The halogen pack
By VicentaLakin
Every year, weeds are poured into the home, dry and sealed, and put in a freezer for several months without any chemical material. Health
Recipe Recommendations
- sausage 2 pieces
- mushrooms 300 grams
- onion appropriate amount
- white flour 400 grams
- yeast appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- oyster sauce 1 tablespoon
- cooking wine half a tablespoon
- sugar a tablespoon
- soy sauce 1 and a half tablespoon
- salty and sweet
- steamed
- an hour
- ordinary
Steps for The halogen pack
1
Two homemade sausages, 300 grams of mushrooms
2
Flour sift, yeast, evenly mixed
3
Put in a proper amount of warm water and mix it into a cotton coat
4
Scratch the noodles. The greenhouse fermented twice as big
5
Scratch the noodles, equalize the agent, wake up for 20 minutes
6
Remember to cover it with clean wet cloth and avoid dry skins during the waking-up process。
7
The mushrooms are cut into little Ding, squeeze the water in it
8
Weenie cut Ding
9
Juice: half a spoon for wine, one and a half for raw, a spoon for oil, a spoon for sugar, an adequate salt
10
The proper amount of oil, 70% of the heat, is put into the raw material in order: the ginger-weenie-screen screech in advance of three minutes, and the smoothing out of the pot。
11
In the shade, then cool
12
It's a face
13
It's a small bun
14
Cold water tops
15
In 15 minutes
16
Dry fragrances, rich
17
Seven stars for good newsThe halogen pack Make Tips
1. After the filling is prepared, it must be cooled down. If the filling is hot, it will easily scald the dough wrapper and make it less fluffy.
2. Since this is a dry and fragrant style, you can leave the opening open.
3. When steaming, bring the water to a boil over high heat, then switch to medium heat once the steam rises.