Three packs of meat
By VicentaLakin
It's ugly to ignore a bun first. When I was a kid, my grandma always encouraged me to say, "The buns aren't on the cheek." That's why my bag always looked ugly. When she was a kid every year after she had killed the pig and finished the pig oil at the end of the year, Grandma used the slag to put in a few vegetables and tofu eggs, and steamed a few slag buns. It's my favorite bun, no one. Now we're having trouble getting the slag. I used some plum to chop it up and fry it instead. It's delicious! My grandma is 81 years old, and she's a hard-body, and she makes her own congee or noodles every once in a while. I can't do all that. I came home last year, and I steamed 100 or so three-skids before I went back to Beijing, and I stayed in the freezer. The 100 buns that steamed on the same day were meant for the old lady so she couldn't afford to cook, and they ate more than 50 people that day. Most of my relatives lived on a street and smelled like they smelled
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Steps for Three packs of meat
1
Prepare herbs, carrots, tofu and eggs。
2
Tofu cut large casseroles with a little bit of oil to fry to two sides。
3
Three of the eggs will be boiled and replaced。
4
Four hundred grams of broccoli are cut into meat and then added a spoon of salt, a spoon of old smoke, a small amount of vanilla and black pepper, and ginger paste. You can also use the fatty, scrawny meat。
5
Three hundred grams of powder squirmed and cut。
6
Frozen tofu and eggs. Or the radish laces are cut to shreds, and the cauliflower is cleaned and dried and cut in small parts。
7
Combining all the foods, then adding two spoons of salt and a flat mix of penta and pepper。
8
Take 500 grams of spontaneous powder and add about 320 grams of warm water and surface. The water temperature is about 35-38 degrees. It's fine. Cold water does not open yeasts, but warm water is necessary, but water temperatures above 40 degrees of yeast are burned to death. Self-powdering is a form of flour that the merchants equip with at the most appropriate rate, and which is generally sold at supermarkets. It's not soft, it's soft, it's soft, it's soft. 500 grams of pasta 320 grams of water just as good。
9
It's 10 minutes to rub the face until it's smooth. The lid on the hood is on the side of the heater, and it's been ready for about an hour. If room temperature is lower, the noodles will take longer and can be freshly ploughed when they are twice as large。
10
Hand-lined dry flour is sticky, then the open noodles are removed from the basin, rubbing again for a few minutes and rubbing out the bubbles in the dough。
11
Take one half of the whole dough and strip it。
12
Cutting into a balanced facial agent。
13
The facial agent is rubbing a few times and then folding into a bun。
14
Pack in a proper amount. Make a bun in a warm place for 20 minutes to re-ferment。
15
The steam boiler is coated with a small amount of vegetable oil, and the bottom of the pot is put in clean water and coded into a bag. The fire rose and continued for 8 to 10 minutes, then for 15 minutes. Three minutes after the fire has been shut, the lid must not be opened immediately after the fire, and if the lid has been shut, it will probably cause all the lids to collapse. It's only smoother to let the heat boil in the pot for three minutes before the lid is opened。