How to make Rice and wheat - VicentaLakin's Recipe

Recipe Recommendations

snowflake powder 150g
glutinous rice 200g
pork 100g
dried mushrooms 80g
Dried winter bamboo shoots 60g
onion ginger appropriate amount
See the step instructions for seasoning appropriate amount

salty fragrance
steamed
three-quarters of an hour
ordinary

Steps for Rice and wheat

1

200 g of zirconium, immersed over eight hours in advance, dried water poured into the steam cage, and the water boiled up for about 20 minutes (in half the time, with a little hot water to make the surface softer) and then cooled off。

2

80 grams of mushrooms and 60 grams of winter。

3

100 grams of pork (3 fat, 7 skinny) cut into a slightly larger pellets。

4

The boiler heats up 50 grams of pig oil (natural condensant), oils the onions, ginger chips, fragrances and picks up onions。

5

Upon return to the low temperature, 100 grams of pork pie will be released and spread to seven quarters ripe。

6

Add 60 grams of winter pellets to the flat。

7

Add 80 grams of haired mushrooms to the balconies。

8

A little wine, a spoon full of 15 grams, a dry pepper (resolved, rich) and, finally, 230 grams of fresh water, boiled fire and boiled it for about 10 minutes。

9

The time has come to take out the dry peppers, add 10 grams of old colour, a small spoon of salt 5 grams, two spoons of sugar 30 grams, a little bit of white pepper and some water to the original height, and turn off the fire when the fire breaks。

10

Put the cooled rice into it and keep mixing it so that it can drain the water。

11

Splendid out cold for backup。

12

Take 150 grams of snow pollen [and noodles] and use 80 grams of open water and face above 70°C to rub it in a smooth face, covering it with laxity for about 10 minutes。

13

[The skin] divides the noodle into an equivalent agent, first gravitating to the size of the dumpling skin, then to the edge of the lobe (with the barley-specific noodle stick, directly to the wheat-burning skin)。