Shrimp buns
By VicentaLakin
My family doesn't eat meat, it's ready, it's not afraid to eat more, shrimp skin can make calcium, and dumplings can be as delicious。
Recipe Recommendations
- pakchoi 3
- eggs of 3
- flour 500 grams
- shrimp skin 1 bowl
- salt appropriate amount
- oyster sauce 1 scoop
- soy sauce 1 scoop
- edible oil 50 grams左右
- sesame oil 15 grams左右
- Angel yeast 5 grams
Steps for Shrimp buns
1
Noodle 500 grams。
2
yeast five grams。
3
It's a 30-degree warm watered yeast。
4
The yeast is placed in flour, followed by 250 grams of water and flour。
5
Keep your face smooth。
6
Put it in the basin and then put a towel on it for fermentation, 20 degrees in the spring in a sun-fed natural fermentation and about an hour if cold can be used in a fermenter。
7
It's ready。
8
Three eggs mixed evenly。
9
A little bowl of shrimp hides, which can increase or decrease according to personal preferences。
10
When it's hot, it's hot, and my shrimp is dry, so it's fine。
11
Shrimp scrawny, put in egg fluid and fried。
12
The cabbage is clean。
13
Open up the cabbage。
14
Cut the boiled cabbage and then rub it with your hands。
15
Handleded cabbage in fried eggs and shrimp skin, evenly mixed。
16
Good pie。
17
The steampot is on fire, the bottom is cool, and the fire is closed after three minutes。
18
fermented pasta exhausts。
19
Take out the skin you need。
20
A shape up, isn't it beautiful。
21
Cover the pan, wait 10 minutes, then start the fire, then steam it 15 minutes later。
22
After the fire was shut down, five minutes later it was discovered。
23
Ha-ha, extra noodles with a roll。Shrimp buns Make Tips
The yeast must be boiled with water, and the warm water must be completely opened. It was wrapped up in such a way as not to fire and steam, but to wait 10 minutes for a better secondary fermentation, while the evaporation was to avoid convulsion in the face of the outside air。