Spring sauce meat buns
By VicentaLakin
It's springtime, springfalls in the south are coming up to the north, first paying $15 a pound, now dropping to $5 a pound. My husband is a southerner and loves springs, so every spring, all kinds of spring food appear on my table. It's like today's cuddle of spring sauce, a combination of food from the north and the south, looking at black and red with no special features, biting, fragrance, stinging and lumbering。
Recipe Recommendations
- medium-gluten flour 500 grams
- spring bamboo shoots 1.5 pieces
- pork belly 500 grams
- Black fungus soaked 1 bowl
- dry yeast 5 grams
- warm water 290 grams
- oil appropriate amount
- soybean paste 3 scoops
- sweet sauce 3 scoops
- green onions 3 trees
- starch a little
- white sugar 10 grams
- salt a little
- soy sauce a little
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Spring sauce meat buns
1
Flour, dry yeast, a little white sugar, warm water in the basin; warm water is about 40 degrees of water, with a little white sugar contributing to the better growth of yeasts; flour has different intake rates and, in uncertain circumstances, water can be added on a case-by-case basis; the face of a steam bag can be soft, a little hard, a little last plastic, a little softer, but softer, which can adjust the amount of water depending on the person ' s preference。
2
The chopsticks are then mixed into a smoother face, and the fermentation of the base in warm and humid areas is covered by the shampoo。
3
The fermented pasta handles the material: more flowers, fresh spring skins, five minutes of fresh salt water and cold water, so that the acid can be removed from it; the hairy blackwood ears can be left unattended and the onions can be put more。
4
The skin of the bouquet can be removed and frozen in the freezer to keep the skin frozen in the future; the fat meat can be cut into one centimeter-sized tinkles, and a small amount of starch will be applied to the thin meat, so that it will taste particularly tenderly, the outer layer tastes freshly and the inside is juicy。
5
Spring is first sliced, then cuttin, sizes like pomegranate seeds, onions, and black wood。
6
Soy sauce and sweet sauce are ready; soy sauce is fermented with soybeans, and soy sauce is fermented with wheat flour with slightly different tastes and tastes; soy sauce is sour, and the sauce is sour, and sweet sauce adds sweetness, if not a spoonful of sugar。
7
When oil is down in the frying pan and 50% hot, the fat and a quarter of the onion fall into the pot until the edge of some of the fat is yellow。
8
Pumping the scrawny platinum into the pot to make the platinum surface white, but the inside is not ripe。
9
The stinging and the wooden ear were thrown into the pot; the sting was especially oiled, and almost all the oil in the pot was gone。
10
Find a small spoon for dinner, soy sauce and sweet sauce at 1:1; I've got more than three spoons each。
11
With shovels, the sauce is quickly blended into the vegetables, tastes salt, and soy sauce, which is not released if you do not want a deeper color。
12
Turning off the fire and pouring the onions into the pot, evening it evenly, and cutting the pate from the bottom of the pot without a bit of soup, only a little bit of oil leaking out of it; and then the pate can be eaten directly, and the rice mixed with the cobblers will be fragrance, and I can't help but eat a few sips, which are too fragrance, and then it will cool。
13
The pasta is 2-2.5 times the size of the pasta, and the finger-tip flour piercs the top of the pasta and does not collapse。
14
It lifts the noodles, it's very well organized at the bottom, it's full of gas holes and it smells of sour fermentation。
15
Two flours (out of weight) were spread on the panel, the face was placed on the panel for five minutes, the face was soft and light, the face was cut open, and no visible air holes were visible on the cross-section, so as to ensure a smooth and delicate surface of the steaming bag or bun。
16
Noodles grow in strips and cut into a balanced formulation; the size of the formulation determines the size of the bag, which can be adjusted as you like。
17
A modest amount of flour is distributed, the agent is flattened and then condensed into a slightly thin, slightly thick pelt on the edge。
18
A proper amount of cuddly sauce in the middle of the skin, depending on how you do it。
19
Wrap it up like you like。
20
The package code is placed in a steam pan with a evaporated or steam pad, with the lids fermenting for 15-30 minutes twice, depending on the temperature of the environment; the summer heat, with two rounds sometimes taking 10 minutes, without heating in the north of the spring, with two rounds 30 minutes also possible; the buns are more round than they are, and a little swelling opens fire because the coating is ripe and the steam above is 12-15 minutes, and the size of the bag is seen to adjust the time; after the evaporation five minutes, the pan is released and the skin of the bag is smooth。
21
Spring sauce, meat buns, soy sauceSpring sauce meat buns Make Tips
1. The piping of the soy sauce is soy sauce and sweet sauce, which are not present in this taste; the two sauces can be easily purchased in supermarkets; the amount of the sauce is 1:1 and can be adjusted to the size of the sauce and to the taste you like; and the face of the buns can be fermented, fermented and fermented and fermented and fermented, and the bag can be evaporated; and the springs in the pies can be adjusted with four seasons a year, such as eggplants, sips, potatoes, carrots, etc。