Pumpkin
By VicentaLakin
A Shandong, usually living in the Northeast, misses the taste of home. Remember when I was a kid, I could eat 18 bags at a time! Try to do it. It's good. Down
Recipe Recommendations
- flour two pounds
- leek a pound and a half
- Chinese cabbage half a piece of
- pork in front of pork half a catty
- shrimp a handful
- eggs four
- yeast appropriate amount
- warm water appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- shisanxiang appropriate amount
- sesame oil appropriate amount
- peanut oil appropriate amount
- starch appropriate amount
- salt appropriate amount
- MSG appropriate amount
- sugar appropriate amount
- salty and fresh
- fried
- a day
- simple
Steps for Pumpkin
1
The yeasts use a medium bowl of warm water and open it slowly pour into flour and mix it slowly, and the water is added slowly and not overdosed once. Scratch the face to a soft, smooth face, cover the film, and put a few holes in the toothpick。2
Cover a wet towel on the skin membrane, then cover the pan and ferment the beehive in warmth (many gas holes)。3
Nice noodles。4
Pork cuttin, with a spoonful of curd oil, two spoons of soy sauce, half a spoon of sugar, a spoon of starch, a round of 13 fragrances, and plastering for more than an hour。5
The cabbage is cut to shreds, not too thin, salinized with water, a small amount of cuisine with fresh cuisine, salted meat, three spoons of peanut oil, half a spoon of perfume, evenly mixed, and it works! Remember, no salt, the salt of meat is enough。6
Seameat takes hot water hair early, eggs are fried and cold, crumbs are cut into peanut oil to conserve moisture, two spoons are added before the package, 13 fragrances are drawn, salt is fine (shrimp is salty and can reduce the amount of salt and smelt)。7
The face is cut to pieces twice larger than the water dumpling, and the skin is thicker, and the sides are thick in the middle。8
Squeeze like normal buns, then squeeze tight when closing, scratching off the extra face, wrinkled, thicker skin, softer wraps, and I prefer to eat skin。9
The boiler is hot, a little oil, a little fire, a minute for the bun, then pouring into the water that is half of its waist, covering the pan caps with a fire, boiling until the bun matures (about six or seven minutes, the buns are clearly half grown) and burning the excess water with a fire。10
Here we go。Pumpkin Make Tips
1. The ratio of meat and eggs can be changed on your own, and the Chinese meal is to satisfy your taste. 2. The skin is too thin to taste, and it is easier for everyone to try it first. 3. The salt of the fabric can also be added to it, and the perfume may not be eaten or released, and there is not much to discuss. 4. It is possible to make more peace and avoid remaining crumbs, make pasta and make buns。