A healthy breakfast is finished in this way ~ just in time to get up early in summer ~ then start eating breakfast, be a delicate pig girl ~ stir-fry the fragrance and turn to a small fire, add glutinous rice and mix well. At this time, pump water, consume oil and put salt on it. The taste is ready to serve. The filling can be adjusted according to your taste. I also teach you the method of leather. As for the whole flower, you can hold it yourself. Soy sauce 15g, coriander 15g, dried citron 10g, vegetarian minced meat 50g, carrot 50g and mushroom 30g. Appropriate amount of starch, salt and vegetable oil.
Anhui's sugar-oil steamed dumplings, Taiwan Province's four-color steamed dumplings, etc. But steamed dumplings are famous for their thin skin and many fillings and beautiful shape. With tiger's mouth, put it into a steamer after all treatment, brush some oil on the bottom of the steamer, steam for about 10 minutes, and then take it out. Jiaozi is a little bigger and thinner than usual, so that steamed dumplings with beautiful lace can be wrapped. The skin will be very transparent and beautiful after steaming.
Steamed dumplings are also called gauze hats and ghost unkempt heads. At that time, there were different ways to collect meat stuffing, oil sugar and bean paste. Later, it spread to Beijing and Tianjin as steamed dumplings, and then to Jiangsu, Zhejiang, Guangdong and Guangxi. People call it steamed dumplings. Four Seasons Roast, Soup Roast, Sam Sun Roast, Roast Duck Fried Noodles, Seafood Steamed Dumplings, etc. There are too many categories. The rich layering greatly satisfies our taste, and I think no one can refuse this combination of tastes.