Sioux meat cuisine

By VicentaLakin

Sioux meat cuisine
This time, there's a lot of pies for the moon cakes, but either the favorite or the best of the Shanghaiers is a su-style su-su-su-su-sou-su-sou-su-su-su-sou-su-su-su-su-sou-su-sou-su-sou-su-su-su-su-su-sou-si-si-si-si-si-si-si-si-si-si-si-si-si-t-si-si-si-si-si-si-si-si-si-si-si-si-si. Okay, let's eat while it's hot. It's full of fresh pork and fresh, hot, hot, greasy grubs

Recipe Recommendations

  • minced meat 180 grams
  • Wujiang pickled mustard 60 grams
  • salt appropriate amount
  • sugar appropriate amount
  • soy sauce appropriate amount
  • oyster sauce appropriate amount
  • cooking wine appropriate amount
  • protein a
  • medium-gluten flour 125 grams
  • lard 63 grams
  • water 60 grams
  • low-gluten flour 125 grams
  • egg yolk a
  • edible red pigment a little

Steps for Sioux meat cuisine

  • 1
    Squeeze it
  • 2
    Add an egg of protein to the flesh; add all the sauce
  • 3
    Smuggle up in one direction, one by 20 grams, round
  • 4
    Combine all the oily material, rub it in a smooth-skinned pelvis, lax for half an hour
  • 5
    Put all the oil in the bag, squeeze it with your hands and press it
  • 6
    Quick oil skins, small agents with a razor split into about 20 grams, small agents with a soak split into about 15 grams, each with a hand round, covering up the skin
  • 7
    When the skin was flattened with its hands, it was wrapped into the soak
  • 8
    Push the skin up and wrap it all up
  • 9
    Squeeze your mouth. Seal it up and cover it up
  • 10
    We'll wrap it up. We'll use it as an elliptical
  • 11
    From the top to the bottom, the hand rolls
  • 12
    Scroll in a small cylinder
  • 13
    When they're all rolled in, they'll be covered with laxity for 15 minutes
  • 14
    Press the noodles
  • 15
    Repeat the last scrolling process, presses the cylindrical face from the middle, first up and then down. Open
  • 16
    Scroll it again
  • 17
    Cover the film and relax for 30 minutes
  • 18
    Put the cone down from the middle and close both ends. Move
  • 19
    Flatten it, flatten it into a circle
  • 20
    Pack it in
  • 21
    Squeeze the mouth and keep it down; wrap all the dough and place it in the oven, preheat 200 degrees in advance
  • 22
    Scratch it with yogurt. Scratch it on the bagel
  • 23
    Then a little red on the top of the moon cake
  • 24
    Go to the bottom of the oven, 200 degrees, and bake for 30 minutes
  • 25
    It'll just be on the surface
  • 26
    Look at that fragrant skin, fresh meat pie

    • Sioux meat cuisine Make Tips

    Once the meat is rounded, it can be frozen a little bit, and this is very good for wrapping it up (especially for the big meat drops)2 and the made moon cake can be eaten while it's hot and cool; it can be baked seven, eight minutes by 180 degrees or stung by a microwave。

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