The meat trap
By VicentaLakin
Recipe Recommendations
- Jintou banao beef 1000 grams
- medium-gluten flour 300 grams
- garlic 4-merous
- Jiang 4 tablets
- octagonal the 3
- pepper 1 pinch
- Gardenia 1
- grass fruit the 2
- other spices appropriate amount
- water appropriate amount
- soy sauce appropriate amount
- salt 8 grams
- shallots 2 trees
- room temperature water 180 grams
- white sugar 10 grams
- yeast 3 grams
Steps for The meat trap
1
Mid-banded flour, dry yeasts, white sugar, room-temperature water are ready. A little white sugar can provide the yeast with nutrients and increase the rate of fermentation。
2
The dry yeast and the white sugar are poured into the flour, and the water is poured into it in volume by volume, so that the yeast melts into the water for two minutes; the flour is mixed into a stale form with chopsticks。
3
Hand rubbing into smoother faces; fermented on the base of warm and wet parts。
4
Waiting for the pasta to ferment, I used graft beef to wash it twice with cold water and wash away the excess blood; cut the graft to the size of an egg into a cooling pot, boiled the fire and threw it away with a spoon; the process lasted about five minutes。
5
The fluffed beef and soup are much better off, and the sauce and salt contained in the veal material are poured into the pan, with hot water added if the water is not enough; onions are crumbs, ginger-crumbs and some fragrances for stew, such as eight horns, peppers, gingers, gills, grassfruits, meats, etc。
6
Cover the lids of the high-pressure pan, and then tumble for about 40 minutes, until the pressure is released。
7
It's about twice as big as the old one, and it's full of flat, long air holes on the base of it, and it smells of fermentation with a little acid。
8
Placing the face on the board, scratching the face, smoothing it slightly, cutting it open without seeing a visible air hole on the cross-section; the time to rub the face was approximately five minutes。
9
It is divided into 4 equal parts, with a long strip, and a thin sheet with a bottom down, flattening and a thickness of about 3 millimetres, so it leaves room for expansion and, if too thick, is not easily comprehensible。
10
A small amount of oil is poured into the frying pan at the base, the face is put into the frying pan, it is turned over at the bottom, and the fire is resized at any time to prevent it; the lid, the small fire is branded, and the road has to be turned twice, so that the heat on both sides is evenly yellow。
11
Noodles swell, and the face that touches the bottom of the pot makes the sound of a softer, which can be turned over; when both sides are yellow, the pot comes out; until all the faces are branded; and the cake is hot and cold。
12
With a high-pressure pan and a good gravy beef, it's terrible。
13
Cutting it in the right amount and pouring two more spoons of meat soup into the meat. Onions, onions, peppers, peppers, onions, etc., can be put in and eaten, and taste and nourishment。
14
Cut the pie in half, don't cut the tail, stick the beef in the cake, and it's full, and eat with a big mouth
15
Meatloaf, two for breakfast, special satisfactionThe meat trap Make Tips
One, laminate the face, hair, then compress the graft with a high-pressure pan, timed to be no longer time-consuming; two, put some vegetables in the meatloaf, which increases the taste of freshness and supplements vitamins; and three, cakes can be branded with a little oil or baked in ovens。