The radish bouquet
By VicentaLakin
Before April 20, 2011, I was cooking for the sole purpose of eating my stomach and stomach, and I never thought about appearances and tricks, always feeling redundant and cumbersome. It's all changed once we've settled in the cuisine. I see that food is not only for fruit, but for more and better feelings and enjoyment. So I started trying. Small changes and advances have begun to take place in colour, scent, taste and shape, accumulated day by day and for more than a year, and that change is enormous. When cooking and cooking with more heart and more love, it is natural to make more than twice as much. I didn't even think of that myself. That's life. A little change can surprise us. It's like this dumpling, the same pie, the same skin, that makes it different, so that when we see it, we can't even see it, it's beautiful, even if we don't eat it. This is a very good food industry, constantly changing and advancing, and it gives us here a stronger sense of home. So let's say that this new edition is on line, and I personally like it very much, and it's clear and comprehensive, and it's very easy to find out which side of the text is a little light, and it's more convenient and faster. It's really good! It's easier and easier for starters. Change is about progress and change about development. Change brings not only more ease, but also more comfort and comfort. There's been a change. Great! It's been raining for two days, and the temperature comes down, and there's a chill in the air, and in this weather, it's a hot dumpling. Let's move. The dumplings that changed the last one today, the shape of beauty's wreath, look like a good appetite
Recipe Recommendations
- flour 200 grams
- pork 700 grams
- green onions 2 pieces
- Baishui radish 1 piece
- ginger 1 block
- salt appropriate amount
- spiced powder appropriate amount
- oyster sauce appropriate amount
Steps for The radish bouquet
1
White radish scratches into silk。
2
The water was released for five minutes, and when it was dryed up to the point where it was dry, it was dry。
3
Flour with a proper amount of hot water and a softer face, covered in a half-hour, and rubbing again。
4
Pork is washed clean and cut to the ground。
5
Two onions and ginger together. Cut。
6
The dry radish is fully shredded。
7
The meat is packed into the plate, and it is filled with a proper measure of salt, five fragrances, and stork oil, which is fully modulated, and the onion radish meat dumplings are made。
8
The good face comes out of a small group to shine light, and it's made of long strips that are fine and even。
9
The agent glues some flour, flattens it with the palm of its hand, condensed into a slightly thick round face with thin edges。
10
Take a piece of face and put it in a proper amount of dumpling pie at the center。
11
Take another cover of the same size, and the edges are fully aligned。
12
Put your hands around you and your hands around you。
13
And each of them shall be hardened, one by one。
14
Until the end of the twig, the end must be sticky and tight。
15
So wrapped up all the dumplings。
16
A proper amount of water is added to the pot, which boils and then drops into the dumplings, so that it can be boiled for about two minutes。