Old Beijing cage
By VicentaLakin
In the cold winter, I miss my mother's meat cages, with pickled pickles, and a bowl of sticky crumbs, a warm dinner. It's been a long night, full of meat, thin skin. It's quite a relief
Recipe Recommendations
- pork stuffing 500 grams
- chopped mushrooms appropriate amount
- diced green onion appropriate amount
- lard a little
- eggs one
- flour 300 grams
- warm water 185 grams
- dry yeast 3 grams
- salt a little
- soy sauce appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- corn starch appropriate amount
- spiced powder appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Old Beijing cage
1
A proper amount of pork pie, with raw, old, salt, five fragrances and an egg. I put a little bit of pork on my own, so it smells better, it mixes evenly。
2
Add a spoonful of corn starch, make the meat stick harder, and then add the cut onions。
3
In order to be more fragrance and more nutritious, some bubbled mushrooms are added, better to eat, and some greasy is removed。
4
My friends often ask me how much I use without milk and warm water. This time, I deliberately used warm water and noodles. 300 grams of powder, using 3 grams of dry yeast, and 185 grams if warm milk is 200 grams。
5
It fermented in warm places, about twice the size, with its hand and a hole, or fermented, if it does not collapse。
6
Get the noodles out of the air. Then split into three equals。
7
The skin is growing squares。
8
Evenly covered with meat。
9
Started over and over again。
10
THIS IS MY HUSBAND'S FAVORITE. SAYS IT'S THE U-MARL AT HOME. TIGHTEN BOTH SIDES OF THE CAGE。
11
Go wake up for 20 minutes. Then cold water boilers steam for 25 minutes. Five more minutes. Just go。