Dried mushroom sauce meat pack
By VicentaLakin
LG LIKES BUNS, SO I EAT BUNS EVERY THREE TO FIVE MINUTES. IT'S THE SOUR BUN. I TRIED TO MAKE A DRY MUSHROOM WITH A LITTLE ADJUSTMENT. IT'S GOOD TO EVAPORATE. WHAT'S MISSING IS THAT IT'S NOT TECHNICAL ENOUGH. IT'S BETTER IF IT'S PERFECT.
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Steps for Dried mushroom sauce meat pack
1
I'm making the face with a baker, so the process is not photographed, so I'm going to mix the picture directly. I'm going straight into the baker and I'm going straight into the flour 700G2 spoons of yeast 6g, and then I'm going to press the hairline key. I'm going to add alkalin after the mix.
2
Put the mushrooms and dry them in bubble hair and then cut the pork/smuggles/dry them into ted.
3
A little salt and raw pickled meat first
4
Hot pots with a little oil.
5
We'll put the meat on the boiler when it's hot.
6
Pickles don't fill up enough, so they're made with a proper raw/old/sugar/sweet sauce. When the oil comes out, it's loaded.
7
Leave the rest of the oil in the pot and pour the mushrooms and dry them into the pot and put in the sauce. Flavour ... (salt/smoking/sugar)
8
IT'LL BE FINE IF THE FRAGRANCE IS COOKED AND THE CASSEROLE IS POURED TOGETHER.
9
When the face is ready, take a nice piece of face, rub the strips, drain out the bubbles, cut it into a flat-size facial agent. The scepter is a thin skin in the middle
10
Put in a proper amount of meat
11
Left hand to the bottom, gently turn the skin, and right hand to the tweak
12
It's a map of the sprite
13
Pack the buns. Put the embryo in a second wake for 20 minutes
14
Add an appropriate amount of water to the pot
15
Put the bag in the pot. It needs cold water.
16
You can shut the fire for 10 to 12 minutes, and when it's off, you don't have to open it, so the buns can shrink
17
Hot buns coming out.
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