Snow pickles and pork buns
By VicentaLakin
There's only pasta left. Mom said to have a fresh pie, and I'm going to list the buns in the college canteen: a raisin, a raisin, a raisin, a potato beef, a three-butt bag, a veggie, a bean, a celery, a chili tofu. I love gravy and mushroom meat. And just as I brought back from Nanking the snow. God, it's almost a year. Think about it. The Nan division's canteen is good. I know a lot of food and food。
Recipe Recommendations
- potherb mustard appropriate amount
- meat appropriate amount
- the dough appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- aniseed powder appropriate amount
- pepper powder appropriate amount
- edible oil appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Snow pickles and pork buns
1
Snow gravy is right. Put it in the tub. Add shredded onions and ginger。
2
(b) Placing of meat plating and shredding strips (breathing half a day in advance, cutting a centimetre convenient package). Transferred to the volume of octopus and pepper, 1:1, to add a little oil smelt。
3
And in one direction, the pies are fully even。
4
Noodles smooth, agent down, flattened, skinned。
5
Squeeze around the skin again with your hand, so that it's thick in the middle, with a proper amount of pie。
6
Left hand turns, right thumb and index finger wrinkles, shuts down. 1112
7
In turn, it is packed and placed on the oil-painted steam clips, and a thin layer of oil is added to the bag gap, which is adhesive。
8
The water is to be boiled, evaporated, and there is a fire of about 25 to 30 minutes after the blast, which adjusts the time according to the size of the bag. Make some vinegar and oily spicy, and eat。