A big bun of bean pork
By VicentaLakin
When I was a kid, I loved to eat pork buns. Hot buns were sprayed. A bite full of soup. No, I bought a big bag of beans for dry beans the other day, and I ran into the May rainy season, and I couldn't finish all the beans. I'm tired of eating and throwing them away, and I'm sorry, but I thought I'd change my mind. ( chuckles ) hip-hop..
Recipe Recommendations
- flour appropriate amount
- pork belly appropriate amount
- cowpea 1000g
- Angel yeast appropriate amount
- warm water appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- black pepper appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- balsamic vinegar appropriate amount
Steps for A big bun of bean pork
1
A proper amount of Ange yeast melted with an appropriate amount of warm water, pouring into three bowls of flour and mixing it into a face and rubbing it into a lasagna fermentation basin for 2-3 hours (this step is forgotten to take a photo). Flour fermentation can be prepared at the time, with beans washed in the pot and boiled, dryed and cut, pellets cut to shreds, onions cut to shreds, and put together in an appropriate amount of old smoke, raw smoke, vinegar, salt, fragrance, wine and chicken。
2
The panels are covered with a proper amount of flour, and the made noodles fall on the flour, and they are covered in groups。
3
Noodles grow, cut into flat-size pieces, flat-touched skins。
4
I put in a bag of water for 20 minutes into the fire, and the fragrance buns came in, and my son said it was delicious, but I couldn't even eat it, and next time I did。