A bouquet
By VicentaLakin
This year's climate is abnormal, warmer, and waiting for the annual fragrance, people who like to eat bouquets, always pick lots of bouquets every year, and make a variety of good foods with bouquets, and if they don't finish at once, they can freeze it in the fridge, so they can eat it for years. The aroma tastes sweet and sweet, rich in vitamins and minerals, and also has the effect of hysteria, haematosis, blood pressure and stroke prevention. They can then be made of soup, mixed vegetables and rice, as well as of pastries, buns and dumplings, and of porridge and soup, which are increasingly popular。
Recipe Recommendations
- Steamed bun skin: flour appropriate amount
- yeast appropriate amount
- warm water appropriate amount
- Steamed buns filling: Sophora japonica appropriate amount
- pork appropriate amount
- green onions appropriate amount
- big ginger appropriate amount
- pepper powder appropriate amount
- spaghetti sauce appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for A bouquet

1
It's best to have a bouquet on the right. When they're not fully open, they make the best buns
2
Wash the flowers
3
Put it in the pot
4
It doesn't have to take too long
5
The flour is fermented with yeast and a proper amount of warm water
6
And then we'll start preparing the casseroles and cut the meat down
7
Put the pasta on
8
Onions and ginger chops
9
Squeeze the flowers out of the water and put all the materials and sauce in the pot
10
It's so hard to use chopsticks, I mix them with my hands
11
The noodles are ready
12
Scratch the hairy face
13
Cut into small pieces
14
It's like a little pie in the middle
15
Take a little skin and put it on the pie
16
Wrap it up, it's a lot of it today, so use the simplest style, like a dumpling
17
When it's packed, it's 10 to 20 minutes, fermented, then put it in the pot. I've got corn peels on it, 15 to 20 minutes, of course。