Plum gravy
By VicentaLakin
My daughter had asked me to make a prune bun for a long time. After studying online, she finally made it. It's really good. It'll be two or three。
Recipe Recommendations
- pork stuffing 500 grams
- plum dried vegetables 500 grams
- flour appropriate amount
- warm water appropriate amount
- yeast appropriate amount
- onion crisp appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- spiced powder appropriate amount
- cooking wine appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Plum gravy
1
Flour and yeast are evenly mixed, slowly adding warm water to softer noodles, and fermenting in warmth, either in wet cloths or in fresh membranes。
2
Precipitous sprouts with water, pick out old root and impurities, clean up (must wash several times), squeeze the moisture and then cut it apart。
3
It's hot and hot in the pot。
4
You pour it into meat, which is better to be a little fatter, and you pour it into wine。
5
Put it in the sauce and make it fried。
6
Pumps of prunes are evened and transferred to the chalk。
7
putting a proper amount of water into a squirm-squirt-squirting plume, less than 2 cm of food, adding a proper amount of ice sugar, and a cover for cooking meat。
8
In the course of fried meat, it is often mixed up until the water is dried up. You can put the meat next to it and see if there's any soup coming down。
9
Finally, salty。
10
The fermented face rubs out the bubbles, takes the appropriate amount of face, stretches, cuts the agent, and folds into thin skins on the middle edge。
11
Cage drawers are wet, packed with a proper amount of meat, open into the buns at intervals and awake for about 20 minutes. Cold water in the pan, fire in the middle, steam in the air for about 20 minutes。