It's late
By VicentaLakin
It's salty and sweet, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, it's stylish, but it gives you a taste...
Recipe Recommendations
- glutinous rice flour appropriate amount
- eggs appropriate amount
- pork appropriate amount
- shrimp appropriate amount
- mung bean sprouts appropriate amount
- cabbage appropriate amount
- mushrooms appropriate amount
- winter bamboo shoots appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for It's late
1
Prepare the ingredients
2
The eggs are on the bottom, and they're laced in
3
I'll tear it to pieces
4
Green bean sprouts and shrimp dry cleaning
5
Pork, shampoo, twirl
6
The rice powder slowly adds hot water
7
Scratch it like it's not sticky
8
Powder on the board. Scratch the dough with a knife
9
I'll put my hands around the little stuff and then a little bit of a flat, and then I'll do the rest
10
The oil is pouring into the pan, and the fire heats the oil, and then the round of rice is slowly put in
11
I'll fry the other side after one
12
I'll take out the fried rice round and put it aside
13
Make another pot, pour in the proper amount of edible oil, and then heat up and dry up the shrimp
14
In about a minute's time you'll add mushrooms and smell
15
And then we're gonna add the curd
16
When the silk changes, add the appropriate amount of wine
17
We'll have a full set
18
When you're green, you add the right amount of salt
19
We're gonna have to go out for about a minute
20
Let's go with green bean sprouts
21
Add egg silk
22
I'll add a few chickens before I go out
23
Let's eat while it's hotIt's late Make Tips
First, when frying the balls in a flat-bottomed pan, make sure to wait until the oil is hot before putting the glutinous rice balls in. I put all the glutinous rice balls in at once, which made them hard to fry and easy to stick together; you can also add them in batches, frying one portion first before adding the rest.
Second, some observant friends may have already noticed that winter bamboo shoot strips appeared in my ingredients list, but I, being careless, only realized after finishing frying the Yuanxiao that I had forgotten these delicious bamboo shoots.
Third, I usually don't watch the specific time when cooking at home, going entirely by feel, so friends don't need to follow the times above exactly when cooking, as the amount of ingredients will also affect the timing.
Fourth, the mix-ins for the fried Yuanxiao can be swapped according to your own preferences.
Fifth, the same cooking method can also be used for fried noodles and fried rice cakes; just substitute the main staple