Pork bun
By VicentaLakin
The cuisine is made out of green vegetables, which are soft in quality, with entry slag, with appetizers, spleen and blood. And the scent of the fragrance spread out at the tip of the winter was so strong that it spreads forth from the house and brings it on its way, and the fragrance is clear, and wherever it is, the rest of it remains。
Recipe Recommendations
- pork belly 1250g
- delicate winter tip
- green onions 100g
- laojiang 80g
- shallots 100g
- cooked vegetable oil
- sweet sauce 2 spoons
- soy sauce half a spoonful
- soy sauce 1 spoon
- pepper noodles a little
- chicken essence a little
- cooking wine 1 spoon
- shisanxiang appropriate amount
- flour 1500g
- water 750ｇ
- white sugar 50g
- yeast powder 15g
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork bun
1
A few more times to wash the food, to tear out the staggers, tow the water, tow the crumbs, torn the onions, cut the flowers on the onions, and I broke the pork outside。
2
The cuisine is in the pot, the onions are fried with ginger。
3
Frozen after pork。
4
Dried water, added wine。
5
Pills, old, raw, sweet noodle sauce, keep going。
6
Join the winter tip。
7
Scrambling evenly, with pretzels, 13 fragrances, chickens, second seasoning。
8
Turn off the fire, put onions and flat。
9
Fill it up and cool it in the fridge for more than half an hour。
10
Temperature water is mixed with yeast powder, modulated for five minutes, flour is placed in white sugar, yeast and fermentation is twice as large。
11
Hand-stamped, flatted, ventilated。
12
Split into small blocks, press the pressure, and the platinum is rounded and wrapped into the material。
13
It fermented twice for about 40 minutes。
14
Eighteen minutes, five minutes。
15
Out of the pot。
16
Tastes good。
17
It's delicious。Pork bun Make Tips
My family likes to use bouquets and tastes better. Noodles are salted, the pies are not salted, and it's better to add a little bit more