Money bag
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For 24 pieces
150 g of cheese pie crust
250 g shrimp
2 shallots
150g of mushrooms
20 g of fresh ginger
2 teaspoons soy sauce
1 teaspoon of sesame oil
with the taste
½ teaspoon pepper
50 g of tofu
200 g of Chinese vegetable mix
½ l oil
Way of preparation
1. Heat the oil in the appropriate bowl, then add the matured mushrooms to rest. Add the gambore and Chinese mixture of vegetables to the mushrooms, and continue with resting.
2. Activate rhubarb at 180 degrees. Add 2 teaspoons, soy sauces, sesame oil, pepper to taste, and fresh ginger. If necessary, have a drink. When it's all over, put the dice on the tofu cheese.
3. Kore to cut into squares in size 10 x 10 cm. In the middle of the square, add a little filler, connect the ends and form them in the form of a bag. Tie up the tips of young ports. Coat the bags with oil. Put them in a heated oven and bake for 10 minutes, or until it rinses.
Serve warm.
For 24 pieces
150 g of cheese pie crust
250 g shrimp
2 shallots
150g of mushrooms
20 g of fresh ginger
2 teaspoons soy sauce
1 teaspoon of sesame oil
with the taste
½ teaspoon pepper
50 g of tofu
200 g of Chinese vegetable mix
½ l oil
Way of preparation
1. Heat the oil in the appropriate bowl, then add the matured mushrooms to rest. Add the gambore and Chinese mixture of vegetables to the mushrooms, and continue with resting.
2. Activate rhubarb at 180 degrees. Add 2 teaspoons, soy sauces, sesame oil, pepper to taste, and fresh ginger. If necessary, have a drink. When it's all over, put the dice on the tofu cheese.
3. Kore to cut into squares in size 10 x 10 cm. In the middle of the square, add a little filler, connect the ends and form them in the form of a bag. Tie up the tips of young ports. Coat the bags with oil. Put them in a heated oven and bake for 10 minutes, or until it rinses.
Serve warm.
