Pork bun
By VicentaLakin
It's on your balcony. It's a lot of it. So I wrapped the bun of cuisine. There's no pesticides or fertilizer. The cauliflowers are used to help the sun and are often eaten for good health。
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Pork bun
1
The pickle picks the old leaves。
2
Cream wash cleans the pieces。
3
Get the pork pie ready
4
The meat pie is mixed in one direction with the June cranium, the ginger, the proper amount of water。
5
And then add the berry。
6
Add salt evenly。
7
The flour is added to the yeast and is then mixed into a small amount of water。
8
It's then fermented in the warmth of smooth noodles。
9
The face is full of beehives。
10
The fermented pasta is pumped and cut into small amounts, each of which is made into a little pasta, and each of which is then fed into a piece of meat, wrapped in buns。
11
When the bag is wrapped for 10 minutes, it is placed in a caged box, with cold water on the pan and 20 minutes of steam。
12
Look! The buns are fertilized. Steaming buns don't rush to open the lids, and a minute after the fire is shut off will prevent the buns from turning back。Pork bun Make Tips
1. People with poor gastrointestinal function should eat less.
2. Add appropriate amount of water when stirring the meat filling, and stir in one direction. Only in this way can the water be evenly eaten into the meat filling, so that the filling is tender and tender, not dry or dry.
3. Don't roll the steamed buns too thin when rolling them, and leave a slightly thick area about the size of a dime coin in the center. Firstly, the buns wrapped in this way will not be easy to break at the bottom, and secondly, the skin will not be penetrated by the meat filling oil because the skin is too thin, which will affect the appearance of the dough.
4. Don't rush to open the lid after steaming the steamed buns. Turn off the heat first and steam for 1 minute. Opening it again at this time can prevent the steamed buns from shrinking.
5. Put cold water on the pot to give the steamed buns a chance to start.
2. Add appropriate amount of water when stirring the meat filling, and stir in one direction. Only in this way can the water be evenly eaten into the meat filling, so that the filling is tender and tender, not dry or dry.
3. Don't roll the steamed buns too thin when rolling them, and leave a slightly thick area about the size of a dime coin in the center. Firstly, the buns wrapped in this way will not be easy to break at the bottom, and secondly, the skin will not be penetrated by the meat filling oil because the skin is too thin, which will affect the appearance of the dough.
4. Don't rush to open the lid after steaming the steamed buns. Turn off the heat first and steam for 1 minute. Opening it again at this time can prevent the steamed buns from shrinking.
5. Put cold water on the pot to give the steamed buns a chance to start.