Roach and pork buns
By VicentaLakin
Recipe Recommendations
- flour 500G
- warm water 250g
- yeast 3g
- Plum head pork 300g
- Soak dried radish 200g
- white sugar 7g
- onion ginger water appropriate amount
- salt 3g
- soy sauce 20g
- oyster sauce 10g
- Matsutake seasoning powder 1g
- pepper 1g
- corn oil 20g
- cooking wine 20g
- salty fragrance
- steamed
- several hours
- ordinary
Steps for Roach and pork buns
1
Flour is fermented in a sealed container by adding yeast sugar and warm water, and then rubbing it into a bakery. It's fermented noodles, as the figure shows。
2
The pork is cut into small pieces, the onions are blistered (no onions at home today) and the radish hair is cut into small pieces。
3
The pork is torn with a meat grinder, which is then mixed with a small amount of ginger water in three parts of the meat。
4
Add the sauce and mix it evenly. Add radish dry, evenly mixed. Put it in the fridge for a while。
5
The fermented lasagna rubbing out the gas, then rubbing out the strips and cutting them into small agents。
6
Pump the agent down, thin, wrap the material。
7
The steam pot is dryed, oiled and placed in a bag. Second fermentation for 30 minutes。
8
The cold water steams, the water turns into fire, and the fire shuts down for 18 minutes, and it's not working for five minutes。
9
Out of the pot。