♪ Sherry buns ♪
By VicentaLakin
IN NORTHERN CHINA, BY AUTUMN AND WINTER LEAVES WILL BECOME PURPLE RED, COMMONLY KNOWN AS CUISINE, WHICH CONTAINS A LARGE AMOUNT OF VITAMIN C. IT IS COMMON PRACTICE TO MAKE FRIED FISH AND SCALLOPS, AND WINTER IS THE SEASON WHEN THE SILHOUETTES ARE ON THE MARKET。
Recipe Recommendations
- flour 800 grams
- potherb mustard 1000 grams
- diced green onion a little
- soy sauce a little
- salt appropriate amount
- soy sauce a little
- yeast powder 5 grams
- qingshui 650 grams
- meat 600 grams
- ginger a little
- Steamed buns, dumplings, stuffing, seasoning a little
- oil a little
- cornflour 2 tablespoons
- salty and fresh
- steamed
- several hours
- ordinary
Steps for ♪ Sherry buns ♪
1
The snow is clean。
2
Cut。
3
Cook the pot and boil the water and pour the snow。
4
Scrambling softened the snow and dried up。
5
The water-spreaded snow thaws squeezed extra water with cloth。
6
Meat chops。
7
Get ready for the pie。
8
Add all the sauce to the pie。
9
Align it and put it in the freezer。
10
The hot water turns off the yeast powder and rubs it in the flour and ferments it up to twice as big。
11
Fermented noodles, press pressure exhaust。
12
The scaffolding is removed with a cane, and the colded meat is wrapped。
13
Squeeze the hammer。
14
Packed buns for another 20 minutes。
15
The steam pot is filled with appropriate quantities of water, and when the fire opens, the bag is placed in the steam pan, the fire is evaporated for 20 minutes, and the lid is lifted after the fire has been shut down for 1-2 minutes。♪ Sherry buns ♪ Make Tips
In order to have enough salt, they must have a larger amount of cuisine, which is coloured by the old, a larger proportion of the meat, a higher proportion of the veggies, and a smaller amount of water for the purpose of water, which can easily form。