I'll put on a tea bun
By VicentaLakin
Water buns, in our Chongqing, they're made of pots and stickers. I feel better than an ordinary steam bag. There'll be a base of gold and yellow, and the base of colour, which will be sour and salty, and it will be called a perfume. With a bowl of soybean or black rice, it's a very good staple, but I'm too big, and I thought it would be the size of a small cage.
Recipe Recommendations
- flour appropriate amount
- pork stuffing appropriate amount
- matcha powder appropriate amount
- yeast appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- shisanxiang appropriate amount
- corn oil appropriate amount
Steps for I'll put on a tea bun
1
Pumping water: A small amount of water is added to the meat pie, mixed in the same direction with chopsticks, and the water is added after the water has disappeared, so three or four times again, it is enough to hit the glue. Add ginger paste, raw smoke, wine, platinum oil, 13 perfumes, salt and oil。
2
Flour is packed with two basins in which a proper amount of tea powder and yeast is fermented in warmth with warm water and soft and soft noodles. In the other basin, the yeast and warm water are fermented with soft white noodles。
3
Get the fermented noodles out of the air and make them smooth
4
A nice, loose noodle to grow stripes。
5
A medium-sized agent。
6
Skinned, wrapped in pork, wrapped in buns, and awakened for about 15 minutes。
7
另一个白色面团也A medium-sized agent。
8
Skinned, put into pork wraps and waking up for about 15 minutes。
9
A pan with a little oil will cover the bottom. Put it in a bag, it's made of fire, it's made of gold, it's water。
10
My buns are a little big, water is up to a third of the size of the buns, and the fire is burning。
11
Cover the pan, turn the fire to dry the water. The buns are too big to be ripe to be repeated again with water。
12
When it's cooked, the lid is opened and the fire burns until all the water is lost。I'll put on a tea bun Make Tips
1. If you like soupy dumplings, you can add jellied pork skin to the filling.
2. The chopped scallions must be mixed with the meat filling only before wrapping to fully preserve their flavor.
3. The frying time must be sufficient; mine took nearly 20 minutes to be fully cooked. Smaller ones shouldn't take that long.