Rice and wheat
By VicentaLakin
The burning of wheat, also known as the sale, is the shape of a tumbled top, fragrance of flowers, and a moiste of pasta covered with hot noodles. Like pomegranates, white, thin, fragrance. China has a long history. In the area of Jiangsu, Zhejiang, Guangdong and Guangxi, it is known as the burning of wheat, while in Beijing and elsewhere it is called the burning of wheat. Sprays are delicious, with the advantages of small cages and pots, which are often used by the private sector as feasts. The northern ones, like dumplings, are thicker and thicker, and there is no southern burning. While the names and pronunciations are very similar, they are, in essence, particularly verbally different. In order for wheat to burn to look like a little bit of wheat, the edge of the wheat skin must be thin enough and there must be a lot of ripples. The traditional tool is a ball with a small central hole, with a metal bar in the hole, a skinned person holding a metal bar, pressing the ball down along the side of the wheat-burning skin, with the skin naturally becoming a waveline, a tool called a “walking hammer”, which is rarely used, and has been replaced by a perforated steel bar of about 20 centimetres in diameter, 1.5 centimetres in diameter, which is much easier to operate. Whether it is a hammer or a metal bar, it is not a constant tool for the family, and if it is not, the skin is thin with a stick. It's supposed to be a little bit bigger and thinner than the usual dumplings, so it's supposed to have a nice bouquet of wheat, and the skin will be transparent and beautiful when it's fertilized。
Recipe Recommendations
- pork appropriate amount
- white glutinous rice appropriate amount
- red glutinous rice appropriate amount
- mushrooms appropriate amount
- carrots appropriate amount
- chives appropriate amount
- cooking wine appropriate amount
- edible oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Rice and wheat
1
Raw materials。
2
The rice is ready。
3
The pork is put into the seafood machine, and it's made of meat。
4
Carrots and mushrooms are in the food machine, and it's over。
5
Good rice boils with electric cooking pans while it's hot。
6
The boiler is hot, the oil pours the meat into the spice first。
7
Down with mushrooms and carrots. It's even, and then it's raw, wine, pepper powder, salt, sugar, perfume, blend。
8
Add fertilized rice and mix it evenly and burn it into wheat。
9
Flour pours into the cooking machine and a proper amount of boiling water in the middle。
10
Smuggled into a symmetrical face, pulled out of the round, cooled, loosed for a while。
11
A loose, fine noodle, a symmetrical little agent. It should be as flat and thin as possible。
12
Take a skin and put it in the middle。
13
Burning the barley neck with a tiger mouth。
14
Adjust the edges of the wheat to even them. The finely prepared wheat is evenly placed in a steam cage with leaves。
15
Before steaming, a small amount of water can be sprayed if the skin is too dry. Water pot, 10 minutes of steam。