♪ Pants and clams ♪
By VicentaLakin
The plume is a mountain veggie that eats mainly its plumes and leaves. The plume of the spring is the best season. It's more grown up in the Jowloon Peninsula. The buns with pork and seafood are not only nutritious but also unique in taste。
Recipe Recommendations
- flour appropriate amount
- Shanmazha appropriate amount
- clam meat appropriate amount
- pork appropriate amount
- leek appropriate amount
- bean paste appropriate amount
- peanut oil appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for ♪ Pants and clams ♪
1
A fresh 1000 gram of sand is ready to wash. Boil a few drops of vegetable oil in the pot. The water was taken out in a minute and washed repeatedly with cold water in the container. During about 12 hours of immersion, water was changed several times to remove the bitterness of the mud。
2
The container is filled with 5 grams of yeast powder, which is diluted with warm water and dropped into about 1,000 grams of flour, and is fermented evenly with chopsticks to the point where no dry flour or grouping of flour is left in warm ground。
3
It's twice as big as it used to be。
4
The clams repeatedly wash the impurities of the outer casings, and when the dry water is contained, it is placed in the boiler without the water being boiled to the shell open. When it's cool, pick up the clams and make the soup ready. Three hundred grams of five flowers rinsed and rinsed in blocks or slices. The hot pot is filled with a little more peanut oil, which is put in the fragrance to the oil, and a small spoonful of soybean bean bean sauce and a little bit of wine, which continues to fry and burn. I'll put the clam in the meat and it'll be cold。
5
The immersed sands were squeezed and dried to shreds, and 200 grams of herbs were taken from the old leaves to wash the mud and make it ready. And put in the cooler roasted roasting pans of vermin and cherries, and add a proper amount of salt, oil, perfume and raw soup that boiled clams。
6
Just mix it evenly。
7
The dry flour laid on the board causes the fermented face to be rubbed repeatedly for 5 to 10 minutes so that there are no holes in the body of the face, and the strips grow into even-sized noodles, which are then rubbed together for 10 minutes at a time into a thin, middle skin。
8
In the middle of the sack, a sufficient amount of the material is squeezed into a sack and placed on a clean corn stick。
9
A full amount of water is added to the steam pan until around 40 degrees, and the blankets are placed on the tarpaulin and the pan covers continue to be evaporated 20 minutes later。
10
When the boiler starts steaming, it can be shut down in 15 minutes。
11
The finished product。