Squeeze meat buns

By VicentaLakin

Squeeze meat buns
In the past, soybean milk used to be shared with slags, and this time a different diet, separating soybean and soybean slags, bean soybean slags for bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean beams, and before, a little black dot with stars in the face, but it's still acceptable, at least from a nutritional point of view. The buns are based on the usual brand of fresh meat, with fresh, fresh, fresh, saliva, which adds to the taste level, which is delicious, home-grown and not popular。

Recipe Recommendations

  • flour 500 grams
  • black bean dregs 100 grams
  • pork 350 grams
  • mustard 140 grams
  • shallots 30 grams
  • ginger rice 10 grams
  • shrimp 50 grams
  • sesame oil 1 tablespoon
  • salt 1 teaspoon
  • sugar 1 teaspoon
  • soy sauce 1 tablespoon
  • oyster sauce 1 teaspoon
  • cooking wine 1 teaspoon
  • yeast 5 grams

Steps for Squeeze meat buns

  • Make Squeeze meat buns step 0
    1
    Combining black bean slags, flour, yeasts, with fresh water and smooth noodles in soft and hard, and fermenting in warmth。
  • Make Squeeze meat buns step 1
    2
    Make sure you're ready with fermented noodles
  • Make Squeeze meat buns step 2
    3
    Add water to the pig's meat, a little water, a little water, a little water, a little water, a little water, a little water, a little water, a little water, a little water, a little water. (It is important to note here that the amount of water is set by itself, that more can be added to the skill, that less can be added to the skill, that not too much can be added each time, that the water is fed into the meat, and that next time, it is appropriate
  • Make Squeeze meat buns step 3
    4
    The shrimp, the sesame, the ginger onions are then put into the meat, and a proper amount of salt, sugar, raw smoke, pelican oil, sesame oil, and the wine is fully blended. (It's important to note here that there's salt in the gravy, and it's a bit of caution in the sauce
  • Make Squeeze meat buns step 4
    5
    Combination to put side by side。
  • Make Squeeze meat buns step 5
    6
    Flour fermentation is twice as large, fingers are pierced, do not shrink and do not bounce, which means the fermentation is successful。
  • Make Squeeze meat buns step 6
    7
    A small agent, divided into equal sizes, is removed from the exhaust of the thorium, and then formed into the skin。
  • Make Squeeze meat buns step 7
    8
    Put the meat on it and squeeze it into a bun。
  • Make Squeeze meat buns step 8
    9
    (b) A steam pan, with a secondary fermentation, and when the buns reach twice the size of the original, they can be fired in 20-30 minutes. (It is important to note here that after the fire has been shut down, do not rush to unmask, and do so for five minutes, in order that the buns do not recede because the temperature drops sharply

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