A wide barley
By VicentaLakin
Wheat fever has been a more common snack for my family, and the most favorite is salami, salami, fragrance, each of which is satisfying, and the key is to be very strong, to eat a few, and not to be hungry for half a day. It's hard for the southerners who don't eat pasta, but it's good that when I cook wheat, my house never rubs its face and replaces it with dumplings. It's not only easy to save things, it's too thin to make
Recipe Recommendations
- glutinous rice 200g
- dumpling skin 20 photos
- mushrooms of 3
- sausage 1 piece
- green beans appropriate amount
- corn kernels appropriate amount
- soy sauce 15g
- soy sauce 3g
- oyster sauce 10g
- soybean paste 15g
- salty fragrance
- steamed
- ten minutes
- senior
Steps for A wide barley
1
The rice wash washes the dry water and puts it in the electric rice table, and then adds an appropriate amount of water, with the choice of cooking keys。
2
Three smelt mushrooms cut to Ding, and one sausage cut to Ding。
3
The bowl is filled with 15 grams of raw, 5 grams of old, 10 grams of kerosene, and 15 grams of soy sauce, evenly mixed。
4
The oil is boiled, the onion fragrance is poured into the onion, the mushrooms are made soft, the sausages, the beans, the corns. It's even
5
Inverted in the fined juice, evenly grafted the rice, evenly spread the spare。
6
And take forth two dumplings, and draw forth wrinkles with a scepter, and then put on them a proper amount of pie。
7
Then, with the position of the left-handed tiger, a little bit of a pinch in the neck of the barley burn, the material exposed to the top was pressed with the thumb of the other hand。
8
When it's wrapped in cold water, the fire evaporates for eight minutes。
9
It'll be good if you don't rub your face, it's easy, it's too thin, it tastes so good