Fresh meat bag
By VicentaLakin
Recipe Recommendations
- flour 500G
- Angel baking powder 5g
- white granulated sugar 5g
- qingshui
- front leg meat appropriate amount
- chives appropriate amount
- ginger appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
Steps for Fresh meat bag
1
A proper amount of ginger and onion wash-up。
2
Onions and gingers are added to a proper amount of fresh water, and the onions are extracted from the cup。
3
Squeeze well on the ginger filtration backup。
4
The front leg was purified and purified。
5
Onions wash clean onions for spare。
6
Add a proper amount of stork oil, salt, raw, old, chicken。
7
Add ginger ale。
8
A cook's machine blends ginger acreage and moist。
9
Smashed meat with onions, evenly mixed。
10
Put fresh meat in the freezer。
11
Put flour in the basin。
12
Add fermented powder, white sugar。
13
Add water。
14
With chopsticks。
15
The chef's machine rubbed his face for about five minutes。
16
The fermentation of the fermented bag on the covered bag for about 40 minutes。
17
The fermented noodles take out the rubbing exhaust。
18
Noodle rollers。
19
Sliced into a flat, small-faced agent。
20
Put the pasta thin。
21
Scratch the meat。
22
Hold the bag tight。
23
Packed buns up for 20 minutes。
24
The water in the pot is open into the bag, and the fire evaporates in 15 minutes before the fire is shut down for five minutes。
25
The finished product。
26
A sip of fresh meat pack。
27
The finished product。