I'll be back
By VicentaLakin
Recipe Recommendations
- Folium artemisiae argyi appropriate amount
- flour appropriate amount
- dried bean curd appropriate amount
- mustard appropriate amount
- salt appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
Steps for I'll be back
1
Aie fights into juice。
2
Flour, ale and yeast are placed in the chef ' s face bowl, with one or two shifts and noodles for about 10 minutes。
3
fermentation in warm places with a lid on it。
4
Fermentation to twice the size。
5
Bean dry and gravy。
6
Doudou Chetin。
7
Chettin。
8
The boiler is boiled, boiled with soybeans and squeezing for about three minutes, with a proper amount of salt, pepper powder and raw screech, and the buns are ready。
9
The fermented pasta is divided into medium-sized agents。
10
Take a formulation and crush it into a thin mid-heavy patch and put it in the material。
11
Counterclockwise is wrapped in buns。
12
Once all is done, the second time, 15 minutes, more than 15 minutes of steam, five minutes of evaporation, and five minutes of slow exposure。
13
The finished product。