Porridge buns
By VicentaLakin
It's been too hot and hot lately, and it's been 37 or 8 degrees in a row for several days. It's completely out of the mood for cooking. It's been hard to catch a heavy rain yesterday evening, and it's getting colder today. It's a cool morning, so have a nice breakfast. The eggplant is scalded and swollen, and can be used for hot scabies, skin ulcer, mouth acreage, haemorrhage, consanguinity, etc. According to Chinese medicine, eggplant is a cold food. So summer food helps to heat the heat, especially for people who are prone to twigs and scabies. However, people who are indigestion and prone to diarrhoea are not likely to eat much. I think it's the latest season when fresh fruit and vegetables are on the market, and in this hot summer, it's not gonna be so hard to miss out on fresh local food, more fruit, more vegetables, less greasy groceries
Recipe Recommendations
- flour appropriate amount
- eggplant appropriate amount
- leek appropriate amount
- dry yeast appropriate amount
- black sesame a little
- sesame sesame oil appropriate amount
- cooked edible oil appropriate amount
- shisanxiang appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- chicken essence small amount
Steps for Porridge buns
1
Raw materials。
2
The herbs are cleaned, shredded and mixed with ready-to-eat oil。
3
The eggplants are cut and loaded into the bowl。
4
Plus a proper 13-smelt。
5
Salt。
6
Add a little chicken。
7
Smash。
8
Add a proper amount of sesame oil, which is fully balanced。
9
The fermented pasta removes a portion of it, smooths it and grows into a strip and cuts it into an even-sized agent。
10
The agent spreads a small amount of flour and turns it on。
11
Put it in, wrap it up like you like。
12
Pack all the little buns in turn and freeze them in the fridge the first night, so that they can be taken out for breakfast and made easy and save time。
13
A small amount of oil is poured into the pan, and the little fire burns to the bottom。
14
A small amount of flour is watered into paste and pours into the pan along the side of the pot at a height not exceeding two thirds of the bag。
15
Fill it up, so that a small amount of sesame can be spilled when very little water is in the pot, and a shovel can be used to roll it up and continue to fry it as far as yellow。