Rose steam
By VicentaLakin
Today, on this special holiday, I made myself a rose varnish. Happy holidays to the goddesses
Recipe Recommendations
Steps for Rose steam
1
Ducks are cut into meat, celery and carrots to cut the thin end。
2
Ducks are filled with white pepper powder, salt, wine, raw gas in one direction, celery and carrots in the last, and fragrance is smoothed into the freezer。
3
Flour mixed with hot water with chopsticks, dryed to the point of not burning hands, then plattered, covered or covered with film for at least 15 minutes。
4
There are seven skins for roses, and one more is here。
5
It's a little tortilla。
6
It is then condensed into a circular skin with a crutches。
7
Seven sheets of leather are charted, one account is stacked in staggered piles, and a line is pressed lightly with chopsticks in the middle so that the skin is not easy to run。
8
There are little roses (cruising in tea, softing in petals or fragile), which I am growing edible roses, picking petals, paying attention to roll over the skin (outside the red rose petals) and glued with water (not to be omitted)。
9
The dumplings are up and down, and they're in the middle。
10
From the bottom to the top, a little side, to about two cents, starting from the beginning to the end。
11
The interface is adhesived by water, and spare petals can be adhesived at the top of the flower。
12
A beautiful rose-forming dumpling with the scent of roses is ready and steams for 10 minutes。Rose steam Make Tips
The skin of the roses is as thin as possible, or it's hard to eat together。