Pork sauerkraut

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Food packs。

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Precipitating meat: 3 spoons, 2 spoons of wine, 1 spoon of pelican oil, 2 grams of white pepper powder, 1 grams of salt, evenly mixed in one direction。

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This is a step towards a full-blown pie by pouring in onion onions and sealing them with dry onion pepper oil. Ginger onions: Ginger smashes with a knife, as hard as he can, slashes the little onions, puts them in 200 grams of clean water and lays them down with his hand for 30 minutes. After the meat is twitched, the water is drawn from the spoon with onions: two spoons are added each time and the water is mixed in one direction, until the water is fully eaten and the last step is repeated until the water is fully filled. Don't pour it all in at once, add it a little bit, and then add it after the last water dump is fully absorbed。

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Oil seals: The seals must be made after the water has been pumped, without which the water will come out for some time. The coffee is oil-covered with onions and peppers, which can be acupunctured and used by dumplings. When the onion pepper is blown, cool it down and pour it in, and it is fully evenly mixed. Refrigerated static for 30 minutes。

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The bellies are cleaned, dried, evenly cut, poured into a spoon of oil, softly blended, and the oil locks the bellies, without the meat, before they are mixed。

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The ratio of flour to water is usually 2:1, which is not 100 per cent, because the amount of flour used is different from one plant to another and may vary slightly in quality. The coffee teaches you a method of measuring with an eye, pouring 500 grams of pasta into the basin, taking about half the amount of water, adding a little salt to the water, fully mixing to melt, taking a pair of chopsticks, pouring the water into the basin, slowly mixing it into the flour without dry powder, so you can rub it in the hand, mushing it into the face, feeling the water with a little more flour, feeling that the water is less than enough to pour it, and finally you can't get too soft. 30 minutes to wake up with a pan cap。

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When the noodle wakes up, rub it in full, rub it out, rub it softly, and it feels good in your hands, split into pieces, take a scratch, and put the rest in the basin and cover it, whatever you want. Cut the noodles out of the strip and cut them into the same size agent。

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Before the pelts are mixed, the cauliflowers are poured into the pelts, and two grams of salt is added, and they are evenly mixed。

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Each of the agents is flatted into noodles, condensed into dumplings, and the best dumpling skin is thick and thin. It is made by holding the edge of the noodles in the left hand, holding the stick in the right hand, pulling the noodle in the left hand, usually four or five rods into a skin, using this method, which is thick in the middle, thin in the surroundings, and when the dumplings are wrapped up, the size of the side of the dumplings is similar to that of the bottom of the dumplings, which can mature simultaneously and not break the skin. When the skin is finished, it should be packed as soon as possible, and it will be dry and difficult to fit. The other packs are strong enough, and the edges are tight。

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There are many ways of wrapping dumplings, most commonly in the form of dumplings, wheat dumplings, moon dumplings, and so on, and many of the dumplings in the form of coffee, which is so simple and fast, that the skin is filled in, hands on the edge of the skin and hands on the edge of the skin, and hands on the edge of the face, with the force of the tiger. A dumpling is done very quickly。

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Take some dry flour out of the panel and prevent dumplings from sticking to the panel。

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Cooking dumplings: The amount of water in the pot should be sufficient, and a little salt should be added to the water so as to enhance the resilience of the skin. Underwater dumplings, which are launched gently from the side of the pot to the opposite side with a leaking spoon. The boiler is covered, the meat dumplings are ordered three times to clear water, and the third time the water is opened, the top of which is ripe。

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The finished chart。

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The finished chart。

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The finished chart。

1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2. Pumping chain: meat savories before water, after which the oil must be sealed, and herbs mixed with salt before they are packed. 3 . Sphinx links: dumplings must be thick and thin in the middle, and covered with dumplings can mature simultaneously and not easily broken. 4. Packing of dumplings: good skin should be packed as soon as possible, long drying of skins will not be good enough to squeeze the dumplings. 5. Cooking dumplings: The amount of water needs to be sufficient, a small amount of salt in the water can increase the resilience of the skin, a soft push against viscos with a leaking spoon, and meat dumplings are ripe at three points. 6. The choice of meat: three-and-a-half-year-old flowers or front-leg meat 7. The unexplored dumpling dumplings are put in a freezer and frozen in a conservatory. Friends who like to eat dumplings are better equipped with special dumpling storage boxes. There are two possible scenarios, the first of which is that the dumpling skin is dry, and the second of which is that, even if the dumpling skin is not dry, problems are encountered when cooking: the dumpling skin is not easily ripe, dry and hard. When you make a meat pie, you can use your family's flavors, such as fragrance, and so forth。