How to make ♪ ♪ Scrambled meat buns ♪

Recipe Recommendations

Semi-fat and lean pork a pound
cowpea a pound and a half
flour 750 grams
peanut oil appropriate amount
salt appropriate amount
soy sauce a spoonful
soy sauce a little
soy a little
pepper a little
chicken essence a little
sesame oil a little
spaghetti sauce a spoonful
onion a
white sugar a small spoonful
yeast 5 grams
edible alkali 1 gram

original
burn
ten minutes
simple

Steps for ♪ ♪ Scrambled meat buns ♪

1

We'll get the meat on half a day in advance. Porks are cut with a little bit of salt, raw sauce, old smoke, pastry oil, pepper powder, chickens, onions and bouquets, which can taste a little bit heavier than the chowder。

2

Flour is placed in yeasts, alkalin, sugar, a little bit of fresh water, with chopsticks or hand-to-hands in the state, so that there is no more dry powder on the base. You can add 10-15 grams of edible oil if you want to have a more delicate hair. The fermentation is fast in the summer, and the yeast can open it without warm water. The edible alkalis are intended to combine the acids produced by high fermentation in the summer。

3

Scratch the face, and after 10 minutes of awakening, continue to scrawny the face. Because of the high temperature, the fermentation began before the lumber. Put a hold on it and wait for the noodles to be twice as big。

4

During the pasta fermentation, the beans were washed, watered, softened and then extracted。

5

It's cool。

6

Cut。

7

The bean is poured in early with oil and pasta, and then modulated with soy oil, a little salt and chicken sperm. Rewind the delicious meatloaf, evenly。

8

The front is twice as big。

9

Spread out the gas in the dough。

10

Separated into 12-perfect agents。

11

Crush and crush。

12

It forms a slightly thin circle on the middle edge。

13

Put as much as you can。

14

The skin of the skin is folded together with both hands, then the head is squeezed with the hand, then the limbs are squeezed out with the thumb of the index finger。