Steam sour buns
By VicentaLakin
Sourbs are sours made of large cabbage. Northeasters and northerners are particularly fond of them
Recipe Recommendations
- pork 500G
- sauerkraut
- vermicelli
- flour 500G
- soy sauce appropriate amount
- soy sauce appropriate amount
- steamed fish oyster sauce appropriate amount
- cooking wine appropriate amount
- shisanxiang appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- Jiang appropriate amount
Steps for Steam sour buns
1
First, it's important to use warm water, not hot water, with a small spoon of white sugar, and evenly mix the dry yeast into the sugar water and then evenly mix it into flour, while mixing it up until there is no water, soft and soft, with chopsticks. If we don't have any dry flour, we'll find a food bag, clean, cover the basin, and put a large tub down there in warm water. Don't get too hot, stay warm and place, and wake up for half an hour and be full. Basin2
And now, while you're not having a good face, you're gonna have to cut it up with a ginger onion. Two crumbs, a sip, 10 minutes of boiled water, boiled and dried up, cut off while pouring clean water, not sticky knives, three times in three sacks of sour sauce, chopping up, drying up, leaving some water and four sour sauce in the meat3
And it's full of pellets, and it's rubbing, and it's rubbing, and it's made into sacks of steam, and it's put on it for five minutes, cool water tops, steam, water for 15 minutes, turn off the fire, shut down, for a minute, open the cap, and the fragrance bag is out4
The fragrance bag5
Red-tree raisin with sour gravy and choreographers