Frozen meat buns
By VicentaLakin
A dollar buys a big bag of veggies, makes mushroom veggie buns, eats buns in summer。
Recipe Recommendations
- rape 2 pounds
- mushrooms 20 flowers
- pork 500 grams
- medium-gluten flour 500 grams
- dry yeast 3 grams
- water 270 grams
- salt appropriate amount
- soy sauce 2 tablespoons
- vegetable oil 2 tablespoons
- onion ginger water 3 scoops
Steps for Frozen meat buns
1
The mushrooms bubble early and the oil is washed clean。
2
After 15 seconds of boiling water, the oil is released into cold water, and a few drops of vegetable oil are put in the water and the oil is kept green. The mushrooms also have water。
3
After the cooling, the oil canals are slightly drained, the materials are ready, and the meat is ready。
4
the large amount of pork cut into the nine-yang and face-scrambling machine, the prop, has a three-litre capacity, and less than half a pound of meat goes in。
5
When you're hanging meat, you're gonna have to press the "scrambling" button, and you're gonna stop for five seconds, and you're gonna open the lid, and it's gonna be a little fast. The meat paps are delicate。
6
Pour the meat, put all the oil in it, see how it's full, hold the clinker down for five seconds, and see how thin it is。
7
The mushrooms after the water have been put into the meat grinder, still with the “crunch”, and the mushrooms have been broken six seconds later。
8
We're all ready to use a glass and a face, and two cups apart won't taste good. A pound of flour is placed in a mix cup and 3 grams of yeast water melts and pours into the flour。
9
Hold on to the twilight key and watch the flour gradually turn into smooth noodles with a glass capacity of 3.5 litres large enough。
10
In two minutes, it was turned into a three-faced group, and the meat grinder would not shake while on the side。
11
Take a few rubbings out of the face, and you can start the skin and the bag. This time with a fermented varnish。
12
The salt is mixed in a single direction in the pork pie, and when the glue appears, it is pumped and mixed in onions. The well-made oils cut off most of the moisture, and they were mixed with mushrooms, pork pies, peanut oil, salt, and the buns were fixed. The amount of salt to be used is to be added according to the taste of the home。
13
It's good to make buns at home, and willows are especially good。
14
Packed buns are placed in the steam pan, which is cold water early and awake for 20-30 minutes. The fire starts steaming when it wakes up, then steams for 15 minutes, and after the fire has been shut down, the bag can be removed。
15
Let's eat the fragrance mushroom buns. They've never been so thin and delicious。Frozen meat buns Make Tips
THE BUNS ARE FERMENTED ONCE AND THE FACE IS COVERED WITH A FERMENTATION BAG, WHICH IS THEN AWAKENED AND STEAMED. IT SHOULD NOT BE LONG ENOUGH FOR 15 SECONDS, AND IT SHOULD BE FILLED WITH LOTS OF SALIVA, WHICH SHOULD BE COOLED IN THE ICE WATER AND KEEP THE GREEN COLOUR OF THE OIL. IT'S GOT A LOT OF POWER, 480 W, AND A COOK'S MACHINE, AND IT'S WORTH A LOT。