Seafood buns
By VicentaLakin
It's the seaweed season, and the rest days are short of buns。
Recipe Recommendations
- seaweed 2 pounds
- yellow Scorpion 5 pounds
- cabbage appropriate amount
- meat personal preferences
- salt a spoonful
- chicken essence a spoonful
- white pepper a spoonful
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Seafood buns
1
The cabbage wash cleans small pieces。
2
The cabbage doesn't cut too much。
3
Buyed seafood, pick up the water, pick up the impurities。
4
It has to be cold water, it's got to be wider, it's got to clean up, it's got to dry up。
5
A little salt, a little oil, half of the water, half of the cool water, and a little spare。
6
It's a way to rub the bumps if they're not hot。
7
The yellow tarts are pre-blown meat。
8
Join the early roasted meat。
9
When you pack, you put salt, chicken, white pepper, oil。
10
Get ready to pack。
11
Make sure a bun has at least one gravy。
12
Get ready for the pot。
13
12 minutes to steam, out。