Cream of meat
By VicentaLakin
You like to eat dumplings, you like to think about the blending of the pies, and you don't know the best way, but it's scratching. The dumplings are good and the platter is the key. Keep an eye on every step, and I'm sure you'll get something。
Recipe Recommendations
- salty and fresh
- mix
- three-quarters of an hour
- ordinary
Steps for Cream of meat
1
Two skinny eight of the five flowers is the best. Clean up, remove the bands, chop them up。
2
Placing meat in a basin with 250 grams of pure water, 5 grams of old smoke, 20 grams of raw smoke, 10 grams of salt, 5 grams of spice, 5 grams of pepper powder, 5 grams of pepper powder, evenly mixed。
3
Smuggle in one direction to sticky。
4
Put in an egg and mix it evenly again。
5
Cream is washed, dry moisture is controlled, shredded into the basin, a proper amount of ginger paste is put in, perfume is mixed。
6
We'll split up, we'll mix again. The saline is not saline-killed and most of the nutrients of the vegetables that have killed water are lost。
7
Smash it, don't overwrite it。
8
The face of the dumplings needs to be softer, and the dumplings made are good。9
There's plenty of water to boil the dumplings so they're fresh and resilient。
10
The finished product。Cream of meat Make Tips
One, one pound of meat puddles in half a pound of water, so meat puddles full of water. Two, eight pounds of meat, not more than one pound. No matter what you do, don't put salt and water in it, and then you'll be able to mix it with the meat。