Plum and pork buns
By VicentaLakin
In addition to the daily cooking and the barbs of the plum, brought from Jiangxi, he himself has set up a large pork bun of the prune, which is no worse than in the shop. Plumbs enjoy oil, so they must be oiled, preferably with a four-and-a-six-sum fat; before they are used, they have to pick up a bad hard-button, with cold water, so soft, so that they can be pumped into the boiler for 40 minutes, softened and stretched back and used again。
Recipe Recommendations
- plum dried vegetables 500 grams
- pork stuffing 300 grams
- salt appropriate amount
- soy sauce appropriate amount
- flour 800 grams
- qingshui 500 grams左右
- yeast 8 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Plum and pork buns
1
Plumb prep with water, 40 minutes of steam in the pot, meat in the frying pan, and a steamed prune
2
The noodles are ready to be used when they reach twice the size of the original ones
3
Noodles are removed on the board
4
Sliced into a small agent
5
It's a thin, thick circle
6
Take the proper amount of pie and put it in the center
7
All the buns are wrapped up
8
Put it in the pot. Two rounds
9
Twenty minutes later, the fire was lit and the water steamed for 30 minutes. Time's up. Don't rush to open the lid. Five minutes, then the lid
10
Pick it out, eat it。