A bean veal bun
By VicentaLakin
Soybeans: That's what you call bean bean horns. In addition to spleen and stomach effects, the most important is the ability to refill kidneys. Lee Tsai-jin praised it for its ability to “tune up, replete the kidneys, and the venoms,” and its ability to regenerate the beef. It's a good function for people who are low-temperature, low-temperature, low-temperature, dyslexia, chronic anaemia and dizziness
Recipe Recommendations
- beef 250 grams
- cowpea 350 grams
- flour 500 grams
- salt appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- green onion appropriate amount
- ginger appropriate amount
- soy sauce appropriate amount
- yeast 5 grams
- baking powder 5 grams
- white sugar 10 grams
- soybean paste 1 scoop
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for A bean veal bun
1
The beans are washed clean, the water is boiled in the pot, the water is extracted。2
Cut to pieces3
Prepare onions4
Beef pie with appropriate amounts of fresh water, salt, raw, pepper powder, old smoke, ginger onions, soy sauce5
Add the bean blend。6
Flour and powdered flour are mixed with sugar (accelerated fermentation). The yeast starts with warm water and then adds a little water, and forms it. Scratch it, put it in a bag, make it in ten minutes7
Twist8
I'll do it9
The diarrhea10
Pack it up11
Vacuum lids with a little oil, buns, lids12
It has to be cold water in the pot, with a minimum firepower (time fermentation time) until about 20 minutes, when the steam pan is in the steam, immediately fires, 15 minutes. Steamed buns, do not take up the pot immediately and in five minutes, in order to avoid the heat swelling and constriction of the buns leading to a flat surface or collapse。A bean veal bun Make Tips
It has to be cold water in the pot, with a minimum firepower (time fermentation time) until about 20 minutes, when the steam pan is in the steam, immediately fires, 15 minutes. Steamed buns, do not take up the pot immediately and in five minutes, in order to avoid the heat swelling and constriction of the buns leading to a flat surface or collapse。