Porridge meat buns
By VicentaLakin
It's called a flurry in the north. It's made in the north. It's boiled, steamed and made in one. It's fresh. It's made of fresh boils, steamed and fried. It's colored and yellow. It's corrugated. When I went to the market two days ago to buy food, the shopkeeper recommended to me that it be made of tarts and meat for the first time, and that it be combined with a bun for the family. As a result, the results were unexpectedly good, and the whole family of elderly people liked to have a good taste, eating and eating. Do you want to try
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Porridge meat buns
1
(b) Put fermented powder in warm water of about 30 degrees and then add flour to the surface
2
(b) Covering the room with fermentation at room temperature, with smooth noodles
3
(b) The meat pap with a proper amount of salt, ginger powdered pepper powder and wine to stir up in one direction;
4
The twigs are thin, so watch out for the twigs
5
Add a proper amount of salt to the salt
6
It's hard to find a way to find a way to make a living
7
Add appropriate sesame fragrance and a little pepper powder
8
It's gonna be hard in the direction just now, so the meat will be ready
9
When the noodles are fermented, they roll round the board
10
Cutting into the same size agent after growing up
11
(a) Be made of circulars and packaged with ready materials
12
(b) Raise a circle in the left hand and fold the side of the right hand inside until it closes
13
So all the little buns are wrapped
14
(b) Hot pots, with a little oil, small buns in it, with some space in the middle, and a little frying with appropriate water
15
Two or three minutes to boil
16
Then the cover is lifted, and the fire is burned slowly until the water is completely evaporated and the shell's base is covered in gold。
17
You can eat。Porridge meat buns Make Tips
The fermentation powder is drawn from warm water, which is more conducive to the fermentation of flour; 2. The fermentation in the middle of the lumber is not needed, with a small amount of salt made, and some of the juice is to be squeezed out of the pie so as to avoid the water coming out of the meat; 3 bags are torn up in the left hand and folds in the right hand until they converge so that they can form natural folds; and 4 bags are to be cooked with hot pots, with a small amount of oil, and a small bag is to be roasted with water, so as to avoid the raw buns。