Soup buns
By VicentaLakin
I'm sure the first-time-eating people will love and hate it! When I looked at China at the tip of the tongue earlier, I said that panda loved soup, and I couldn't help but try to do it myself before the baby came out! The key to making soup buns is to be tundra, with pig hides, pig hoofs, chicken claws, which are the cheapest and easiest to handle in Australia
Recipe Recommendations
- meat 150 grams
- shrimp 50 grams
- meat jelly 150 grams
- flour 200 grams
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- sugar appropriate amount
- wine appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Soup buns
1
Frozen materials: wine made from flowers, chicken claws, ginger
2
A half-kilogram of chicken claws to boil and wash first, with ginger chips and two spoons of wine and a liter of fresh water to boil for about an hour
3
It's a good way to take off a bone
4
You can just pick up soup, or you can take some meat down and put it in the soup, and you can add salt, pepper and taste
5
Noodles: 200 grams of flour added to 110 grams of cold water and swarms of flour, and fresh membrane on a nice bag for at least 30 minutes
6
It's 150 grams of meat, 50 grams of shrimp, 150 grams of thaw, and onions
7
Meat pie: old, raw, drinking, sugar, salt
8
Old sips with onions of ginger and a spoon, a spoonful of raw, a spoonful of wine, a spoonful of sugar, a spoonful of salt and 50 milligrams of clean water, 3 times evenly (adjusted for a population-style sauce), and then evenly mixed with shredded prawns and flavour
9
Wake up and split your face into little agents
10
It's thick in the middle, with thin skins and buns
11
Packed buns will steam
12
Cold water starts steaming in 15 minutes. Don't open the lid in the middle