Recipe: Yuan Baozhen

Home Cooking Recipe: Yuan Baozhen

Notes:

Because of the form of ingots, and even the soup with water, so the Chinese New Year to eat it will take its fortune into the treasure, the good source of money from the head.

Ingredients:

Steps:

  1. Home Cooking Recipe: Fat and lean meat and seaweed into meat, try to be fine

    Fat and lean meat and seaweed into meat, try to be fine

  2. Home Cooking Recipe: In the meat stuffing, add the chicken juice (the frozen chicken naturally formed after the chicken soup is cooled). Stir up every time, wait until the last chicken juice is completely absorbed. About half a catty of meat plus about 100 grams of chicken juice

    In the meat stuffing, add the chicken juice (the frozen chicken naturally formed after the chicken soup is cooled). Stir up every time, wait until the last chicken juice is completely absorbed. About half a catty of meat plus about 100 grams of chicken juice

  3. Home Cooking Recipe: Add salt, soy sauce, pepper, sesame oil, add onion, ginger and stir well

    Add salt, soy sauce, pepper, sesame oil, add onion, ginger and stir well

  4. Home Cooking Recipe: Suede on the palm

    Suede on the palm

  5. Home Cooking Recipe: Take a proper amount of meat in the middle

    Take a proper amount of meat in the middle

  6. Home Cooking Recipe: Suede fold

    Suede fold

  7. Home Cooking Recipe: Squeeze the middle two corners of the fold to one piece

    Squeeze the middle two corners of the fold to one piece

  8. Home Cooking Recipe: Pinch until the staggered overlap

    Pinch until the staggered overlap

  9. Home Cooking Recipe: Wrapped ingot

    Wrapped ingot

  10. Home Cooking Recipe: After the water is opened, boil the pot until it is cooked.

    After the water is opened, boil the pot until it is cooked.

  11. Home Cooking Recipe: Prepare the soup and sauce according to your taste.

    Prepare the soup and sauce according to your taste.

  12. Home Cooking Recipe: Once you can't finish it, save it: put a layer of plastic wrap on the flat plate, put it on top, and put it in the freezer for about 1 hour.

    Once you can't finish it, save it: put a layer of plastic wrap on the flat plate, put it on top, and put it in the freezer for about 1 hour.

  13. Take out the storage bag and keep it in the freezer to save it.

Tips:

1. The meat stuffing usually has a large proportion of meat. It must be sufficient to have a smooth amount of water. If there is no chicken juice, it can be replaced with other soup or water. 2, in the stuffing can add the right amount of side dishes according to their own like: mushrooms, leeks, horseshoes and so on. 3, 馄饨 stuffing should not be too large, moderate. 4, if you buy the mink outside, if it is not easy to pinch, you can easily pinch it with a little bit of water on your index finger.


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