1.
1. Soak the ham in water the first day, remove and dice the ham the next day, steam it in the pot for 30 minutes
2. Fry peanuts, walnuts, sesame seeds and crush them with a rolling pin, don’t roll them into noodles.
3. Stir-fry glutinous rice flour
4. Divide the flour into two parts: add 90 grams of oil to the shortbread and mix well, add 60 grams of oil to the water and oil skin, mix well, and then slowly add water to mix.
2. Reconcile the oily surface and the water-oil surface for proofing
3. There is water in the steamed ham. After the water is poured out, put it in honey and marinate for 40 minutes to 1 hour
4. Put the marinated meat into the ground peanuts and glutinous rice flour (or flour) and mix well (if the salt and sweetness are enough, add more if it is not enough). I also cut the fat, so I didn’t add lard
5. Divide into several groups into groups for later use
6. The amount of stuffing ball matches the amount of dough. After the water-oiled bread is shortened, roll it into a tongue-shaped roll and wake up for 10 minutes. After rolling it three times, it will be filled with stuffing.
7. Put the bag with the mouth down and put it on the baking tray. Oven 180 degrees 20 minutes
Tips:When the noodles are softly wrapped, it will be easy to finish. The filling can be added according to the nuts you like to eat, or you can clean the ham
