Seasoning: cooking wine 1 tsp, refined salt 2/3 tsp, monosodium glutamate 1/2 tsp. Exercise:
1. Wash glutinous rice, soak it in clear water 12 hours, and drain it for later use.
2. Beat the eggs into a bowl and filter out the protein.
3. Blanch the green reed leaves with boiling water, wash them and spread them in a small steamer.
4. Wash the pork, chop it up, put it in a bowl, add cooking wine, refined salt, monosodium glutamate, egg yolk, shrimp and starch, and stir well to make stuffing.
5. Then squeeze the meat into balls the size of walnuts, roll a layer of glutinous rice on each ball and put it in a steamer.
6. Put the steamer on a boiling pot and steam for 20 minutes. Raw materials of hydrangea:
Minced meat, horseshoes, eggs.
Exercise:
1. Beat the minced meat evenly with a meat hammer, and add diced horseshoe, salt, cooking wine, pepper, egg white, a little soy sauce, a little abalone sauce and water starch. And stir in one direction until it can be pulled out and made into a ball for use.
2. The eggs are spread into egg pancakes in the pot, cut into filaments, take a meatball, and roll it on the shredded eggs to become hydrangea meatballs.
Ok, put the hydrangea in the steamer and steam it for ten minutes. Jelly.
Preparation: 200ml pure milk, QQ sugar 1 1 piece (the quantity determines the hardness of jelly), and a little raisins (not allowed).
Put the milk and QQ sugar together in the pot, then stir with a spoon while burning until QQ is saccharified, and then pour the liquid into the container.
Sprinkle some raisins in it. Cool and put in the refrigerator.
Because it's cooked at night, everything will be fine when it's taken out of the refrigerator in the morning.
Really good powder! ~ full of milk flavor and fresh jelly. ~ delicious.
If there is an opportunity, everyone can try it. And most importantly, it takes no time at all and is very convenient to do.