Corn pasta
By VicentaLakin
Corn pasta buns, pasta for the Northeast. No pictures of the material were uploaded, because you could use it on a population basis, and this time two kinds of material, pork sour and sauerkraut eggs, were packed。
Recipe Recommendations
- cornmeal 150 grams
- flour 100 grams
- meat appropriate amount
- sauerkraut appropriate amount
- yeast appropriate amount
- baking soda appropriate amount
- sour and salty
- steamed
- an hour
- simple
Steps for Corn pasta
1
The maize flour is burned in the form of water, which is just as good as when it is slowly added to the water and when it is not adhesive。
2
When the corn face is cooled with flour and hydrolysed yeast, no additional water is required。
3
A small amount of soda powder is added in an hour after the fermentation of the good corn flour and the splitting of the small agent is ready for the wrap。
4
It's soft to wrap the fabric, and it's like a bag, but it's just underneath。
5
Prepare a pot of water, fill the drawers, or cabbage, or corn leaves, because the face is so soft that it will collapse directly, and it will be ready for 20 minutes。
6
The finished look。