It's sour
By VicentaLakin
Those who have come to the Northeast must know that both large restaurants and snack shops are famous for sharing today's Northeasters' most common sour buns, skinny meat, not greasy, delicious, old-age children。
Recipe Recommendations
- flour 400g
- lean pork 300g
- sauerkraut half a piece of
- oil appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- spiced powder appropriate amount
- Weijixian soy sauce appropriate amount
- mushroom powder appropriate amount
- soup-stock appropriate amount
- baking soda 4g
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for It's sour
1
Flour is added to an appropriate amount of water-synthetic flour that ferments in warmer temperatures for about four hours or more, with a better yeast and faster fermentation, and I like this natural fermentation. The fermented face is removed, the small soda is diluted with a little water, rubbing into the noodles serves as a combination of acids, and the coatings are covered with a shampoo. It can also be fermented directly and on the face with dry yeast, for short periods of fermentation, as the individual wishes。2
The pork is shredded, and it's better to mix it with a sticker。3
The sour vegetables are cut and washed, the water is cut off and the ginger is cut to the end。4
Pork beams with a small amount of old soup, ginger onions, salt, vanilla powder, mushroom powder, soy sauce in one direction, and then oil beaming with pork oil。5
Add the sour platter。6
The fine pasta is divided into a number of small pasta, and the chords are wrapped in chords and hogs。7
Put the package code in the steambox。8
Water evaporated for 15 minutes。9
Out of the pot。It's sour Make Tips
1 If pork plating with pig oil requires heating and dissolving before it is evenly mixed into the pate. I use my own pickled sour. It's very good. If sour vegetables are bought, they will be soaked in cold water for 10-20 minutes before they are washed and processed. The pasta ferments as long as it's fermented。