The mushroom halogen pack
By VicentaLakin
Recipe Recommendations
- Lu Liao 50 grams
- octagonal appropriate amount
- Sanna appropriate amount
- pepper appropriate amount
- fine sugar 20 grams
- flour 500 grams
- water 255 grams
- clubbone a
- green onions second root
- front meat 1000 grams
- lard 15 grams
- yeast 5 grams
Steps for The mushroom halogen pack
1
After the meat was washed, it was cut into small pieces, salted and peppered, salted for hours!
2
Water and halogens. Barbone, spices in the pot, boiled into meat, then fired. Caramel, with the smallest fire,
3
Put the sugar in, slowly fry it, then melt and become caramel, then pour it into the pot. After 20 minutes, the meat boils out. After 30 minutes, the meat is boiled for 20 minutes, and then the halogens are removed for 10 minutes。
4
The meat and the mushrooms are cut in pieces, some halogen, and the salt is not suitable for self-regulation! When it's pickled, there's more salt to taste.
5
All the materials are evenly mixed and rubbed into three lights: facial light, panel light, handlight, no effort at all, but most of the time, to laziness, it is used and a face machine, it can be done in 10 minutes。
6
Put on the veil for 20 minutes
7
AFTER 20 MINUTES, THE STRIPS GROW AND ARE SPLIT INTO 50 GRAMS OF A NOODLE, WHICH, LIKE THE PELVIS, IS ABOUT 8CM IN DIAMETER, THICK IN THE MIDDLE, THIN IN THE SURROUNDING SKIN, AND WRAPPED IN。
8
The water in the steam pan is about 50 degrees, 15 minutes after the fire evaporates for 15 minutes, the heat rises, and the fresh mushroom halogen pack comes out