Three-colour meat packs
By VicentaLakin
The sweetness of the mouthfuls of meat and corn grains is abundant。
Recipe Recommendations
- meat filling 100g
- flour 200g
- corn kernels 50g
- diced carrot 50g
- onion 20g
- yeast 3g
- salt appropriate amount
- pepper 1 scoop
- cooking wine 1 scoop
- vegetable oil 2 tablespoons
- lard 1 scoop
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Three-colour meat packs
1
The flour is mixed with warm water with yeast, rubbed into smooth noodles and awakened for an hour。
2
Corn grains and carrots are cut in reserve, and meat pies are mixed with onions and wine。
3
The boiler is then put in the vegetable oil, then into the pork oil, and then down the meat pie, with salt and pepper, and then with corn grains and carrots and curds。
4
The waking pasta is torn into small agents, a small one is to be flatted with a scepter, put in a meat pate, and from the beginning the buns are to be rounded up。
5
Ten minutes after it's in the steam pan again, the fire is 30 minutes away。
6
Load。
7
The sweetness of the mouthful of meat and corn。Three-colour meat packs Make Tips
The aim of the pig oil is to make the buns humid and the entrance soft。