Chinese Food
Homemade butter version of net red and blue sweet salty PK. Calcium supplement is delicious.
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How can we have fewer net red and green troupes in spring? My family treasure is more sensitive to the wormwood flavor. So we made an improved version. We replaced wormwood with spinach mud. Spring is the right time to eat spinach. And spinach contains a lot of calcium. I hope my baby can get more calcium and grow high in spring. Green dough skin replaced vegetable oil with ANGA butter. The dough taste is better, and the flavor of q-shell and milk is better. The baby is very fond of eating.
Cooking ingredients
Cooking Steps
Step1:Purple sweet potato stuffin
Step2:Purple potato peeled and sliced, steamed in po
Step3:Add condensed milk while ho
Step4:Knead into 6 parts, each about 25
Step5:Shred the cheese pieces into 6 pieces. Wrap some cheese pieces inside each piece, and then close up and rub them into a round shape
Step6:Salted egg yolk meat pine stuffing ingredient
Step7:Steamed salted egg yol
Step8:Heat the nonstick pan and add the butter. Mash the salted egg yolk with a shovel and stir wel
Step9:Add meat flos
Step10:The dough is divided into 6 part
Step11:Dousha cheese filling ingredient
Step12:Add water to red bean and cook in pressure cooke
Step13:Cook until it's rotte
Step14:Pour into the wall breaker and make mu
Step15:Pour into the non stick pot and stir fry with suga
Step16:Add butter and sti
Step17:Add a piece of chees
Step18:Add brown sugar and stir fr
Step19:Stir fry until it doesn't touch the shove
Step20:Keep the dough away from the bottom of the pot. Use it after it is filled and coole
Step21:The finished filling is about 300g. We only need 150g of cheese filling with bean past
Step22:Prepared stuffin
Step23:Then let's make the green ball skin - 150g spinach leaf was
Step24:Boil the water. Put the spinach into the boiling water. Remove the discoloration
Step25:Cool wate
Step26:Put it into the wall breaking machine and add 60 grams of water to make mu
Step27:Put the clear noodles in the bow
Step28:Stir in boiling water to make a past
Step29:Stir in butter while it's ho
Step30:Put glutinous rice flour, glutinous rice flour and white sugar in a big bow
Step31:Mix the spinach pure
Step32:Add the clear butter past
Step33:Knead into a dough without touching hand
Step34:Divided into about 35 grams of each preparation, 18 in tota
Step35:Stuffin
Step36:Stuffin
Step37:Stuffin
Step38:Put it into the steamer with oiled paper after roundin
Step39:Boil the water and steam for 12 minutes. Brush a layer of olive oil when it's hot. You can wrap each one with plastic wrap. You can't finish the cold storage and then steam it down the next day
Step40:Finished produc
Step41:A lot of stuffin
Step42:Finished produc
Step43:Finished produc
Cooking tips:1. Stuffing is also a baby's favorite. There are three flavors: sweet bean paste and purple potato, and salty egg yolk and meat floss; for the sake of baby's health and tricky mouth. There is my careful thought in the stuffing - use butter instead of vegetable oil to stir fry bean paste stuffing and salted egg yolk and meat floss. It will not have the greasy feeling of vegetable oil, and it has a unique milk flavor; butter from milk is more nutritious than vegetable oil. Butter and cheese are good at home. 100% imported from New Zealand. Grass fed milk. Milk source and quality are guaranteed. 2. Cheese chips are used for bean paste filling and purple potato popsicle filling, which can increase the intake of protein and calcium for the baby. A kind of The cheese was selected by.100g, which was 5 times higher than the same amount of whole milk. The calcium content was 6 times that of the same amount of milk. 3. It's better to beat spinach puree with a wall breaking machine. 4. The finished product is 18 green dumplings. If you can't finish eating, refrigerate them
