Porridge buns
By VicentaLakin
I'll wrap it in a greasy grub
Recipe Recommendations
- pork belly 500G
- ku Cai 250g
- eggs one
- snowflake powder 500G
- onion ginger appropriate amount
- pepper 1 small
- octagonal one
- salt 1 teaspoon
- oyster sauce 1 scoop
- Very fresh. 1 scoop
Steps for Porridge buns
1
Two hundred and fifty grams of culinary vegetables are washed。
2
When the water goes up, we throw salt and we'll have some bitter food。
3
Discrepancies after dry moisture。
4
[Putting] impregnated onions, ginger chips, peppers, eight horns for about 20 minutes。
5
500 grams of bouquets of meat and an egg。
6
A small amount of cold ginger and pepper water has been added on several occasions and mixed in one direction to a viscous state。
7
Scrambling with a small spoon of salt, two spoons of pelican oil, and one spoon tastes very rare (in the old words, “sample boiled”, adapted to individual human tastes)。
8
Full and even mixing of hands (with gloves) in one direction is sufficient。
9
500 grams of snow pollen [and noodles], plus 5 grams of yeast powder, 10 grams of sugar, a modest amount of water (with hot water available in winter) and a soft and hard-skinned face, covering the skin, fermenting in a static manner twice the size, and rubbing it into smooth ones。
10
[Packet] Splits the pasta into a symmetry。
11
It's made of buns, covered in a proper amount of meat, wrapped in a style that you like or are good at。
12
A further 10-15 minutes (depending on the temperature of the room) will be inserted into the cage and the water will be steamed for about 20 minutes (depending on the size of the fire in the home)。
13
Time's up, five minutes or so。
14
"The fragrance of bitter meat"Porridge buns Make Tips
We'll adjust the use to the population