Radish pork steam
By VicentaLakin
It's not good for dumplings, it's the 23rd month of Lai, the junior year of the agricultural calendar, and according to the practice of the North, it's on that day. It's almost New Year's. It's like I've never done this before. I got up early this morning and made radish pork dumplings, and I still had a little ritualism。
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- simple
Steps for Radish pork steam
1
Half the onion flowers and ginger powder in the pig's corset。
2
Add wine。
3
Put it in the pump。
4
Put it in pelican oil and mix it evenly。
5
The radish is silky, it's salty, it's rubbed, it's squeezed out。
6
The pickled radish is put in the water, the extra salt is removed, the water is extracted and squeezed。
7
The radish is cut on the plate。
8
Add to the fine-fitted meat pie。
9
Hit an egg evenly。
10
Add edible oil。
11
Put in the blend。
12
Add salt。
13
Add chicken powder。
14
Put the other half of the onion in a saloon for 10-20 minutes。
15
Flour and flour for 20 minutes。
16
The silicate is covered with dry flour, and it's covered with good noodles。
17
Cut the agent with a knife。
18
Round, flat。
19
Skinned with a cane。
20
Put it in the meat。
21
Packed into dumplings。
22
The pot is boiled with water and dumplings are sprayed with fire for 10 minutes。
23
Out of the pot。
24
Smells good。Radish pork steam Make Tips
The face of the dumpling can't be too soft, the skin can be thinner, and the skin boiled thicker. I put raw corn oil in dumplings, and then I use onions for onions, and I use decorated oil。