Home meat
By VicentaLakin
Cooking is always a standard for considering what to do with the materials that are available in the home and the taste that the family likes. Today's meat platinum is the same: there's peppers, bouquets, and so on, and there's too much halogen, and if you want to change your taste, you'll make a meat platinum, just like the skin of the skin。
Recipe Recommendations
- flour 500G
- yeast powder 5g
- sugar 40g
- warm water 250g
- pepper appropriate amount
- diced pork belly appropriate amount
- green onion appropriate amount
- aniseed appropriate amount
- salty and fresh
- fried
- an hour
- senior
Steps for Home meat
1
This bag of flour is two pounds, I use one pound, the yeast and flour ratio (in grams) is one hundred, sugar is one tenth of flour, sugar can be reduced, depending on the individual acceptance. It then warms the water and the surface, slowly adding it, rubbing it in a smooth face, covering the film, fermenting the oven for 40 minutes with the fermentation function, or fermenting with warmness. Where there is a need for water and surface, no one-time water should be added, depending on the need to increase or decrease, and the amount of water in the formula is not the only criterion for reference。
2
Onions and peppers, fried。
3
Five flowers and meat. I'll make a fat fork and eat the rest. There's no available five flowers to fry: five flowers to cut the water, put it in the basin, make it bigger and make it for half an hour. These fragrances, if they're not big enough, then they'll go straight into the pot with fork or sauce, with salt, sugar, pepper powder or fragrance, with fragrance cuttin and onion pepper。
4
The noodles fermented in about 40 minutes。
5
Torn with a beehive, to take out the noodle air, to round it, and then split it into six small noodles of equal weight, with 10 minutes of silence, remember to cover the skin membrane to prevent it from drying。
6
You don't have to refuel, you don't have to burn, you don't have to burn, you don't have to burn, you don't have to burn, you don't have to burn. Take it out, take it a little cooler and cut it open in the middle of the side of the pie, which is about two thirds less deep。
7
Finally, it's a piece of meat and a piece of meat, but the mouth doesn't want to stop。