Prepare the container. Prepare the material for use.. It is best to have the child eat the shrimp skin powder.. Mushroom. The sausage is cut into small Ding. Sticky rice powder is used in water.
Pot into 20--30g oil into the minced garlic. Mushroom. Dachshund. Shrimp powder saute. Into the soy sauce. Rice wine. Pepper stir fry
Add the radish and saute into the water of about 500ml for 2 minutes.
Stir the powder again. Cook the radish pan and turn off the heat. Mix well into the slurry. Mix well and stir the medium and low heat to fry the pattern.
The mold brush oil (old Pan did not smear) into the slurry group. The spatula is wrapped with a fresh-keeping bag or plastic wrap. Guaranteed not sticky. So that (with better weapons please ignore my fart) compaction. Flatten. Integer.. steamed on the pot for 50---60 minutes..
After pressing the pattern
Put a disc on the top of the mold.. Re-covering.. Anti-gas drop and falling cake body.. Can also be cling film.. But it must be plastic.. I do not like to use high temperature conditions to get food..
Just steamed.. Flat. Anhydrous steam.. After drying and drying.. Demoulding cut pieces. Ready to eat or fry.
The shrimp skin is salty. The sausage is salty and also into the soy sauce. Please note that the salt is not used to change the sausage into fresh meat. The flavor may be discounted. But it is suitable for children. The sausage is Cantonese. The Emperor's pepper used in Lao Pan. Can not save oh.. Old Pan used 5 whole with a knife to smash.. and then cut as small as possible. I think you can add 20--30g thicken starch. Add 芡 powder boiled radish water 400- 450ml want to eat more than 500ml