Celery bun
By VicentaLakin
Make buns with meat, fry and steam. The celery is fragrance, the pork is smooth, it's thin, it's fresh and it's fragrance。
Recipe Recommendations
Steps for Celery bun
1
Fresh pork, with fat, yeast powder dissolved with warm water。
2
First, the pasta is sprayed with a small amount of salt, then the white sugar is dissolved with warm water, then the yeast is added, and the flour is mixed into a swirl and replaced with hand and flour。
3
Scratch it to smooth face. Put your face up in a fresh bag. The heat takes about half an hour, about an hour in cold days。
4
Make the paste, wash the celery, cut the pork。
5
Pork with a small amount of wine, a spoonful of water, and a meat grinder。
6
Celery, go get extra water。
7
Celery dry, cut the end
8
Garlic fragrance and sauce。
9
The celery is fed with pork, a spoonful of powder, five minutes of barter and 10 minutes of freezer。
10
Take out the noodles and strip them and cut them into even-sized agents。
11
Skin, not too thin。
12
This stuff has soup juice. It's better to shut up。
13
Set it up for half an hour, wait for fermentation。
14
The bun gets big, fermented and hot oils are put in the pot。
15
The small fire was burned for about a minute, with a bowl of fresh water, covered with a fire and boiled to the point of oil (about eight minutes)。
16
Transparent lids can see dry water, hear oils, and non-transparent lids depend on oils. The ceasefire cap was opened a few minutes later。
17
The finished product (fried buns)。
18
Steam's softer. Fermentation is good. Cover the fire for 12 minutes。
19
The fire evaporates for 12 minutes and the false cover is out for 3 minutes。
20
Completed product (evaporation package)。
21
It's soft, it's soft, it's soft, it's smelly。