Fresh gravy
By VicentaLakin
Recipe Recommendations
- pork belly 250g
- Shanghai green 500G
- chives 10g
- ginger 5g
- cooking wine 5g
- oyster sauce 15g
- soy sauce 20g
- salt appropriate amount
- sugar 2g
- white pepper 0.5g
- mature oil 8g
- sesame oil 8g
- medium-gluten flour 300g
- yeast 3g
- water 155g
- edible oil 8g
- salty and fresh
- steamed
- an hour
- senior
Steps for Fresh gravy
1
3 grams for flour, 5 grams for sugar, 3 grams for yeast, 8 grams for cooking oil, 155 grams for hot water in winter and 155 grams for hot water in summer (general surface water ratio 2:1). The water is pouring and the flour is mixed with chopsticks. Water should not be exhausted at once and 10 grams of water adjusted soft and hard (the flour contains different amounts of water and the face of the flour is added in a soft and hard state, as appropriate). The face of the face is smooth and warm。
2
shanghai is chrysanct, salted 4g and salted for about 10 minutes。
3
Add 5 grams of ginger, 15 grams of stork, 5 grams of wine, 20 grams of raw smoke, 2 grams of sugar, 0.5 grams of pepper powder, salinity, 8 grams of refined oil, 8 grams of vanilla oil, and a time needle to the larvae of meat。
4
Smash the onions。
5
Qinglai squeezed as much water as possible, but not too dry。
6
Smash with meat。
7
The fermented face is full of gas, and it's taken out of the panel。
8
Scratch the noodles and split them into symmetrical agents。
9
It's a thin, slightly thick circle。
10
Put the material in. The temperature range is about 1.5 cm。
11
The thumbs are a centimetre along the skin and the fingertips are folded. The thumb finger is 90 degrees. It'll look better。
12
When you're done, you don't have to leave the bag light。
13
The water's open and steamed for 15 minutes. Don't steam too long。