Color cage pack
By VicentaLakin
Recipe Recommendations
- flour 400g
- yeast powder 4g
- warm water appropriate amount
- spinach juice appropriate amount
- pork appropriate amount
- onion 1
- ginger slices of 3
- water appropriate amount
- soy sauce 2 tablespoons
- soy sauce appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- oyster sauce 1 scoop
- chicken essence appropriate amount
- salty fragrance
- steamed
- several hours
- ordinary
Steps for Color cage pack
1
Ginger onions。
2
Squeeze it into ginger onions。
3
The meat's shattering, and the sauce's mixing。
4
A small amount of onion ginger, smoothing, cooling the fridge for 10 minutes, and again adding the onion to allow the meat to fully absorb the onion in a viscous form。
5
Scratch, two white-faced headmaster agents, mixed together with green-noodle agents (temperature spinach juice + yeast + a little soda)。
6
Skin bag。
7
All packed。
8
fermentation on the fermentation cabinet for another 15 minutes。
9
The water evaporates for 13 minutes and the fire is closed for 3 minutes。
10
The finished product。
11
The finished product。