Porridge pork and choreographers
By VicentaLakin
The northerners are particularly fond of pasta, especially when it comes to buns and dumplings. I've shared this bag today, it's so fragrance, I've eaten three of them, I've wiped my mouth, I want to eat it
Recipe Recommendations
- medium-gluten flour 600 grams
- pork stuffing 300 grams
- cabbage half a
- carrots 1 piece
- Yam vermicelli 1 bowl
- dry yeast 6 grams
- Cold water at room temperature 350 grams
- oil 30 grams
- soy sauce 40 grams
- soybean paste 2 tablespoons
Steps for Porridge pork and choreographers
1
(b) Flour, dry yeast, room cold water and fermentation; first with chopsticks to make a swirl and then rub them in the face
2
(a) To make the material: pork dumplings, cabbage, carrots, powder bars; infrequent use, adjusted to the taste of his preference
3
(b) A two- to four-centimetre-long pink bar, which is then used softly with cool water; carrots are gravitated into short threads with a silk scrub; cabbage is cut thin and then cut with a knife, which is not more than a centimeter; cabbage is broken into a tub, with a little bit of salt set in motion and placed quietly in front of the blend
4
(b) Cream oil, meat in the pot, sprawling with shovels, pouring more soy sauce, 20-30 grams of soy sauce, to squeezing, colouring, flavouring and freshening, and evening
5
(b) The use of soy sauce and soy sauce is high and no salt is required; additional soy sauce is needed for powdered strips
6
Carrots in the pot, one minute of fire, fire out
7
When it's hot, it's softer when it's soft, then it's softer when it's hot
8
Wrap the cabbage with gauze and squeeze out the extra juice
9
(b) Full mixing with powdered meat
10
The noodles, which are two to three times the original one, are placed on the board, rubbed slightly for three minutes, and the face is soft and delicate
11
(a) Long strips, cut-to-size agents, flour, and a slightly thick, thin skin in the middle
12
The proper amount of material is placed on the corset, as much as possible, and there are no drums left when they are ripe
13
(a) Packed
14
The code is placed in a steam pan with a lid on it, with a secondary fermentation of 20 to 30 minutes, adjusted for room temperature, when the buns are nearly twice as big
15
It's only 12 minutes after steam, three minutes to boil。
16
Pork cabbage buns, soy sauce, good nutritionPorridge pork and choreographers Make Tips
Soy sauce and soybean sauce are all salty, so no salt is needed; 2. cabbage can be cut in bulk, tasted with particles, and free to kill water, because the sauce is not so big as it is, and it is even less ingested by dust bars。