Screech pork buns

The celery is self-cultivated and can be soaked year after year for the first time since spring. Be careful to cut down the strong leaves around the whole celery and keep the tender heart and grow up. It's so thick, you can smell it in the celery field. It's very comfortable. We'll cut three pounds of celery and eat it while we're resting. We'll try to learn how butterflies work. We can't just watch the video。

Recipe Recommendations

parsley 1500 grams
ordinary flour 1100 grams
pork 600 grams
black fungus 200 grams
yeast 8 grams
qingshui 520 grams
umami soy sauce appropriate amount
soy sauce appropriate amount
peanut oil appropriate amount
shisanxiang appropriate amount
Jiang appropriate amount
salt appropriate amount

salty and fresh
steamed
several hours
ordinary

Steps for Screech pork buns

The pork is cut into little ding, sliced into slices, then sliced into grains, soaked with spice sauce, 13 fragrances, and plastered for two hours。

The celery is unlearned, washed, hot, cold and dry water is cut to shreds and dry water is cut to shreds, and a part of the water is removed in order not to drop。

Molybone

Chon's broken

Put all the food processed in one container. Lee

Put peanut oil in the pot and heat it up and put the peppers out of the fire

The seven-mile oil is pouring in, and the proper amount of salt, the savories, and the flatness is done。

The yeast is dissolved in the water and fermented in the warm of the flour and smooth cover。

Temperature smoothing

fermentation is done twice as big

The loosely plattered pasta split into two pieces, taking a piece of a growth strip and cutting it into the same size。

and a slightly thick midget on the edges, and a little covered, and a little laid down。

Put it up

Put it up

Turn it around and wrap it up

Packed buns, covered in curtains, half dry wet cloth, 25 minutes

Put cold water in the pot, put the buns in, and keep your eyes open. The fire opened the pot and turned it around for 15 minutes, then suffocated it for 3 minutes。