Willow, black-faced meat bag
By VicentaLakin
Picked a young willow and packed a couple of buns with whole wheat. It's best to use the willow bud. Just miss the willow bud. We usually call the whole wheat flour black noodles, and we put rice paste on the buns, and we pack some willow meat。
Recipe Recommendations
- Fat pork appropriate amount
- willow leaf 1 handful
- qingshui appropriate amount
- black-faced appropriate amount
- yeast 3g
- Xiaomi appropriate amount
- salt
- soy sauce 3g
- chicken essence 1g
- edible oil half a spoonful
- onion ginger Xiao Xu
- pretzel Xiao Xu
- salty and fresh
- steamed
- several hours
- simple
Steps for Willow, black-faced meat bag
1
Rice wash。
2
The pot boils water and the rice boils。
3
Into a fruit and vegetable cup。
4
To the rice paste。
5
Rewind containers to heat。
6
The yeast mix is even。
7
Blackface。
8
Scratch the noodles。
9
fermenting in warmth。
10
The young willows are washed。
11
Water。
12
Get cold water for a day and change water in the middle。
13
Dry water cut。
14
Meat cuttin。
15
Onion acne。
16
Hot pots of cold oil, hot meat。
17
It's a dumpling process with pepper salt。
18
The salt is evenly distributed。
19
Let them smoke。
20
Fire even。
21
Put on willows and ginger。
22
Put the chicken on。
23
It's fine。
24
A nice piece of noodles, a long strip。
25
Pick up the agent, skin。
26
Packet。
27
Two fermented buns。
28
Into the steam pot, the fire will burn。
29
Fire evaporates for 25 minutes, five minutes。
30
The finished product。