Soushi Kita
By VicentaLakin
Recipe Recommendations
- high-gluten flour 1500g
- carrots 3 pieces
- eggs of 3
- fungus 15g
- sweet potato vermicelli 200g
- Flammulina velutipes 300g
- shrimp skin 100g
- oil appropriate amount
- sesame oil a little
- salt a little
- MSG a little
- soy sauce a little
- onion a little
- Jiang appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Soushi Kita
1
The water temperature is around 37,38 degrees and the yeast powder is mixed evenly with chopsticks。
2
When you've got a nice face, you'll be able to wrap it around an hour。
3
Put a warm water on the ears and bars。
4
Purge, boil, boil. A minute after the boiler is opened, the leachate is released。
5
The golden mushrooms were removed from their roots and boiled water was dryed for two minutes。
6
Gold needle mushrooms and wooden ear shredding。
7
Powder is soft and scrapes are found。
8
Carrots go to the skin wash and wipe it up。
9
Eggs are so fried。
10
Shrimp-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin。
11
Shrimp skin and eggs and chops together。
12
Combine all the food into peanut oil, perfume, salt, smelt, ginger onions, all of it。
13
A bit of flour on the panel, plus small sodas and powdered powders, were mixed around five grams each。
14
Flour mixed with little soda and powdered flour and into fermented flour will be reconciled and awakened for about 20 minutes。
15
Pack。
16
Wrap it up and cover it up for another 20 minutes。
17
Take the steam pot, and the bun will be ready in 20 minutes。
18
Lovely big bun。Soushi Kita Make Tips
1. As shrimp skins are released, the salt must be properly distributed. The salt will last, or the soup will be easy. 3. The steam closet shall be oiled with a brush so as not to stick the pot。