Lian's pork bun
By VicentaLakin
When the pond is full of flowers, autumn is the time of the harvest, when the harvest is good for our bodies. It may also have some irritating effect on older persons with weak stomachs. When processed, the sex changes from cool to warm, which is good for the spleen ' s stomach, and it is good for the stomach to fertilize, breeze and stop。
Recipe Recommendations
- flour 600 grams
- pig lean meat 400 grams
- lotus root 400 grams
- carrots a
- yeast 6 grams
- white sugar 20 grams
- warm water
- green onion appropriate amount
- ginger appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Lian's pork bun
1
Put the yeast in the hot water for 10 minutes and make it open。
2
Sugar pours into flour, yeast is slowly added to the flour and mixed into a swirl。
3
Scratch the noodles with your hands and rub them in smooth ones. The fermentation of the membrane cover is twice as large。
4
At this point, the pork is cut into meat, mixed in three times with water and then pumped into ginger, salt, wine, old, raw and soy oil。
5
Smash the meat evenly and cover the membrane cold。
6
I'm going to cut them apart。
7
Carrots and carrots are added to the meat pie, and appropriate quantities of salt, onions and soy sauce are added。
8
Noodle fermented twice as big as a beehive。
9
Scratch the noodles to their original size。
10
The noodles grow into strips and split into agents。
11
The agent is rounded and condensed into thin skin around the middle thick。
12
Take a skin and put it on。
13
It's wrapped in buns (the shape is to be practiced)。
14
Keep packing up, put it in the steam cage for 20-30 minutes。
15
Cold water boilers evaporate for 20 minutes, fire caps for 3 minutes, buns out。