Cream of beef
By VicentaLakin
Recipe Recommendations
- beef 300g
- red onion 30g
- parsley 130g
- pepper appropriate amount
- shisanxiang appropriate amount
- ginger 5g
- whole egg liquid 30g
- Zanthoxylum bungeanum aniseed water 15g
- soy sauce 5g
- One product of fresh soy sauce 1 scoop
- rapeseed oil 15g
- sesame oil 5g
- salt 6G
- medium-gluten flour 300g
- yeast 3g
- sugar 2g
- oil 6G
- water 155g
- salty and fresh
- steamed
- an hour
- senior
Steps for Cream of beef
1
300 grams of barbed flour, 3 grams of yeast, 6 grams of edible oil, 2 grams of sugar, 155 grams of water。
2
add black pepper 1.5 g, 13 accelerants, ginger 5 g, a spoonful of soy sauce and an old 5g mix. it is then added to 15 g of precipitine and then to egg fluids after the meat is absorbed。
3
In one direction, it's evenly mixed, and the meat puddles are silky。
4
Add an onion clockwise mix。
5
Celium。
6
the 15g oil from the hotseed, which is 5g-smelted, is finally transferred to 4g salt, which continues to be evenly blended with a clockwise needle and placed in a freezer for half an hour。
7
The noodles wake up, and the fingers don't collapse, they don't shrink。
8
We'll use our clothes to remove the excess gas。
9
Scratch the bars
10
the agent is about 38 and 9g。
11
Put the material in。
12
Packed buns。
13
Saved the upper cage and then steamed for 15 minutes。