The bouquet
By VicentaLakin
Friends growing up in the north should have eaten them all, and friends in the south may not have seen them. Every spring, in the 34th, it's active, it's steamed from the tree, and it can dry up the fresh sun, so it doesn't break, and eats it when you want. What I do today is my mom drys in spring and makes buns。
Recipe Recommendations
- Flos sophorae appropriate amount
- meat appropriate amount
- flour appropriate amount
- eggs of 2
- soy sauce appropriate amount
- ginger appropriate amount
- shisanxiang appropriate amount
- Nande appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- Very fresh. appropriate amount
Steps for The bouquet
1
The yeast drops in the water2
Flour is alive and waiting for fermentation3
The bouquet's in the water4
Put the sauce in the bubble and mix the bouquet and the meat5
The noodles fermented to the beehive, and there was no apparent retortion with the hand6
Noodle vents are sufficiently smooth to make a single noodle7
The noodles are made of mid-heavy, thick, thin skin8
Add a little episode9
Put the bag in the steambox and wait for a second fermentation10
Cold water on the pot, 20 minutes after the water goes up