The sauerkraut
By VicentaLakin
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for The sauerkraut
1
Flour, yeast, hot water in the basin, fertilized with fermented noodles, covered in wet cloths, while the tungsten is removed
2
(b) After washing the water, then pass the cold water and then cut it to shreds
3
(b) The boiler is filled with oil of appropriate quantity, the meat is cooked, the sauce, the salt, the neptunium is modulated, and the crumbs are plattered evenly
4
The pre-cut noodles are twice the size of the original, the finger-tip flour is poking a hole in the top, and they don't collapse and they ferment
5
(b) To remove the noodles from the mat, smooth the flour, then rub the strips, cut into a balanced formulation, and thaw into a slightly thin middle of the edge
6
(a) To take the appropriate amount of material on the skin
7
(a) In the form of a bag or a dumpling in accordance with their own methods
8
(b) Placing the packed dumpling code in a steam pan with a wet-skinned lid for 20 minutes, until the bun is slightly larger and rounder, and the fire starts and steams for about 20 minutes
9
Five minutes after the fire's down, the pan will be out。
10
The sauerkraut is steaming, it smells so good。The sauerkraut Make Tips
1. The amount of water in the face of yeast is adjusted to the intake rate of flour, which can be soft or hard, except that soft or soft fabrics are not easy to shape, hard or hard to shape and are evaporated. 2. Water is then made, it is not easy to produce water and tastes better. 3 With raw or ripe meat. 4. The time of the steam is adjusted by the size of the bag/task, and by the raw meat pie。