Pixels
By VicentaLakin
It's a good-looking cabbage dumpling, and it's a good-looking color, and it's a good-looking brand! But who makes us all faceless? Even the ancients say, “All are in love with beauty”, and the pursuit of beauty is the disease of all. It's so beautifully green, it's a powder called a fragrance. The fragrance leaf, also called plaque leaves, is a tropical green plant with a very unique natural aroma that adds fresh, sweet taste to food, and a very strong place name in Indonesia, Malaysia and Singapore, which is a common spice for cooking in South-East Asia. It treats depression, and its fluids are rich in antioxidation, and it has the effect of cooling down, cooling off fires, resting, and resting. As natural green colours, it is not limited to fragrance but also uses tea powder, spinach juice, etc. It's not just green. I've seen dumplings made of dragon juice. Today's recipe simply describes the method of wrapping this flower dumpling, how it's made, how it's not in the discussion。
Recipe Recommendations
- medium-gluten flour
- Freeze-dried vanilla leaf powder 8 grams
- water
- Eat baking soda 1 gram
- salt 1 gram
- fillings appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for Pixels
1
Eight grams of chalk, sweet as it starts。
2
Scratch two noodles, which are hard to reconcile, and not more than 50 per cent of flour. Green pasta: Medium Band Flour 100 g + Spam 8 g + Salt 1 g + Small Soda 1 g + Water 50 g; White Flour: Medium Band 100 g + Water 50 g Both salt and small sodas are colour-protective。
3
After two long face sticks were swung, the green face was swung wide into face sheets, watered on the surface, covered with white face sticks, and the interface was tightened and slightly lengthened。
4
Cutting into a small agent of about 12 grams with a knife and condensing it into a circle, especially a white part that is round and larger。
5
And when you're flattening it to the edge of the green middle white dumpling skin, about the thickness of the skin: the cabbage is better, but not good, so weigh it。
6
There's a small amount of material in the middle, it's not good enough and it's not good enough. Besides, when I first made it, I used it, and after a long period of steam, it's not so beautiful as green, so it's best for everyone to make it first
7
As shown, the dumpling skin was squeezed out of five twigs and squeezed into the centre to bind it。
8
Started squeezing the leaves. A thumb and an index finger held a hammer, a thumb to the left, a finger to the right and a wrinkle. Pushed all the way to the end。
9
Turn around and keep pushing until the leaves are about the same length。
10
Squeeze the roots on the right side of the leaves with the roots of a large fronter and continue to push the next leaf。
11
When all five leaves were ready, both thumbs and index finger were squeezed under the leaves to the middle to bind them。
12
Put it on the board。
13
When the water boils up the cage, it steams for 5-10 minutes. The first time I did it was raw meat, 10 minutes of steam, and the color changed. This is the first time I made it. And then I tried to boil it, and it would be better。
14
It's the second time it's made, it's used, and it's fired, it's steamed for five minutes, and it's beautiful。Pixels Make Tips
1. This video focuses on the pictograms of cabbage. 2. The role of little soda is to protect colour. 3. The evaporation period is long and the colour changes are severe, so it is preferable to have a curing or plume; water can also be boiled. Four, this dumpling is mainly for paint. 5 If spinach juice is used, then the spinach juice is extracted from 50-55 grams of spinach juice and 100 grams of flour, 1 gram of soda, 1 gram of salt and pasta。