Pork onions
By VicentaLakin
Lazy Dragon is a pasta staple that we northerners often eat, and it's nice, full, soft, easy to make, cheaper than buns, better than buns, so my family can eat two or three meals for 10 and a half days. It's good to eat hot or cold or to fry the rest of the lazy dragons in the pan. Lazy dragons are good, but they do not require too much technical content, and the meat is small enough for their own taste. To soften the skin, the hair is the only key point. The traditional hair is more fat, but today more young people are less fattening than dry yeasts. It's a little trick when you use a dry yeast, which is a little bit of sugar, a little bit of nutrient for the yeast, so that the dough can grow fast and good, and the finished product can be smooth and soft. This method applies not only to today ' s lazid lasagna, but also to the Chinese dots like buns, rolls and buns. Even if you were White, you'd do it proportionally
Recipe Recommendations
- high-gluten flour 500 grams
- low-gluten flour 300 grams
- pork stuffing 500 grams
- yellow onion one
- dry yeast 8 grams
- fine sugar 10 grams
- cold water 450 grams
- vegetable oil 20 grams
- soy sauce 30 grams
- oyster sauce 30 grams
- salt appropriate amount
Steps for Pork onions
1
Flour material is ready, and I can use flour and flour, which I use this time, either in the middle or in the thick; a little white sugar can be used to ferment the fermentation, and now cold water can be used to rub the face with warm water, which is low in the cold room; and dry yeast is about 1 per cent of flour
2
(A) TO WEIGH ALL MATERIALS INTO THE BREAD DRUMS, THEN PLACE THE BREAD DRUMS IN THE JD08 VAN IN TONJORN FOR 10 MINUTES, INITIATE A "PASTE" PROCEDURE, WITHOUT DRY POWDER AND SOME FERMENTATION, REMOVE THE MIXER BAR, ROUND THE FACE, COVER THE INTERIOR AND EXTERIOR, FERMENT THE SURFACE FOR ABOUT AN HOUR, AND SEE HOW THE TIME IS ADJUSTED; IN A LOW-TEMPERATURE ROOM, THERE MAY BE A FERMENTATION PROGRAMME WITH A BAKERY; WITHOUT THE BREAD MACHINE, THE HAND-PASTE CAN BE COVERED WITH WET CLOTH OR SEALED COVERS
3
Waiting for the fermentation to deal with the material: a fat pork pie with a yellow onion head; a little fatter in the onion; and a yellow purple onion, as long as it is juicy
4
(a) Placing of sauce, beryllium oil, vegetable oil, which is salined and evenly mixed according to taste; onions cut first with silk and cut small pieces of crumbs, so that no water is required in the onion because it contains moisture
5
(b) Cutting up onions should not be mixed into meat, before they are used, to prevent soup from coming out
6
The pasta is 2-2.5 times the original hour, the hand-shocked face of the face is ringing, the finger-stamped flour is pierced on the top of the face of the face, it is not collapsed and it is fermented successfully
7
Take the dough out on the flour board, rub it down with your hands, and make it into a rectangular large slice of about 3 meters thick, and wipe the pork onions evenly. On the face, all around
8
From one side to the other, the seal is pressed down
9
(a) The size of the steaming pot shall be such that the face roll shall be constricted by hand into an equivalent of equal size, and the small rolls shall be tightened at both ends, so as to prevent the leaking of the plume during the steam
10
(b) Fill the steam pan with sufficient water, and in the case of the steambox, fill the drawer with a roll code on it, with an expanding space in the middle and around it, with a lid on it, with about 20 minutes of hair
11
The volume is 1.5 times larger, steamed in the fire, steamed for about 25 minutes, and looked at the thinness of the volume to adjust the time; before the time comes, do not rush to open the pot, 5-10 minutes before opening the cover and the surface is smooth。
12
Pork onions, soft and multilayeredPork onions Make Tips
1. Medium dots such as lazid dragons can only be used with a tweed; 2. Because onions are rich in juicy water, not too much water should be poured into the meat pie to prevent the skin from crushing and not rising during the evaporation process; if you use the bag or dumpling, more water can be pumped into the plaster with the appropriate amount; 3. The tweaking time will be adjusted by the length, thinness, size, firepower of the latte, and the thicker the leper will take longer to steam。