Porridge pork buns
By VicentaLakin
Found some pickles in the fridge. They were dug in the ground in the spring. They're used to pack stoves. They taste good。
Recipe Recommendations
- flour 2 bowls
- pork 1 block
- leek 1 handful
- Shepherd's purse appropriate amount
- oil appropriate amount
- salt appropriate amount
- Weijixian soy sauce 1 teaspoon
- chicken essence appropriate amount
- yeast powder appropriate amount
Steps for Porridge pork buns
1
The pork wash drys the moisture, cuts into little ding, picks up the sauce, and the yeast is drawn with warm water into the flour and fermented in warmth。
2
The thaws are unfrozen and immersed with water for a while before they are washed and shredded。
3
The herbs are cleaned and shredded。
4
Put the herbs, the meatcrackers, the pickles in the clean pots, with peanut oil, the taste of soy sauce, salt, and the chickens finely modulated to the ground。
5
The noodles are fermented。
6
Scratch the noodles, scratch the strips, cut the agents, and make the cakes。
7
Take a cake and put it in a bag。
8
Packed buns。
9
No sticky pots with a layer of oil and little fire in the bag。
10
Hot water is added to the bottom and boiled to the bottom of the soup by two thirds of the bun。
11
Completed Chart
12
Completed Chart
13
Completed Chart。Porridge pork buns Make Tips
When it's fermented, rub it properly. Don't rub it too big. Watch the pot when you're finally getting juice。