Pumpkin buns
By VicentaLakin
We've been running a lot of soup stores lately, but it's really good. The freaks like us, who love to do food research, must be trying to imitate, and then, and then... go beyond it! Wintermelon is a summer dish, usually fried or stewed. Today, it was used to make a melon gravy, and to increase meat gravy, using water grazes, with juicy melons. And I've been flattered by my mother, saying it's like a bun store
Recipe Recommendations
- flour 260g
- water 130g
- yeast 1 teaspoon
- sugar 1 teaspoon
- Diced white gourd 145g
- pork 145g
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- Ginger powder appropriate amount
- shisanxiang appropriate amount
- starch appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pumpkin buns
1
Mixing the main material into a big basin, with chopsticks. Status
2
Then you rub your hands in a smooth noodle, and then you ferment with a shampoo
3
It's time to make meat pies, to cut the cucumbers, and to chop the pork into meat
4
Put all the sauce in the pork dumpling and mix it evenly with chopsticks
5
Half a bowl of prep and then add it to the meat
6
Every time you join, you mix it in one direction until the meat sucks in, then you add the next
7
Join the winter melon in it
8
When it's mixed, the meat is ready
9
It's about twice the size of the noodles
10
take out the small squirm and split it into 35 g
11
Make every one of them a circle
12
Pack up the winter melon
13
When each is done, put it on the whole, cover it up, ferment it again for 15 minutes
14
When it's ready, cold water goes into the pot and the fire evaporates for about 15 minutes. Three minutes after the fire's off and the lids open