Pork-greasy-skinned buns
By VicentaLakin
This bag reminds me of the smell of childhood, every new year Grandma makes buns that smell, and reminds me of other loved ones。
Recipe Recommendations
- flour 500 grams
- dried grasshopper appropriate amount
- lard residue appropriate amount
- tofu appropriate amount
- vermicelli appropriate amount
- yeast 5 grams
- onion appropriate amount
- Jiang appropriate amount
- sesame oil 2 tablespoons
- salt appropriate amount
- oyster sauce a spoonful
- soy sauce half a spoonful
- soy sauce 2 tablespoons
- peanut oil 2 tablespoons
- salty fragrance
- steamed
- an hour
- simple
Steps for Pork-greasy-skinned buns
1
The yeasts are boiled with warm water, mixed into a face, and rubbed into a smooth one。
2
In the summer, fresh cuisine is washed to dry。
3
The accelerants were made early the day before and washed。
4
Pig oil slag。
5
Big cabbage。
6
Powder's ready。
7
Tofu cut Tintin, buttered butter。
8
All the food, all the spices together, and the ginger cut in。
9
Blend。
10
Spill the air。
11
Wake-up noodles with beehives on both sides。
12
Split the balanced agent, flatten。
13
Scrambled into buns。
14
Put the material in。
15
Pack all the bags and wake up again。
16
A close, awake bun。
17
In cold water, the fire starts to boil for 17 minutes, and if the buns are bigger, they burn for more than a few minutes。
18
Shut the fire for five minutes。
19
The finished product。
20
One first。