Cream pepper, pork bun
By VicentaLakin
Paprika and celery together。
Recipe Recommendations
- pork stuffing 400g
- green pepper of 4
- celery a
- flour 800g
- yeast 8g
- warm water 460g
- soy sauce 2 tablespoons
- cooking wine 1 scoop
- pepper powder a little
- salt 1 scoop
- chicken essence appropriate amount
- oil 7 scoops
- green onion appropriate amount
- salty fragrance
- steamed
- half an hour
- simple
Steps for Cream pepper, pork bun
1
Get your food ready. This one's pepper. It's not taken this time。
2
Celery peppers are washed with cold water and dried up。
3
Cream pepper cut。
4
Onions, chickens, salt, raw smoke, wine, pepper powder, oil blending are placed in the meat pie。
5
The green celery grafts are watered and plattered with meat。
6
The noodles are made with a bakery machine, and the airbags are covered。
7
Put it on the evaporation cabinet for another 15 minutes。
8
The water evaporates for 18 minutes and shuts the fire for three more minutes。
9
The finished product。