Fresh meat bag
By VicentaLakin
Recipe Recommendations
- pork belly 500G
- Chinese cabbage three leaves
- onion
- Jiang
- salt appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- yeast 6G
- baking powder 1g
- warm water appropriate amount
- flour 500G
- eggs a
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Fresh meat bag
1
flour 500g
2
add 2g salt to flour
3
the flour is powdered with 1 g bubble, the yeast 6g is hydrated with a temperature of 40°c for five minutes
4
Add to open yeast. The warm water comes in, the chopsticks mix it up, it's all in shape, and then you can rub it
5
Face and to three lights (handlight, basin light, face light). It's fermented in about 40 minutes in the summer. It can be put in a hot pot in the winter. It's not too much water
6
When you've got a noodles, you'll be able to get your own meat
7
The next thing you know, you're gonna put the meat on a clockwise and you're gonna have to work like this
8
If you don't back down your finger, you'll be fine
9
It's good, it's good, it's a bunch of beehives, and then it's on the board, and it's a little bit of air, and it's just about the size of it, and it's cut like a dumpling. Thick
10
When the bag's not done, it'll steam
11
Cold water to the pot, 15 minutes to the fire, 5 minutes to the fire
12
Let's go