A wide-range dry steam

By VicentaLakin

A wide-range dry steam
The presentation of this recipe will focus on the method of sale, and the specific mix of the material will be presented in later recipes. Please be patient

Recipe Recommendations

  • fillings 300 grams
  • wonton skin

Steps for A wide-range dry steam

  • 1
    A wide-range dry and steamed cloud-skin, preferably round, is the most efficient. However, the market generally can only buy squares
  • 2
    Then we'll cut it in every corner with a knife
  • 3
    Turns it into a 12-gon like a circle。
  • 4
    the handling of the material, this time i've followed the method of "face-face-face" by adding corn grains and mixing evenly. and then get everything ready: the skin, the platinum, a western dish knife and the steam cage p.s. the spoon on the map is a beautiful misunderstanding
  • 5
    STEP 1: THE LEFT HAND'S INDEX FINGER, THE TIGER'S MOUTH AND THE THUMB FORM A C SHAPE, AND THEN A CLOUDY SKIN。
  • 6
    Step two: Placing the centre of clouded skin with a kitchen knife or about 15-20 grams of ice cream spoons, while pressing down. At the same time, the left finger of the index finger shall be drawn for sale at the mouth of the rotary tiger。
  • 7
    Step three: The finger and thumb of the left hand should be tied to each other to ensure that the size of the burn is equal, while the middle finger, the unnamed finger and the small thumb of the left hand should be held as parallel as possible to ensure that the vertical waist line is burned widely. The other side can scrape or fill the material according to reality。
  • 8
    Step four: Finally, a burnt-out production was completed with a knife to scrape the surface of the material and the cloudy skin。
  • 9
    Since the plume is alkaline, it does not bind to each other and therefore does not need to be separated from each other。
  • 10
    A 5-6 minute evaporation in the waterproof fire (in the fourth minute, a boiler cap is lifted to release the steam, commonly known as “Leave it to death”)。
  • 11
    Since fish is the staple food this time, top decorations are suitable for foods of high taste and contrast, such as caviar and black truffle sauce。

    • A wide-range dry steam Make Tips

    1. With regard to burning, the best weight is around 15-20 grams, and as far as possible each size remains constant, so that the time spent on steaming can be uniform and the predator can have one. 2. It is precisely because each burn weighs 15-20 grams that, in the first step, the size of the actual meat pie can be judged in order to avoid waste。

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