Pork sour bun
By VicentaLakin
i suddenly want to eat buns today. i'm just resting at home. my sister's coming, too! make something different! the bun says it's a bit of a problem, not my table. advertising time is up again, and friends who like novels can download qq to read, advertising woman's record, and i'll do it。
Recipe Recommendations
- flour 4 cup
- yeast 5g
- pork stuffing half a catty
- Cuihua Chinese cabbage 2 bags
- spinach the 3
- vegetable oil appropriate amount
- pepper appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- shisanxiang appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Pork sour bun
1
four cups of flour with 5g yeast。
2
Three spinachs, with an appropriate amount of water added to the cuisine。
3
Spinach juice and noodles, rubbing them in smooth noodles。
4
It ferments to twice the size of the noodles on the hot pot。
5
Pork dumplings unfrozen, margaritas cut。
6
Vegetable oil in the pot, precipitous peppers in the pot, porcelain oils in the fire, peppers out of the pot, and dry。
7
Onion flowers, sauce, oil, wine, 13 fragrances, evenly mixed。
8
The boiled meat is mixed with cooled vegetable oil, salt, chicken sperm, and clockwise。
9
The sour vegetables dried up and added to the pork。
10
Grab your hands. The pork is ready。
11
A double roll, a exhaust, a roll
12
Split into small agents。
13
Let's wrap it up。
14
Absolutely thin。
15
Pack it up, steam pot。
16
Fifteen minutes after the fire broke, three minutes after the fire went off。
17
Out of the pot. It's ready
18
Ha-ha, so much, the fermented face, the fermented color has changed。
19
It's a bit of a pork pie this time, so I stuffed every bag。Pork sour bun Make Tips
When you rub your face, you just add a little flour to the surface, and I have a lot of flour that I might be rubbing in, and it's so thin that the steaming buns don't look as soft as a bun。