Meat buns
By VicentaLakin
as a southerner, from childhood to age, all the buns came from the fast-frozen teahouses and supermarkets. but instead of having a child who loves the north, a dumpling bun pancake... it's like, "i can't eat meat in a bun, i can't eat meat, i can't talk about food, i can't talk about food. so i learned to make snacks and buns for the kids, and i'm satisfied that it's always a meat pie, that it's adjusted to the taste of the family, that it's the pet of the breakfast table, that it's not satisfied that it's a nice wrinkle, that it's not good to read the video, that it's true or not, and now i know what the problem is: when it comes to the face, i like to add 10 ml, because the face is soft, it's nice, it feels comfortable. the buns made yesterday, which are as good as meat, of course, the same braids are not good, the amount of water in the formula, the 10-20-ml reduction you'll try, must be better than i did, and the face is stronger than i am with the baby, the baby, not enough. that's it
Recipe Recommendations
- pork 350g
- carrots one
- onion half a
- mushrooms of 4
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- pork sauce appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- shisanxiang appropriate amount
- sugar appropriate amount
- salt 2g
- starch appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Meat buns
1
Let's get some garlic and noodles. Garlic and ginger chips。
2
Put it in the bowl and water it up。
3
Skin: milk, flour, yeast. A lot of pastry, yeast, bottled。
4
The salt was not filmed, but a little salt and milk, flour, yeast and pasta were put in the bucket, and the buns and noodles were activated, automatic noodles and fermented. But it's summer, and I don't let the noodles ferment in a bucket, and it's too acidic to ferment, and it's put in a tub, and it's covered with film, and it's fermented twice as big and it's fragrance at the same time。
5
Cover it with a skin mask and press a plate. Then prepare the meat for fermentation。
6
Seven or two skinny meats, made of mud。
7
Carrot one, mushroom four. All shredded. You can put it in a meat grinder, quick. I'm scratching carrots with a knife and chopping them up with a knife。
8
Half of the onions are like this, because children don't eat fat, thin meat is not good, the onions taste like flesh skin, and the onions are good, clean blood vessels, anti-cancer pressure, doctors like onions, they don't smell so bad, they don't hit or beat pesticides。
9
Meat, onions, carrots, mushrooms, all in the deep tub, with fork sauce, starch, soy sauce, 13 fragrances, sugar, sesame oil。
10
Then he put a small amount of garlic on it, and smote the meat in a single direction until it is strong。
11
Put gloves on, flatten. I'm a compulsive patient。
12
The noodles are fermented and the skin is removed。
13
Take it out, the pelvis are all shaved clean。
14
We're gonna throw some powder on the panel。
15
Extortion. I've got a Zibbab hugging my leg under my feet, asking me to play with the story, and I'm not in the mood for a long time, so I'm going to do it quickly。
16
I split up 19 little noodles. 18 noodles 50 grams, only 38 grams left. And then it's gonna be 10 minutes. This step, more time, more time, more time, more time. I miss free time without children。
17
Take a little pasta, thick middle edge。
18
With meat pie, wrap, squeeze。
19
Soft face。
20
It's been said that the pasta is about two or two。
21
Make a cage。
22
Second cage。
23
Third cage. Over。
24
Even shaved the meat. Get ready just fine。
25
Half the water in the pot, open fire, don't boil it, just boil it up to a bit of heat, and hands can be put in the water, not hot hands. Compare image, temperature measure, around 30 degrees. The bag is then placed on one floor and the bag is loose for 20 minutes。
26
The time is up, the small and medium fire steams, and the upper gas (e.g., water beads on the glass cover) is then evaporated for 15 minutes. Don't open it, wait five minutes before you open it, and don't let the water drop on the lid fall on the bag. And if it's evaporated, the skin will collapse, hard. The know-how is not much, but it has been drawn up by previous generations。
27
As I said. Success has a reason for success and failure for food. Smart of you to sum up and do better than I do。Meat buns Make Tips
Noodles are well ventilated. And the amount of water on the surface looks like flour is water-sucking。