Bean bag

1

First, the required foods are ready, and then they are weighed back。

2

The yeast is released with warm water and pours into the barbed flour。

3

Add fresh water and smooth noodles。

4

The fermented pasta will increase in size, and the internal structure of the tissue will be fermented by the presence of many delicate beehive holes。

5

Take out another round of lasagna and then relax for 10 minutes。

6

It is divided into seven equals, one of which is about 35 g, the size of which can be determined by its own preference and the size of the container, and then the soybeans are divided into seven, one of which is about 12 g。

7

Take a pasta in the form of a roulette, split it into eight equals, cut out a small mouth, go up, down, around, split it evenly, so it's easier to do it, then squeeze the two sides of the one. Together, by analogy, put the soybeans in the middle and wrap them with chopsticks。

8

Soybean sandbags should not be steamed immediately, but should first be in the cage box for 20 minutes, until they become fat and white and fat and grow in size。

9

The pot is filled with a proper amount of water, and the cages are placed in a lid. This time, the kerosene canister is used, the first steaming of the fire starts, the first eight minutes, the second five minutes, and the last five minutes when the fire is shut down。

1. The water intake of flour is influenced by environmental, seasonal, geographical and so forth, so the amount of clean water should not be added in full at once, preferably in a small number of times, and the warm water from the yeast must be calculated in the total amount of water consumed. 2. Packed soybean sandbags should not be steamed immediately in the pot, but must be diarrhea before they can be evaporated. Otherwise, the soybean sandbags are prone to failure and affect taste. 3. The exact time of steaming on the pot is also related to the size of the soybean sandbag and the potware used, all of which are timed to begin with the gas。