Cream Dragon
By VicentaLakin
It's most common to be a meat dragon, but we don't eat it at home, we eat what we like, we use what we like, and it's common with buns and dumplings, like today's sauerkraut, and if we don't pay attention to it, it'll come out. I don't know what to do when I'm cooking, but I'm sure it'll work。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Cream Dragon
1
The cauliflower is washed, the moisture is dumped, the root is removed and the remaining cauliflower is cut to shreds。
2
A piece of meat, cut into small grains, then added a suitable quantity of salt, which is to be crushed by a meat grinder。
3
The next thing I can do is to make the sauerkraut pork, and these days the kids can't eat soy sauce, and I've made the lightest version of it, and I can put a spoon of oil in the sauerkraut, so I can lock it up, then dump it in, mix it up, and put it out of water for one night。
4
Flour, yeast powder, white sugar, powdered powder and fresh water are mixed, smoothed to the surface, covered with a skin sheet in the fridge for one night。
5
The next morning, the fermented crumbs were sprouted, covered with a layer of cuisine and rolled from top to bottom。
6
Put it in a steam cage and ferment it again for about 10 minutes。
7
When the fermentation is complete, the boiler evaporates, and the water starts to count, about 15 minutes。
8
Steamed dragons can open the lids at any time. Just cut it into a piece of food。Cream Dragon Make Tips
Don't add too much sauce, salt, a little sauce, when you're with a meat pate, and too much sauce, you're going to take away the celery。