Scrambled meat and meat

By VicentaLakin

Scrambled meat and meat
A few days ago I went to Chongqing, and my stomach was full of Chongqing's spicy food, and when I came back, I wanted to eat something that tasted and didn't stimulate. Open the fridge and see this lovely cabbage. Take out a bag, get another frozen pork pie, as if I'd seen a big fat bun coming at me. Wow, I can't wait! Cutting, fried meat, cobbled, bagged, steamed. My mom and I worked very slowly. When it's almost dark, the fat, fat, fat little cabbage with a big steaming veggie is out. Bite, uh, it smells good. The cabbage gets warmed up twice, but it's a special meathead. I ate three in a row. I think it's worth a lot of work to do tomorrow morning

Recipe Recommendations

  • pakchoi 1 basin
  • pork stuffing 500 grams
  • flour 650 grams
  • White sugar for flour 10 grams
  • dry yeast 6 grams
  • cold water
  • vegetable oil 30 grams
  • salt 4 grams
  • soy sauce 30 grams
  • oyster sauce 15 grams
  • green onions half a piece of
  • fresh ginger 1 small piece

Steps for Scrambled meat and meat

  • Make Scrambled meat and meat step 0
    1
    Scrambled cabbage and pork dumplings are ready; meat is fatty and fatty, with a bit more fragrance than more; cabbage and meat dumplings are taken from the freezer room of the fridge, with the first room unfrozen
  • Make Scrambled meat and meat step 1
    2
    Flour, dry yeast, cold water ready, and a little white sugar can provide yeast with enough nutrients; flour can be used in high school with low-strength flour, which I use today, which is the kind of cake making, and the evaporation of dumplings is not as soft as the moderate and high-strength
  • Make Scrambled meat and meat step 2
    3
    THE WHITE SUGAR, YEAST, COOL WATER WILL BE INSERTED INTO THE BREAD DRUM, THEN THE FLOUR WILL BE POURED INTO THE BARREL, AND THE BREAD BUCKET WILL BE PLACED IN THE DONGING JD08 BREAD MACHINE; MY BREAD MACHINE WILL BE STRONG ENOUGH TO RUB 800 GRAMS OF FLOUR AT A TIME AND START THE "SLOPPING" PROCEDURE FOR 10 MINUTES
  • Make Scrambled meat and meat step 3
    4
    The noodles are so fermented that they will be removed, they will be rounded, rounded, they will be fermented in bread drums, they will be covered with inner and outer covers, they will be warm in the early autumn, they will be fermented in nature, and they will be fermented in a bakery when it is cold
  • Make Scrambled meat and meat step 4
    5
    (b) Handle the casserole when the noodles are fermented: cabbage washes through the excess water with cold water, shreds the end and drys the crumbs with its hands
  • Make Scrambled meat and meat step 5
    6
    Onion chops, ginger chops, break as much as possible
  • Make Scrambled meat and meat step 6
    7
    In the boiler, when the oil is 7 in the heat, the meat is poured into the pot, the shovel is distributed quickly, salt, soy oil, platinum oil is sprayed with colour, and onions and ginger amputees are poured into the cranium, and the fire cools, and the amount of cabbage and skin is taken into account
  • Make Scrambled meat and meat step 7
    8
    The cabbage enters the meat, evenly mixed, because it's ripe and can be tasted for salt or not
  • Make Scrambled meat and meat step 8
    9
    The fermented pasta is 2.5 times the original size, with a rounded drum on the top of the face, and a soft slap with the hand
  • Make Scrambled meat and meat step 9
    10
    (b) Open the noodles with the hand, with a flat air hole and a lass inside
  • Make Scrambled meat and meat step 10
    11
    The flour was placed on the panel where the flour was spilled, and about 50 grams of flour were gravitated into the flour, with no visible airholes after it had been cut, so that the evaporated buns or buns had a smooth surface
  • Make Scrambled meat and meat step 11
    12
    Cut the noodles into a flat-size agent, flattening them and tumbling them into thin, slightly thick pelts around them
  • Make Scrambled meat and meat step 12
    13
    (b) Take the appropriate amount of pie on the cortex and see how much of it depends on the individual ' s work
  • Make Scrambled meat and meat step 13
    14
    (a) To make children as they like, and as for how many tungstens as well as individual crafts, to eat in their own homes, to ensure that the soup is not lost
  • Make Scrambled meat and meat step 14
    15
    (a) The packs are packed in direct code and placed in a humid box, with an inflatable space in the bag, covering the lid for 15-25 minutes; the time is irregular, looking at the indoor temperature of the bag; and the condition and size of the bag is primarily: a slight increase in size allows the fire to start to steam
  • Make Scrambled meat and meat step 15
    16
    Because it's ripe, it just needs to be fertilized, steamed in the fire for 15 minutes, and gills for 5 minutes; the buns are too high, and the parts close to the pot cover are flat, but they don't affect the soft, salty taste。
  • Make Scrambled meat and meat step 16
    17
    Scrambled meat, soft skin

    • Scrambled meat and meat Make Tips

    1. cabbage can be washed with a large amount of water on the market, distributed into bags after passing the cold water, and frozen refrigerators can be kept for a long period of time, but it can be saved if vegetables are cheap for four seasons a year and are unwilling to eat frozen or waste electricity; 2. The proportion of vegetables and meat is not fixed, as they like. My family prefers to be cooked with this non-fresh vegetable, so that the pie is so salty, it doesn't taste like meat, and the broth penetrates into the vegetables, and it doesn't taste dry; the time of steam is determined by the size and fire of the bun。

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