A spicy cabbage fan bun
By VicentaLakin
# Cabbage # # As the saying goes, cabbage is better than cabbage. Cabbage is the best vegetable for health. It's low-fat, low-heat, vitamins and dietary fibres. It's delicious. It's good. It's good. It's good. It's good
Recipe Recommendations
- yeast 6 grams
- warm water 290 grams
- corn flour 50 grams
- medium-gluten flour 550 grams
- Chinese cabbage 1 tree
- Longkou vermicelli 2 they have given
- edible oil appropriate amount
- oyster sauce 1 scoop
- soy sauce 2 tablespoons
- shrimp skin 1 dish
- Coarse chili noodles 1 scoop
- Chili noodles 2 tablespoons
- slightly spicy
- steamed
- several hours
- senior
Steps for A spicy cabbage fan bun
1
Get all the food ready. No corn flour。
2
The first step is to make peace: let the yeast open with warm water for five minutes。
3
The yeast, flour and maize flour are then poured into the toaster, the selection and the flour programme; they are automatically fermented at the end of the period of one and a half hours。
4
Now deal with the material: the cabbage is washed clean, the boiled pot is burned for half a minute, the sheet is shredded and drained into the bowl。
5
Dragon-mouth fans use warm water to soften them early, cut into small pieces and put them into the bowl, adding coarse and fine pepper noodles。
6
The boiler boils the oil, puts it into the shrimp skin and makes the scent of it with a little fire。
7
We can't afford to eat hot while it's hot on the pepper。
8
It'll be all right if you put it in raw, evenly mixed, and it'll be all right。
9
And then the noodles were fermented, and it was just fermented, and it was full of small holes like beehives。
10
Take out the noodles, squirm out the exhausts and squirt the strips, and divide them into the appropriate formulations。
11
It's in the middle thick edge book。
12
Take a nice face, put a proper cabbage fan in the middle, whatever you like。
13
It doesn't matter if you squeeze it in the way you like, if you don't squeeze it, if it's a big bag, "It's good on the bun," right。
14
They're all wrapped up in a steam pan with a second hair, and when the bun becomes round and full, it's okay to hold it in your hand。
15
Cold-water pans, fire steam, gas up, 12 to 15 minutes, and a three-minute breakout。
16
The buns that come out of this do not fall, do not fall back, do not fall apart。
17
I'll take a bite of the buns, a nice, fresh, spicy appetizer, rice or soy sauce。A spicy cabbage fan bun Make Tips
The first and the other side of the table is to open the yeast with warm water for five minutes, which enhances the activity of the yeast, and to reserve a little water before the yeast, which is increased by the dry wetting of the noodles. It is not easy to get water when it is packed, and even if it is put on for a few days, it is still dry and fresh; if it is now, it is not watered, and it is less expensive to chop it up. The packaged buns need to be re-emerged and then not in a hurry to be exposed, so that they can be shut down for three minutes; the buns do not collapse, they are full。