Squeeze meat

1

Prepare food。

2

Liquor, soy sauce, starch, pepper powder and meat powder are evenly mixed and made for a moment。

3

Add shredded gravy, evenly mixed。

4

It is divided into eight equals, which are squeezed into groups and placed in a freezer for one hour。

5

All the oily materials were placed in large bowls, covered with smooth noodles and a 30-minute static membranes。

6

The oil is put in the bowl and mixed evenly with the mixed hand。

7

The tarp and the soak are separated into eight separate pieces, with a rolling circle。

8

The oily noodles were flattened, wrapped in the soaks and squeezed in the mouth。

9

The small noodles are in the form of cow tongues, then they are rolled down and covered with a thin membrane, which is still in place for 15 minutes。

10

Pack it in, squeeze it in。

11

The seals contain a small amount of pigmentation and decorative on the surface of the cake embryo。

12

Put it in a pre-heated oven, 190 degrees up and down, or about 30 minutes in the lower middle. In order to prevent over-coloring, baking can be done with tin paper in the middle of the bake, and can be used in the oven。

13

Out of the oven。

One fat, three-and-a-half pork pie, and it'll taste better. There is no salt in the 2-bed, the salt is derived from the scrawny, and if it is made from a scrawny, it can be salined with a proper amount. The three pieces of meat were placed in the freezer in order to make them slightly stereotyped so that they could be packed into the noodles. Four water oil coats are able to be smooth and flexible and do not need membrane. In the absence of a stamp, a chalk can be used to extract pigment and decorate the cake embryos. The 6-plus tin paper can prevent the skin of the cakes from being overcolored to the effect of beauty. As the internal selection uses fresh meat, the finished product has a shorter shelf life at constant temperature and is eaten within two days, if possible。