Four-leave grass dumplings
By VicentaLakin
Eating dumplings in the winter, with four leaves。
Recipe Recommendations
- flour appropriate amount
- water appropriate amount
- pork a
- fruit and vegetable powder appropriate amount
- sauerkraut appropriate amount
- soy sauce 2 tablespoons
- oyster sauce 1 scoop
- pepper powder a little
- sesame oil a little
- green onion appropriate amount
- chicken essence appropriate amount
- oil appropriate amount
- salty fragrance
- cook
- three-quarters of an hour
- simple
Steps for Four-leave grass dumplings
1
Sour sauce is good. The flesh is shredded, all the sauce is added, and the oil is burned and mixed. Add a little water again. The sour dish washes cleanly, shredded and watered into the mix。
2
Flour is mixed with fruit and vegetable flour, coloured and made of pink yellow and purple flour。
3
Carving the shape of the four-leaved grass with molds, sticking a little water onto the skin, wrapping it。
4
Pack it up like that。
5
The water is boiled for five minutes, with less cooling。
6
The finished product。
7
The finished product。