The pasta's full of meat
By VicentaLakin
After several years in Shanghai, most of the cooks in the canteens cook Shanghai food. At first they thought it was funny, they basically stuffed everything with meat, such as greasy pasta, tofu, and a tofu skin that was covered with meat, which seemed to be particularly fond of eating meat in the form of meat, such as red-burned lion heads, steamed meat. I'm used to eating too much, and today I'm making the most common pasta in Shanghai. At first, I was wondering how the pasta wrapped up the meat, and then it wasn't hard to find out。
Recipe Recommendations
- oil gluten of 6
- minced pork 300 grams
- green vegetables
- Jiang a
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for The pasta's full of meat
1
Six noodles, three hundred grams of pork, one ginger, five to six green。
2
Ginger cut the tail, pour it in the pork。
3
Puts inside the pork powder in sugar, salt, powder, wine, pepper powder, and a little bit of life in one direction to stir it in a viscous form。
4
Take a paste in the left hand and put a little hole in the face. Scrambling in there with chopsticks until it breaks all the internal tissue of the oily face。
5
It is a long process to test the endurance of the meat with chopsticks。
6
Put all the pasta in the meat and put it away。
7
Clean up the cabbage. A 3-centimetre-deep water was placed in the pot and, when the fire broke, the vegetables were quickly put into the cuisine。
8
Get the cabbage out of there now, dry the water, and set up a spare。
9
Pour the meat-stuffed tart in the frying pan, inject it into the unpainted water, start a fire and boil it for about three to four minutes。
10
When sugar, salt, raw smoke, old pumping, water starch, colour and thickening of the soup, the paste can be taken out of the cabbage and eaten。
11
It's the end, isn't it?