Dry sauce and meat buns
By VicentaLakin
A few days ago, there was an article on "Apricots and Scrambling" and a small partner left a message saying that there were a lot of dry goods in the family, but it was good to eat. So today I bring another pot of "dry sauce buns." Drying is supposed to be oily, but the fat in the meat just happens to absorb it, and it doesn't dry it. The big and soft platinum makes it more fun and joyful to eat. The two spoons of sauce make the sauce fragrance, and the white and fragrance of plum. I didn't know I had four and had half a bowl of rice soup。
Recipe Recommendations
- dried bamboo shoot tip 1 basin
- braised pork 400 grams
- medium-gluten flour 800 grams
- green onions 1 tree
- dry yeast 8 grams
- Room temperature water 450 grams
- soybean paste 2 tablespoons
- soy sauce 15 grams
- soy sauce 15 grams
- salt a little
Steps for Dry sauce and meat buns
1
Dry into the pot。
2
It's been a few hours。
3
The dry tip is softening, and it is washed several times with cold water; while the tip is soft, it's still soft, and it's not chewing much。
4
The tipping is made into granular shreds; not all of them are to be crushed to shreds, otherwise there is no taste。
5
Crushing points into cooling pots, boiling water for 5 to 10 minutes, extracting asphalt and naturally drying the water。
6
One onion cut to the end。
7
It's halogenated and cooled。
8
Cut the halogen into a soybean-sized meat platinum, into an onion jar, with two spoons of caviar sauce; and a proper amount of soy sauce, raw extraction, salt。
9
It's like mixing onions with sauce。
10
And put the tatters evenly。
11
The prepaid noodles are twice as big at this time。
12
The noodles are placed on the board, swirling, growing strips, cut-sized, even-sized agents, forming into a slightly thick, thin circle。
13
Take the appropriate amount of material on the skin。
14
Wrap it up in your own way。
15
Sufficient quantities of water are placed in the steam pan, the drawers are packed, the bag code is placed on the drawers, leaving room for expansion between them; the lids emit about 20 minutes。
16
When the buns were rounder than before and about 1.5 times more, they were steamed and steamed on the fire for 15 minutes and thorium for 3 minutes。
17
Dry sauce buns, soft skin, sprayDry sauce and meat buns Make Tips
One, the tip is the prettiest part of the sting, but once dryed, it needs to be fully softened and boiled for a little while, so as to make the mouth softer, while reducing the overall evaporation time; two, the shin eats the oil so that fat must be in the halogen, and the fat must be edible; if only shrunk, some vegetable oil can be used to add oil; three, halo meat can be made with skin or pre- and post-scorts large, with eight horns, pepper, sauce, salt, onion and ginger can be easily strung through and dried up later; four, with fried sauce, the sauce is thick and full of freshness; and the meat butter is made: Three, seven, or two, cedar cuttin, which will come out when the sauce changes; and a different pot of oil will come in, and the acne will come out with soy sauce, appropriate sauce, and salt will be slow until the color becomes darker and the sauce is thicker, and the meat will be mixed。