Ice florist buns
By VicentaLakin
IT'S THE FIRST THING A HOUSEWIFE THINKS ABOUT EVERY DAY. I DON'T KNOW WHAT YOU LIKE IN THE MORNING, BUT I PREFER CHINESE BREAKFASTS, LIKE BUNS, PORRIDGES, TOFUDS, AND SOYBEANS, WHICH ARE BETTER THAN WESTERN MILK BREADS, WHICH ARE COMFORTABLE EATING. BUT IN YOUR IMPRESSIONS, IT MAY BE TIME-CONSUMING TO GET UP EARLY AND MAKE BUNS, AND TODAY WE'RE GOING TO INTRODUCE YOU TO A NON-FAST, SIMPLE, READY FOR BREAKFAST, WHICH MY FAMILY PARTICULARLY LIKES - ICE-FLAVORED BUNS. IT'S CALLED "FRIED" OR "FRIED" IN THE NORTHEAST, USUALLY MADE OF FERMENTED NOODLES. AND WE IN THE NORTHEAST PREFER "DEAD FACE" BUNS THAT DON'T HAVE NO FACE, NOT ONLY SAVE TIME, BUT ALSO HAVE A MORE Q-SWEET, MORE Q-SWEET, AND MORE GENEROUS. AND ROUNDED UP A SMALL CRUMBS OF WATER, GNAWING OUT THIN SKINS AND FRAGRANCE OF ICE, FULL OF SUCCULENT FLESH, FRAGRANCE OF OIL, AND ESPECIALLY MOLY. IT TAKES 20 MINUTES TO MAKE A PLATE OF THESE NICE AND DELICIOUS BUNS THAT YOU CAN MAKE WHILE YOU EAT. LET'S SEE HOW IT WORKS。
Recipe Recommendations
- pork stuffing 约300 grams
- Large dumpling skin
- onion half an
- corn starch 2 tablespoons
- water appropriate amount
- vegetable oil 3 scoops
- soy sauce 1 scoop
- cooking wine a little
- pepper powder a little
- chicken essence a little
- salt 2 tablespoons
Steps for Ice florist buns
1
Prepare all kinds of food first。
2
Powders and salt, wine, raw, pepper powder, chickens, mixed into water and onions, to the extent that they are conglomerate. A little tip: It's easy to use onions, either to decorate the smell of meat, or to make calcium, or to make sweet onions, or to make juice, which is easier than a leather freeze。
3
Put the right amount of meat on the dumpling skin with a little spoon。
4
Under the normal bag method, the left hand to the bottom, the thumb to the skin, the right thumb to the finger, the right thumb to the finger, and then a little tip of the bag。
5
Because of the dumplings, the buns are small, one by one. You can pack a pot first, the rest of it will be cooked, and then you can pack it without delay。
6
A small amount of vegetable oil is poured into the untaught pot, heat it and put the bun in the middle, burn it for a dozen seconds, and in the end it becomes solid. A little tip: If you're going to have ice florist, you're going to have to leave room around the side of the pot, and if you're going to make an ordinary water bun, you can fill the pan。
7
It pours into a little hot water, quickly covers the pan, a little fire for three or two minutes. Little tip: You have to fry the bottom of the bag to a stylist, then pour water, or the bottom will be softened, stuck in a pot or cut out, and it won't eat。
8
After the first hot water evaporation in the pot is lost, the opening cap repeats the process of pouring hot water, lids and curing. Because they're usually small, two or three pours of water will be ripe. When the pot is ready, a large spoon of corn starch is added to the water。
9
Look at the buns in the pot, they're ripe, and they pour fine-tuned water starch along the pot and heat up。
10
Water starch starts with a big bubble, then it gets dry and smaller, and then it turns into a little fire and turns ice flowers into gold。
11
Turn off the fire and slide the frozen flowers along the pan into the big plate, and the first pot of frying is ready. At this point, you can put the second pot of small buns in the pot with extra temperature, and then you can cook them again。
12
You can eat when you're on the table, and Shanghai's onions will be covered with sesame and onion flowers, which will be more aroma. It's no problem if you don't do it。Ice florist buns Make Tips
The ice florist needs to be thin and the ratio of water starch must be kept in mind, and normally 150 grams of water should be added to a spoonful of corn starch. It's too thin, it's too thin, it's too thin, it's too hard, it's too thick, it's too thick, it's too hard, it's too hard to chew, it's not good。