I've got a lot of meat
By VicentaLakin
Nature's gift, the smell of spring。
Recipe Recommendations
- Folium artemisiae argyi appropriate amount
- glutinous rice flour 400g
- sticky rice flour 150g
- winter bamboo shoots appropriate amount
- pork front leg meat appropriate amount
- shrimp skin appropriate amount
- scallion appropriate amount
- salt appropriate amount
- white sugar a little
- spiced powder appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for I've got a lot of meat
1
Picking tender leaves。
2
After cleaning several times, they are boiled in the pot for two minutes, and the addition of edible alkalin and salt helps keep green。
3
The boiled leaves were put in cold water bubbles, the water was dried up and then broken with a wall breaker, which was broken into a milk pan to heat up, and formed in groups when the heat was pouring into a sticky rice powder。
4
Scrambling, adding more sticky rice if you want to have a hard skin, and more scrawny rice if you want a soft spot。
5
Fresh pellets are boiled for a few minutes, and then a cold water is picked up for half an hour to remove the bitterness. Shrimp is softly cut with open water and cut with onions。
6
It smells good。
7
Pack it up。
8
Water evaporates for 10 minutes。
9
Steaming tops a layer of oil to keep the skin dry。