During the Mid-Autumn Festival, the grandmother went to her grandfather's house and gave him her own kind of harmless noodles, which have sweet properties and are seasoned with shrimp rice, which is very suitable for filling and making various pasta dishes.Today I made a chicken stew out of it.It's cooked in oil, crispy and spicy, and everyone says it's delicious.

WHAT YOU NEED

Ingredients

A moderate amount of coconut
A moderate amount of foreleg filling
A moderate amount of rice
400 grams of flour
50 grams of water
Cold water 220 grams
10 grams of flour
200 grams of water
Onions in moderation
A moderate amount of salt
Old suction cup
The right amount of olive oil
The thirteenth fragrance
Adequate water
White pepper powder in moderation
Moderate amounts of perfume
Ginger in moderation

How TO MADE Chicken and beef stew

Steps 1 to 4

1. A small amount of salt is added to the meat, and water is added to the meat in small amounts several times.

2. (Adding salt helps to absorb moisture)

3. The chopsticks stir the moisture into the meat filling in the same direction, adding water each time the moisture is completely absorbed by the meat filling.

4. After cooking, the flesh is sticky and the color fades.

Steps 5 to 8

5. Add salt and pepper oil and stir in one direction.

6. Grinding ginger paste with a multi-purpose cutting board.

7. Add the incense, salt, and stir evenly.

8. Add the perfume oil, stir evenly, and place in the refrigerator for storage.

Steps 9 to 12

9. (It allows the moisture in the meat filling to be fully incorporated into the seasoning)

10. The peel is peeled, then ground into fine silk, mixed with a little salt, and marinated for 15 minutes.

11. The seafood is soft and then cut into thin slices.

12. Squeeze out the water and cut it into two slices.

Steps 13 to 16

13. Pour the seafood and onion flowers into the meat filling separately.

14. Mix the right amount of perfume on top of the dumplings and then mix with the other fillings.

15. Preparation of the skin: the flour is poured into a bowl, first added to the rolling water, continuously stirred loosely, then added to the cold water, mixed evenly by hand, forming a more moist and sticky dough.

16. Take out the dough, put it on the counter, add a small amount of flour and gently rub it with your hands, cover it with a wet cloth, and wake up for 30 minutes.

Steps 17 to 20

17. Rub the growth bar, cut it into small doses, flatten it, round it, take the right amount of filling and put it on the skin.

18. The skin is folded tightly into a growth bar, and then the upper edge of the skin is pressed slightly downwards.

19. The raw material is done.

20. Turn 10 grams of flour and 200 grams of water into flour water reserve.

21. Put the biscuits in a little oil, put the pot in the pan.

22. When the bottom of the pot is slightly yellowish, add a moderate amount of flour and water.

23. Cover with a lid and fry until the golden yellow water evaporates from the bottom.

24. This is the one my grandmother gave me.

25.