Porridge buns
By VicentaLakin
It's easy to eat in the summer
Recipe Recommendations
- flour appropriate amount
- yeast appropriate amount
- leek appropriate amount
- vermicelli appropriate amount
- fungus appropriate amount
- eggs
- old tofu 1 block
- lightly dried shrimp skin 1 handful
- salt appropriate amount
- pepper appropriate amount
- ginger appropriate amount
- oyster sauce appropriate amount
- mature oil appropriate amount
Steps for Porridge buns
1
Let's put the face on first. This process can prepare the material. Put the powder on first。
2
Put on the wood。
3
The herbs are ready to wash and control the water。
4
Prepare an old piece of tofu, cut a small piece of water, add salt to make tofu more resilient。
5
Tofu drys the moisture and cuts into small particles。
6
Put the powder in the tofu hot water, and it bubbles again. Time is not too long, it leaves some resilience for the powder bars, and it does not get sticky in the back。
7
Depending on the size of the material, four or five eggs are blown to pieces by hot oil。
8
Wood and dust shredded。
9
All the casseroles are put in the basin with ginger and pepper powder。
10
Add salt and pelican oil。
11
Those who like shrimp skin can put in a wash of shrimp skin, those who don't like shrimp can be omitted。
12
The mix is even, and then it's put in herbs, burning hot oil early, and then pouring cold into herbs. It's not easy to get water when it's oiled。
13
Pumps are evenly rolled。
14
When the face wakes up, the exhaust is rounded and divided into pygmy agents。
15
It's thick and thin。
16
As much as possible, because it is a vase, has less support and is prone to collapse after evaporation。
17
The wrapped caps have a fading membrane on them for 10 minutes, and they are moved into the cold water pan, and the fire evaporates for another 10 minutes。
18
No meat is sprayed. Vegetable buns have been added to the beryllium, and they all have a fresh effect。