The cage bag
By VicentaLakin
It's getting warmer, and the noodles are fermented, and on Sundays we make cages, bread and pizzas, and we like to make pasta in warm weather. The steamed cages are soft, the scent is nice。
Recipe Recommendations
- flour 300 grams
- minced meat appropriate amount
- salt appropriate amount
- Weijixian soy sauce appropriate amount
- shisanxiang appropriate amount
- oyster sauce appropriate amount
- yeast powder 3 grams
- sugar 3 grams
- salty and fresh
- steamed
- an hour
- ordinary
Steps for The cage bag
1
300 grams of flour mixed with 3 grams of yeast, 3 grams of sugar evenly mixed, and with warm water subdivided into flour and smoothed noodles
2
Cover the film and ferment twice as much in warmth
3
It's salt, 13 fragrances, very fresh soy sauce, evenly mixed with pelican oil, and then smelt for 30 minutes
4
The fermented pasta is fully ventilated and lacerated into small noodles
5
The noodle is thin
6
Put the salted meat in the skin and wrap it up
7
It's a small bun
8
Oiled on the steamboard, bagged in a bag, covered in a lid, fermented again for 15 minutes, fired into the water and turned the fire into steam for 20 minutes, five minutes