It's better than meat

There's so much to gain from eating radish in winter, and today you're taught to make white radish porridges, and the secret to the porridge is to add pig oil. It's really good fragrance. It's not greasy, it's big, it's too big to eat。

Recipe Recommendations

white radish one
vermicelli 1 handful
medium-gluten flour 400g
pure milk
pork fat 80g
yeast 4g
white sugar 10g
salt small amount
chicken essence 2g
ginger powder 2g
shisanxiang 3g
soy sauce 1 scoop

salty fragrance
steamed
three-quarters of an hour
ordinary

Steps for It's better than meat

400 g flour + 235 g milk + 4 g yeast + 10 g white sugar。

It's even, it's smooth, it's smooth, it's covered and it's twice as big。

The wake-up time starts mixing the buns: radish, pink bars soft。

In the pot, the proper amount of water will be burned, the white radish and the powdered water will be taken out and replaced。

The white radish squeezes the water, the pink strips cut the water, and the fat cuttin。

There's a little bottom oil in the pot, a little flaming sauce, a little charlatan, a little charlatan, a little charade。

Pour a white radish into the slag pot, put salt, 13 fragrances, ginger powder, old smoke, chicken, a little sugar。

It's all mixed up。

It's twice as big as it used to be。

Noodle vents, graft strips, flattening into small agents (approximately 65-70 g each)。

It's made of round skin, thick and thin in the middle。

We can put more on the radish. It's delicious。

Wrapped into a bag with a steamed paper under the bag, covered with a lid, with a second awakening。

It's a wake-up call, like a picture, and the previous one has clearly grown into a circle, with a light press on the surface of the pressure and a light lifting of the bag, which is a wake-up call, a lid, a 20-minute evaporation time when the water opens, and a 1-2-minute out of the fire。

The steamed buns were so soft, they were full of vegetables and smelled of pork oil, and even the girls under two years old ate a big bun。