Raw materials: 3 carrots, 1 mushroom, beef fillet, tofu silk, and coriander
Seasoning: vegetable oil, salt, fragrant oil, raw and old, dry starch
The practice of opening pot paste
1. Slice Beef willow and cut it into thin silk. Add salt, raw extract, dry starch and vegetable oil to mix evenly.
2. Peel carrot and cut into thin silk.
3. Wash the mushroom, squeeze dry the water, and cut into thin skin.
4. Pour in the bottom oil in the pan, stir fry the carrot silk until it becomes soft and let it cool.
5. Continue to put the mushroom slices into the pan, fry to golden on both sides, and then cut into thin silk.
6. Add the bottom oil to the pan, stir fry the cured beef willow until discolored, add a little old tea to stir well, turn off the fire and dry.
7. Put the processed apricot mushroom, carrot and beef into the bowl.
8. Cut the bean skin into silk, wash the vanilla, leave the stem, cut into the same length as tofu, and put it in the pot.
9. Add salt and fragrant oil and mix evenly.
10. Knead the dough evenly, rub the dough into strips, pull it into a uniform size dosage form, roll, flatten and roll a dosage form, and just center the filling material, and squeeze the dough in the middle of the folding until it reaches 14 places of the dumpling to close.
11. Add a little oil to the bottom of the pot, and then pour the wrapped open dumplings into the pot in turn. After 1 minute, pour in flour water to cover the pot.
12. Turn medium and small heat until the soup is drained, pour in a little vegetable oil, turn the end of the pot evenly, cover the pot and then cover for another minute.