Blowbox
By VicentaLakin
It's the traditional specialty of Shandong and Shanghai
Recipe Recommendations
- lotus root 2 knots
- flour 100 grams
- starch 30 grams
- pork stuffing 400 grams
- salt 10 grams
- chives 6 trees
- ginger 10 grams
- spiced powder 5 grams
- chicken essence 5 grams
- sesame oil 10 grams
- oyster sauce a tablespoon
- salty and fresh
- fried
- half an hour
- simple
Steps for Blowbox
1
Two knots. Go wash up
2
Put the meat in the container
3
The onion cut off and put it in the container
4
I'll put the ginger cut off
5
Smuggle evenly
6
Then put on the five chords, salt, chicken
7
继续Smuggle evenly
8
放料酒，生抽，蚝油，香油，Smuggle evenly
9
It's in the middle. Cut it in the middle
10
I'll cut the clips
11
Fill in the tatters
12
Put it together
13
It's a meat trap
14
Flour, starch, vanilla (2 grams), chicken 2 grams, salt 5 grams and flour
15
Water and surface
16
Please note that this step is critical, and if you want to put on a thick face, look at the chopstick head, pick it up, see? As the figure shows, chopsticks can be hung as much as they can, if you want to blow up a thin layer of flour, if you want a thin layer of flour, if you want a thick layer of flour, you can put less water, because I like to eat less, so that's the thin layer on the picture
17
When the pasta's ready, put the clip in
18
Turn it over
19
Wear the paste
20
It's hot and hot in the pot
21
Stay here and turn it into yellow
22
That's it
23
DoneBlowbox Make Tips
When you test the temperature, you put the delivery in the pan, and you see a lot of bubbles coming up around the chopsticks, which means that the temperature can be made at 2. The time of the coupling, the time to make a peace, the time to prepare the face, because the paste takes a while, so it can be effective in preventing the dry bumps in the paste