Black-meat bag
By VicentaLakin
Recipe Recommendations
- flour 约300 grams
- black rice flour 约150 grams
- yeast 3 grams
- qingshui appropriate amount
- Sarsal chinensis appropriate amount
- lard residue appropriate amount
- diced green onion appropriate amount
- soy sauce appropriate amount
- shisanxiang a little
- salt appropriate amount
- cooked soybean oil 2 tablespoons
- ginger appropriate amount
Steps for Black-meat bag
1
Two cups of flour, one cup of black rice and three grams of yeast。
2
Blend。
3
fermentation in warmth with water and soft noodles。
4
I've got the fermented pasta, the pickles I use, the scallops, the many aliases, the most common veggies, the pharmacological effects, and it's supposed to stop the bleeding. That's what it looks like. The flowers are purple。
5
I'm using the stinger that Mom picked up. It's over。
6
Cracked。
7
It's a slag of pig oil。
8
Cracked。
9
Pork slags, stings, ginger onions, 13 fragrances, salt, raw and ripe bean oil。
10
Smuggle evenly as a material。
11
It's a nice pasta。
12
The exhaust is divided into a small agent, rounded up and loose for a few minutes。
13
Take a noodle, open up。
14
Turn over, put the proper amount of pie。
15
With his left hand holding the noodle, he turned the noodle and wrapped it in his right hand。
16
Turning around, and finally a little bumpy。
17
Take off the bumps so that the skin is evenly thick and packed with a big bag。
18
One pack is ready, the mouth is down, it's ready to go into the steam pot, and it's ready for more than 10 minutes。
19
We're gonna steam the fire. We're gonna steam it for another 15 minutes。
20
The finished product。
21
It's thin, even, and it's covered。