Tai Lok
By VicentaLakin
Everyone in 2015 is one of the prizes for the food and food industry, and the gift pack was received yesterday, thanks to all those who work in the world. Today, we made a large twig pack of Chinese flour, which is really like a new product: fine powder, strong taste, thick wheat。
Recipe Recommendations
- Xinliang Chinese style pasta noodles a bag
- moss appropriate amount
- pork stuffing appropriate amount
- yeast powder appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- peanut oil appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Tai Lok
1
Flour a bag。
2
Put the flour in the pot。
3
The yeast water is diluted and added to flour. Covers the film and ferments it to warm areas for about two to three hours, in beehive form。
4
The meat gravy, the salt, the chickens are evenly mixed。
5
Add peanut oil。
6
Clean up the moss。
7
I'll burn the kettle。
8
Get in cold water。
9
Dry water, cut with a knife。
10
Squeeze the water and put it in the tatter。
11
Smash it evenly, the buns will do。
12
Take out the noodles, rub them, pull them into small pots and skin them。
13
Put the pie on the skin。
14
The buns are wrapped and fermented in warm places for about 30 minutes。
15
Put water in the pot, put oil on the dumplings, put the buns on the dumplings。
16
After the boiler, the fire will be ready for 20 minutes。
17
Soft buns。