Lamb buns
By VicentaLakin
It's getting colder, and the lamb is eating too much, and today it's got lamb buns and a pot of acupuncture soup to take care of the coughing throat。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- simple
Steps for Lamb buns
1
Normal flour with fermented flour and fermented in flour。2
Onion cut, ginger gravy, lamb platter and all the material in the feed。3
Smuggle in one direction, if the meat is very hard, add vegetable oil or water to the softness that you like。4
Waiting for the fermentation, he made a pot of cuddle soup, washed the pear and cut the small pieces with skin。5
Add a big pot of water, with pears。6
The well-developed noodles are divided into small agents and condensed into thin buns on the middle edge。7
Take a proper amount of meat。8
Squeeze it, wrap it。9
Wake up again in the warm。10
This time, there was a steam casserole with pear soup, and no buns were awakened and the cages were evaporated。11
The small fire evaporated for 18 minutes, shut down the fire and put on the lid for two or three minutes before opening the pan。12
That's a good rise。13
The buns are fermented, the pear soup is enough. Let's eat。Lamb buns Make Tips
1: When the bun is packed, it takes a second awakening, so the evaporated skin is soft. 2: It is convenient to use steam casserole casseroles to cook soup while steaming buns。