Big gravy
By VicentaLakin
Recipe Recommendations
- kohlrabi a
- pork stuffing 300g
- flour 500G
- oil appropriate amount
- salt appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- chives appropriate amount
- yeast appropriate amount
- Aluminum-free baking powder appropriate amount
- salty fragrance
- steamed
- an hour
- ordinary
Steps for Big gravy
1
The yeast powder is evenly mixed with flour, and the warm water not exceeding 35°C is mixed into granulates in the form of a skin sheet on a smooth face cover, where it is placed with a waking hair。
2
A small amount of salt is squeezed and dried by the headbrush。
3
Pork chops to pieces。
4
Combine the cut head with pork, add all the sauce and oil, and mix in one direction, with a small amount of fresh water if it feels dry。
5
The noodles fermented twice as big and put them on the panel to grow bars。
6
Cut to the same size。
7
It's made of thin pieces on the middle side。
8
Put it in the modified material。
9
Wrap it up。
10
The steaming pots are then put into the meat packs, with a gap in their placement。
11
After the fire had broken, 15 hours of steam had been shut down and three minutes later the pot had been set up。
12
It's finishedBig gravy Make Tips
1. When the head is strewn with water, it is dry, too dry to eat, and it is dry to add a small amount to the water. 2. Plots are mixed in one direction, and the buns taste good。