The mushroom gravy bun
By VicentaLakin
Recipe Recommendations
- flour 500G
- Angel baking powder 5g
- lard appropriate amount
- qingshui
- mushrooms appropriate amount
- Shanghai green appropriate amount
- peanut oil appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- edible alkali appropriate amount
Steps for The mushroom gravy bun
1
Add flour to the basin。
2
Add fermentation。
3
Add fresh water and pig oil。
4
Flour mixed with chopsticks。
5
It's 30 to 40 minutes of fermentation on the face of the noodles。
6
Mushroom wash-up。
7
Shanghai cleans up。
8
The water in the pot is burned open, with proper consumption of alkaline and peanut oil, and the mushrooms are burned and extracted。
9
It's hot and hot in Shanghai。
10
The mushrooms and the Shanghai cyanide dry water are then shredded。
11
Sliced mushroom vegetables in the bowl。
12
Add a proper amount of salt, pelican oil, peanut oil。
13
Smash back up。
14
The noodles are fermented to beehive form。
15
Take the noodles out of the exhaust and grow the strip。
16
Scratch into small pasta。
17
Make the skin thin。
18
Get in the proper amount of pie。
19
Squeeze the skin tight。
20
Packed buns awake for about 15 minutes。
21
A proper amount of water is added to the pot and the fire evaporates for about 10-15 minutes。
22
The finished product。
23
The finished product。
24
The finished product。
25
The finished product。