♪ Big meat ♪
By VicentaLakin
Packing dumplings, the key is tuning. This is about the separation of the vegetables, the food and the meat, and finally, the mix. The benefit is maximum preservation of the nutrients of vegetables。
Recipe Recommendations
- pork belly 500G
- flour appropriate amount
- zucchini 580g
- onion the 2
- Jiang 1 small piece
- eggs one
- pure water 250g
- salt
- soy sauce 10g
- scallion 20g
- pepper 3g
- pepper powder 3g
- MSG 3g
- salty and fresh
- mix
- an hour
- ordinary
Steps for ♪ Big meat ♪
1
Two thin, eight-year-old bouquets were washed out of the skin, cut to pieces and smashed with a meat grinder。
2
500 grams of meat in the pot, plus 250 grams of pure water, salt, soy sauce, pepper powder, pepper powder, odor。
3
Smiling in one direction。
4
Put another egg evenly。
5
Scratch cleans, cuts the tail, drops the inside。
6
Scratch them in granule form and put them in onions and ginger。
7
Put it in onion oil, gently mix it, sell the water. Don't put salt。
8
Put the twig and the meat together。
9
Tweedled squirms, no water。
10
Bring the flour up ahead and well. The face of the dumplings must be softer and fully awake. Squeeze into a small, even-sized agent。
11
The dumplings are boiled with plenty of water, and the small fire is slowly boiled after the fire has broken。
12
The finished product。♪ Big meat ♪ Make Tips
1. The salt is not present, the oil is released directly, the water is sealed and the nutrients are not easily lost. 2. All the spices shall be placed in the meat pap, one pound of meat and half a pound of water, so that it may be strung up。