A radish gravy
By VicentaLakin
You like pasta, you can eat buns, you can mix them with dry and meat, you have a unique smell, you know
Recipe Recommendations
- wheat flour 200g
- dry yeast 2g
- dried radish appropriate amount
- fresh meat appropriate amount
- white granulated sugar small amount
- water appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for A radish gravy
1
A hairy radish is cut dry into small particles, and fresh meat is cut small
2
(a) A small amount of oiled base pot in the pot, to be filled with meat grain
3
Break it up and make oil out
4
With a shredded radish dry and a spoon of stork oil, a small spoon of raw and a small spoon of old, evenly covered
5
(b) The pouring of a proper amount of water, which happens to be absent; the turn of the fire
6
And when the soup is almost dried up, and the fire comes out of the pot, the casserole is ready
7
(a) Dry yeasts with a small amount of glucose watering, pouring into flour, then continuing with water to snow, rubbing into a smooth noodle lid with waking hair
8
(b) Absconding up to twice the size of the hair and extracting a smooth exhaust into small agents
9
"and shall be formed into thin faces on both sides of the middle
10
(b) Put in a proper amount of pie and wrap it in a bag
11
All packed and put into the steam pan for a little 10 minutes, with a second awakening
12
(a) The fire will be steamed and evaporated for another eight minutes, and after the fire has been shut down for five minutes