Lian Yu-ko
By VicentaLakin
For 365 days, the breakfast is not the same, the autumn and winter lotion packs ease the dry throat. The buns are important in medium breakfast, and nothing is happier than to wake up in the morning, and there's a hot bed of lichen buns on the breakfast table, thin, plumey, juicy and tasteful, and a bite feels full of love for family. It is smooth, spicy, spicy, cold blood, bruising, spleening, appetizers, etc. It is dry in the autumn and winter, and eats some of it, and it acts as a warmer, dryer thirst and calmer。
Recipe Recommendations
- Medium gluten flour 200 grams
- pork exhibition meat 300 grams
- lotus root 500 grams
- chives 50 grams
- peanut oil 3ml
- salt 3 grams
- soy sauce 2ML
- ginger 3 grams
- yeast 1 gram
Steps for Lian Yu-ko
1
Flour, water, yeast mixed together, smoothed to the surface2
The pasta is fermented to twice the original level3
Packet: Prepare the pork, the lichen and the onion to wash4
(a) Porks are cut to pieces, the lichen is cut to the skin, salt, peanut oil, raw paste, ginger and onions are made for five minutes5
Fermented noodles, rubbing, exhausting, rubbing again into smooth long strips, forming small groups6
(a) Flour7
Put it in the rooster, close the mouth8
STEAM PAPER IS EATEN ON THE STEAMER MATTRESS, PLACED IN A PACKAGE AND PLACED IN SILENCE FOR 10 MINUTES; PS: THERE ARE ENOUGH GAPS BETWEEN THE PACKS, AND THE EVAPORATED CAGE PACKS WILL BE LARGER。9
PUT IT IN THE PAN, 10 MINUTES IN WATER; PS: DIFFERENT SIZE OF FIRE, DIFFERENT EVAPORATION TIME。10
It's three minutes after the steaming buns shut down。Lian Yu-ko Make Tips
1. There must be a sufficient gap between the buns, otherwise it affects the evaporation of the buns; 2. The scales of yeast and flour vary slightly between brands; 3. The temperature varies and the duration of the fermentation varies。