Horses and pork buns
By VicentaLakin
I thought it was the wind and snow, and it was only later that we found that the salt was poetry
Recipe Recommendations
- pork belly appropriate amount
- purslane appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- starch appropriate amount
- flour 260 grams
- warm water 130 grams
- yeast 3 grams
- sugar 5 grams
- edible alkali appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- shisanxiang appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- several hours
- divine level
Steps for Horses and pork buns
1
Get ready for flour。
2
130 g of water + 3 g of yeast + 5 g of sugar, evenly mixed, static from 10 minutes to melting of yeast, pouring into flour and mixing into flour。
3
Squeeze to smooth noodles。
4
In large-income bowls, fermentation is twice as high in warmer places (the heat is now between an hour and an hour and a half)。
5
While we're at the fermented noodles, let's prepare the pie and cut it to the ground。
6
Salting, chickens, neptunium oil, 13 fragrances, raw and old mixed。
7
A little starch, evenly mixed。
8
Three more minutes, with a small amount of ginger onions added to it, and a second time after the first water has been absorbed, to stir up in one direction (a bowl of ginger onions in advance, dry)。
9
Get the horse teeth ready, clean it up。
10
The water is boiled with a small amount of edible alkali (one horse larvae does not change colour and two edible alkaline can be acoustic to the horse larvae)。
11
Down into the horse's teeth, quick water for a minute。
12
Pass the cold water。
13
Dry water。
14
Cut。
15
The horse's teeth are towed dry water and onions are mixed into the meat and evenly mixed。
16
Get the hot oil and mix it evenly again。
17
The buns will be fine。
18
fermented noodles。
19
Fermented noodles, exhausting air, smoothing again, rubbing strips。
20
Cut to 50 grams a little agent。
21
Rounded up, taking a facial agent, twirling into a mid-heavy, thin-side rounded face, and wrapping with horse teeth and pork。
22
Squeeze into a bun shape。
23
After all of this is done, put in the steam pan, leave a gap in the middle, cover the top of the pot, wake up again for 20 minutes, cold water in the pot, fire, fire in the fire, air in the small fire for 15 minutes, and evaporate for 3 minutes after the fire has been shut down。
24
Okay。
25
The finished chart。
26
Fresh and juicy, delicious。
27
The finished chart。