The meat pine salted egg yolk group was too hot recently. It was done twice. The first time the stuffing was too dry and too salty (may be homemade meat roasting more dry), the day before yesterday, the relatives sent a green group of apricot flower to me. Try it, let me study it, I specially peel it off, its stuffing is about 25~30 grams, and the skin is about 60 grams. I think the apricot flower floor tastes sweet, the stuffing is wet, and the relatives were adjusted last night. Snack goods check that she feels that the taste is not worse than the net red, so write a recipe to do it next year.
Raw salted duck eggs take the egg yolk, the wine is rolled in the wine and can be simmered (this step can also be omitted), steamed in a steamer for 10 minutes. (You can also use cooked salted duck eggs directly)
Steamed salted egg yolk, crushed, stir fry in a pot of oil, then add the meat to the pine, put a small spoon of salad dressing, then put 5 grams of sugar, and finally mix the starch with water, a little wet taste Just fine (because this is the last time you want to steam the stuffing on the pot will definitely be cooked, so don't fire it again, stir-fry again).
Then divide it into 6 pieces of 25 grams, and tighten it with plastic wrap to open it.
Next, do the green dough, first put 3 grams of matcha in 100 grams of warm water, then pour a little bit into the mixture of glutinous rice flour and powder and oil sugar, and the group does not form a group and then add water, properly control, and into a group Just fine, because adding the powder dough will harden for a while, and divide the dough into small groups of 40 to 45 grams as soon as possible.
Round, nest into a small bowl, stuffing, tighten the seal with the tiger's mouth, close the bottom, the surface is not very smooth, it does not matter after steaming.
Pad oil paper, steamed in a water pot for 10 to 12 minutes.
After steaming, apply a little bit of oil on the hot surface to cool off the hot wrap and prevent the epidermis from drying out.