoons of pepper, one-two spoons of champer, one spoonful of wine, all of it, all of it。
4
Winter powder is soft with warm water, cuts into small sections and drains water. Pickles cut into small pieces and squeezed water. Dry the tofu, carrots, black mollies, winter powder, pickles, and mix it evenly in a big tub, so you can start packing when it's cool。
5
The finished product, I wrapped the square, you could pack any shape you like. I'm steamed. You can cook, fry, whatever you want。Pickle vase Make Tips
All food products must be as dry as possible, with too much moisture not covered and pelvis easily broken。