I'll make some bread
By VicentaLakin
Yesterday we went to the market and accidentally found wild veggies, which were very fresh and could not help but buy a pound. The best way to consume vegetables is to pack. I've got time today to pack a pot of hot bread with fresh wild pickles with pork and rice. Plutonium with a little shrimp, only oil salt and a little raw, and finally a little fragrance. The taste of the finished food is fresh, and it highlights the original taste of the food。
Recipe Recommendations
- flour 300g
- boiling water 160g
- Shepherd's purse 500G
- diced green onion a little
- Hymie 1 handful
- soy sauce 2 tablespoons
- vegetable oil 2 tablespoons
- salt appropriate amount
- pepper a little
- sesame oil 1 scoop
- minced pork 250g
- ginger a little
- salty and fresh
- steamed
- half an hour
- simple
Steps for I'll make some bread
1
Fresh pickles are clean。
2
The flour is slowly pouring into the water, and it's mixed with it, and it's finally in the form, and it's a little cold。
3
It's about half an hour to rub in a smooth pasta。
4
The sauerkraut is burned in a boiler for two minutes and the cool water is washed and dried。
5
Scratch is cut and the rice is soft with warm water。
6
Porridges are mixed with ginger paste, pepper powder, onions, raw onions and salt in one direction, and can be mixed with a small amount of water of sea rice, which can be condensed to a sticky point and mixed with vegetable oil。
7
Add rice and veggies to the mix。
8
Smash the perfume。
9
The fine pasta is divided into small potions, and the thin skins are slightly thick in the middle。
10
Put in a proper amount of pie。
11
Wrap it into the shape you like。
12
Pack it up and put it in the boiler for about 10 minutes。
13
Out of the pot。
14
Done
15
DoneI'll make some bread Make Tips
The buns are already very fresh. Tastes can be combined with vinegar and pepper oil. But I still don't recommend it, covering up the scent of the food itself. Hot bread water should be controlled, the temperature too high, the flour is ripe, the finished product is unresistible and blackened, and the water is too low, it is strong and hard. In general, water temperature of 8 or 90 degrees is more appropriate, and the finished flexible belts are more resilient, even if they are cold and not hard, and they have a good taste. The amount of water in the formulation is adjusted to the different water intakes of flour, but the last flour should be softer than the normal dumpling skin. The skin of the bread is a little thinner. The steaming is different from the breading, and when the water is released, it is released into the water. Vapour time adjusted to the size of the package, as appropriate。