Steam of oxen
By VicentaLakin
Delicious buns。
Recipe Recommendations
- Ox heart cabbage 500 grams
- vermicelli 80 grams
- pork 100 grams
- oyster sauce 8 grams
- salt 5 grams
- chicken essence a little
- onion a little
- Jiang a little
- oil appropriate amount
- flour 400 grams
- yeast 5 grams
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Steam of oxen
1
Cows are cleaned, cut into small pieces, put a little salt, kill the water and pour it out。
2
Powder is cleaned, water is added to the pot, then boiled in, boiled to swell, then extracted into the cool water, washed repeatedly to cool, cut into a 1 cm spare。
3
Pork chops up and mixs up。
4
The veal is mixed with powder, salt, greasy chicken, onions, ginger, and pork。
5
Flour is added to the yeast and balconies, with a lid on it soars up to two times the size, rubbing it in, split it into a medium-sized facial agent, a round, a plating in the middle and wrapped in a willow bag。
6
When packed, a wet sheet under the room temperature woke up for about seven minutes。
7
Add water to the pot, burn it to the heat, put the buns on the cage box, and put the pads on the bottom, too。
8
When the steam starts remembering, it's about 12 minutes。