It's a meat trap
By VicentaLakin
Before, Chinese pasta was less popular, and it was felt that cakes and bread were made to be more productive, and now it's slowly beginning to change, and Chinese pasta is made to serve as a meal and to better satisfy our Chinese stomach. Today's meat clamps, with gravy and sausage, tastes great。
Recipe Recommendations
- medium-gluten flour 200 grams
- yeast 2 grams
- baking powder 1 gram
- salt 1 gram
- warm water 100 grams左右
- bacon appropriate amount
- sausage appropriate amount
- green and red pepper appropriate amount
- lettuce appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salty and fresh
- melting
- an hour
- ordinary
Steps for It's a meat trap
1
The raw materials are poured into a large container, the water is slowly added, and they are conflated with chopsticks, with no dry powder。
2
Scratch a smooth face, shampoo, start fermenting。
3
Get ready to go。
4
The meat and sausages steamed 30 minutes in advance。
5
There's some soup coming out of the steam, and it's in the bowl。
6
The meat and sausage slices。
7
Onions and ginger chops to pieces。
8
fermented noodles, less than twice the size。
9
Split it into four, about 75 grams each。
10
Take one, start with the growth strip。
11
Open up。
12
Roll it up。
13
Squash。
14
And turn it into a tortilla。
15
A little fire, a pan cap, a pasta on each side for about five minutes。
16
Put the proper amount of oil in the pot, pour it in the meat and sausages, put it in the onion and ginger, pour it in the red peppers, put it in the raw smokes, turn it evenly, and then put some chicken. The well-cooked guacamole, some steamed meat and sausage juice (if it's cold enough to heat it up in a microwave) can be eaten with meat, it's delicious, it's fresh, and it's fresh from my bear。