Sour beef buns

By VicentaLakin

Sour beef buns
Remember to go to a friend's house in the northeast and eat pork sour buns. It's not sour, it's sour, it's sour and sour, it doesn't stop eating, it's not enough to eat with fatter meat, and today it's trying to turn beef with sour sauce into a proper amount of wood and powder, which is better taste and more nutritious。

Recipe Recommendations

  • sauerkraut appropriate amount
  • beef minced appropriate amount
  • fungus appropriate amount
  • vermicelli appropriate amount
  • green onion a little
  • grated ginger a little
  • Fried Zanthoxylum bungeanum a little
  • soy sauce a little
  • oyster sauce a little
  • huadiao wine a little
  • salt a little
  • pepper a little
  • shisanxiang a little
  • MSG a little
  • sesame oil a little
  • ordinary powder 500G
  • yeast 5g
  • qingshui 260g
  • fine sugar 1 teaspoon

Steps for Sour beef buns

  • 1
    Ordinary powder, yeast and fine sugar pour into the pot and add 260 grams of water to the noodles (I use the cook machine and face for eight minutes)
  • 2
    The fermentation in the warmth is twice the size of the fermentation when the noodles are covered
  • 3
    (a) Put beef beverages in the basin during fermentation, pouring them into a small amount of raw smoke, pelican oil, sculpting wine and a small spoon of salt
  • 4
    The sour vegetables are crushed with their hands and water into a mixer
  • 5
    (b) Onions are shredded, ginger are shredded and shredded in appropriate quantities
  • 6
    (b) A small milk pan pouring into a suitable quantity of vegetable oil and a pepper-buttered butter, which is released on the board
  • 7
    The beef pie goes to the side and the hot pepper oil pours into the ginger
  • 8
    Put a razor on the turquoise for a while
  • 9
    (a) The pellets are crushed with a cane and then cut with a knife
  • 10
    (b) Beef pail is placed in the cook ' s barrel, crushed peppers are placed in a 13-heavy start-up cook ' s machine is modulated, smelted in a proper amount of water and evenly mixed in the barrel
  • 11
    Put it in the ginger crumbs
  • 12
    (b) Evenly mixed with sour and shredded vegetables
  • 13
    Finally, the peppers and perfumes are mixed, and the pies are ready
  • 14
    They rub their hands for a few minutes, grow their strips and make them small
  • 15
    Round each of them
  • 16
    (a) All of them in round face
  • 17
    (b) The inclusion of fine-tuned sour beef pie
  • 18
    (a) Packed
  • 19
    Each in turn
  • 20
    (b) Add a proper amount of cool water to the steam pan, put on the cages, put oilpapers on the wraps, and cover the pans again with fermentation to float
  • 21
    When the second fermentation is completed, the fire will evaporate for up to 20 minutes, and it will evaporate for another three minutes
  • 22
    Completed Chart
  • 23
    Completed Chart
  • 24
    Completed Chart

    • Sour beef buns Make Tips

    I'm the one who buys a big pickle at the supermarket, and when you do it, you have to soak it so that it doesn't get too thin。

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