I don't know

By VicentaLakin

I don't know
it's the most distinctive thing in the world. in addition to drying, crumbs, souffles, meat is fat and not tired, the greatest feature of this is the need to have duck chips and soup when eating old meat. it's said that li shi-min ate a lot of food in the day; it's wonderful, wonderful, i don't know, it's good in the world。

Recipe Recommendations

  • ginger 5g
  • dried chili 20g
  • pepper 50g
  • geranyl 30g
  • cinnamon 40g
  • octagonal 20g
  • Baikou 3g
  • nutmeg 2g
  • soy sauce 3g
  • soy sauce 8g
  • oyster sauce 6G
  • white sugar 6G
  • salt 6G
  • chicken essence 2g
  • baking soda 4g
  • pure water
  • lard 15g
  • pork leg 2000g
  • high-gluten flour 1500g

Steps for I don't know

  • 1
    high-banded flour 1500g。
  • 2
    salt 6g。
  • 3
    eat little soda 4.5g。
  • 4
    when the above ingredients are evenly mixed, the warmer water is 680g, starting with the surface。
  • 5
    Noodles rubbed to the surface smooth, not sticky. Get in the fresh bag and wake up for about 30 minutes。
  • 6
    Piggy oil mixed with flour and made of soy sauce, which is available for more than 30 minutes. Soy sauce: Flour 1: Pig oil 3. The tarp can be sealed into the freezer and, as long as it is free of water, it can be kept constant over time。
  • 7
    Wake up the noodles, start rubbing them for seven to eight minutes, and you're gonna have to rub them out. Scratch effect: smooth surfaces, soft hands, soft hands, strong feet, strong. It is then divided into two and a half; half and four fractions。
  • 8
    Take a small piece of long, thin, even stripes, approximately 14 to 16 centimetres wide and 120 centimetres long. (Credible presses)。
  • 9
    Then we'll put a soak on the face and start with a roll (when we're curling, pull and roll)。
  • 10
    Grace。
  • 11
    Tilts in curly, threaded, tight。
  • 12
    Squeeze it with an index finger and a thumb and twist it into an equivalent two-part agent。
  • 13
    Put the agent on the face case, hand in hand, follow the thread, spin it down to the pie。
  • 14
    with a crutches, a thin, flat-sized piece of cake, approximately 12 cm in diameter。
  • 15
    Two sides of the embryo are brushed with oil and then placed on the base pan to the surface yellow, mainly for the purpose of colouring. Branding time: about one minute each。
  • 16
    Boiled cakes, roasted in ovens, temperature controlled between 220°C and 240°C. Three to four minutes, depending on the size of the fire, and three to four more minutes。
  • 17
    Ginger pellets, dry peppers, peppers, fragrances, cinnamon, eight-point matching。
  • 18
    Ginger and spices from the previous step were packaged into halogen packs, so as to tighten their mouths. Putting in water for about 20 minutes so as to remove the smell of halogen。
  • 19
    It's gonna be raw, old, sculpted, platinum oil, and chickens in proportion. The salt should not be added, but it should be added to the aroma after the halogenated fragrance。
  • 20
    Get ice sugar and white sugar in proportion and get ready to fry sugar。
  • 21
    No water. The stove fires, cold oil in the cold boilers (a small amount of oil, the ratio of oil to sugar is 1:10), ice sugar, and it's always fried. The old sluice is used to make ice cream and soybeans for hours, and the sugar continues to be fried with white sugar, which is made of caramel-coloured syrup, with the same amount of boiling water when the thin bubble rises, which is quickly mixed, and when the syrup and water melts off the fire。
  • 22
    you're gonna have to use three-fifths fat and seven-point-skinned fresh pork, and you're gonna have to change it to about 200 g。
  • 23
    Pumping meat into cold-water pots, burning the fire, squirting water for five minutes, removing the smell of blood. They are extracted into cold water basins and washed dry。
  • 24
    Clean up the halogen pan, put it in the halogen pack, put it in meat, put it in cold water, water the amount of which happens to be free of meat and can float it so that it doesn't touch the bottom of the pot; then pour it into the fried sugar. After the fire has burned, the spices will be poured into the halogen pan, replaced by the halogen, so that the halogen can smell it, taste the halogen soup, and add appropriate salt. halogenate 30 to 40 minutes to burn (one-off chopstick penetrating through a piece of meat, i.e. ripe)。
  • 25
    Turn off the fire, put up the cover. Keep the meat in the halogens for 1 to 2 hours, so soft at the entrance. Take it easy. So, the halogen is finished. Caution: If there are fewer halogens and less halogens, then halogen impregnation may not have a soft effect after the last fire. So we're going to have to change it to a microfire for 40 minutes after the middle fire. Until the meat is so soft。
  • 26
    We're done with meat, with lettuce and with a hot sauce we like! Come on, let's go. The rich pot says, "There's no breakfast that can't be solved by a meat trap." If you have to say yes, it's two

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