Pork sour gravy buns
By VicentaLakin
I was busy at home today, thinking about my grandmother's bun of pork sour sauce, trying to try and learn it, and it worked。
Recipe Recommendations
- flour 1000g
- water 450ml
- yeast powder 10g
- pork stuffing 350g
- sauerkraut 500G
- vermicelli appropriate amount
- onion 2 trees
- Jiang a small piece
- garlic 5 small petals
- salty and fresh
- steamed
- an hour
- simple
Steps for Pork sour gravy buns
1
Ten grams of yeast are to be poured in warm water and a proper amount of water is to be added to the face drums, with hair drums and a healthy face。
2
Powders need to be blistered with water, which is then boiled with boiling water and cut to shreds。
3
Clean up the sour vegetables, dry up the water, and chop them on the menu。
4
Scratch the sour crumbs and pour them into the pork pie。
5
Please rub your face and grow a strip, cut into two dumpling-sized squeaks, and fold it into buns。
6
Put the bag in the skin and squeeze it into a bun。
7
When appropriate quantities of water are placed in the steam closet, the bag is put in, the boiler boils for about 15-20 minutes, and the boiler is set up in five minutes。
8
The buns are evaporated with tomato cucumber egg soup。Pork sour gravy buns Make Tips
1. The face of the evaporation package must be operated with warm water, which tends to wake up. 2. The powder bar must have an early bubble, and then the hot water will be burned and the cold water will be cut into small reserves. 3. Turn off the fire when the package is evaporated, do not immediately take up the pot, and do so in five minutes, so that the steamed bag does not shrink back。