Fresh corn bag
By VicentaLakin
Pumps with fresh meat and corn grains and vegetables
Recipe Recommendations
- ordinary flour 300 grams
- water 165 grams
- fresh meat 200 grams
- corn kernels appropriate amount
- cabbage appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Fresh corn bag
1
Material Chart
2
The yeast is in the hot water, and the face and the face is made of the noodles
3
Slipped and smoothed on the board and placed in the basin, room temperature or frozen fermentation。
4
I used the freezer, made up the first night, got up the next morning and had a nice face。
5
Prepare the material. Cut the skinny and the fat, cut the thin into mud, and the fat into fine particles。
6
Prepare a small bowl of ginger ale。
7
The onion of the ginger is then added to the meat and mixed with it。
8
Until the water is all in the meat. I'll add the spices later. I'll add raw, salt
9
Use oil cover after mixing。
10
Get ready for grubs and corn。
11
The hairy face is shaped and split into small agents。
12
Before you pack, you mix vegetables。
13
Put the facial agent in one piece。
14
Put the material in。
15
Pack the buns in your own way。
16
Pack one bag at a time。
17
Steam boilers open, caged with vegetable leaves or oil。
18
Put it on the buns。
19
Fifteen minutes of the fire, two to three minutes after the fire has been shut down。Fresh corn bag Make Tips
1. Use low flour to steam steamed buns to make them softer.
2. The steamed buns and noodles can be a little softer
3. It is best to cut the fat part of the meat paste into fine grains, so that the taste will be good.
4. Mix the filling with vegetables and mix well before wrapping.
2. The steamed buns and noodles can be a little softer
3. It is best to cut the fat part of the meat paste into fine grains, so that the taste will be good.
4. Mix the filling with vegetables and mix well before wrapping.