Pour the soup and the cage
By VicentaLakin
And not too fat, nor too fat, nor enough to eat. But there's less oil and less soup, although it hits the same proportion of water。
Recipe Recommendations
- pork stuffing 500 grams
- flour 500 grams
- water 270 grams
- sesame oil 3 scoops
- salt appropriate amount
- qingshui 450 grams
- ginger powder appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- soy sauce a little
- chicken essence a little
Steps for Pour the soup and the cage
1
Flour, water, a little salt, living in a soft pasta, smoothing after a moment of silence, putting it in the insurance bag and freezing it in the fridge overnight
2
(a) Placing in pork dumplings of ginger powder, salt, sugar, raw, old, chicken, perfume
3
I'm gonna do it right, with gloves
4
Start fetching water, pouring some water first
5
The water was added several times, each time completely modulated, and the last tattered meat was like this, and the bags were put in the freezer; 450 grams of water were injected。
6
The next day, the noodles were removed and the film was scratched twice
7
(a) Noodles to grow, cut to the right size, slightly larger than dumpling skin
8
It's a meat pie from the freezer, and it's not very hard to freeze with a bag
9
Dig a piece of meat, start packing
10
Packed buns, fanny
11
Put it in a steam cage
12
It was packed and placed for about 10 minutes, and the water went up
13
Ten minutes of fire. That's how it works
14
There's soup pouring out, not much, but it's good