Pumpkin
By VicentaLakin
A rather light, calcified bag。
Recipe Recommendations
- flour 300g
- yeast 2.5G
- salt 1.5G
- white sugar 10g
- lard 10g
- water 180G
- Jiang a little
- cabbage half a
- soy sauce 2 tablespoons
- pepper a little
- tofu appropriate amount
- sesame oil a little
- oyster sauce 1 scoop
- fans half a
- shrimp skin a
- onion 1 piece
- spiced powder a little
- salty and fresh
- steamed
- several hours
- simple
Steps for Pumpkin
1
All the materials in the skin were mixed together into smooth-faced groups. fermentation in warmer parts。
2
Prepare the pie. Ginger slit, onions cut。
3
Tofu cut Tin。
4
It's not too much. It's just that I don't know what to do. As a result of household production, less oil was spent, and fans were able to fry three or four times。
5
Half a fan。
6
The oil left in the pot shall be put in ginger paste, tofu platinum, tofu powder shall be fried to the tofu yellow, and the fire shall be closed。
7
Packages are purified and shredded, and a suitable amount of salt is added to the water。
8
Put it in the fried fans, so that they can crush the fans with their hands and mix it evenly so that they can fully absorb the water from the dishes。
9
Add bean bean curds, raw tonics, ointments, pepper powders。
10
Add shrimp skins and onions evenly mixed。
11
Finally, the sesame oils were mixed. It's done。
12
Noodle fermented twice as big。
13
Dry powder is spilled on the surface, the pasta continues, bubbles are drained and small agents are divided into equivalents。
14
A little thick in the middle and a little thin on the sides。
15
Take a leather bag into a proper amount of pie。
16
Pack all the skins in turn, covering the skins for about 25 minutes. Cold water boilers, steaming for about 15 minutes after the water has run, and the fire is shut down for three minutes。
17
The finished product. The bun itself is relatively light. You can have chili oil and vinegar when you like it。Pumpkin Make Tips
The water from pickled dishes is absorbed by fans, which preserves nutrition and does not make the material too wet to pack. Pig oil in the skin is not allowed, and when added, the buns will be softer and the finished products will be good. The shrimp skin itself also tastes salty, and salt is adjusted appropriately. The time of the oscillation is adjusted to the temperature of the room, which is longer in winter。