Fudun of the Fifth Valley
By VicentaLakin
In the past, there was a restaurant at the corner of the street where children wanted to eat, and they wanted to eat at one end of the street. In special times, they would never leave, even if the delivery was not safe。
Recipe Recommendations
- corn flour 200g
- flour 100g
- yeast 3g
- during the day appropriate amount
- Saute Saute with Mixed Vegetables 1 set
Steps for Fudun of the Fifth Valley
1
preparation of 200g corn flour, 100g wheat flour to be added to the right amount of sugar according to individual preferences。
2
A warm watered yeast, added to the flour, mixed into dry flour, and made up of flour, softer, so that it can be fermented quickly in a baker or oven。
3
The fermented forehead removes the exhaust, which is not refuelled, so some flour is also needed to rub the face and avoid sticky hands。
4
The noodles grow, evenly divided into a number of small noodles。
5
And take a noodle, smooth it, round it up, then press it out of the middle with the thumb, and crush it into a nest, and squeeze it evenly, and it is thinner。
6
All the dough is ready, the water is in the pot, the face is in the steam closet, the fire is burned, and the fire evaporates for 15 minutes。
7
And at this point, we're going to have a wedge that's going to have to be cut into a little ding, which is easy to fit into, and free to like, and then we're going to fire, and we're going to fry out and we're going to steam out。
8
IT'S OK TO PUT A WELL-MADE WEED IN THE NOODLE, AND THE TABLE IS ALSO THE RHYTHM OF INSTANT SECOND LIGHT, AND EVERYONE THINKS IT'S DELICIOUS, SOFT AND SWEET, AND THE FIRST TIME IT'S QUITE SUCCESSFUL, IT'S A FAIR SALE, PROBABLY BECAUSE OF THE FERMENTATION。