Onion pork cage
By VicentaLakin
Recipe Recommendations
Steps for Onion pork cage
1
Flour and yeast flour are evenly mixed and slowly added to the water to form a flounder. Fermentation in warmer areas is twice as large (500 g flour uses around 260 and increases or decreases as appropriate)。
2
Onion wash, onion cut。
3
The meatloaf is in the big bowl, it's filled with wine, pepper powder, and it stirs up。
4
Add onions to mix and then transfer appropriate sauce and beryllium oil, salt and even mix。
5
The fermented noodles are removed, smoothed and cut open, and there are virtually no bubbles in them。
6
Cut the agent, flatten it, tumble it into thin skin on the middle edge。
7
Pack in a proper amount of meat。
8
The left hand is covered in skin, the right thumb and the index finger are matched, and a tweed is drawn first。
9
Squeeze the buns slowly, with the left hand moving the bag along with the right hand。
10
Open wrappings in wet-clothed steam cages. Wake up again for about 15 minutes。
11
Hitting the fire, waiting for about 15 minutes of steam to come out。
12
Delicious。Onion pork cage Make Tips
Once the steamed buns have cooled, place them in a freezer bag, seal it tight, and put them in the freezer. When you want to eat them, simply reheat them, and they will taste just as good as fresh out of the steamer! The principle is the same as with bread; refrigerating causes them to stale quickly, which affects the texture.