condiments
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Proper amount of flour
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Proper amount of raw oysters
condiments
coriander
Proper amount
Green radish
Proper amount
condiment
salt
Proper amount
monosodium glutamate
1?o'clock
verdant
Proper amount
energy
Proper amount
sesame oil
1?o'clock
Lard (suet)
1 spoon
The practice of cooking oysters
1. Add water to the flour bit by bit, knead it into a smooth dough, and cover it with plastic wrap for half an hour.
2. Twist the green radish into silk, blanch it in boiling water for 2 minutes, remove the cold water, squeeze out the water, and chop it for later use.
3. Cut the onion, ginger and coriander into sections for later use.
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4. Add a small amount of salt and water to the oyster meat, rotate it, grab it by hand, remove the broken shell and impurities, and then take out the clean oyster meat for later use.
5. Mix shredded radish, onion, ginger, coriander and oyster meat, add a spoonful of lard, salt and monosodium glutamate and mix well.
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6. Finally, add a little sesame oil and mix well.
7. Pack jiaozi and cook jiaozi. What kind of packaging do you like? I won't repeat it. Just cook jiaozi at 3: 30. Everybody knows that.
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