Sioux curry

1

Green bean sandy practices: Leather dry green bean bean bean bean is washed and water is immersed four to five hours later several times dry water。

2

The container is filled with water of approximately 2 cm of green bean bean, which has been inundated with softly impregnated, and is evaporated with a fire to the point of powdering by hand。

3

Take the heat and mix it into mud。

4

After sifting, green bean sand。

5

Put green bean sand in the pot and add fine sugar and pig oil。

6

Fire with fire。

7

If you don't stick your hand, you can shut the fire。

8

Add perfume, evenly blended。

9

White Bean Sand: Wash the white beans, bathe them with water for one night, strip them of their skin, boil them with water and make them hot, so that they can easily be powdered with their hands, and wash them three times with cold water。

10

It is then sifted with white bean sand。

11

Put white bean sand in the frying pan and add fine sugar。

12

Fiery with a fire until the sugar is fully dissolved until the casserole is not sticky。

13

Red onion practice: purple onion head wash to twirl and put in a frying pan with a proper amount of pig oil. You're gonna have to flip it all the time, in case you stick it in the pot

14

Fire to the purple red. (About 15 minutes)

15

Garlic cane: Slice the garlic and then cut it into tin, and put it into a frying pan with a proper amount of pig oil. You're gonna have to flip it all the time, in case you stick it in the pot

16

Just until the garlic color gets deeper. (About 10 minutes)

17

Curry pies: Fiery pans with white bean and green bean bean bean bean beams evenly。

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Turn the fire into pepper powder and curry sauce。

19

Join the pig oil, double-fried。

20

You add salt, you fire the fire。

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It's the same thing with the onion and garlic。

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Good curry pie。

23

Water-coated flour, pig oil, sugar powder, salt in containers, and soft water-coated flour。

24

Cover the membranes and relax for 15 minutes。

25

Oil-coated pasta approach: quick mixing of low-banded flour with pig oil in a mud-like face。

26

Cover the film and relax for 10 minutes。

27

On two occasions, the flounders were flailed with their hands and a coat of oil was placed in the centre of the flounder。

28

Then he pressed the skin by thumb and pushed it up with the tiger's mouth。

29

Hold on tight. (It is important that the flounders be completely wrapped in the tarp noodles, otherwise the baked finished product level is not clear. I'm not sure

30

It flattens the well-packed tarcrete and rapidly grows elliptical。

31

Growing cylinders from outside。

32

Cover the membranes and relax for 15 minutes。（第一次擀卷松弛）

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The first twilight pasta is put up vertically and slightly flatted with the palms。

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From the inside。

35

Roll-ups。

36

Cover it up and relax for 10 minutes. (second curling )

37

su-style curry cakes: partition: (a) water-coated flounders: loosely ploughed water-coated corsets divided into 20 g each, 16, rolling round. (b) oil-coated flounders: the loosely prepared tarpaulin is divided into 15 g each, 16 pieces, rolling round. (c) plutonium: 16 copies of the plutonium, 35 g each, rolled-back。

38

It will pass through two twirling rolls (two twirling links to the twirling process) and will be spread up, with its fingers pressed down to the centre, and with two fingers tied together. (b) Placing the pellets with palms to form a slightly thin sheet of water oil in the middle, and placing the pieces in the middle of the pelt。

39

Put pressure on the material with the thumbs and push the tarp up with the tiger's mouth。

40

Keep your mouth shut and flatten the curry curry with your hands。

41

Put it in the oven, with a few chromosomals and a few drops of water, and a red stamp in the middle of the pie skin。

42

In the oven, which is preheated 180 degrees in advance, the oven is baked for about 20 minutes, so that the cake skin is fine。

Soviet-style curry mooncake ingredients:

Water skin: 240 grams of medium-gluten flour (120 grams of high-gluten flour, 120 grams of low-gluten flour), 75 grams of lard, 60 grams of powdered sugar, 3 grams of salt, 90 grams of water

Oil skin: 225 grams of low-gluten flour, 90 grams of lard

Filling: 560g curry filling
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Green bean paste filling raw materials:
500g of peeled dried mung bean kernels, 100g of fine granulated sugar, 50g of lard oil and 10g of sesame oil
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White bean paste stuffing ingredients:
500 grams of white kidney beans, 150 grams of fine sugar
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Curry filling ingredients:
500 grams of white bean paste stuffing, 250 grams of mung bean paste stuffing, 0.5 grams of pepper powder, 12 grams of Weimei oil curry sauce, 50 grams of lard, 5 grams of salt, 25 grams of red onion crisp, 15 grams of garlic crisp
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