Suffering curry
By VicentaLakin
I'm really ashamed of a clown bag like this, but think of it as one of my own, and I can't even think of myself as a bun before. Thank you very much, friends of the grocer, for sharing your share to make my progress today, though stupid, but still trying to make progress!
Recipe Recommendations
- flour 250g
- yeast 2g
- corn flour 50g
- bitter gourd half
- sauerkraut appropriate amount
- meat paste appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- sour and salty
- steamed
- several hours
- simple
Steps for Suffering curry
1
Powder with yeasts, white sand sugar with appropriate water in the shape of a swirl, soft, smooth face covered。
2
It took me two hours to ferment the warmth to 1 .5 to double the size。
3
In the course of the hairing, the material was prepared, the bitter melon was dealt with a clean slice and the knife was used to stop it twice. Pack the bowl and pick it up with a little salt。
4
Slurpy and sour, with a little salt, and a little chicken。
5
The salted smelt squeezes out the moisture, pours the rest of the water into the frying pan and drys it up with a bit of raw smoke。
6
Scrambled ferrets and curds。
7
A well-refreshed, soft, cut into the same size agent. "My inconsistencies, let's go down."
8
The small agent tumbles up to a bit thicker than the dumpling, wraps up the material, enters the boiler with thin oil, wakes up for 20 minutes, and steams in the fire. I'll stop being ugly with the picture of the bag
9
Steam bun. I'm sure it'll be three minutes before the pot startsSuffering curry Make Tips
1. The pickled cabbage is made by my sister-in-law and grandma. It is the kind without salt. It is really fragrant. If it is pickled pickled cabbage, you can only wait for the meat to be salted and mixed together.
2. After marinating, the bitter gourd after frying was really not bitter at all. Her daughter, who had always been picky, couldn't even eat three of them. In her words, it was "so delicious."
3. Light soy sauce is salty, so the amount of salt should be reduced.
4. You can also use many kinds of packaging methods. Personally, I think that bitter gourd and pickled cabbage match well. The sour taste just covers the bitter taste. Now I no longer worry about my daughter not eating bitter gourd.
2. After marinating, the bitter gourd after frying was really not bitter at all. Her daughter, who had always been picky, couldn't even eat three of them. In her words, it was "so delicious."
3. Light soy sauce is salty, so the amount of salt should be reduced.
4. You can also use many kinds of packaging methods. Personally, I think that bitter gourd and pickled cabbage match well. The sour taste just covers the bitter taste. Now I no longer worry about my daughter not eating bitter gourd.