Soo-cage bag
By VicentaLakin
The northerners love dumplings, both winter and New Year's. My little baby likes to eat steamed dumplings, and he's steamed with meat, and as a result, it's too much dumpling skin, and I'm not gonna waste it as a housewife. I don't eat meat much in the morning, and it tastes good for me, and it's covered with dumplings, no noodles, no trouble。
Recipe Recommendations
- leek 300g
- old tofu 150g
- eggs of 2
- dumpling skin appropriate amount
- salt 5g
- spiced powder 2g
- edible oil 20g
- sesame oil 15g
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Soo-cage bag
1
Old tofu is crushed, about 10 grams of oil is used to boil water and tofu is slightly removed from the water, which is more dispersed。
2
Eggs are also made of a little bit of oil into little eggs, together with tofu。
3
The salt and the fragrance, evenly mixed。
4
Leaf wash cleans dry surface moisture。
5
Put the shredded beryllium on the side, so that it can be evenly smoothed with perfume。
6
And then we'll even it with the tofu eggs。
7
Scorch, spinach and carrots. The dumpling skin is thick, and it's thin and thicker than a millimeter. That's how the buns are covered。
8
All of it。
9
Open the cage for 7-8 minutes。
10
After two minutes of steam, the pot is ready。
11
Skin fat, delicious。Soo-cage bag Make Tips
Skin with dumplings, a little thinner. It's the right size and thinner skin。