Three packs of pork casserole
By VicentaLakin
It's not like I've had too much care about the shape of the buns, since I joined the food industry, that's when I realized that the buns I've been packing are so bad, I can't hold on to the buns, and I've got a good hand here, and I've got a chance to ask some of them, even though they're ugly, but they taste good。
Recipe Recommendations
- leek 150g
- acaroid 500G
- pork stuffing 150g
- Shrimp with water hair 50 grams
- eggs of 4
- yeast 3 grams
- ginger appropriate amount
- salt appropriate amount
- sugar appropriate amount
- sesame oil appropriate amount
- MSG appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- baking soda appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Three packs of pork casserole
1
Add fermented powdered sugar to the flour。
2
Add about 30 degrees of warm water to smooth noodles。
3
Cover the film and wake up warm。
4
When the noodles are fermented, the casseroles are prepared and the shrimp bubbles with warm water。
5
Clean-up and dry water spares。
6
The pork pie is ready, the water from the pork is torn out with hot oil, and then replaced with a color. And I'm ready for it because I buy too much。
7
We'll start with three eggs and we'll put them in a boiler。
8
Shrimp smelt softly and cut the crumbs。
9
These six materials are being mixed。
10
Add appropriate amounts of pepper powder, sugar, salt, flavor, chicken, perfume, and a raw egg to the pie。
11
Wakes up, hands rubbing out the air, putting a little soda on the board, rubbing it evenly into the face, covering it with a skin membrane and relaxing for 10 minutes。
12
Squeezing the face of the noodles。
13
It's made out of a cane。
14
Packing the material into a bag, covering the film with a second awakening, which is twice the size。
15
The boiler is boiled with water, and the rejuvenated buns are put in (with a layer of oil on the box so that the buns do not become sticky), and when you are in air, 15 minutes of fire, 5 minutes of fire, and five minutes after it is shut down, this is the trifled fragrance bag, ready to eat。Three packs of pork casserole Make Tips
1. You can also skip stir-frying the pork filling and mix in the raw filling directly. (Since the ground meat I bought at the supermarket has a high water content, I stir-fried it to prevent liquid from leaking out during wrapping, which makes it difficult to wrap.) 2. It is best to wrap immediately after mixing the filling to prevent liquid from leaking out if left for too long. 3. The raw egg added to the filling at the end is for binding the filling together, so that even if it breaks, it won't leak liquid.