Winter to Mead
By VicentaLakin
Recipe Recommendations
- glutinous rice flour 350g
- Chengfen 50g
- red rice flour 1.5G
- potherb mustard appropriate amount
- winter bamboo shoots appropriate amount
- dried bean curd appropriate amount
- lean meat appropriate amount
- coriander appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Winter to Mead
1
Handle the casseroles, cut all the dishes into little pieces。
2
Bean dry and winter sting。
3
Meat and ginger chops。
4
Let's start with the kettle。
5
Add the soy-dry and stingy for a moment。
6
We're going to go to the sauerkraut, we're going to get chicken and sugar。
7
And when it's out, it cools down and it's fragrance and soy oil。
8
Mix all the fabric。
9
add 200-250ml of open water (hot noodles) and rub it in the face。
10
Take advantage of soft packages。
11
I used two models. It's a square "Face of Water."。
12
Done a cage。
13
It's round roses。
14
Eight。
15
On the steam pot 15-18 minutes。
16
it gets darker after heating, likes pink, and feels like it's only 1 g。
17
Soft salt。