Potato sauce
By VicentaLakin
When the eggplants put on the sauce, the whole body was improved. When the buns are packed, a little long fermentation does not affect the taste but the perception。
Recipe Recommendations
- long eggplant 770g
- pork belly 170g
- green pepper 70g
- green onions 40g
- Jiang 2 tablets
- ginger powder appropriate amount
- shisanxiang appropriate amount
- salt 6G
- sesame oil 5g
- medium-gluten flour 300g
- yeast 3g
- edible oil 5g
- water 155g
- slightly spicy
- steamed
- an hour
- senior
Steps for Potato sauce
1
Two long eggplants cut off a spoon of salt mixed with water. I cut a little big, and I should cut a little smaller。
2
five flowers, 170 g chetin, a little fatter. two slices of ginger。
3
A little bit more oil in the frying pan. A few peppers of fried spices, and then they're gone。
4
Join Gingermies。
5
Add five flowers of meat。
6
Add wine and old smoke。
7
The color's off. You don't have to get out。
8
picked up for about 10 minutes and squeezed the eggplant out of the water. there's 466g after the water。
9
I'll pour the eggplant in the pot and make a little fire. Note: Garbage is a little too big to fire。
10
plutonium to the temperature of the hand. 70g grains, onions broken 40g, with appropriate amounts of ginger powder, 13 fragrances, salt, fragrance。
11
add 5 g of edible oil to the millet in 300g. the yeast is 3 grams watered with 155 grams. and to be smooth and soft. it's covered with fermentation。
12
When the noodles fermented, they were folded on the board and vented。
13
Long strips, slash-size agents, about 38 grams heavy。
14
It's a thick circle in the middle of the thin surroundings. Put in a proper amount of material and start packing。
15
When it's all wrapped up, the covers wait to wake up。
16
Hands touch the bag lighter, up the cage。
17
It's open in the pot and steams for 15 minutes。
18
Honey says there's a little less meat! I said there's less meat to eat