Juice

Description

This dish always prepared by my grandmother on her birthday, it was a celebration for me and my family...

Ingredients

Pork

1.3 kg
Jusy

3 coup
Green onions

2 coup
Parsley

2 coup
Garlic

0.5 kg
Spices
Chicken egg

2 piece
Flour

800 g
Water

1 cup
Vegetable oil

Cooking

1. Knead the dough as usual dumplings or dumplings, it is possible more importantly, the dough was well mixed and lie down. 2. While the dough is resting, put the cauldron on the fire. 3. Wash and clean hands of garlic (depending on the season, and put them in the cauldron to start to stew.)

1. My jusy finely chop and add to the arrows in the cauldron, put out not long.

1. Wash, finely chop green onion and add it to arrows and gusau the cauldron to extinguish not long 7 minutes, you should slightly put out, not cook it.

1. Until all cooked, cut the pork and pass it through a meat grinder. Vegetables were docuseries, allow them to cool slightly and add to the mince. Mix well, add salt, pepper and chopped parsley.

1. The dough had to rest in bed. Begin to carve, as for the manta rays.

1. The unrolled dough put the stuffing, close up the ear.

1. All planted and the water in Montevarchi arrived. Grease them with oil, salt the water thoroughly and set to prepare a couple for 45-50 minutes. The smell will be :-P "hurricane"

1. While brewed, my assistant fell asleep :-D

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