I've got to get to work
By VicentaLakin
Fried dumplings. And the skin and the sweetness of the fragrance in it shall be taken out of the pot. Today's bean pie and half-haired noodles, wrapped in the shape of a crooked comb, delicious and beautiful. There's a little trick to teach you how to handle pasta. You don't know how to do it。
Recipe Recommendations
- flour 250g
- Quick-acting yeast powder 3g
- water 150ml
- fresh pork 150g
- white kidney bean 150g
- ginger 5g
- minced garlic 5g
- soy sauce 2 tablespoons
- sesame oil 1 tablespoon
- salt appropriate amount
- pepper powder appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for I've got to get to work
1
Melting yeast powder with warm water, added to the flour, rubbing it in a smooth patch, covering it with wet cloth and waking up for about 20 minutes
2
The pork is cut into pomegranate-sized pomegranate-sized ding, mixed in the same direction with soy sauce and perfume
3
(b) Add onions of ginger emulsions, which will be evenly smoothed in the same direction to the gel, and will remain static
4
(b) White blade beans wash away their old legs and burn them in boiling pots until they are dead
5
(b) Sewing it into cooling water
6
Squeeze dry water into small particles
7
Sword bean grains are added to the meat pie, salt, pepper powder and a little fragrance are added, and they are evenly mixed in the same direction as they were
8
That's when the noodles woke up. (b) The extraction of the noodles, the smoothing down of the agent, which is smaller in size than the bun and bigger than the dumplings, because today the shape is special
9
Skin, wrap
10
3/4 packs like buns
11
Squeezed with the rest of the skin, bending like a comb, which is called "brushing."
12
Pack all the dumplings in turn. That's a great idea - before every dumpling goes into the pot, the bottom is covered with a layer of dry powder
13
(a) Burn the hot bottom pan, add a proper amount of peanut oil, and evenly code the dumplings attached to the dry powder into the pot, because our dumplings are fermented for a little while, so there is a gap between dumplings
14
You don't have to put flour in the water because our dumplings have dry powder before they go in the pot
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(a) Cover the pan and continue to fry; in fact, it is the bottom, the top, the top, the combined
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(b) Dry the water, and make it a little more fragrance to the bottom
17
Turn one on, the bottom is golden, soaky
18
If you want the top, you can fry it all the other way. It's doneI've got to get to work Make Tips
Before pan-frying each dumpling, coat the bottom with a layer of dry flour. The dumplings come with their own dry flour for crispiness, so there is no need to prepare a flour-water slurry.