Shanghai
By VicentaLakin
It's funny to think about the first time I ate a bag of raw buns and soybeans in a breakfast shop, biting it down because of too much soup, squirting it to the handsome guy sitting across the street, and it's so embarrassing that I can't forget
Recipe Recommendations
- pork 500G
- meat jelly 500G
- ginger 12g
- sugar 20g
- salt 10g
- sesame oil appropriate amount
- starch 25g
- pork skin 500G
- onion appropriate amount
- ginger slices appropriate amount
- yellow wine appropriate amount
- low-gluten flour 300g
- high-gluten flour 150g
- water 200ml
- yeast 3g
Steps for Shanghai
1
The finished one。
2
500 grams of 3kg water, onions, ginger, yellow wine, boiled water for 30 minutes to get it cleaned up。
3
Brush the boiled flesh with a cuisine or blender and then put it back in the water。
4
Boiled with a small fire for two hours, which resulted in the removal of the impurities and the pouring of the skin into the container. When it's cold, put the freezer block on it。
5
The meatloaf and the spices are then slowly smoothed with water, which is then smoothed with a broken thaw and frozen in the fridge。
6
put all the pasta material together into three lights, put a little oil outside and wake up 30 minutes later. flows flatten into a small group of 30 g, then rounded into meat. meatloaf and skin frost are removed from the fridge。
7
the condensed skin freezes and is then mixed into the meat. the 30-g small crotch packs of meat。
8
Like a bag. A small amount of oil is poured into the pot, hot oil is poured into the pot, and the fire slowly burns the bottom to yellow. Fried to a raw bag, slowly swelled, turned to a little fire, spilled into sesame。
9
Add hot water to half of the frying pack and boil it for seven to eight minutes。
10
Just put onions on before you go out。