Cream of intestinal dumplings
By VicentaLakin
The intestinal is a seafood, not cheap seafood, ugly, but delicious, and I personally think it tastes best. I've got an ulcer. To spread the knowledge point: seafood is slurry and platinum. The slurry tastes like original juice, and the slurry is soaked with fresh water. The difference is it looks thin, but tastes better. The seafood after the slurry looks fat, but tastes a little less. A comparison of my recipe。
Recipe Recommendations
- sea intestine few
- minced pork 60g
- leek 120g
- dumpling skin several
- edible oil half a spoonful
- salt
- chicken essence Xiao Xu
- soy sauce 3g
- salty and fresh
- cook
- half an hour
- simple
Steps for Cream of intestinal dumplings
1
Premium salami。
2
It's freezing。
3
Handle it clean。
4
Cold water is soaked, it's much bigger than the figure。
5
Take a few, cut them into pieces. It's a very smooth thing, with scissors。
6
Meat cut。
7
Put it in the container。
8
Freeze。
9
Put the bowel。
10
Feed oil, salt and chickens, and raw, and mix。
11
Cream wash。
12
Cut the end。
13
The dishes are in the casserole。
14
Blend。
15
Go dumplings。
16
Packing dumplings。
17
All packed。
18
The pot boils the water。
19
The dumplings, one of them made me eat and earn。
20
Cook the dumplings。
21
Load。
22
The finished product。Cream of intestinal dumplings Make Tips
It's lighter than cooking other dumplings, or it's old。