Peas and sausage
By VicentaLakin
Mimi prefers salty meat. She gets extra sausages later in the year, that's what she's gonna do. The fragrance of sausages smells like fresh reed leaves. Mimi didn't know how to wrap a tweak, but the first one was a triangulation. In fact, like a dumpling, there is no fixed method of packing, no right or wrong, as long as it is right. What do you think
Recipe Recommendations
- glutinous rice appropriate amount
- sausage appropriate amount
- pea appropriate amount
- Reed leaves appropriate amount
- cord appropriate amount
- salt appropriate amount
- slightly spicy
- cook
- several hours
- ordinary
Steps for Peas and sausage
1
Need sausage and peas。
2
Put the fined rice together with the whole salami, evenly mixed with the appropriate amount of salt。
3
Need sausage and peas。
4
Cooked reed leaves to cut two heads, sausage to shreds。
5
Put the fined rice together with the whole salami, evenly mixed with the appropriate amount of salt。
6
Take two reed leaves, and break out of the roots of the leaves the rice nest, the roots of the leaves, and the leaves are slightly outside。
7
Plug in the rice nest and hold it with your hands。
8
Turn the leaves around in part。
9
Put the rice in shape, seal it。
10
entangled from one end with a cotton line, careful to press the other side, so that the knot is finally tied。
11
Packed up the dragon canoe。
12
Put the wrapped slings in the electric pressure pan, the water will be out of the water, start the hoofing program, boil to the natural drop valve, and start the pot。