A dumpling pelvis
By VicentaLakin
Using dumplings can make a lot of good food, like more attention, and allow me to share it slowly。
Recipe Recommendations
- salty and fresh
- other
- three-quarters of an hour
- ordinary
Steps for A dumpling pelvis
1
Food packs。
2
Shrimp picks up shrimp intestines, chokes its head, strips it off, washes it clean, dries it dry, puts in a spoon of wine, and ginger and salt pickles for 20 minutes。
3
Other cuisine soup boils, the water is turned on and the water is turned off, and in the fan bubbles for five minutes, it is dried and shredded; eggs are in the bowl, a little salt is spilled, and in the hot oil they are cooked and ploughed into small pieces; beryllium is ready for cleaning, dry water is dried and shredded; carrots are cut, onions are cut in reserve; shrimp is cut into grains。
4
All bellies, carrots, fans, eggs and shrimps are placed in a blend, starting to taste: 3 grams of salt, 2 spoons of platinum, 2 grams of white pepper powder, 10 grams of refined oil, evenly mixed。
5
Buy the ready-made dumplings, and take another round。
6
Wrap it in a little bun。
7
Boiled pans, boiled, turned on fire and put the buns in。
8
Little fire fryed the bottom of the bag。
9
Half a bowl of water. The bowl here is the kind of bowl we eat rice. Cover the pan and fry it for eight minutes。
10
If you wait for the pot to dry up, you can make a pot with black sesame and onions。
11
The finished chart。
12
The finished chart。A dumpling pelvis Make Tips
1. The pot is to choose the flat bottom rather than the sticky pan, rather than the slashy casserole, and the mid-pack is expected to be flooded after the water has been added, while the surrounding buns have no water. The principle of frying is that the buns are cooked with water steam, so it is important to choose the non-pile pan at the bottom. 2. The buns are prepared to use a small fire while frying the bottom, slowly colouring, ensuring that the bottoms are intact and that the insides of the buns are warmed. 3. The amount of water added to the pot is added to the bottom of the bag to one third of the whole bag, with a lid on the pot and a little flaming. We're not used to chalk or 13 fragrances, or white peppers or anything. Five, dumpling skins were pulled by their hands when they were big, and they turned around the outside of the circle, so they didn't go to the middle. The machine was all flat, not as thin as our own dumplings were. The middle is too thin to be exposed。