Emerald meat bag
By VicentaLakin
One day, we're bored, we're in the middle of something. Adding his son's favorite cuisine to the flour to make this green bun, not only nutritious, but also appetite。
Recipe Recommendations
- salty and sweet
- steamed
- several hours
- ordinary
Steps for Emerald meat bag
1
Crushing the gravy with a cuisine. The yeasts use around 40 degrees of temperature for 10 minutes of static. Put it in flour with vegetable juice. One drop at a time, not too much. Sweet ones can add a little sugar, a little salt. Hand rubbing into a soft and moderate face. Covered with film fermentation for about an hour (summer room temperature, winter pans, hot bowls fermenting faster)。
2
When the face is ready, the hand is pumped, and for a while, the internal bubbles are drained for 10 minutes. Growing up strips into little agents。
3
When the noodles ferment, the meat is mixed with its own taste. Sliced little agents flatten their hands, thick in the middle, thin around。
4
The left hand turns the skin and the paper, and the right hand squeezes the hammer。
5
Steam pans are wet and dry, with appropriate positions in the middle。
6
Thinks it's okay, huh。
7
A large bowl of water was poured into the pot, the steam cells were placed on it, no fire was fired, and the hot water temperature was used to re-ferment for 25 minutes。
8
After the completion of the second round, the bag was larger and then the hot water was poured out and the cold water was re-heated. Twenty minutes after the water goes up. Turn off the fire, don't hurry up and cover it for five minutes。
9
It's finished, it's green and sweet, so hungry。