The bean bean gravy
By VicentaLakin
Soft, bottom-covered, insulated, wide open, smooth and soft, thin-skinned, fragrance, fragrance, fragrance, fragrance and delicious sauce。
Recipe Recommendations
- had dry beans 250g
- pork belly meat filling appropriate amount
- flour appropriate amount
- onion a little
- Jiang a little
- pure water
- yeast a little
- salt appropriate amount
- soy sauce a little
- soy sauce a little
- spiced powder a little
- chicken essence a little
- cooking wine a little
- oyster sauce a little
- Xiang Jiang a little
Steps for The bean bean gravy
1
A bag of beans。
2
Dry bean horns in the basin。
3
The dry bean bean is softened with soft water. (About two hours dry bean horn immersion)
4
Cut Ting。
5
Five flowers in the pot。
6
A little wine, raw, salt and caviar for a while。
7
Onions and ginger chops。
8
Beans, onions and ginger are also in the basin, as shown in the figure。
9
A proper amount of salt, a small amount of raw, old, ointment, fragrance sauce, fragrance and chicken concentrate can be evenly mixed with chopsticks。
10
Flour is mixed with yeast and warm water, mixed in a swirling form, twice the size of its wake and smooth。
11
Growing strips, cutting into balanced agents。
12
It's a thick, thin, mid-heavy bun。
13
Pack in。
14
It's packed。
15
Cold water cage。
16
The fire spreads and evaporates for 15 minutes and shuts the fire for 5 minutes。
17
It's evaporated。
18
The finished chart。
19
Soft。
20
Break it up, nice and soft。