Recipe: Scorpion

Home Cooking Recipe: Scorpion

Notes:

When I was a child, I often eat red bean curd, rice, bean, and fragrant leaves. The taste of nature is also the most memorable taste. The first time I learned to pack the dice, record it, the master please ignore the ^_^★ recipe is just a process of sharing your own food, not the only standard. There are hundreds of dishes in Baijia cuisine, and everyone’s preferences are different. Please be more tolerant.

Ingredients:

Steps:

  1. Home Cooking Recipe: Preparation: Red beans are soaked in cold water for more than 8 hours in advance, and the glutinous rice is soaked for 4 hours in advance, and then mixed together for use (red beans must be completely foamed, and the prepared scorpion is soft)

    Preparation: Red beans are soaked in cold water for more than 8 hours in advance, and the glutinous rice is soaked for 4 hours in advance, and then mixed together for use (red beans must be completely foamed, and the prepared scorpion is soft)

  2. Home Cooking Recipe: Packing: The two leaves overlap, roll up into a bucket, fill in glutinous rice and red beans, wrap tightly with cotton thread

    Packing: The two leaves overlap, roll up into a bucket, fill in glutinous rice and red beans, wrap tightly with cotton thread

  3. Home Cooking Recipe: Cooking: After the water is rolled, put the wrapped hazelnuts, the water should be soaked in the noodles, wait until the water is rolled up again and cook for about 3 hours until cooked. (You can also put it in a pressure cooker for 1 hour, and then remove it after 1 hour of shutting down the fire).

    Cooking: After the water is rolled, put the wrapped hazelnuts, the water should be soaked in the noodles, wait until the water is rolled up again and cook for about 3 hours until cooked. (You can also put it in a pressure cooker for 1 hour, and then remove it after 1 hour of shutting down the fire).


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