I've got a meatloaf
By VicentaLakin
It's almost New Year's, and it's time for the family to steam their buns, and today it's time to steam them again. We're a big family, so every time we have a bun or a pack, it's 10 pounds of flour, 10 pounds of rice powder, it's not easy to steam in the city, so we have to steam the stoves in the country
Recipe Recommendations
- flour 10 pounds
- Dried lettuce appropriate amount
- minced pork 10 pounds
- yeast powder 20g
- water appropriate amount
- onion appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
Steps for I've got a meatloaf
1
The dry-cleaning is cut to shreds, and the chewing is a bit thicker。
2
Scratch it
3
Chon Chem
4
Pour onions, ginger and tattered meat into the dry, with a proper amount of salt, chicken and wine, ready to mix, more stuff, with a bigger basin. (The amount of the sauce is determined by meat and drying. I'm not sure
5
Just mix it up
6
The yeast powder is fermented twice the size of a warm place, filled with bubbles, and is then fermented。
7
Take out the fermented pasta, use the fermented pasta, air it out, have a bigger noodle, so that it can be plattered in lots, and the covered of the fermented face can be lax for 15 minutes。
8
Put the noodles on the rise。
9
Scratch it into a small agent of similar size。
10
Take a small agent and round it, and remember it with both sides thick and thin。
11
We'll just have to mix it up
12
I'll pack a dozen first。
13
Put all the packs on the steam cage, boil them in the pot for about 18 minutes
14
It's New Year's. White buns need red, but red is best to throw them away。
15
Today's my first bag. It's still good。I've got a meatloaf Make Tips
The fermented noodles need to be put in warm places, and it is a very suitable place in the countryside to cover them with cotton and put a hot water bag on the side。