The bouquet
By VicentaLakin
Recipe Recommendations
- dried sophora japonica 350 grams
- pork belly 700 grams
- leek 400 grams
- flour
- warm water
- yeast 7 grams
- salt 20 grams
- chili oil 20 grams
- soy sauce 10 grams
- tender meat powder 10 grams
- vegetable oil 20 grams
- oyster sauce 10 grams
- sesame oil 10 grams
- ginger 20 grams
- slightly spicy
- steamed
- several hours
- ordinary
Steps for The bouquet
1
Dried flowers are bubbled 5-6 hours in advance with warm water, which completely softens them. And then dry the moisture。
2
Five flowers are cut into small grains and added 5 grams of salt, soy sauce, fresh meat powder, oil consumption, ginger paste, 20 grams of vegetable oil, and salting for 30 minutes. They're dried, they'll taste better with some fat bouquets, and they'll do a nicely tender work with some vegetable oil when they're made, and they're made of buns that cut into small grains better than they're cut to shreds。
3
There's a little bit of oil in the bottom。
4
It's made of salted meat。
5
I'm not sure if I'm going to do this
6
Add the remaining 15 grams of salt and 20 grams of pepper oil to the left after 2 minutes of defoliation. I'll put the roasted meat out of the pot。
7
Placing meat pellets in natural cooling with shredded beryllium and evening with 10 grams of sesame oil。
8
Temperature melts yeast, and water temperature is about 35-38 degrees left. The water is too hot for yeast to burn。
9
The yeast drops slowly into the flour, and the water does not pour all of it at once, adding to the mix, and then rubs the face into the smooth and covers and ferment it。
10
In the hotter summer, the noodles are fermented in about an hour, and the temperature in the winter room is lower, if there is an oven in the home that can ferment them in the oven。
11
The fermented noodles are removed, and inside they are beehive-like。
12
The panels spread a small amount of dry flour, remove the flour and then continue rubbing it out of the air inside it. Take one third of the pieces and line them up。
13
Cut the striped face into a small facial agent。
14
Scratch the small face agent for a moment. It is not recommended that they be cut into a facial agent and then folded into a bun, which is softer。
15
Pack in a proper amount of bag。
16
Shut up。
17
The package is ready to be fermented for 20 minutes. It's one of the most critical steps of whether the steamy buns are soft。
18
A small amount of vegetable oil is adhesive on the steam cage, placed in a bag and steamed on the pan for 25 minutes. The fire broke open and the atmosphere in the pot continued for seven to eight minutes, and the fire was changed to 17 to eight minutes. When the fire is shut, do not lift the lids immediately and let the buns continue in the pot for three minutes to the left and then open the lids. If the lids were to be lifted immediately after the fire, the fat, fat, fat fur would collapse and die。