We'll dry the meat buns
By VicentaLakin
What does it taste like to feel a piece of meat in the fridge, fat and thin, to make buns, to fry oil, to suck oil, and to dry the buns
Recipe Recommendations
- Dried bamboo shoots 350 grams
- Cooked bacon 250 grams
- green pepper one
- onion 1/4
- soy sauce appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- flour 250 grams
- water 150 ml
- dry yeast 5 grams
- salty and fresh
- steamed
- several hours
- simple
Steps for We'll dry the meat buns
1
Vegetables: 350 grams dryed, 250 grams cooked, 1 pepper, 1/4 onions, biopsy, salt, platinum; flour 250 grams, water (temperature) 150 ml, dry yeast 5 grams。
2
Separate the gravy, lean meat, fat meat, and cut it to the end。
3
Onions, pepper cut。
4
Nice drying, cut to the end。
5
It's hot, it's fat, it's hot。
6
Fat to half-dry, pull over, add pepper onions and mix it with fat。
7
Join the drying, double-fried。
8
I'll put it in the gravy。
9
Scrambling, salt, platinum oil, flat-fried。
10
Turn it up till the steam drys up。
11
Get out of the pot, get cold。
12
Flour mixes, fermentation in warm and wet areas。
13
The headmaster is twice as big, the fermentation is complete。
14
We'll split the niced noodles, smooth the air, into seven。
15
The twilight is turned into a circle。
16
Put the material in。
17
Squeeze the saps, put them in a steam pan filled with cold water, cover them and wake up for 20 to 40 minutes。
18
The fire will then be steamed up, and then the fire will evaporate for 20 minutes。
19
Turn off the fire and wait three or four minutes for a slight temperature reduction in the pot。
20
Discover。
21
Take out the bag。We'll dry the meat buns Make Tips
The spices can be adapted to their own tastes. Time of awakening and evaporation needs to be adapted to the circumstances。